A Simple Guide On How To Make Macarons

These vanilla rosewater macarons sound fancy, but they're actually pretty simple to make. The shells only require 5 ingredients to make! It's not so much about the ingredients, as much as it's about the technique. This one was a pretty highly requested one so I hope you guys enjoy!

FOLLOW ME:
---------------------------------------------------------------
---------------------------------------------------------------

[JoshuaWeissman]

Poll: Was the smoke a phat rip from a vape, or a Breville food smoking gun?

[mallikaakhtar]

i love how josh explains *why* we have to do certain techniques, whereas other chefs just say "don't do that"

[annaraina]

*Sees simple and macarons in the same sentence. *
Me: I don't trust

[erikasawicki]

For anyone who wants it I typed out the directions!

Food processor: combine almond flour, confectioners sugar and fine sea salt. Pulse a few times. Transfer mixture to a sifter and sift. Set aside.


In a separate bowl: Take 3 egg whites and beat until soft peak form (30-45 seconds). Add ¼ cup of granulated sugar and add little by little. (1tablespoon at a time). Beat until stiff peaks form. Add food coloring and beat in.


Macaronage: add sifted mixture and fold over to push out air and stop when a figure 8 can be made with the batter (smooth and glossy with no big bubbles.)

Transfer mixture to a piping bag with a round tip and spray and cooking sheet with cooking spray and line with parchment paper.

Pipe out batter in 1.5inch rounds about 1 inch apart from each other. Tap against counter and let sit for 30 min to 1 hour to get a dry surface


Bake at 285 degrees F for 17 to 19 minutes.


Cool on parchment before removing (CAREFULLY) and cool to room temp


For buttercream: In a separate bowl: Beat butter and beat in powdered sugar little at a time. Then add a pinch of sea salt. Then add the rose water. And vanilla extract and milk. Beat until light a fluffy and transfer to round tip piping bag.

Pipe 1 tablespoon per macron.

[Sm]

I can hear adam ragusea yelling "NOOOO!!" at a distance.

[sleepycowboy]

"humidity will absolutely affect the process"

* *_cries in being poor in a tropical country_*

[sbkandjzj]

"They're even better if they're left in the fridge for 2-3 days"

Me: BOI THESE AIN'T GONNA LAST A DAY IN MY HOUSE

[JustSimplyBrandon]

It’s so weird to be watching this, then watching Adam Ragusea‘s video on how he makes homemade macarons. They can’t be anymore contrasting. But in the end, it’s whatever fits your lifestyle better. You can either seek to achieve perfection or just enjoy what you do without turning it into a chore or labor.

[PhazonMS]

I need someone to make an edit of this video where Adam Ragusea cuts in at every step yelling "NO!"

[leo]

Joshua: You need to rest them for 1 hour.
Masterchef: You have 1 hour to make 12 macarons.

[mikayahodge]

Me: “I wanna do this”
Video: “Step one, use a food processor..”
Me: *Clicks off the video*

[yland]

I used this tutorial to make macarons for the first time today! They turned out great! The macarons developed great shells after an hour of drying time. The figure 8 trick helped a lot! The buttercream filling was tasty! Something to note is that the buttercream can get “ too wet/runny” easily. So additives to the filling would work better in DRY rather than liquid form. (Crushed hard candy, cinnamon, or dehydrated strawberries would work great in this recipe!) It was definitely worth it and I will make them again! To be honest they don’t take that long to make! The mixing takes about 5-10 minutes, the baking is only about 20 minutes, and the filling can be made while the macarons rest before baking. I really do recommend using a silicone baking mat it really helped me a lot! Using this recipe I made 12 full macarons/24 half’s. ( I could’ve made 4 more macarons but the ones baked on wax paper stuck, and broke when I tried to get them unstuck 😂.)

[JessieRG]

I am so glad I found this tutorial! It was super easy. I followed the instructions EXACTLY and they came out perfect. They weren't all exactly the same size but I can work on that. They were delicious. Thank you so much.

[FOREVERAVIP]

_the more humid it is, the more likely these will not turn out_

*malaysians* basically DOOMED

[snukz]

Honestly mate, your videos are just in their own world of helpful. It's just so refreshing to hear the use of both measurements every time instead of fluffing around converting everything and worrying about what they really mean by a cup for a lot of ingredients that really vary when it comes to that measurement. I've now just changed my approach to exploring new foods to create and just going through your video history because everything I follow comes out great because you have wonderful demonstrations and information. Keep it up.

[feliscape]

Weissman: these are very hard to make
Ragusea: These are very easy to make

[ashleywilson]

Been watching your videos for a while now and I just really appreciate how straight to the point and quickly you talk. I don't find myself zoning out or bored waiting for the next bit of information to come into the video. Thank you so much for all the hard work you and your team do.

[PatrickRigney]

My son and I just finished making these, and like the croissants, really pleased with our first attempt! You are the man! Keep these videos coming!

[szymiboi]

*Adam Ragusea enters the room*
Adam Ragusea : NO!

[katherinebeilschmidt]

"The more humid it is, the less likely this will work"
*cries in Caribbean weather*