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https://www.buzzfeed.com/marietelling/how-to-make-macarons?utm_term=.kkgkRxLmw#.ae7RewPg4

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45 Replies to “easy things to cook desserts: The Most Fool-Proof Macarons You'll Ever Make”

  1. we followed EVERYTHING, and no feet grew!! also, in the voiceover she says, "a pinch of salt", but the screen says, "1 tsp salt". we followed the recipe – way too salty!!! they were disgusting! nothing full proof about these macarons!

  2. Am I the only one looking for people who actually made it but is only finding people saying I’d you breath the wrong the macaron explodes or that the macaron is so sensitive

  3. as much as i hate correcting someone, i have to do it. you shouldn’t be adding salt to your egg whites. salt is sodium chloride, as we know. when you add salt to egg whites, it dissolves into sodium and chlorine. sodium and chlorine then bind with egg white proteins, leaving less sites for other egg white proteins to form long chains. this gives lesser structure to the meringue, which is the opposite of what you want. if you’re attempting this recipe, it’d be good to leave the salt out.

  4. Shells:
    3 egg whites
    1 1/4 cup powdered sugar
    1 cup almond flour
    1/4 teaspoon salt (1 teaspoon for the whites later)
    1/4 cup granulated sugar
    1/2 teaspoon vanilla extract
    A few drops of gel food colouring

    Buttercream:
    1 cup of butter (2 sticks)
    3 cups powdered sugar
    1 teaspoon vanilla
    3-4 tablespoons of heavy cream (depending on what consistency you would like)

  5. made them but they were WAY too sweet (for me) both the shell (made my tooth ache because of how sugary it was) and the buttercream. i added half of the powdered sugar for the buttercream and it was still too sweet, but the technique and tips were helpful.

  6. Tips!
    Crack your eggs the day before you start baking, it is better to have aged egg whites

    Do not over beat merengue, stop when they are stiff

    Stop folding when you can do your first figure 8!!

    Work quickly! You can't take your sweet old time and do this in batches over a course of a few hours! Work quick, otherwise they won't rise properly and the tops might get cracked!

    Let them rest UNTIL they develop a skin, if you do it to long, you risk ruining your cookies

    DO NOT OPEN THE OVEN DOOR WHILE THEY ARE BAKING!!

    Let them sit for a little bit after you take them out of the oven, then try to take them off!

    Let them rest for at least 3 days to improve the flavor!

    Hope these tips help

  7. my sister and I made some and they turned out pretty good except they were salty and when we let them sit overnight the were so soft and chewy and not as salty.

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