MACARONS - Grundrezept / Sallys Basics / Sallys Welt
Macarons - mein Grundrezept! Die Macarons bestehen aus nur wenigen Zutaten: Eiweiß, Zucker und Mandeln. Mit den richtigen Tipps gelingen sie perfekt wie in Paris! Der Geschmack kommt dabei alleine durch die verschiedenen Füllungen.
Das französische Baisergebäck beeindruckt jeden mit seiner feinen, kleinen Art.
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COFFEE MACARONS
I love making French Macarons! I love the whole process, they can be tricky to make at the beginning but hopefully with this tutorial I can help you become a better macaron maker. In this tutorial I'm going to show you how I make Coffee macarons!
Please read the full description below.
To watch my MACARON BASE RECIPE video, click HERE -
Macaron Shells
75 G Egg Whites (Room Temperature)
100 G Caster Sugar
White Food Colouring
Ivory, Brown & Gold Food Colouring
Dry Mixture
90 G Almond Meal
90 G Icing Sugar
Buttercream Filling
200 G Unsalted Butter (Room Temperature)
100 G Icing Sugar
60ML Coffee
Ground Coffee (For the tops of the Macarons)
I suggest using electric scales to get the correct measurements required.
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Food Colouring - I recommend using Gel food colours only. Using a liquid food colouring will add extra liquid to your mixture which you do not want. I use Americolor brand.
Baking Sheets - I find baking sheets give a smoother base and allow the feet to bake more evenly. You can however just use baking paper.
Template - Yes I use a template, I like my macarons to be the exact same size and consistent. This helps when matching them up. This is totally up to you if you use one or not.
Piping Tip – Ateco #804
Piping Bags - Disposable Bags found on eBay.
Scribe can be found online or a toothpick works well too.
CLIMATE CONDITIONS DO EFFECT MACARONS
Important - If it is raining, storming or very high humidity. You will find the macarons may crack, bake uneven, have very high feet etc.
If possible - A dry, cool area is best for baking macarons.
I recommend placing the macarons in the fridge for 2-3 hours before eating. This just allows the filling to harden and stick the shells. Macarons also freeze really well for up to 3 months stored properly.
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Please click the thumbs up button if you liked watching this video! If you have any requests on what I should make in my next video or tips/techniques you want me to make, please leave a comment below!
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#MacaronTutorial #CoffeeMacarons #YesPleaseDeliciousDelights
Fool-Proof Coffee Macarons Recipe
Hey guys we hope you enjoyed this video of fool-proof macarons!
Here are the steps and ingredients
Ingredients:
55g icing sugar
30g almond flour
1/2 tablespoon espresso powder
20g sugar
30g egg whites
Filling:
Nutella
Steps:
1.Preheat oven to 300 degrees F
2.Measure icing sugar and almond flour
3.Sift together thoroughly
4.place mixture in large bowl and stir well
5.Add in espresso powder and combine well
6.Measure sugar and egg whites. Beat the sugar and egg whites until soft peaks.
7.Add dry mixture into egg white mixture and combine well. Fold in mixture (Smooth)
***DO NOT OVERMIX OR UNDER MIX***
8.Pipe out mixture using piping bag and tip onto parchment paper lined baking sheet
9.Sprinkle espresso powder on top
10.Bake for about 10 minutes in preheated oven, TURN ON THE CONV/FAN on your oven for uncracked macarons!
11.Cool for 10 minutes and then fill!!!!
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We would highly recommend you use a scale, as the measurements are more exact. If you decide to convert the grams into cups, we are not sure if the batter will come out as perfect!
COMMENT DOWN BELOW IF YOU HAVE ANY QUESTIONS :))
Tiramisu Macaron Recipe - Macarons
Note: Measurement in grams is recommended
Non-Stick Silicone Sheets - Macaron mats
Luminarc Stackable Bowl 10-Piece Set, Glass, 1, Clear
Ingredients: Makes about 30-33 macarons
105 grams powdered sugar
105 almond flour
1/2 tsp instant coffee or espresso powder
100 grams egg whites
100 grams sugar
1/4 tsp salt
1 tsp cocoa powder sprinkle for top macarons
Filling:
1/4 cup heavy cream (cold)
6 oz mascarpone or cream cheese (cold)
3/4 cup powdered sugar
1/2 tsp vanilla extract (optional)
#tiramisumacarons #macarons #macaronrecipe #swissmethod #sweets
Coconut Macaroons made with Desicated Coconut Recipe
yield: 55 pcs. of 1 oz. macaroons
baking time and temp. : 180°C for 25 minutes or until the top turns slightly brown.
I use electric oven where the top and bottom heat is on. If you are going to use a gas oven the baking time is shorter. When I'm using my gas oven it only took me 15-18 minutes baking time.
ingredients
2 cups desicated coconut
1/2 cups all purpose flour
1/2 cups milk boy
1/2 cup coconut cream (gata)
1/2 cup sugar
1/2 cup margarine or butter (you can also use oil if you want)
2 pcs. medium size eggs
1 cup condensed milk
thank you for watching!
#coconutmacaroonrecipe
#yummymacaroons
#easycoconutmacaroons
Tiramisu Macarons 2.0 | Tiramisu Inspired French Macaron Shells and Ganache | Recipes Included!
I recently did a poll on Instagram to find out what kind of macaron everyone wanted to see from me next! Even though I've done a Tiramisu macaron before.... Tiramisu won out as the top flavor. And I was WORRIED!
How would I create a new version of this recipe?! I did a lot of planning, decided to turn this classic dessert into a ganache, and WOW.
It's incredible!
Quick notes before you scroll down to the recipes:
Want more recipes and tutorials? Join my YouTube Membership program!
Members will receive access to TWO additional recipes and tutorials every month. Membership videos will drop on THURSDAYS, and my free content will continue to be posted on Sundays. A huge thank you to everyone who has already signed up! By switching to this system, I am able to create a more sustainable platform and continue to test and share pastry videos with everyone, and I really appreciate all of your support.
If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
To watch my first rendition of Tiramisu Macarons, click HERE:
Tiramisu Inspired Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: )
Powdered Sugar 130g
Cocoa Powder 5g (you can either add this to the dry ingredients or subtract the weight from the dry ingredients)
Coffee Grounds for sprinkling
Brown Food Coloring, if you want a deeper color
-- Sift the powdered sugar, almond powder and cocoa powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.
—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. Sprinkle the shells with the coffee grounds right away. If you wait too long, a skin will form and they will not stick!
—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling.
Tiramisu Ganache:
Cream #1 80g
Marsala Wine or Rum 20g
Espresso or Strong Coffee 40g
Sugar 40g
Vanilla Paste 6g (I usually use Nielson Massy: )
Cream #2 60g
Cornstarch 16g
Dark or Semisweet Chocolate 25g (I like Cacao Barry: )
White Chocolate 75g (I usually use Callebaut: )
Butter 50g (room temperature)
Mascarpone 40g (room temperature)
Heat the first cream, marsala wine, espresso, sugar, and vanilla to a scald before tempering in the second cream and cornstarch.
Cook like a pastry cream then pour over the chocolates, and blend to completely emulsify. Note: it is easier to blend everything together if you slightly melt the chocolates first!
Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter. If you add in the butter while the ganache is hot or even too warm, it will likely split!
Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.
Ganache Notes:
If you immediately put the ganache in the fridge, it could spilt! Please let it cool at room temperature before you refrigerate it!
If you are experiencing issues with this style of ganache, try the following: 1) Pull your pastry cream mixture off the heat as soon as it thickens. 2) Slightly melt your white chocolate before you pour the cream mixture onto it. 3) Make sure you are using room temperature butter and using an immersion blender to emulsify it in when the ganache is at just above room temperature!
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io