Easy Coconut Macaroons Recipe | So delicious!
Sweet, moist, and chewy, these Coconut Macaroons are a delightful treat for any occasion. Baked until crispy and golden on the outside and then dipped in chocolate, you only need a few simple ingredients to make these macaroons. I never knew how amazing these were until I started making them, and oh my gosh they are a million times better than store-bought and so easy to make too! These cookies are naturally gluten-free and packed with coconut flavors.
RECIPE:
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French vs Italian Macarons - Which is best and why! - Topless Baker
Ever wondered what the difference is between French and Italian macarons? Well this video explains it all! I'll show you how to make French and Italian macarons, and then talk about the pro's and con's of each method. The recipes are simple and easy to follow no matter what equipment you have. Have a go with each one and see which one you prefer!
Italian Macaron Recipe:
150g Icing/Powdered Sugar
150g Ground Almonds
150g Caster Sugar
35g Water
110g Egg Whites (2 x 55g)
Gel Food Colour (It has to be gel food colour - not liquid!)
French Macaron Recipe:
60g Ground Almonds
120g Icing/Powdered Sugar
70g Egg Whites
35g Caster Sugar
Gel Food Colour
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Filmed and Produced by Simone Sampó:
Macaron Masterclass - How to Make Perfect Macarons | Cupcake Jemma
Hey guys! I get so many requests for Macarons so I'm going to start with full guide to technique and a go-to macaron recipe that'll come out perfect every time. Thanks to Dane for helping put with the video - you can see more of him on Instagram @danepemberton /
Other awesome Masterclasses...
Smooth buttercream cake -
Rainbow petal cake -
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Recipe -
205g icing sugar
190g ground almonds
144g egg whites
Food colour paste (optional)
190g caster sugar
60ml water
Get your Vanilla Extract here:
And your Food colouring here:
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Lemon Blueberry Cake Macarons | ITALIAN METHOD Macaron Shells and Buttercream with Cake Inside!
Italian Meringue Macaron Shell Recipe
150g almond flour
150g powdered sugar
110g egg whites, room temperature, divided
140g sugar
40g water
food coloring, if desired, I used Lemon Yellow from AmeriColor
Directions:
— For extra smooth macaron shells, food process and/or sift your dry ingredients first.
— Combine the almond flour and powdered sugar if they aren’t already. Add in half (55g) of the egg whites, and mix until a paste forms. You can add in food coloring at this point if you want.
— Place the water then the sugar into a small sauce pan. If using water soluble food coloring, you can add it now. Bring the sugar to 118 degrees Celsius.
— When the sugar begins to boil, begin whipping the other half of the egg whites on low or medium low speed.
— When the sugar reaches 118 degrees C, take it off the heat. When the bubbles disappear, turn your mixer with the egg whites to high speed and slowly pour in the sugar. Pour against the side of your bowl, and stream in at a steady pace.
— Continue whipping on high or medium high speed until the meringue is stiff and has cooled to room temperature.
— Fold 1/3 or 1/4 of the meringue into the almond mixture. After that has been combined, continue adding in more meringue.
— Once everything is added in, finish the macaronage process by scraping the sides of the bowl and folding the batter over onto itself until it reaches the “ribbon” stage. The batter should flow off your spatula like a ribbon back into the bowl—it should not be thick and sticking to your spatula in a clump, and it shouldn’t be too watery.
— Use a piping bag and piping tip (I like 803-806) to pipe the batter onto your tray. I use a silpat, though you can use parchment paper or any number of other things.
— Rest the macarons on your counter until a skin forms. For me it takes about 20-25 minutes, thought it might be anywhere from 15 minutes to nearly an hour (If your macarons don’t have a skin after an hour, something is probably wrong)
— Bake the macarons at 300 degrees Fahrenheit for about 15-18 minutes. Cool completely on the tray before removing the shells, matching them in pairs, and filling the macarons.
Lemon Cake Italian Meringue Buttercream
Water 40g
Sugar 100g
Whites 90g
Butter ~300g
Vanilla TT (to taste)
Lemon Zest, about 1 lemon
Cake Mix (heat treated) about 2 T or to taste
- Bring the water and sugar to 118C and pour into the whipping whites. When the mixture is fluffy and warm but not cool, add in the butter in small pieces until the buttercream is light, fluffy and homogenous. Add in the vanilla, lemon zest and cake mix. Taste the buttercream and add more of any flavor you like to suit your tastes.
REMINDER: depending on the brand of ingredients you use, particularly with butter, you may need to adjust the amounts of ingredients you use in your kitchen! That is why I write ~300g for butter and not exactly 300g. If you are new to baking or making buttercream, please add your butter slowly and keep an eye on it. You might need as little as 200g, you might need more like 350g--and that is completely fine
Lemon Blueberry Cake
1 1/3 cup all purpose flour
2 tps baking soda
1/8 tsp salt
110g butter
1/2 cup whole milk
1 1/4 cup sugar
3 eggs
Lemon Zest, to taste
Frozen Blueberries, about 1 1/2 cups or to taste
Melt the butter with the whole milk and mix until homogenous. Set aside to cool slightly.
Whip the eggs and sugar on medium to medium high speed until they have tripled in size, look light and fluffy, pale in color, and form a ribbon-like texture when you remove the whisk from the bowl.
Toss the frozen blueberries with about one tablespoon of flour and separately combine the remaining dry ingredients.
Slowly pour the milk mixture into the egg mixture on low speed until completely combined. Mix in the dry ingredients until just combined, then stir in the blueberries.
Pour the batter into your prepared pans and bake. I used a 9x13 pan and baked it for 20-25 minutes at 350 F.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
Because everyone uses such different amounts of fillings, I don't like to even speculate how many macarons each filling recipe will yield! To measure how much ganache you need for your batch of macarons, first weigh your standard macaron shell. Next, pipe the amount of ganache you like and weigh it again. Calculate the weight of ganache you will need for your batch of macarons, and adjust the recipe accordingly.
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
Find me on Instagram! @maddiebrehm —
Find me on TikTok! @macaronsbymaddie —
Macarons recipe // how to bake perfect macarons // Italian macaron recipe
#macarons#notemplates#italianmethod#easytofollow#howtomakemacarons#howtopipemacaronswithouttemplate#italianmacaronstutorial#italianmacaronrecipe#italianmacaronfromscratch#homemade #italian#nofailrecipe#howtopipemacarons#macaronage#italianmeringuerecipe#cookies#nofail
easy french macarons no resting needed
Macarons French method
Chocolate Macarons swiss method
Italian Meringue Buttercream recipe
For Chocolate italian buttercream
For easy American buttercream
For easy cream cheese frosting
For easy Chocolate ganache frosting
Basic Italian Macarons
Almond paste:
•180 g super fine ground Almond
•180 g Icing / Confectioners sugar
• 60 g Fresh eggwhites(room temp.)
Notes.
Before i start mixing my ingredients, ill get all my tools ready, baking trays lined with parchment, piping bag fitted with round tip number 12 ( wilton).
Meringue:
• 180 g Caster sugar
• 45 g Water
• 60 g Fresh eggwhites( room temp.)
• Food coloring-
Sky blue and electric green
Method.( for the paste)
1. Sift almond and icing sugar together 3 times.
2.Add the egg whites and mix to form a paste. Divide into 2 equal parts then cover and set aside( refer to video how i covered)
For the meringue:
1. Combine water and caster sugar in a saucepan, cook over medium heat.
2. Meanwhile, pour eggwhites in a grease -free clean bowl of stand mixer and start whipping at low speed.
3. When sugar/ syrup reaches 120°C slowly pour into the eggwhites while whisking on low speed, The bowl would be hot.
4.Increase speed to medium and continue whisking until you get medium peak meringue.
5. Divide meringue into 2 equal parts.
6. Add 1 part to 1 part almond paste.(1 blue and 1 green macarons)
7. When adding meringue into paste, start by adding 1/3 ,mix well then i'll add my color before i add the rest of meringue.
8. To know when batter is ready, test by lifting some on a spatula and try drawing/writing number 8 without breaking.
9. Fill the piping bag and pipe on a tray lined with parchment. Drop the tray few times on the counter/ table to smoothen top and to pop bubbles.
10. Leave them to rest for 30 minutes. At this point preheat oven to 150°C.
11. Cookies should be dry to the touch when pressing a finger againts the side , ready to bake.
12. Bake them for approximately 15 minutes ( parchment paper)
➡️Note- when baking on silicon mat, it took about 18 minutes or so.just check cookies should not stick when they are cooked/baked .
13. Macarons are cooked when they don't stick on the parchment .Let them cool completely before filling with Vanilla Italian buttercream.
How to make Italian Meringue Buttercream
Thank you guys.
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미니 바닐라 마카롱 만들기 /Vanilla Mini Macaron Recipe / Italian meringue
안녕하세요.
분 베이크입니다.
오늘은 작아서 더욱 사랑스러운 귀여운 바닐라 마카롱을 만들어 보겠습니다.
이 작고 반짝이는 보석 같은 마카롱은 감히 프랑스 제과의 최고봉이라고 할 수 있겠죠?
남편과 제 아들이 너무 좋아하는 마카롱~
아이의 작은 입에 쏙 들어 갈 만한 작은 마카롱을 만들어 봤어요.
잘라서 먹어서 부스러기 흘릴 걱정이 전혀 없는~~
미니 마카롱~
그리고 사이즈가 작아서 그런지 몇 개 먹어도 죄책감?이 덜 들어요..????
뚱카롱은 사실.. 하나만 먹어도 막 살이 찔 거 같았거든요~~????
여러 색을 동시에 만들 경우엔 프렌치 머랭을 이용하는 것보다는 좀 더 안정적인 이탈리안 머랭을 이용하는 것이 좋답니다.
오븐에서 나온 바삭한 꼬끄를 먹고 싶어하는 꼬마 손님이 몰래 찾아 왔었는데요.
그 자리가 텅 비어 버려 영상이 어색해서 그냥 그 모습을 담았습니다.
너무 사랑스런 제 아들의 깜짝 출연에 놀라지 마세요.
크림을 샌드 한 후에 하루 숙성 후 드세요.
그래야 제 맛을 느끼실 수 있을 거에요.
바닐라 빈이 콕콕 박힌 작고 귀여운 마카롱의 맛을 함께 느꼈으면 좋겠어요.
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
● 재료/ Ingredients
※재료 // ingredients
( 2cm 원형 / 칼라 별로 15~16개 / 총 90~96 개 )
● 마카롱
아몬드 가루 150g
슈가 파우더 150g
달걀 흰자 57g
물 37g
설탕 140g
달걀 흰자 55g
설탕 10g
● 바닐라 우유 크림
달걀 노른자 40g
설탕 22g
우유 55g
바닐라 빈 1/2
가당 연유 10g
무염 버터 105g
♥ 만들어 볼까요~
1. 분당과 아몬드가루를 섞은 후에 체 쳐 주세요.
2. 흰자를 넣고 날가루가 보이지 않을 때까지 섞어 주세요.
→ 이 때..너무 세게 누르면.. 아몬드 유분이 나오니 주의해주세요 ~~
3. 냄비에 물, 설탕을 넣어 이탈리안 머랭용 시럽을 만들어 주세요.
4. 시럽의 온도가 110도 정도 되었을 때, 흰자의 머랭을 올려 주세요.
머랭을 어느 정도 올려 놓아 주셔야 해요~~
5. 시럽을 118도까지 끓여주세요.
6. 시럽을 조금씩 부어 주세요.
7. 머랭의 온도가 45도 사이로 떨어질 때까지 휘핑 해 주세요.
80% 정도의 머랭 상태입니다.
8. 다만,,,,,
이때..대량으로 많이 만들어야 한다면...
머랭을 100%까지 단단하게 올려 주세요.
9. 머랭을 2번 반죽에 조금씩 나눠 넣어주며 텍스춰를 풀어 주세요.
10. 처음 머랭을 넣고 나서 완벽하게 잘 치대 주어야..
반죽이 덩어리지지 않아요.
11. 머랭의 1/2정도까지는 잘 치대어 줍니다.
12. 1/2이상 넣고부터는 조심스럽게 잘 섞어 주시고..
13. 두 가지 이상의 색을 낸다면...
마카로나주 완성 전에 반죽을 나눠서 조색을 하면서 마카로나주 해 주세요.
14. 영상을 참조해 주세요.
15. 팬닝해 주세요.
16. 2cm사이즈로 각 사이즈별로 35개 정도 짜 주세요.
17. 큰 기포는 뾰족한 걸로 정리해 주시고,
18. 탕탕~! 주세요.
19. 135도 오븐에서 13~15분 정도 구워 주세요.
20. 바닐라 크림을 만들어 주세요.
21. 노른자와 설탕을 넣고 섞은 후에
22. 우유,바닐라 빈을 넣고 78~82도 사이로 끓인후에 체에 걸러 내린 후 상온으로 식혀 주세요.
23. 뽀마드 상태의 버터를 부드럽게 휘핑해 준 후, 식은 22번을 나눠서 섞어 주세요.
24. 몽따주 해 주세요.
25. 냉장에서 30분 정도 굳힌 후에, 밀폐 용기에 넣어 하룻 밤 숙성 시켜 주세요.
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
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Song : 이혜린 - Tongtong
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시청해주셔서 감사합니다~~
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