How to Make Macaroons – Video Recipe

No. 116

Today I’m going to show you how to make the perfect macarons. The ideal tea-time snack.

I’m going to show you how to make macarons and there are three parts to this first scene, so it’s going to involve me moving stuff around, so bear with me.

I’ve got almond flour, which goes into a very large bowl with some icing sugar. I’ll just give that a little bit of a mix, because what we going to do is make a paste. This paste is going to be folded into the Italian meringues which we’re going to make in the second part. There’s probably going to be about another half-a-minute of mixing. Right, there is our paste and I’m going to set that aside over there. We’ll come back to that later.

I’m just going to move a few things over, because what we now have to do is make a syrup. In order to make a syrup, what I’m going to do is put some water in and some castor sugar, and just give it a good old mix. Now the important thing about this syrup is that it has to be brought up to exactly 114 degrees, so we’re going to use our thermometer. We’re on about 109, 110, so any moment what’s going to happen is, I’ve got the egg-whites which I going to put into this machine. It’s going to make one hell of a racket, apologies for that. We’re going to bring the egg-white up to a little bit of froth and then we’re going to start pouring the syrup in. We’re going to whisk in here for about four minutes until we’ve got what’s called an Italian meringue.

Turn that down, it’s lovely when it stops. I just want you to see the textures. That’s the paste and then over here is the Italian meringue mixture. The first thing I’m going to do is, I’m just going take a little bit of meringue mixture and mix it in, like that. It’s quite difficult. Tough. Then what’s going to happen is I’m going to fold in the rest so that we’ve got the actual macaroon case mixture and obviously, the more you do it, the easier it gets. It will start getting easier now, I’m going to just fold that in. Just literally folding it round. I’m going to get Carlos to give me a hand here. What we going to do is, I’m going to tip this mixture into . . . In it goes, and then what we’re going to do is pipe that onto a tray. There we go, thanks Carlos.

So what we going to do now is pipe that onto a tray, leave it to rest for few minutes and then bake them off.

What I’m doing is just piping quite a lot into prepared macaron ring sheets. I’m not doing the whole thing because they will melt into shape and if you do, if you try and cover the entire ring, what’s going to happen is they’re going to start linking up. They will then melt, as if by magic, into one. Then we’re going to stick them in the oven at 140 degrees for between 17 and 19 minutes.

Simply for the buttercream, I’ve made a raspberry coulis. That’s just raspberries, a bit of sugar goes in there, some egg yolk and then finally, I’m going to just add all this butter to the mixture, then I’m going to put the whole lot in a piping bag. I’m going to shove that in the fridge to cool down.

As you can see the macarons are baking off in the oven. Once those have cooled down, we’ll take them off the baking mat, pipe in the filling. Job done.

So I’ve just allowed that to cool down for a little bit and then I’m going to pour that mixture into a piping bag. Then what will happen is, you can put it in the fridge just to cool down and then obviously what you want is for all that butter that we’ve put in there to set. So that we’ve got that filling which will go into the macaroons once they’re finished cooking off.

We’re going to take the macaroons out of the oven. What we should do is just let them rest for probably about two or three minutes before we take the shell casings out. Because if we take them off now, they’ll just disintegrate.

So I’m just going to take a lot of them off and then I’m going to fill them so we just going to cut the filling and then just dollop it in there, like so.

Hope you enjoyed the macaroon class. Regular viewers will know that if you leave a nice review on either Google or Facebook, your name gets entered into here. So, rustle, rustle, rustle, Casio Laurenk [sounds like 00:06:36], you will get a pasta machine.

I’d like some ideas for forthcoming videos for the autumn and winter, so please send those through. The best suggestions will get made and you will get a free pasta machine sent over to you.

Thanks very much for watching and I hope to see you very soon.

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