Make PERFECT macarons as a beginner (a full guide to macarons) | 马卡龙
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- čas přidán 12. 09. 2024
- Note: The video says to bake at 350F but that was a mistake so the correct temperature is to bake at 300F for 10 mins:)
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www.jasmafusioncuisine.com
Note: I am still working on it so some of the recipes are not up to date:(
Macarons:
55g icing sugar
55g almond flour
50g egg whites
60g white sugar
Filling:
90g white chocolate chips
70g whipping cream
马卡龙:
55克 糖粉
55克 杏仁粉
50克 蛋白
60克 白糖
内馅:
90克 白巧克力
70克 搅打奶油
My other videos:
Valentine's Day Raspberry Macarons Recipe 情人节覆盆子马卡龙（Heart Macarons, Painted Macarons, 心形马卡龙，手绘马卡龙）
• Valentine's Day Raspbe...
Panda Macarons 熊猫马卡龙
• Panda Macarons 熊猫马卡龙
Snowman Macarons 小雪人马卡龙
• Snowman Macarons 小雪人马卡龙
Reindeer Macarons Recipe 驯鹿马卡龙(Animal Macarons／Chocolate Macarons／Christmas Macarons 动物马卡龙／圣诞节马卡龙)
• Adorable Christmas Rei...
Pineapple Cakes 凤梨酥
• Pineapple Cakes 凤梨酥
Note: The video says to bake at 350F but that was a mistake so the correct temperature is to bake at 300F for 10 mins:)
I followed the video exactly but it did not turn out a success like yours in the video !!!
So sorry to hear that, could you describe what the macarons looked like so I can try to help figure out what went wrong?
Jasma Fusion Cuisine Thanks for replying. The feet seems to “ooze” outwards! I do not know how to put a photo here. I did try a second batch at 140 degrees Celcius( 284 F) and they seem better. Not as perfect as yours.And they are hollow? Please give advice !
Hmmm there could have been additional factors as well but that sounds like the batter was over mixed and the consistency was too runny.
Jasma Fusion Cuisine Thank you !!
I want to ask if you can please do a video making Dim Sum PLEASE
Nice job! You know what you are doing 👍I like that you give tips throughout each step and give information about why it’s done a certain way. I’m definitely going to try your recipe. Thank for your video!!😊
I followed your instructions and it came out perfect! I watched a lot of videos on making french macaron but yours is my favorite. Actually 350 worked best in my oven. I didn't use convection. Thank you very much Jasma. You're amazing!
Yay I'm so glad!! Thank you:)
Hey Jasma! I tried both of your original and green tea macarons, my family and myself loveeee it so much especially the green tea one. Will try other macarons for Christmas. Thank you for sharing 🥰
Those macaroons are beautiful! Great job with explaining the whole process, you’re like a pro. Keep it up and hope you continue making more videos and nice recipes. Thank you for sharing this video😊
I did one time macarons, they were perfect and after that I did several recipes, they all failed. This recipe was GREAT! You are giving so important tips and explain so good! Thank you! Only problem was, I have underbaked them, but next time I’ll bake further. I have a silicon Matt with little spaces for the shells, and I could correctly try if they are ready, they were stuck and I was afraid to move them more. Thank you so much !❤
You’re amazing and you explain things better than the professional chefs out there. And you’re slow and organized and systematic for guys like me - I’m a senior corporate executive who wants to learn to bake more than just no knead breads! You’re amazing! Credit to you your parents and your teachers but you mostly! Haha
Thank you so much!!
Really keep up the amazing work. You’re a natural teacher and always do you what you love. Your passion comes through and I’m just amazed at how precocious you are!
Thank you for sharing this!! Really appreciate it! I've made it before but it doesn't turn out well. Surely will try yours!
Very detailed and perfectionist
Mil GRACIAS Jasma!!!! Me salieron PERFECTOS!!! Probé muchas recetas pero esta fue la mejor!!! GRACIAS!!!
How do you NOT have more likes? Makes me wanna run home and make these!
Aw thank youu!
Jasma Fusion Cuisine, you are most welcome.
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Great. I’ll try my first time with you. Thank you🌸
wow! they look perfect - I will need to lower the rack when baking - mine browned a little even thought I baked them same size, at same time and temp -thank you for the tip!
Thanks to your helpful tips.
I'm on my macaron journey and just stumbled on your CZcams. You did a fabulous job, very articulate and succinct. I'm jealous because my macarons keep coming out lopsided and I'm trying to figure the reason. ugh. I think the reusable parchment paper is really a Teflon sheet right? Do you live in Canada because you referenced, Bulk Barn? I live in TO.
小小年紀，竟有如此廚藝，佩服😘😘
You are so smart and cute!!! I learn a lot from you. Many Thanks.
I'm so glad it helped:)
Just stumbled in your channel, young and talented :) AMAZING!!
U did great.... 👍👍👍👍👍
But hope u can pause a bit while speaking & clearer as I had a hard time listening to it (+ the echoes).... 😊😊😊
noted, thanks for the suggestion:)
You look adorable
Have you tried making Italian macarons? What brand luster dust do you recommend?
No i have not, but it is on my list of things to try:) I use Wilton's luster dust, but there are many brands to there that work just as well.
How many shells do you make? Diameter ?
About the almond flour , can I keep it into the freeze.
I did try this recipe - followed it to the letter, but for some reason I failed. The first batch stuck to the silicone mat (this after baking at 300 deg for 15 minutes), and the second batch (which rested a little longer while waiting on the first tray and were baked on parchment paper since I only have one silicone mat) didn't form any feet and they all cracked on top (the bottoms were gorgeously smooth though, compared to the silicone mat batch). I did nothing to change the temp or anything, so I'm lost as to why the two trays came out so different. I think I'll stick to the Italian meringue method - I've always had much better results with that. Can you do a video on macarons using the Italian meringue method? I'd love to see your take on that.
Sorry it didn't work for you. The biggest possibilities why macarons stick is because they are under baked. The bake time can vary quite a bit depending on the size. You can also allow the macarons to dry out a bit which may help too. As for your other tray, the two trays were piped and worked on separately so it can cause the results to be different. For example, the macarons could have cracked if you didn't release all the air bubbles in the macarons so you may have tapped the tray a little less which could have caused it to crack. Anyways, there are many ways macarons may turn out differently as you may have expected so I can't be completely sure. Also, I actually never tried macarons the Italian method before so I'll be looking forward to trying them out. Hope this helped:)
Thanks, Jasma. You're a doll.
The video indicated to bake at 350°F/175°C (11:28), but you also said you baked them at 300°F (11:37). Which is correct? Also, do you use a convection oven or a conventional oven?
ooh i didn't notice that, well the correct temperature is to bake at 300F for 10 mins. And honestly I'm not too sure about the oven...
A convection oven has a fan. They say that when you bake using convection you have to drop the temp by 25°. Given your baking instructions I'm guessing you're using a convection oven...
One more question - what's the size of those macaron shells?
Is it best to use a stainless bowl than a glass bowl when using a mixer?
Honestly I don't think there's much of a difference in terms of the result. Some glass bowls can get scratched so maybe watch out for that but otherwise both work fine😊
Hi, when baking the Macaron, do you on the oven fan bake?
Yes I do!
@@JasmaFusionCuisine thanks!
用了這個配方試做後，也結皮了，進烤箱後，表面過沒多久裂開了😭 ，裡面是空心的😫，做了好多次的馬卡龍，除了第一次亂作，沒太專注在一些細節，反而烤出邊裙…之後認真看一些技巧後，卻一次都沒成功了😔
马卡龙看似简单其实做的过程中有很多技巧，稍不注意就会失败，这也是为什么我做马卡龙的视频会录得比较长，因为有太多细节我想分享。你看的这个视频是我之前录的一个基础马卡龙的视频的改进版，我还有为圣诞节录的小雪人马卡龙，为情人节录的手绘马卡龙以及熊猫马卡龙。这些马卡龙都是我在一次次失败的过程中不断总结经验最后做到成功的。我的方子都是经过无数次的测试和调整才最后拿出来分享的，方子一定不会有问题，我身边有很多朋友都用我的方子做成了漂亮的马卡龙。如果你愿意可以多试试，希望你能早日成功！
前幾天我也有做了，妳的版本熊貓馬卡龍，一樣的，還是進烤箱後，沒多久就爆裂了…看著它這麼可愛,卻裂了…覺得可惜~妳的配方一定沒問題，我看的出妳的手法很精練、對點心上的用心，看的出來!😊，每一次做馬卡龍，我都會一直思考，那裡出問題，我大約有猜想出，應該是我的烤箱老舊，溫度無法掌控的很好，讓它在烤箱裡的溫度，落差太大，不過，我還是會一直嘗試到成功💓
@@tacoochen4912 你现在成功了吗?
@@aimeema7530 😄我最後還是花了錢上馬卡龍的線上課程，覺得在表皮的光滑和裙邊都比較可以掌握，就是空心的部分，遲遲無法是實心，大部分的說法，是因為烤箱的問題，所以我一直在調整，目前還沒到完美呈現
@@tacoochen4912 真的很难吗，听你这么说我也好想挑战一下😂
Hello mine turned out very runny but yet no ruban even tho I followed the instructions literally
Unfortunately I am unable to tell what exactly went wrong, did you by chance overfold the batter?
Runny = over mixing. I've made these too many times, and failed too many times. 😂😂😂
我应该把马卡龙放在什么地方比较容易干呢?
靠近窗户边的桌子上，就像我的视频里的那样
Jasma Fusion Cuisine, 好的...我來試試看。謝謝你!
請問你是新加坡人嗎? 我可以知道你今年幾歲嗎?
我不是新加坡人，我快14岁了
Jasma Fusion Cuisine , 希望你有機會來新加坡講課。 到時我也會帶我的21歲的二女兒去看一個14歲的小女生也可以把蛋糕做得這麼的好! 繼續的加油
Jasma: I love your macaron videos. Thank you for "liking" my Instagram photo which I followed your hand-painted rose Valentine heart video (JennyWarburtonsFood)! I think your comment to just under-macaronage a bit is spot on. The feet of the macarons in this video is much straighter and prettier than your tutorial. I have done a set of experiments that concludes the same. One thing I would like to know is if you can send a link to where to buy the green spatula (in another one of your videos or the spatula you use in this video) you use to mix the batter?