Macarons Madness! Third time's a charm?
Vložit
- čas přidán 1. 05. 2020
- So you want to learn how to make macarons? You can't make them on your first try. These things take time, skill and patience. Every year I attempt to make and improve my macarons skills. My first try was horrendous, the second try was an improvement but not memorable, so I'm looking for redemption and salvation with my third try. I'm following Cupcake Jemma's Macaron Masterclass. The video was incredibly helpful: • Macaron Masterclass - ...
Patreon Support: / antichef
Merch: teespring.com/stores/anti-che...
Mailing List: www.anti-chef.com
Follow Me Here:
Instagram: / antichefjamie
Facebook: / antichefjamie
What I Use (Amazon Store): www.amazon.com/shop/antichefj...
Music: www.epidemicsound.com - Zábava
![[Masterclass] How To Make Perfect Macarons At Home | Italian Method](/img/n.gif)
is no one gonna talk about how much he deserves WAY MORE SUBSCRIBERS THAN HE HAS. This MAN is AMAZINGLY entertaining and informative! not to mention insanely handsome.
Aw shucks 😊
my thoughts exactly!!! you'll see, the channel will simply explode one day
agreed
Oh yes. It’s going to explode! So much talent!
I wanna talk about it. Made me wanna try to make macrons.
Honestly for a third try this is great! I’ve been making macarons for about half a decade now and once you get the hang of it it becomes much easier. Some tips if you ever wanna try again:
Pulse the granulated sugar a few times in the food processor
When beating your egg whites, sprinkle the white sugar in slowly so you don’t deflate the air you’re beating into it
Beat eggs to firm peaks, not stiff. Not much of a difference, but firm people should fall over the slightest bit on the mixer when you turn it over
Use your food processor to grind the almond flour and powdered sugar, and sift. Repeat 2 more times.
Fold your batter in gently, until you can form a figure 8 with a spatula. But here’s where I think you keep messing up. What they mean by “form a figure 8” or “ribbons” is that you should be able to use the dripping batter to draw an 8, without the batter breaking. It doesn’t matter how slowly it takes to draw said 8.
When you are putting your batter into a piping bag, fill the bag only about halfway so it’s easier to pipe. The filling should not be dripping from the bottom that much, and it should be coming out pretty thickly.
Use a French macaron 1.5 inch printable template. You should have about 24 shells per 9x13 in baking sheet (www.getcreativejuice.com/2013/08/macarons-basic-printable-template.html
The epic origin story of the Silver Fox! Her first adventure! So happy to finally witness it. Also yes still on my huge binge journey.
the myth, the legend, the Silver Fox!
Jamie, the reason I subscribed is that you are so real in the kitchen. Not only are you working on your culinary skills, you aren't afraid to show us your misteps. When you forgot to turn off the mixer and the icing started going everywhere... 😳😬🤣🤣 So real, so funny. I know you might find those moments frustrating and difficult. But, hey, we've all been there. Keep it up.
Recently found the channel. Been binge watching episodes since then. Finally, I get to see the Silver Fox's first appearance !
I relate to you so much... Sometimes when I start baking in a bad mood and I’m so disoriented but I just keep going... You’re a mood! Love your videos
We are the same
Jamie, I adore your channel and your character! It is now 2024 and I can’t seem to find any beyond this. I’m really hoping you will try one more time! So close his time! Oh and the extra color? Excellent mistake, the color as everything
I laughed way too much! Great episode.
Thanks Karen!!
You got the feet on them. And respect the Silver Fox, she will not be toyed with. 😉 Bomb background music too.
She has all my respect ✊🏻
Hurray!! Now I know when The Silver Fox debuted on this show😊
These looks 100 times better than my attempt to make the traditional macarons. I will try your recipe with the meringue.
What you came out with is an awesome job for only the third try! I taught myself by watching pros on YT ad nauseum. Each of my family members has favorites, and I make a batch of that person's favorite for his/her birthday. Even with that much practice, there are days when it just doesn't work out.
I absolutely loved this!
You deserve WAY more subscribers. Your content is great man!
👊🏻
Ausome job! They look perfect!
I made macarons yesterday for the first time with that same recipe and they actually turned out perfect! I’m so happy! Urs look nice!
That music really just got me in the feels.
Awesome job, you're getting so much better. I taught myself to make macarons during lockdown and from joining a Facebook group. Some tips if you're after them- the critical parts are the meringue consistency, macaronage and oven temp. You should start with the French method and get that right first. Don't add colour until you can make them, and, your piping needs work (obviously lol). Good luck in 2021.
These are definitely getting better! I just wanna say that macarons are fickle things and took me years to get right and I still get them wrong sometimes. When piping out the circles it helps to do a little circle motion with the tip of the bag instead of going straight up after each circle. This way the will end up more smooth with out a little peak, or hat, on top. Also, I bang the baking sheet on the counter about 15-20 times both sides and use a toothpick to pop any noticeable air bubbles at the top. I know this was over a year ago but I just found this and would love to see you do another macaron this channel is so amazing and so fun! Just what I needed! Thanks!
I have watched every baking video you posted. From a newbie to a great chef. You showed us that anyone can bake as long as we love doing it and keep trying to make it again despite some small failures along the way. And you show how the real baking is that it wont always go smoothly at times and you needed to be flexible with what you have. Its why i always look forward to your next video. Well done ! Cant wait for more videos from you. This 3rd try of yours is wonderful.
Love this! Thanks! I’m super glad that’s how it comes across. I keep the mistakes in so that I don’t repeat them and nobody else will either. Anyone can bake!
Kitchen looks pristine!!!👍🏻👍🏻👍🏻
So proud I follow you since Canada...your first kitchen and your gf trying your desserts. Oh memories!!! They look perfect this time.
You’re one of the originals, Izzie! ✊🏻
WOW!!! So close to 10,000 subscribers!!! Congrats ahead of time! You deserve it! Hope you guys celebrate... 😉 Best wishes
Thanks Karen! 10k strong! ✊🏻
Great content man! Super entertaining - came across you via the milk bar cakes and just keep watching your episodes! I'm sure as soon as the algorithm picks you up more you will get huge!
Love your videos, you’ve come so far from making your first macarons. Your icing might’ve been runny because cream cheese in the US is harder than the UK. The cream cheese you need for the icing is like hard blocks, not like a spread. 🙂
100% this... it's near impossible to get block cream cheese in the UK and Ireland, Philadelphia and other brands only sell it in tubs with additives to make it more spreadable, not great for icings
Thanks guys! I’ve gone searching far and wide for those cream cheese blocks in Europe and had to give up. I’m Canada, they are in every store, but nadda here!
Love that you keep your videos SO real! I followed her recipe and made macarons for the first time and they came out brilliantly! I’m sure you would have felt less stressed having the piping bags but I had mine and I was still overwhelmed😅 Making macarons is just pressure and stress! But good job they looked great 👍
Thank YOU! That masterclass video is crazy helpful, I was feeling really good until that piping bag fiasco, I have faith they woulda been nearly there if I had had one!
10k CONGRATULATIONS!!!
10k strong!! ✊🏻 Thanks Tyler!
may be you know this already, but just in case you don't, here it is, some years ago, i did a week of "training" at a French baker and pâtissier, and he was making macarons every week for the bakery, i remember him telling me that one of the most important thing while making them was to use 3 or 4 days old eggs, never fresh ones. Hope it helps for next time.
Good job!
You deserve more views and subscribers! Love your videos!
Thanks so much!🙌🏼
okay but these are really good!!
Congratulations for Silverfox! At last you have your mixer! 🎊🎉🎊🎉🎊🎉🎊
Hey, these look great! The I remember when you made them in your “first” kitchen back in Canada. Keep it up!
That was a true horror story
Welcome to London!
You are one brave man! Macaroons look great. Congrats on having your own kitchen in your own new city.
You're a braver man than I. Never tried these myself but I've witnessed enough people attempt them that I know I'd end up throwing a lot of things against the wall. These didn't look half bad though - 2021 will be your year!
Here’s to 2021! Haha give em a try!!
Your videos are hilarious and inspiring. As a baking newb myself I've managed to perfect some amazing desserts but not these cookies. After watching this I think I will have to give it another try.
Thanks so much Bernie! You gotta give them another try! You’ll win the battle
Bro those cookies look hella dope! Good job man 🎉
Bravo . These look awesome. if mine came out like these every time I would be so happy.
They will!
The way you do shit hurts my fucking soul man. I love it.
Haha gotta love the way you throw things around
Your macaroons are WAY, WAY better than the previous episodes. Good job! 👌😊
Thanks!!✊🏻👊🏻
One of the most underrated foodtubers!
the wait is over!!! a new video arrives!!!
The colour was just right I think. They looked a really lovely light teal in certain light and then pastel in another. I loved the sprinkles too. I keep my leftover whites so I may just give this another go. I was partially successful a fair few years back by making it easier for myself at the time by baking the slightly larger macaron the same size as a regular flat (not oversized) cookie. I found the larger size easier to pipe from a makeshift as like yourself I didn’t have a proper bag. They were great. The only downside was I blended some of my wooden spoon into the mix when I was trying to push the sides down like the idiot I was. Nothing a bit of sifting siding sort out. I was much younger then and have come a long way lol
I sift my almond flour 3 times and that really makes a difference for me.
They turned out really good! I was thinking of making macarons for Christmas. I thought it would be easy. I see now on your third attempt, that easy it is not lol.
This video goes pretty much exactly as I envision my first attempt at making macarons would go if I could ever work up the courage to give making them a try 😅😅
they came out beautiful! also, you owe us a new macaron episode LOL. once a year, you said! ;D
You are slightly type A with a dash of stubborn... brilliant...
🤯
I don’t think you talk too much. I don’t have a stand mixer - hand mixer is good for me. But you needed it!
Uve made butter again. Have been binge watching and this is the second time im seeing u qhip up some fresh butter lol
I’m so sorry I’m laughing, but it’s with you,not at you! You are sooo entertaining! Laughter is the best medicine!
Still waiting for the fourth attempt Jamie. You have a new kitchen. I believe in you!
haha I will get to them one day... I promise!
Those pink macarons from the second try flashback looked really good. Guess I'll have to watch the episode to know why they weren't a success...
I think your Silver Fox would really hit it off with my Pink Princess. And yes... Kitchen Aid SHOULD sponsor you 🤟🏻😉😉
New to your channel! And I’m blown away! How are you not at 1mil+?!?
right!! he's one of my favorite channels!
Thanks guys!!! 😊
LOL such a joy watching these LMAO! :D
I really like your videos. Now I know how mine will turn out, and not some celebrity chef. Thanks :D
good job nice video
Super impressed!!! Hey..now that the Silver Fox is broken in, would you consider remaking some of Tosi’s recipes? I know from her books that she absolutely insists on a stand mixer. I wonder if you, as chef-extraordinaire, would notice a difference. Great job on these macrons! 💙
Most definitely! I want to redo a few of them!
The debut of the Silver Fox!
Before we bought plastic piping bags from China by the gross, we used to take a piece of wax ( grease proof) paper and make our own cones. I do admit he kept us entertained and the results were masterful...Thank you
Is this the debut of the Silver Fox?? I was hoping if I just kept watching random videos, I'd come across it! 😍
You are soo funny! Good job with macaroons!,,
🙌🏼
Aw the Silver Fox 🥹🥹🥹
All of the yelling!! hahaha I’ve never related to anything so much!
I tried Cupcake Jemma's recipe... I had better luck with Bigger Bolder Baking Gemma. Just in case you want to try a different one :)
Anarchy Chef more like; hilarious and heart warming
Actually, these look pretty good
They looked yummy. Next time we'll send you our address lol love your silver fox and New kitchen. -Shawna🍁
❤️ the silver fox
Omg I can’t stop laughing 😂😂😂
You are e Hillarious!
Where are the 2021 and New York (new kitchen) macarons?
In the best way possible, it is like watching a train wreck.
Whooooo's hungry? Hey Jamie it's MTS from T.O.! Fun channel nicely done. You new flat looks pretty swish - and in my old hood no less!
No way! We’re you close to or in Shepard’s Bush area?! 🙌🏼
@@antichefI was generalizing to London! I was North of the river though... Islington and later Muswell Hill. If you want a culinary trip back in time - check out W. Martyn on Muswell Hill Broadway... their coffee roaster is in the front window exhausting into the street - I could never just walk past!
The tight-rope pastry chef!
You need to do Hot Chocolate Bombs!
Dude! I am writing from 2021... have you tried again? 😁
I'd like to say this is my brilliant observation but it's not it's from an Australian CZcams channel called 'How to Cook That' one of the things she does on her channel is debunk cooking hacks and tips she was test baking trays and she used Macarons to demonstrate and she pointed out that she got the best results for cooking Macarons using glass baking tray it takes a little longer to cook them but gives really good results it's to do with heat transfer so that might help perfect your Macarons
jamie I found some macaroons from Japan (ONLINE)
You look so much like zach kornfeld from try guys with the cap on
Wow😍🧡❤❤
Hallo. Few things I noticed. I am not sure if your recipe called for stiff peaks but that didn't seem whipped enough. Also if you discard almond meal that's too large it has to be replaced with more almond meal to make up the weight. Lastly, usually the oven door should be ajar with a wooden spoon holding it open. I can make these perfectly and have refused to make them for 6 years now because I find them far too much effort and clean up for what they're worth.
Hey buddy! The recipe didn’t call for stiff peaks, more so droopy peaks.
I remember you telling me that wooden spoon thing last year, I completely forgot! 😮
I always thought the Silver Fox was male. Funny.
Oooh, she a beauty
You should make croissants!
I’ve been putting that off for like a year...I’m scared
They're soooo hard to do...
Your batter needs to be stiffer. Shells won’t crack if you bake it on a Teflon sheet
You are so phuckin funny. I'll leave the macarons baking to you you seem to have everything under control. How's your head?
I’ve continued smoking my head on the oven fan and that cupboard door all this week. The pain continues
You're messy, it's funny tho, you've come a long way
Dude, make your circles on parchment, then just flip over & pipe on batter.
Iv watched all 3 macaron videos... Hilarious! Iv made these about 6 times and they're all hollow and ugly. well done you!!!
Ha ha
I went looking for the 2021 and 2022 installments of macarons and all I found was disappointment.
🤣🤣🤣🤣🤣 🇮🇪
Are you doing stuff on purpose?
Unfortunately not...it’s all so...very...real
PRO-TIP: I saw this in a video of an authentic French cooking class about macarons, and because there's no moisture in the shells, they must be refrigerated for a few hours so they'll pull moisture into the shell from the filling.