Just dont try to make them perfect, allow imperfection in the appearance and they can still taste just as good and it’s much easier to get the same taste and sometimes one might even prefer some of the texture that “imperfections” can bring
@@WhatAHandleThisIs_ I know I can’t make them perfect but I still would like to try. I have been practicing since I was 14 so I can” perfect “ them so I can make them for my last birthday party (when I’m 20) I don’t think what I wrote made sense 🤦♀️
I love how you give reasoning and examples for every different way of doing it. It really helps beginners like me understand why bakers do certain things
@@anikejulien7273 yes, it would. Well maybe. Food science is more about the chemical properties of food and how they react to each other. WHY overmixing and undermixing make a bad macaroon is food science not the mixing itself.
@@anikejulien7273 as a whole I think this is more Culinary Science then food science. Culinary Science is where you make and test recipes. So that would make sense because you need to know the right ingredients and techniques to make the food.
Pro tip for making Macarons at home. It doesn't matter if they are pretty or perfect. Just make them. Make them enough times and you will get better over time. Even an ugly Macaron still tastes great! Just get out there and try it!
@@jinglejanglespinglespangle absolutely this, helped me realise if im cooking for myself, i can consciously CHOOSE the way i cook. it doesnt matter if its considered propper or correct, it only matters if i like it yknow?
They all taste amazing too. I made a few batches for Christmas and over and undermixed two of them, still absolutely delicious. They're already all gone 😂
@@thatoneguy5043 yes but in the end of the comment they said “avoid failures” as if everything that wasn’t cooked the right way is always bad Edit: they also said where they’re going wrong, so yea, they did say that_
@@adisyncunningham297well some people actually need or want to bake cookies that are what they are branded and not have failures for their guests so a flat cookie is a failed cookie even if it still tasted good
@@tomosike1378 not rlly. You should know how to actually bake for others if it’s your professional job, you get payed for it, or you want it to be your job. They are delicious and shouldn’t be called failures at all.
*macarons Macaroons are made with coconut ☺ edit: GUYS I KNOW MACARONS ARE MADE WITH ALMOND FLOUR. *THE MAIN COMMENTOR SAID MACAROONS BEFORE HE EDITED IT.* MACAROONS ARE MADE WITH COCONUT. MACARON-ALMOND FLOUR. MACAROON-COCONUT. NOW QUIT REPLYING TO THIS.
@@tortellinifettuccine I remember brothers old girlfriend made at least 100 batches and struggled to get it exactly right. Tried different cooling techniques for the egg whites, etc
these visuals are so helpful. been making macarons occasionally over the past few years with mixed results... this will hopefully help with consistency
@@violetskies14 the taste stays the same no matter what you do with the Macaron batter as long as you follow the ingredients list. The problem is not the taste, it’s not hard to make Macarons taste good. The problem is the texture. Macarons are supposed to be airy but the flat ones are chewy and awefully hard, also they stick to your teeth like sticky candy.
Sometimes I overwork it and make the flat ones on purpose. Then I'll pipe some icecream between two of them like little icecream sandwiches and pop them back in the freezer.
See, I’m not entirely sure what I did but my macaron batter ended up turning into a thicker batter, practically a dough. I couldn’t use piping bags because it was so thick, so I rolled the batter into little balls. After they sat for a bit they looked normal, and after they were baked they turned out perfect. No clue what I did but it worked so I won’t complain
You likely mis-measured something. Over mixing in this case would not cause what you described. Glad it worked out for you! I wish I knew what you did cause is sounds like you found a new way to make macarons 😂
I'm glad your mistake turned out good. I once tried making pasta and messed it up so much. I made the pasta dough, but I was having problems rolling it out. I was in my first year of uni and didn't even have a rolling pin. I tried using the bottom of a pan to squash it but it wasn't working. I decided to try making pasta balls (no idea if that would have ever worked). When I boiled them, they started floating to the top of the water and increasing in size. I was so confused until I realised I'd used self raising flour instead of plain flour. So then I decided to turn them into garlic balls by taking them out of the water, putting them on a tray, putting some garlic butter over them, and putting them in the oven. They were disgusting.
@@lisahenry20 I thought this comment would end up with a surprising positive twist at the end, but the utter disappointment after all that improvisation made it so much better 😂
Definitely sounds like you had too much dry ingredients to wet. When baking,try measuring out all your ingredients before you actually start the process Even experienced cooks can make measuring up mistakes, particularly when doing more than one part of the process at a time
ive made macarons like 5 times and havent messed up the batter yet somehow lmao it was the first thing ive baked from scratch all by myself. I was going through a pretty bad depressive episode and i stopped going to school for a few weeks so i had alot of time. my parents told me to do something, and i chose to bake ig Edit: I'm glad my first comment to ever pop off is about my depression 👍
@@theharwizard8093totally. You'll br tempted to just lay there feeling constant pity self reflecting. Gotta ask yourself if you WANT to feel rhis way, and if not, then get up and force yourself to CREATE something
I also got into baking when I was really depressed and not going to school after high school, but before I started college (I was too depressed/anxious and didn’t want to start college during the pandemic). Baking was what kept me somewhat sane! I tried making macarons twice during that time but it didn’t work out for me as well as you lol. Both times, about half of the batch turned out great but the other half didn’t. Idk where I went wrong. I’d love to get back into baking but I feel like I don’t have much time for it anymore :(
To those wondering how to make Macrons, it's not as hard as you probably think, and the mixing portion displayed in this video is probably the hardest part of making them. Here's how you make them as described by myself, a certified pastry chef: The main components of french macarons are almond flour, powdered/confectioners sugar, egg whites, and an Italian meringue. The general idea of how to make them is you sift the almond flour and powdered sugar together in a bowl, add the egg whites, mix a bit to hydrate the flour and powdered sugar, before adding the meringue and folding it into the batter. Mix vigorously until you achieve the ribbon stage shown in the video, check regularly as you mix so you don't overmix. Once you have your batter, you would pipe it onto circular templates with parchment paper on a baking sheet. Generally you let the macrons rest for around 10 minutes prior to baking. Baking time and temp will vary by recipe and the size of the macron you are baking. Also, the Italian meringue component is simply egg whites whipped to soft peaks, then add a sugar solution cooked to 248F or soft ball stage, whip while adding, pour down the side of the bowl and be careful to not hit the whisk. Then you just whip to medium-stiff peaks. Hope this helps. :)
I love making them and I’m putting this in my recipe book to try later!! I made amazing ones a few times, green tea and lemon with lavender Swiss meringue filling were my favs! My oven is too wonky now to make them though. It’s not only way off temp it’s also super uneven.
Oh!! As an expert, do you think you can bake them in a small air fryer/convection/toaster type oven? It’s bigger than a standard ‘toaster oven’ but it’s not a proper oven. I successfully baked an entire lemon Bundt in it once.
@@truckerdave8465 if the temperature is stable enough, yes. You just have to try to avoid direct heating by the heating elements of the toaster oven. As long as you don't get spikes in temperature, it should work, you'll just have to make smaller batches.
Idk why but I’ve always genuinely preferred the way undermixed ones come out, and was shocked when I realized they were supposed to be filled out in the middle! The crisp top and hollow center are so much more satisfying to eat
THANK YOU! I just started making macarons for the first time a few days ago and I always had trouble with the mixing part because I didn't know what I was looking for when it came to mixing the batter. This was very helpful!
I do the Italian method and I've never looked back. Perfect macarons every time. Which is wild because I'm highly allergic to almonds and use hazelnut flour as a replacement. It's so foolproof I can do that.
Native French speaker here. To those who think he is saying it wrong, YOU are the one who is wrong. He is saying it correctly. Macaroons are totally different.
My son loves macarons and I made some for his birthday. Thank you for helping me impress my family when this was the first time I've ever made macarons.
It’s actually Macaroon but some people pronounce it diff & it’s a French dessert 🧁it’s basically a meringue & some ice-cream 🍦 stuffed in-between there’s many different flavors like coconut & stuff like that
This literally helped me make the perfect macarons and I have this video stored in my phone to remined me because this is one of the only videos, I have actually learned from
Great I needed this because I’m helping my mom make macaroons for her baby shower and they half to look professional because I want her to trust me with other tasks as well
Me and my friends made macarons for the first time together. We didn't know what we were doing but they somehow turned out, almost, perfect (the color wasn't as vibrant as when they went in the oven). Even the (I think it was:) French buttercream was really good and we may or may not have ate some of it straight from the piping bag😂. Edit: spelling fix
Here's my favorite macaron filling using the egg yolkes left from the process: 6 yolkes 3 dL heavy cream 180 g sugar vanilla bean or vanilla flavor 200g butter Add cream, yolkes, sugar and vanilla into a pot on medium heat. Stir continuously until it reaches a thick consistency. Let cool slightly and cube the butter. Add the butter cubes little by little until fully incorporated. Refrigerate for about an hour and then whip it. It'll be the smoothest, tastiest buttercream of your life. Optionally, replace up to 1/3 of the sugar with brown sugar for a more mature flavor. It also pairs well with chocolate
Thank you so much! Most macaron videos tell you "mix until the mixture is right" and I never knew wtf they meant 🤣 Your video was the part of the puzzle that I was missing 💕 tysvm!
Why do I want to eat that chewy flat one so badly then, huh? 😂😂😂
😂😂😂😂
😂😂
Same
Lol it looks like it would make a great cookie
😂😂
Every recipe says Don’t over mix it! But this is the first time I’m seeing someone explain what that means with examples. Thanks!!
This guy also has many videos of other pastries and how to properly make them. Seeing what to look out for is a great help.
I'd also recommend watching How to cook that with Ann Reardon
@@agentsus9681😅.
gay
@ZiaRevealswtf
these things are so expensive I often forget you can literally make them yourself.
True but there so hard to make and perfect. I was ablle to make a descent batch and I still managed to mess it up
Just dont try to make them perfect, allow imperfection in the appearance and they can still taste just as good and it’s much easier to get the same taste and sometimes one might even prefer some of the texture that “imperfections” can bring
@@WhatAHandleThisIs_ I know I can’t make them perfect but I still would like to try. I have been practicing since I was 14 so I can” perfect “ them so I can make them for my last birthday party (when I’m 20)
I don’t think what I wrote made sense 🤦♀️
@@dianamackintos6185 They're
@@dianamackintos6185they are pretty easy to make, just hard to make perfect. Theyll still taste better than the ones you can buy.
As ADHD this is the kind of detail I want from every cooking video
real
bro is the whole disorder
I love how you give reasoning and examples for every different way of doing it. It really helps beginners like me understand why bakers do certain things
Agreed. I'm going to pastry art culinary school and this is so helpful with my assignments
@@anikejulien7273 yes, it would. Well maybe. Food science is more about the chemical properties of food and how they react to each other. WHY overmixing and undermixing make a bad macaroon is food science not the mixing itself.
@@anikejulien7273 as a whole I think this is more Culinary Science then food science. Culinary Science is where you make and test recipes. So that would make sense because you need to know the right ingredients and techniques to make the food.
do you think this isn't the exact same comment left on every one of his videos?
@@StopItGarrisonOnly means his content really is helpful.
Pro tip for making Macarons at home. It doesn't matter if they are pretty or perfect. Just make them. Make them enough times and you will get better over time. Even an ugly Macaron still tastes great! Just get out there and try it!
Adam ragusea advice
@@jinglejanglespinglespangle aint bad advice though
@@doofs it has freed my way of cosmetic thinking when it comes to cooking for myself
@@jinglejanglespinglespangle absolutely this, helped me realise if im cooking for myself, i can consciously CHOOSE the way i cook. it doesnt matter if its considered propper or correct, it only matters if i like it yknow?
@@doofs its so bad, hes not even stating any advice you idiot
This is the most helpful video I’ve seen for making macarons. Thanks!
Am eating macroon while watching this
THE BAKE OFF MUSIC AHHH NOSTALGIA
okay but why do all of them look so good
I know same 😂
Because they're all pink candy biscuits. Of course they look good.
i can't imagine how good the under mixed macaron tastes
They all taste amazing too. I made a few batches for Christmas and over and undermixed two of them, still absolutely delicious. They're already all gone 😂
erm
Alr but the flat one looks so good-
yeah but it wont work for macarons
@@catsRcool0104*macaron cookies*
@@Bricz6176 ?
the overmixed one is definitely good
id eat a hundred of it until i cant eat anymore
@@catsRcool0104 It'll work fine it just won't be as pretty
I love the Great British Baking Show music in the background
That under one looks SO GOOD.
This channel is so useful. So many cooking channels fail to warn people where they're going wrong and how to avoid failures.
Hey it’s not exactly wrong bc it still tastes good. Like just because I have a small dot of paint on my artwork doesn’t mean it’s destroyed
@@thatoneguy5043 yes but in the end of the comment they said “avoid failures” as if everything that wasn’t cooked the right way is always bad
Edit: they also said where they’re going wrong, so yea, they did say that_
I am the 1k like
@@adisyncunningham297well some people actually need or want to bake cookies that are what they are branded and not have failures for their guests so a flat cookie is a failed cookie even if it still tasted good
@@tomosike1378 not rlly. You should know how to actually bake for others if it’s your professional job, you get payed for it, or you want it to be your job. They are delicious and shouldn’t be called failures at all.
Perfect! Now, how do you make macaroons? 😅
*macarons
Macaroons are made with coconut ☺
edit: GUYS I KNOW MACARONS ARE MADE WITH ALMOND FLOUR. *THE MAIN COMMENTOR SAID MACAROONS BEFORE HE EDITED IT.* MACAROONS ARE MADE WITH COCONUT. MACARON-ALMOND FLOUR. MACAROON-COCONUT. NOW QUIT REPLYING TO THIS.
@@truf6117 thx bro
There are a million videos on CZcams. The SugarGeek Show has a good video.
It's not easy that's for sure
@@tortellinifettuccine I remember brothers old girlfriend made at least 100 batches and struggled to get it exactly right. Tried different cooling techniques for the egg whites, etc
these visuals are so helpful. been making macarons occasionally over the past few years with mixed results... this will hopefully help with consistency
I feel like the texture of the flat one would be like one of those wafers they give you at the communion 💀
Them jesus cookies give me memories
No they're really good and chewy. I made them like that by accident once. Really delicious.
@@violetskies14 the taste stays the same no matter what you do with the Macaron batter as long as you follow the ingredients list. The problem is not the taste, it’s not hard to make Macarons taste good. The problem is the texture. Macarons are supposed to be airy but the flat ones are chewy and awefully hard, also they stick to your teeth like sticky candy.
I LOVE the flat chewy ones. Unfortunately, I am really good at making them.
Sometimes I overwork it and make the flat ones on purpose. Then I'll pipe some icecream between two of them like little icecream sandwiches and pop them back in the freezer.
Now I've got an ice cream sandwich recipe to try!
you're a damn genius
This guy ice cream sandwiches
Holy shit this is fucking genius
You'd make good money making those, bro.
Me watching these videos while knowing that I will never cook💀
(corrected)
Same
I am never gonna cook.*
OR
I will never cook.*
Me too bro me too💀
Dude, baking is the most difficult on cooking.
@@leshawnaTDI guess these kind of mistakes are fair. English isn't my first language.
great british bake off music plays in the background
I hear Adam Ragusea yelling NO! In the distance.
Got it, thanks for the tip. I’m making macarons for Valentine’s Day.👍😁
why on earth would you do that??
@@Marcel_Audubon macarons are yummy and some people would like getting them as gifts
@@Marcel_Audubon 1. because she can 2. because she may do it for someone as a gift? 3. because they are tasty
@@Marcel_Audubon what lmao
@@Marcel_Audubon why not?
Haha, nipple macaron. Love the video, very useful
Finally. Now, I can leave the comments.
Oh thank goodness I wasn't the only one hahahah
I knew I wasn't the only one!
hwat?
XD
I loved how you used the Great British Baking Show music!
I definitely over mixed my batter. Thank you so much!
See, I’m not entirely sure what I did but my macaron batter ended up turning into a thicker batter, practically a dough. I couldn’t use piping bags because it was so thick, so I rolled the batter into little balls. After they sat for a bit they looked normal, and after they were baked they turned out perfect. No clue what I did but it worked so I won’t complain
Probably over beated, that can develop gluten on most flours but macarons are gluten free so 🤷
You likely mis-measured something. Over mixing in this case would not cause what you described. Glad it worked out for you! I wish I knew what you did cause is sounds like you found a new way to make macarons 😂
I'm glad your mistake turned out good.
I once tried making pasta and messed it up so much.
I made the pasta dough, but I was having problems rolling it out. I was in my first year of uni and didn't even have a rolling pin. I tried using the bottom of a pan to squash it but it wasn't working. I decided to try making pasta balls (no idea if that would have ever worked). When I boiled them, they started floating to the top of the water and increasing in size. I was so confused until I realised I'd used self raising flour instead of plain flour. So then I decided to turn them into garlic balls by taking them out of the water, putting them on a tray, putting some garlic butter over them, and putting them in the oven. They were disgusting.
@@lisahenry20 I thought this comment would end up with a surprising positive twist at the end, but the utter disappointment after all that improvisation made it so much better 😂
Definitely sounds like you had too much dry ingredients to wet.
When baking,try measuring out all your ingredients before you actually start the process
Even experienced cooks can make measuring up mistakes, particularly when doing more than one part of the process at a time
ive made macarons like 5 times and havent messed up the batter yet somehow lmao it was the first thing ive baked from scratch all by myself. I was going through a pretty bad depressive episode and i stopped going to school for a few weeks so i had alot of time. my parents told me to do something, and i chose to bake ig
Edit: I'm glad my first comment to ever pop off is about my depression 👍
Good idea taking up a productive hobby, it can be so easy to lay around when depressed. The act of creating something can really help.
@@theharwizard8093totally. You'll br tempted to just lay there feeling constant pity self reflecting.
Gotta ask yourself if you WANT to feel rhis way, and if not, then get up and force yourself to CREATE something
I also got into baking when I was really depressed and not going to school after high school, but before I started college (I was too depressed/anxious and didn’t want to start college during the pandemic). Baking was what kept me somewhat sane! I tried making macarons twice during that time but it didn’t work out for me as well as you lol. Both times, about half of the batch turned out great but the other half didn’t. Idk where I went wrong.
I’d love to get back into baking but I feel like I don’t have much time for it anymore :(
@ᴍᴇʟɪᴏʀᴀ yea baking those macarons made me feel alot better lmao, depression sucks but those macarons sure didn't
happy for you or sorry that happened not reading all that
Get this man on the great British baking show
This is a great cooking channel
Gotta love the great british bake off background music 😂
I know! I didn’t see anyone else talking about it
@@EvroCraftfr i was waiting for this comment
I literally came to the comments to look for this lol
@@lilycloud510 same!
200th like
To those wondering how to make Macrons, it's not as hard as you probably think, and the mixing portion displayed in this video is probably the hardest part of making them.
Here's how you make them as described by myself, a certified pastry chef:
The main components of french macarons are almond flour, powdered/confectioners sugar, egg whites, and an Italian meringue. The general idea of how to make them is you sift the almond flour and powdered sugar together in a bowl, add the egg whites, mix a bit to hydrate the flour and powdered sugar, before adding the meringue and folding it into the batter. Mix vigorously until you achieve the ribbon stage shown in the video, check regularly as you mix so you don't overmix. Once you have your batter, you would pipe it onto circular templates with parchment paper on a baking sheet. Generally you let the macrons rest for around 10 minutes prior to baking. Baking time and temp will vary by recipe and the size of the macron you are baking. Also, the Italian meringue component is simply egg whites whipped to soft peaks, then add a sugar solution cooked to 248F or soft ball stage, whip while adding, pour down the side of the bowl and be careful to not hit the whisk. Then you just whip to medium-stiff peaks. Hope this helps. :)
Thx a lot for this 😊
@@saschaberger7201 no problem
I love making them and I’m putting this in my recipe book to try later!! I made amazing ones a few times, green tea and lemon with lavender Swiss meringue filling were my favs!
My oven is too wonky now to make them though. It’s not only way off temp it’s also super uneven.
Oh!! As an expert, do you think you can bake them in a small air fryer/convection/toaster type oven? It’s bigger than a standard ‘toaster oven’ but it’s not a proper oven. I successfully baked an entire lemon Bundt in it once.
@@truckerdave8465 if the temperature is stable enough, yes. You just have to try to avoid direct heating by the heating elements of the toaster oven. As long as you don't get spikes in temperature, it should work, you'll just have to make smaller batches.
Idk why but I’ve always genuinely preferred the way undermixed ones come out, and was shocked when I realized they were supposed to be filled out in the middle! The crisp top and hollow center are so much more satisfying to eat
bro's got the great british baking show music going you know it's legit
As someone in a pastry/ baking class I can assure you it is an amazing feeling when you get them right
no one cares you're a baker
Ok but that flat one looks amazing though. Reminds me of those chocolate devilsfood cakes 😊 So good.
The undermixed one looks so good for no reason
I like the way u give the reasoning and the tips.
I just relised I made the perfect batch of macarons on my first try still proud of it still 4 years later lol
I just realised ur prob under 8 with ur grammar :D
@@GemB3rryyou do know that its generally not a good idea to say your age on the internet right
@@GemB3rryits almost like non native english speakers exist
@@fpsgamer2975 opp sorry
@@birdmcrandomsux im not under 8 tho
I literally love the way you say macaroons it’s my new favorite way of saying it😂❤
Thank you so much for actually showing what it looks like!
I sincerely appreciate that you explain everything so thoroughly
THANK YOU! I just started making macarons for the first time a few days ago and I always had trouble with the mixing part because I didn't know what I was looking for when it came to mixing the batter. This was very helpful!
Look at “sugar bean” channel. Macaron master!
Each of them still taste super good imo
Amazing choice of music
I can never see another macaron recipe video without hearing Adam Ragusea shouting "NO!!" at me.
Me too. I can feel him gobble them up and say, “THEY'RE ALL GOOD, DAMN IT!”
As Adam Regusea says...
NOOO, IT DOESN'T MATTER 😭
"Why I put flour after baking"
@@raphael4286 thats not how his jokes works
He's a moron who defends his mediocre recipes with "I'm just cooking for myself! But fuck you if you disagree!"
I was looking for this comment XD
i can somehow hear the NOOOOOOooooo watching this
Ngl i actually like undermixed with the hollow interior. Idk why it just feels better imo
Ron was a smart guy
I do the Italian method and I've never looked back. Perfect macarons every time. Which is wild because I'm highly allergic to almonds and use hazelnut flour as a replacement. It's so foolproof I can do that.
Share your secret recipe with us. Please 😊
What is the italian method?
@@kittyco0n you use sugar syrup and it stabilizes the egg whites
Thank you :)
The Swiss method is🤌🏻
The flat chewy ones almost make you want to mess up since they test better than a perfect macaron 😭
Nah
I can conform people like the chewy flat ones more
The 1st and 2nd one look soo good🤤
Beautiful! More macaron tips please? ❤
Native French speaker here. To those who think he is saying it wrong, YOU are the one who is wrong. He is saying it correctly. Macaroons are totally different.
Omg thank you
The person who made macarons really wanted to live a complicated life
love the british baking show music in the background
My son loves macarons and I made some for his birthday. Thank you for helping me impress my family when this was the first time I've ever made macarons.
“Fuck is a macaron?”
I’ve gone my entire life wondering it.
No no. His saying macaraans. But still i don't know either
Macarons are these French cookies, and macaroons are some type of coconut cookie with chocolate
coloured burgers from spongebob
I know right
It’s actually Macaroon but some people pronounce it diff & it’s a French dessert 🧁it’s basically a meringue & some ice-cream 🍦 stuffed in-between there’s many different flavors like coconut & stuff like that
Thank you for calling them macarons and not macaroons 😭 this makes me so happy as a French pastry chef
Macaroons are a different kind of cookie so it makes sense Americans mess it up lol
@@CatssonovaPlus it's a slight difference in letters of course people get confused
Macaroons
Omg i needed this thank you
This literally helped me make the perfect macarons and I have this video stored in my phone to remined me because this is one of the only videos, I have actually learned from
Dude, you're a savant at this stuff thanks for getting these key points in a succinct manner!
I got excited to try again and then I remembered attempting to make macarons was how I figured out I was allergic to almonds 😭💀
you could try other flours
That looks soooo good
Flat one looks absolutely delicious
You’re unreal 🤧✨✨✨
French cuisine is easy to get into, but difficult to master
thank you, that was so helpful!
I keep coming back to this every time I make macarons
Hopefully this time, they’ll be perfect
I didn’t know the French president looked so delicious🥰
🤣🤣🤣
LMFAO HELP 😭😭😭😭
Great I needed this because I’m helping my mom make macaroons for her baby shower and they half to look professional because I want her to trust me with other tasks as well
Your videos are exactly what I need, I can see what I need to achieve
the undermixed ones top looks kinda nice
Hint: it's got to create an 8 shape when folding the spatula, that's where there that consistency comes
I love you
@@rokiburrahman5016 awww ty i love you too ❤️❤️❤️
Adam ragusea would lose his mind if he watched this
Broo the flat macaron looks so good 🤤💯
As a pastry chef, thank you for being a perfect reference every time!
IDC THE WAY THEY ARE MIXED, THEY ALL LOOK GOOD!!!!! 😾😾😾
Bro is the Walter White in Baking Bread
god that was beautiful
Love the background music,and the show I know it from!
Gosh,that looks so yummy!😋😋😋😋
I appreciate you doing so much work to help us all out! Definitely subscribing!😊
Thanks for the support!
Me and my friends made macarons for the first time together. We didn't know what we were doing but they somehow turned out, almost, perfect (the color wasn't as vibrant as when they went in the oven). Even the (I think it was:) French buttercream was really good and we may or may not have ate some of it straight from the piping bag😂.
Edit: spelling fix
Thank you for the advice ❤
Just making a macaroon is enough for me
Macaron*
"NO!"
-Adam Ragusea
“Long live the empire”
Nailed it
Here's my favorite macaron filling using the egg yolkes left from the process:
6 yolkes
3 dL heavy cream
180 g sugar
vanilla bean or vanilla flavor
200g butter
Add cream, yolkes, sugar and vanilla into a pot on medium heat. Stir continuously until it reaches a thick consistency. Let cool slightly and cube the butter. Add the butter cubes little by little until fully incorporated. Refrigerate for about an hour and then whip it. It'll be the smoothest, tastiest buttercream of your life.
Optionally, replace up to 1/3 of the sugar with brown sugar for a more mature flavor. It also pairs well with chocolate
Thank you!!!! Made a batch forever ago and I was so frustrated bc I didn’t know what to look for!!
Honestly, imagine the big, flat one as a cookie with some ice cream on top. That would be a heaven!
Can't we just appreciate the fact that he put work into making macarons their hard to make
Thank you so much! Most macaron videos tell you "mix until the mixture is right" and I never knew wtf they meant 🤣
Your video was the part of the puzzle that I was missing 💕 tysvm!
Teflon mats are great for macarons i found a great product on amazon with circles included, made my life so easy and baked perfectly
the over one looks so good
In the words of Adam Ragusea "NO! THEY DON'T HAVE TO LOOK PERFECT, THEY JUST HAVE TO TASTE GOOD!"
Undermixed: Macaron hat
Overmixed: Macaron cookie
Just right: Macaron
..?
Under mixxed looks so good
First person online I've seen talking about macaronage, you know your stuff x
Makaron
macarons are one of the easiest desserts you can make, being obsessed with it looking perfect is the only reason why people think it's difficult
No is Very hard makes a good one without look like a bake biscuit
@@kakashi_traducoesbut why does it look bad? Even though it looks like that, it is still yumm
Nah they taste like shit if you don’t do it roght
@@shimmershine6902 proof?
Love the gbbo music 😂❤
ooo thank you for this!