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In this episode of In The Kitchen with Matt I will show you how to make French Macarons or a lot of times we call them Macaroons, although the Macaroon is really a different cookie all together that usually is made with coconut. This recipe for French Macaroons is easy to make once you get the hang of it. But don’t be alarmed if it doesn’t turn out perfectly the very first time, they take a little bit of practice, but if you follow the recipe and steps and tips you will be making Macarons or Macaroons in no time! If I can do it, you can do it. Let’s get started!
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1 cup powdered sugar (icing, confectioners) (125g)
3/4 cup of fine almond flour (almond meal) (75g):
2 large eggs (room temperature) or 2 Aged Large Egg Whites (appox. 80g for just the egg whites)
Food Gel or Paste (optional) 3 or 4 drops approximately:
1/4 cup of fine granulated sugar (50g)
1/2 tsp. vanilla extract (3 ml)
Filling (Butter Cream):
1 cup powdered sugar (icing, confectioner’s) (125g)
1/4 cup of softened butter (55g)
1 to 2 tsp. of milk (5 to 10 ml)
1/2 tsp. of vanilla extract (3 ml)
Hand Mixer or Stand Mixer:
Sifter or Sieve:
parchment paper or silicone baking mat:
paper with rounds stencil (optional)
food processor (optional)
piping bag with tip or plastic bag:
This is not a sponsored video, all products used were purchased by me.
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Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make classic French Macaroons, or the correct pronunciation is Macaron, with actually one o, interestingly enough the Macaroon with two o’s, is an entirely different cookie, it looks different, it tastes different, and a lot of times it is actually made with coconut, and sometimes dipped in chocolate, so a different cookie, however, especially here in the United States if you ask for a Macaroon, most likely you are referring to the classic French Macaron. I had a request to make French Macarons, or Macaroons, so that is what we are going to do, first to start off these are not the easiest cookie to make, however once you master them, they are probably one of the most elegant, and one of the most presentable, and classy cookies, that you can make, be rest assured if you follow my steps, follow these ingredients, you will be making them in no time. If I can do it, you can do it. Let’s get started. All right first what we want to do is we want to sift our almond flour along with our powdered sugar. I have ¾ cup of almond meal or almond flour, I am going to go ahead and put that in my sifter, that I have here, so let’s go ahead and just sift this, what you are going to be left with, as you can see, these are looks like little pebbles, and they are not going to get any smaller than that, and that is ok, I am just going to go ahead and take those and set them aside, now we want to do the same with our powdered sugar, this is one cup of powdered sugar, all right we will just go ahead and sift this in there, all right I have a couple of little chunks left and I am going to put them over here, and now I usually I will come in with a whisk, and whisk this together really well. Let’s go ahead and just set this aside, and now it is time to whip up our egg whites. We want to use room temperature eggs. So what we do is we are going to go ahead and crack the egg, and then just pull it apart, like that, then just go back and forth with the yoke, like that, and that separates the yoke from the egg white, and then you can use that yoke for something else if you want. And now we come in here with a hand mixer, or a stand mixer, we are going to beat the egg whites on medium for two to three minutes, until we get soft peaks that form, so we have these soft little peaks like that, that’s ready to go…