French Macaron Recipe | ALL the Tips and Tricks!

Summary by Krater

The host demonstrates how to make French macarons by measuring, sifting, whisking egg whites, and folding the mixture to achieve the proper consistency before piping and baking.

From the video

Answers: How do I make French macarons?

• macaron making
• egg white preparation
• sifting dry ingredients
• whipping meringue
• macaronage technique
• piping macarons

Ingredients

• 100 g egg whites
• 130 g confectioner's sugar
• 140 g almond flour
• a splash vinegar
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 100 g granulated sugar
• 1 tsp vanilla
• a few drops food coloring

What it concludes

• Measuring egg whites the day before and covering them with poked plastic wrap allows them to dehydrate slightly for better results.
• Using almond flour that is pulverized and sieved is necessary to avoid large chunks.
• Clean bowls with a splash of white vinegar to remove any trace of fats for meringue making.
• Whipping egg whites until stiff peaks form and folding the meringue with dry ingredients at the correct consistency prevents hollow or flat macarons.
• Baking one sheet at a time at 320F (160C) for 12 to 15 minutes prevents weird feet from forming.
• Letting baked macarons rest in the fridge for a day to three days allows moisture from the buttercream to soften the shells.