Complete Guide to Making Macarons | Macaron Recipe

Summary by Krater

John Kanell teaches how to make French macarons from scratch, covering egg white preparation, almond flour processing, meringue creation, macaronage, piping, and baking. The video concludes with instructions on how to fill and assemble the finished macarons.

From the video

Answers: How do I make French macarons from scratch?

• macaron making
• egg white aging
• sifting almond flour
• making meringue
• macaronage technique
• piping macarons
• baking macarons

Ingredients

• 3 large egg whites
• 140 g almond flour
• 130 g confectioner's sugar
• 90 g granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla
• 2 drops food coloring

What it concludes

• Best practice is to age egg whites for a few days by partially covering them with plastic and refrigerating them.
• Using a food processor to pulverize almond flour ensures a smooth macaron texture.
• Wiping the mixing bowl and whisk with vinegar or lemon juice removes any grease.
• Adding sugar slowly to the egg whites while mixing creates the best meringue.
• Folding the dry ingredients into the meringue with a scraping and cutting motion preserves the meringue without overmixing.
• Baking macarons on a heavy-weight baking sheet with walls prevents uneven rising.