How to make the perfect macarons is all about having the right technique. In this video, I’m sharing one that gives me the most consistent results in making French macarons. I’m also sharing all my tips and tricks as I guide you on each step to help you become successful at making these at home. Let me know how it goes!
MACARONS:
80g egg whites (from about 2 large eggs)
75g caster sugar
85g icing sugar
95g fine almond flour
*a few drops of gel food colouring (optional)
BUTTERCREAM FILLING:
150g soft unsalted butter
300g icing sugar
1tsp vanilla extract
pinch of salt
1-2 tbsp of milk (optional, used to help with buttercream consistency)
EQUIPMENT:
– Hand mixer
– Spatula, sieve, mixing bowls
– Food processor (if without, use a sieve 2-3 times to filter big chunks of almond)
– Baking sheet
– Silicone mat or baking parchment
– Toothpick or skewer
– Piping bag and round piping tip (ex. Wilton 1A tip)
– Vase or big jar (optional, to help you put the batter in the piping bag)
OVEN TEMPERATURE:
150C conventional setting or 140C fan setting
This is a guide temperature, and what I use in my kitchen. Getting acquainted with your oven heat is very important. Even when you make the best batter, and pipe the best looking macarons, not getting the oven temperature right can lead to disastrous results. I suggest using an oven thermometer, and depending on your results, you may want to alter the baking temperature as it really varies from oven to oven.
BAKE TIME:
Bake time depends on the size of the piped macarons, and the oven temperature (which varies from oven to oven). I usually make mine for about 17 mins at 150C conventional setting.
I hope you enjoy the video, and let me know your thoughts/questions on the comments sections. If you’re making this at home, please tag me on your photos on Instagram or use hashtag #keyklondon in your posts. Thank you and keep in touch!
Email: hello@keyklondon.com
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*Clip credits: ‘2000 years later’ video clip from vlipsy.com