This video has been so requested!! It is finally here, my French Macaron Recipe. I made my Strawberry Cheesecake Flavor, but the main batter can be used to make various flavors! Don’t be too intimidated to make them, they’re actually really easy once you get the hang of them:)
If y’all make them, please tag me and use the #bakingwithjen
Instagram: @jenniferlalee
Bakery Instagram: @jleebakery
find my fantabulous recipes down below↓
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Foolproof Macaron Recipe
Yield- About 25 Assembled Macarons
Ingredients
150 g Almond Flour
150 g Powdered Sugar
50 g Egg Whites*
150 g Granulated Sugar
35 g Water
50 g Egg Whites*
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Directions
Step 1) Mix together almond flour and powdered sugar in a small bowl until homogenous
Step 2) In a large bowl, sift the almond flour and powdered sugar mixture until lump free
Step 3) Create a well in the almond flour and powdered sugar mixture and add the first addition of the egg whites (50 g).
Stir until a paste has formed (looks and feels similar to cookie dough)
Step 4) Add second addition of room temp egg whites* (the second 50 g) to a CLEAN stand mixer fitted with a whisk attachment, and set aside
Step 5) Add sugar and water to a small saucepan, put it on the stove on high heat until it reaches 235 °F
Step 5) When the sugar reaches 235 °F, turn the stand mixer on to high and let the egg whites whip to soft peaks
Step 6) When the eggs are whipped to soft peaks the sugar should be at 238 °F
(IF THE SUGAR REACHES 238 °F BEFORE THE EGG WHITES ARE AT SOFT PEAKS, THEN TURN THE STOVE OFF, TAKE THE SAUCEPAN OFF THE HEAT, AND SET ASIDE)
Step 7) Turn the mixer to low, and slowly pour the hot sugar in the bowl (try to avoid the sides of the bowl)
Step 8) Turn the mixer back to high speed and let it whip until firm peaks form (they should look like DQ blizzards when flipped upside down)
Step 9) Add a quarter of the meringue to the almond flour and powdered sugar paste, fold until fully combined and smooth
Step 10) In 2-3 more increments, add fold in the rest of the meringue. Use the ribbon test and wait 20-30 seconds, the batter should settle back into the batter. If it does then it’s ready!
Step 11) Fit a piping bag with a round tip (I used the 803 Ateco Tip) Add the batter and pipe quarter-sized mounds on Parchment or a Silicone mat!
Step 12) Preheat oven to 350 °F
Step 13) Let macarons rest for 10 minutes or until a crust has formed (aka tops will be dry at the top, nothing will stick to your finger)
Step 14) Bake for 14 minutes, one tray at a time
Step 15) Let them cool, and work on the buttercream and compote (I made Cream Cheese Frosting and Strawberry Compote)
Step 16) Assemble and you’re done!
GREAT JOB!! YOU DID AMAZING 😀
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*If you forgot to leave your eggs out to reach room temperature, then you can take the whole eggs and soak them in hot water in a bowl. This works just as well!
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Cream Cheese Frosting
Yield: About 4 cups
Ingredients:
8 oz Cream Cheese, at room temp
1 stick Unsalted Butter, at room temp
3 cups (360 g) Powdered Sugar
1 tbsp. Vanilla Extract
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Directions:
Step 1) Cream together the cream cheese and butter in a stand mixer for about 3-5 minutes or until light and fluffy
Step 2) Add powdered sugar in two parts, start at low speed and work your way to high
Step 3) Add Vanilla Extract
Step 4) Whip on high until all is incorporated and is fluffy
AND YOU’VE FINISHED YAY
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Strawberry Compote
Yield: 1 cup
Ingredients:
1 Cup Sliced Frozen Strawberries
1/4 Cup Sugar
2 tbsp Lemon Juice
2 Tsp. Corn Starch + 2 Tbsp. Water
Directions:
Step 1) In a saucepan add the strawberries, sugar, and lemon juice. Stir on high heat.
Step 2) When it comes to a boil, turn down the heat to low. Then mash the strawberries.
Step 3) Once the strawberries have cooked down, make a slurry with the corn starch and water.
Step 4) Add the slurry to the strawberries and stir quickly
LET IT COOL AND YOU’RE DONE!
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P.S. I had to film this video about 4 times now, I never got the angles right. I really wanted to explain and show everything to make this as foolproof as possible. BUT I still managed to mess up the camera settings and forgot to film some parts. SO I hope y’all still like it, I may film an updated one in the far future, but for now, this is the best I can do!!
**Disclaimer:
When I assemble my macarons or anything I sell for my bakery I do wear masks and gloves. I definitely will do everything to make sure all my goods are safe! But for the sake of the video, I did not wear any, and these were just for my me and my family 🙂
Thanks so so much for watching!!! 😀
byeee and see you soon
JEN