Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make classic French Macarons. French macarons not to be mistaken with coconut macaroons are one of the coolest and most elegant cookies you can make. Of course, many people here in the States say macaroons when they really mean macarons. And did you know that macarons are inherently gluten-free? They are a little more tricky to make, but with a little practice, you will be making awesome Macarons in no time. This homemade macaron recipe from scratch is awesome! If I can do it, you can do it. Let’s get baking!
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Ingredients:
Shells –
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)
Tools:
Hand Mixer or Stand Mixer:
Sifter or Sieve:
parchment paper or silicone baking mat:
paper with rounds stencil (optional)
bowls
spatula
whisk
food processor (optional)
piping bag with tip or plastic bag:
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Canon 28mm 1.8 lens –
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Amazon Basics Mic Stand –
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