10 year anniversary of How To Cook That & Macarons for beginners
Macaron filling recipe
300g (10.58 ounces) milk chocolate
100mL (3.38 fluid ounces) cream
Heat the cream and then pour over the chocolate. Wait a minute for the chocolate to melt then whisk to combine. Place flat in a ziplock bag in the fridge to cool quickly.
Macaron Recipe
MACARON PRINTABLE TEMPLATES:
2.5cm (0.98 inches) template or
3cm_macaron_template, note they will bake slightly bigger than you pipe them.
220g (7.76 ounces) or 1 3/4 cup icing sugar (powdered sugar)
120g (4.23 ounces) or 1 cup almond meal
120g (4.23 ounces) or 4 egg whites
80g (2.82 ounces) or 1/3 cup caster sugar
1 tsp powdered colour or oil based colour (optional) note liquid colour kills macarons
Preheat the oven to 150C (302 degrees Fahrenheit)
If you have never made macarons before please watch the troubleshooting q&a video first.
Sift together the icing sugar and almond meal using a coarse sieve. Discard any gritty bits of almond meal that do not go through.
Beat together the egg whites and caster sugar on high speed until they are stiff enough that you can turn the bowl upside down without them falling out. Add the colour and beat for an additional 2 minutes to dry the egg whites. Add the almond icing sugar mixture and fold in using a rubber spatula. Keep gently folding until the mixture looks like lava, it should have some movement but not be runny. While you are folding periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed uniformly.
Spoon into a piping bag and pipe small circles of mixture onto NON-STICK baking paper. Slide onto a baking tray and bang on the bench firmly several times on each side.
Bake for 15 minutes or until when you gently press on the top they don’t squish down. Cool on the tray.
The video tutorial for macarons that Dave was watching is this one…
macaron box lid pdf to download and print on A3 card (large file will take a moment to download)
macaron box blue base pdf to download and print (large file will take a moment to download)
My Cookbook
Stores that sell my book listed by country:
http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.
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cool
Can this work with regular four?
Can you make this without almond flour i have a severe nut allergy and really want to make and try some but I can’t find recipes using alternative flours can cashew flour be substituted as I’m only allergic to almonds, walnuts, and pecans
So amazing
WOW! 10th anniversary
You did a awesome job at making macarons Dave
from Mikayla
13 years old
love your website
yup
After watching this (Congrats on 10 years!!), I decided to watch some of the early ones via Youtube on Roku. Unfortunately, it was *really* hard, because I had to pull up “All of My Videos Ever” and scroll all the way to the end. Then, when I got done with that, I pretty much had to do the same thing again.
Is there some chance you can create playlists for each year you’ve been doing these? I see you’ve done some of them already. Thanks so much for considering this. And looking forward to watching you for many years to come.
I’m so happy that I found your channel a couple of years ago! Your content is so wholesome and great, and I love watching the tutorials even if I don’t have confidence that I could make them myself. Seeing Dave’s success with the macarons gives me some hope that maybe I could make them someday! 🙂
A question I had for this recipe and others – would it still come together alright if I substituted erythritol or monk fruit for the sugar? I’m not sure of the science behind what effect that kind of swap would have on the end result, but I’m in need of lowering my sugary sweets intake.
Thank you for creating such a brilliant channel and taking the time to make fun and engaging content. I’m looking forward to your cookbook and future videos!
Oh congrats ann!
And Dave you did a great job!
Hopes for 10 more!