HOW TO MAKE FRENCH MACARONS a step by step + 3 different flavors! скачать в хорошем качестве

HOW TO MAKE FRENCH MACARONS a step by step + 3 different flavors!

Here is a how to video on how to make french macarons, with step by step instructions and tips to help you make the perfect cookie. Also learn how to make a blackberry cheesecake, chocolate ganache, and lemon poppy seed. Be sure to SUBSCRIBE! IT'S FREE! RECIPE BELOW!!! FOLLOW ME HERE, MY LOVELIES!! PINTEREST:   / cassandreursu   FACEBOOK:   / cookingwithlovebites   INSTAGRAM:   / cassandreursu   TWITTER:   / cassandreursu   RECIPE: Yields: About 40 cookies Macaron shell 3 egg whites, room temperature 1/4 cup (50g) of white sugar 2 cups (200g) of powdered sugar 1 cup (150g) of almond flour 1/4 tsp (.8g) of cream of tartar 1/8 tsp (pinch) of salt (1-2 drops of food coloring) Blackberry Cheesecake Filling: 1/3 cup (75g) of cream cheese 1/4 cup (50g) of sugar 2 Tbsp (30mL) of blackberry juice 1/2 tbsp (8g) of sour cream 1/2 tsp (5mL) of vanilla extract Chocolate Ganache: 4 oz. of semi-sweet chocolate, melted 2 Tbsp (30mL) of heavy cream 1 tbsp (15g) of butter, softened Lemon Poppyseed Filling: 1/3 cup (75g) of cream cheese 1/2 cup (50g) of powdered sugar 1 tbsp (15g) of butter 2 tbsp (30mL) of lemon juice 1 tbsp (10g) of poppy seeds DIRECTIONS: MACARONS TIP 1: Make sure your egg whites are at room temperature. You can always put your eggs in some warm water to bring them up in temperature if they are cold. Beat your egg whites for 8-10 minutes, on medium speed, until they become thick and have peaks. 4 minutes into beating your egg whites, slowly add in your sugar, cream of tartar, and salt. TIP 2: Make sure to sift your powdered sugar and almond flour/meal While you wait for your egg whites to beat, sift your powdered sugar and almond flour into a separate bowl. Make sure to toss any thick pieces. Once your egg whites have finished beating, add in your food coloring and give it another quick mix. TIP 3: Use food coloring paste, not liquid, because macarons are very sensitive to moisture. Add the powdered sugar mixture, in 3 batches. Slowly fold in your dry ingredients into your egg whites. TIP 4: Count how many times you fold in your dry ingredients. You will want to do it about 50-55 times. Your batter should be thick, but still have movement, and slide off your spatula. Place your batter into a piping bag, fitted with a medium round tip. Pipe your batter onto parchment paper. (I suggest parchment paper over anything else, including a rubber mat.) TIP 5: Bang your macarons on the table, after you have piped them to release any air bubbles that may have formed. TIP 6: Let them sit for AT LEAST 30 minutes, before baking them. I highly suggest an hour if you have the time -You know they have sat long enough, if you can touch them, and nothing sticks to your finger. Cook at 300F for 20 minutes. Then, let them cool completely before pulling them off the parchment paper.