BAKING IN FRANCE! | First Macarons in My New French Kitchen! | Making Macarons with a Hand Mixer скачать в хорошем качестве

BAKING IN FRANCE! | First Macarons in My New French Kitchen! | Making Macarons with a Hand Mixer

Macaron Shell | French Method Whites 100g Sugar 90g *About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it Almond Powder 130g Powdered Sugar 130g -- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary. —Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done. —Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl. —Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. —After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling. I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons! https://www.americolorcorp.com/produc... https://www.thesugarart.com/ Chocolate Ganache 250g cream 20g honey 230g 70% chocolate 60g 39% chocolate 40g butter 1g salt Bring the cream to a scald and pour over the honey and chocolate. Mix to combine then emulsify in the butter with an immersion blender. Pour into a plastic wrap lined pan or container and cool completely before using. **If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement** Thanks for watching and I'll see you next time! Maddie Filmed on my iPhone X and Sony a7iii Edited in iMovie Music from artlist.io Find me on Instagram! @maddiebrehm —   / maddiebrehm