A French Macaron Recipe Even My Husband Can Make

Bigger Bolder Baking・2 minutes read

Gemma teaches Kevin how to make macarons for Valentine's Day, guiding him through the process and correcting his pronunciation. She emphasizes sieving dry ingredients, whipping clean room-temperature egg whites, adding sugar gradually, achieving a lava-like batter consistency, and baking until firm with feet for the perfect French macarons.

Insights

  • Gemma guides Kevin through making macarons without revealing the recipe, emphasizing the importance of sieving dry ingredients to avoid lumps and sharing her own struggles with the process.
  • The macaron-making process involves whipping egg whites until foamy, gradually adding sugar, achieving a lava-like batter consistency, baking until firm with feet, and filling them with buttercream for a smooth, sugary, chewy, and crispy French macaron sandwich.

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Recent questions

  • How do you make macarons?

    Mix almond flour, sugar, egg whites, and bake.

  • What is the consistency of macaron batter?

    Lava-like consistency before piping.

  • Why is sieving dry ingredients important?

    To avoid lumps in the batter.

  • How should egg whites be prepared for macarons?

    Clean and at room temperature.

  • What is the final step in making macarons?

    Fill with buttercream and sandwich together.

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Summary

00:00

Valentine's Day Macaron Making with Gemma

  • Gemma and Kevin are making macarons for Valentine's Day.
  • Gemma guides Kevin through the process without him knowing the recipe.
  • Gemma corrects Kevin on the pronunciation of "macarons."
  • Dry ingredients for macarons include almond flour and powdered sugar.
  • Gemma emphasizes the importance of sieving dry ingredients to avoid lumps.
  • Gemma shares her past struggles with making macarons.
  • Egg whites should be clean and at room temperature for best results.
  • Egg whites are whipped until foamy, then sugar is added gradually.
  • Food coloring is added to the meringue mixture before folding in dry ingredients.
  • The batter should have a lava-like consistency before piping onto a baking tray.

12:47

Perfectly baked French macaron sandwich creation

  • Macarons were baked for 15 minutes initially, but were left in the oven for an additional 5 minutes until firm underneath and with feet, indicating they were done.
  • After cooling for 20 minutes, the macarons were filled with buttercream by sandwiching two matching halves together, resulting in a smooth, sugary, chewy, and crispy French macaron sandwich.
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