Honeysuckle Catering

today, I'm going to show you a highly requested recipe, the elusive french macarons

the french macarons are really delicious cookies that's

crunchy on the outside and chewy on the inside. but don't be fooled by their

beautiful exterior! let me warn you - these cookies are temperamental to make

sometimes they come out with feet, sometimes they don't

sometimes they crack, sometimes they don't

I have a fool-proof recipe that'll help you get 'em perfect every time. let's get started!

to make the french macaron you'll only need a few simple ingredients:

two egg whites

2 1/2 tablespoons of regular granulated sugar

3/4 cup almond flour, and a whole cup of powdered sugar

the first thing you're gonna do is take a large bowl and fine-mesh sieve

and process the almond flour through

this will help you catch any big chunks of almonds that you don't want in the cookies

next take your powdered sugar and pass it through the fine mesh sieve again

you want everything to be super powder-y

like snow

now with your spatula, mix the almond flour and powdered sugar together so they're both

evenly distributed

once that's done set it aside

now i'll show you how to move on with the egg whites

put your egg whites in a mixer bowl and turn your mixer on to low speed

and mix it for about 3 minutes just

until the egg whites get foamy

you're unravelling

the proteins of the egg whites so that it can

form a nice meringue

now with your 2 1/2 tablespoons of granulated sugar

slowly sprinkle them into the mixer

while it's running on medium speed or

number 7 on your kitchenaid mixer. whip this for about 3 more minutes so it forms a

nice, soft peak. I'm going to be using red to make a light pink today cause I love pastels and I think it's so pretty

now, with your favorite color of food coloring,

put a few drops into the egg whites and then turn it on to high

or number 8 on your mixer, and whip it for another 3 minutes so

that it [gets] nice and stiff peaks

so this is what i want

the egg whites to look like

it's nice and stiff

still glossy

and kind of like a cloud or a big marshmallow

if I shake it, it shouldn't budge

now with the whisk with the egg whites on it, tap it hard against the bowl to loosen

the egg whites. now take a third (1/3) of the egg whites and mix it together with your almond meal

and powdered sugar mixture that you set aside earlier

with the rubber spatula

gently fold it together

and scrape out the side of the bowl so that you mix it all together very

thoroughly

as you start to get an even mix, add more egg whites

this step is called the "macaronage." It's when you mix together the egg whites and

the almond and powdered sugar together very slowly. This technique is really crucial

because if you mix it too much you're going to ruin your

macarons. but if you undermix it, you're going to ruin it as well

so just make sure you give it about 50 strokes...total

the mixture should be lava-like and if you hold it up like this

it should take about 30 seconds to go down

and about 60 seconds to settle

now with a large piping bag and a round piping tip

I'm going to add the mixture into this bag

now line a baking sheet with parchment paper

and start piping your little circles

now squeeze it all towards the bottom so that all the air comes out

now to make it smooth and to get all the air bubbles out

give it a nice tap all the way around, about 2 taps each time

if there are any points still left on the cookies, just flatten it down with your finger

K, now you're going to let your cookies rest for about 15-20 minutes

until it forms a shell

you see right now, if I touch it, it's going to stick to my fingers, but later on it's

going to form a nice shell and then it's not going to stick, like magic

now in the meantime while you're waiting for the shells to form

preheat your oven to 300ºF

our macarons have been sitting out for about 20 minutes

and after I touch them it doesn't stick to my finger. See?

I'm going to go ahead and put my macarons in the oven to bake

for about 15-17 minutes

I think the french macarons are the prettiest, most daintiest cookies out there

they come in a wide array of colors

bright colors, pastel...

really rustic colors, I really love them all! The macarons are done and PERFECT with

little feet

so pretty!

I'm going to let it cool for about 10 minutes and then I'll show you how to fill them

now I'm going to show you how to fill the macarons

the beauty of this is that you can fill it with anything you like: buttercream

lemon curd,

jam

the variety is endless!

today were gonna fill them with two different kinds

the strawberry jam and the buttercream

so what you're going to do is take your strawberry jam

and just spread it in the middle of the cookie

and then take another cookie and then just sandwich it together like this

now same thing goes for the buttercream

if you'd like to learn how to make the Swiss Buttercream, I'll be showing you

next week

and this is what your macarons should look like

kinda like a burger

it's so cute but it has nice and big "feet" like this...they're called "pie" in French, like these

they're little feet

so cute! And so the outside should be crunchy and the inside's going to be a little chewy.

I'm gonna show you...MmmMm

I hope this inspires you to make the French Macarons too

they're so fun to eat and I love them. These cookies are so beautiful they'd be so perfect

for wedding favors, birthday favors, your guests are going to love them

thank you so much for watching another episode. If you like this video and want to see more

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and I'll see you again soon!

bye :)