How to Make Macarons - Live! | Oh Yum 201 with Anna Olson
Recipe listed below! Watch along - or bake along! - as professional chef Anna Olson prepares delicious Swiss Method Macarons, live and taking your questions!
Want to warm up for this 201-level macaron recipe? Try these 101-level bakes:
• French Method Macarons: https://www.youtube.com/watch?v=hOH1CZuwVfQ
• Italian Method Macarons: https://www.youtube.com/watch?v=obR5dQcrEV8
Subscribe for more video recipes: http://goo.gl/MJV4af
---------------------------------------------------------------
• Recipe Information •
Makes 3 dozen macarons (6 dozen individual cookies)
Prep Time: 40 minutes, plus cooling
Cook Time: 15 minutes
The macarons will keep in an airtight container in the fridge for up to a week. Allow them to come to room temperature to serve. They can also be frozen for up to 3 months, but are very fragile, so pack them carefully.
• Ingredients •
Macaron shells:
- 250 g Tant pour Tant (125 g icing sugar + 125 g ground almonds)
- 50 g icing sugar
- 125 g egg whites (about 4)
- 100 g granulated sugar
- Food colouring powder or paste
French buttercream filling:
- 3 Tbsp (45 mL) 2% milk
- 3 Tbsp (37 g) granulated sugar
- 2 large egg yolks
- ½ cup (115 g) unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- Flavours and colours (optional)
• Directions •
1. Cut 1 sheet of parchment paper for each baking tray and 1 longer sheet for a piping template. Use a marker to trace circles 1 ½ inches (36 mm) across and at least 1 inch (25 mm) apart. Place this sheet on a baking tray and cover it with one of the smaller sheets of parchment.
2. Pulse the tant pour tant and icing sugar in a small chopper or food processor.
3. Whisk the egg whites and granulated sugar in a metal bowl and rest it on top of a pot with an inch of gently simmering water, whisking constantly but not vigorously until they reach 140°F (60°C). Remove the bowl from the heat. Whip the egg whites until they hold a stiff peak, but are still warm.
4. Sprinkle a third of the almond mixture over the whites and fold in well, followed by the remaining almonds in two additions, folding well after each addition. Add colouring and then continue to fold further (the macaronage) until the batter flows off your spatula in a sheet.
8. Spoon the batter into a piping bag fitted with a 1/2-inch (12 mm) plain tip. Hold the tip of the piping bag straight down and quite close to the parchment and completely fill each template circle just to its edge with batter.
9. Once finished piping the first tray, slip the template from beneath the sheet of macarons. Set the template on the second tray, cover it with a sheet of parchment paper and continue piping.
10. Let the macarons set for 45 minutes to 1 hour to develop a “skin” on their surface. You should be able to touch the top of the macarons gently without your finger getting sticky.
11. Preheat the oven to 325°F (160°C). Bake the macarons for 12 to 15 minutes, until they can be gently but easily loosened and lifted from the baking tray. Immediately after you remove the macarons from the oven, carefully lift the parchment paper from the pan and set on a wire rack to let the macarons cool completely.
12. Once cooled, gently peel the macarons from the paper. If you are not using the macarons immediately, store them, unfilled, in an airtight container at room temperature.
13. Place the milk, sugar and egg yolks in a small saucepan over medium heat. Gently whisk until the milk thickens and coats the back of a spoon, about 5 minutes. Remove the pan from the heat and strain into a bowl. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming and let cool completely to room temperature.
14. Once the custard has cooled, whip the butter on high speed to soften it. Reduce the speed to medium and add the custard gradually, stopping occasionally to scrape down the sides of the bowl. If the buttercream looks curdled, simply increase the speed to high after all the custard has been added and the buttercream will smooth out (1 to 3 minutes). Stir in colouring and/or flavouring as desired.
15. Spoon the buttercream into a small piping bag fitted with a 1/2-inch (12 mm) plain tip. Pipe a dot of buttercream (about 1 1/2 tsp) onto the bottom of a macaron and gently press a second one onto the buttercream to make a “sandwich.”
---------------------------------------------------------------
• Shop Anna Olson Cookbooks •
http://lickst.at/shopannaolson
• Follow Anna on social media •
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
#AnnaOlson #Live #OhYum
Want to warm up for this 201-level macaron recipe? Try these 101-level bakes:
• French Method Macarons: https://www.youtube.com/watch?v=hOH1CZuwVfQ
• Italian Method Macarons: https://www.youtube.com/watch?v=obR5dQcrEV8
Subscribe for more video recipes: http://goo.gl/MJV4af
---------------------------------------------------------------
• Recipe Information •
Makes 3 dozen macarons (6 dozen individual cookies)
Prep Time: 40 minutes, plus cooling
Cook Time: 15 minutes
The macarons will keep in an airtight container in the fridge for up to a week. Allow them to come to room temperature to serve. They can also be frozen for up to 3 months, but are very fragile, so pack them carefully.
• Ingredients •
Macaron shells:
- 250 g Tant pour Tant (125 g icing sugar + 125 g ground almonds)
- 50 g icing sugar
- 125 g egg whites (about 4)
- 100 g granulated sugar
- Food colouring powder or paste
French buttercream filling:
- 3 Tbsp (45 mL) 2% milk
- 3 Tbsp (37 g) granulated sugar
- 2 large egg yolks
- ½ cup (115 g) unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- Flavours and colours (optional)
• Directions •
1. Cut 1 sheet of parchment paper for each baking tray and 1 longer sheet for a piping template. Use a marker to trace circles 1 ½ inches (36 mm) across and at least 1 inch (25 mm) apart. Place this sheet on a baking tray and cover it with one of the smaller sheets of parchment.
2. Pulse the tant pour tant and icing sugar in a small chopper or food processor.
3. Whisk the egg whites and granulated sugar in a metal bowl and rest it on top of a pot with an inch of gently simmering water, whisking constantly but not vigorously until they reach 140°F (60°C). Remove the bowl from the heat. Whip the egg whites until they hold a stiff peak, but are still warm.
4. Sprinkle a third of the almond mixture over the whites and fold in well, followed by the remaining almonds in two additions, folding well after each addition. Add colouring and then continue to fold further (the macaronage) until the batter flows off your spatula in a sheet.
8. Spoon the batter into a piping bag fitted with a 1/2-inch (12 mm) plain tip. Hold the tip of the piping bag straight down and quite close to the parchment and completely fill each template circle just to its edge with batter.
9. Once finished piping the first tray, slip the template from beneath the sheet of macarons. Set the template on the second tray, cover it with a sheet of parchment paper and continue piping.
10. Let the macarons set for 45 minutes to 1 hour to develop a “skin” on their surface. You should be able to touch the top of the macarons gently without your finger getting sticky.
11. Preheat the oven to 325°F (160°C). Bake the macarons for 12 to 15 minutes, until they can be gently but easily loosened and lifted from the baking tray. Immediately after you remove the macarons from the oven, carefully lift the parchment paper from the pan and set on a wire rack to let the macarons cool completely.
12. Once cooled, gently peel the macarons from the paper. If you are not using the macarons immediately, store them, unfilled, in an airtight container at room temperature.
13. Place the milk, sugar and egg yolks in a small saucepan over medium heat. Gently whisk until the milk thickens and coats the back of a spoon, about 5 minutes. Remove the pan from the heat and strain into a bowl. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming and let cool completely to room temperature.
14. Once the custard has cooled, whip the butter on high speed to soften it. Reduce the speed to medium and add the custard gradually, stopping occasionally to scrape down the sides of the bowl. If the buttercream looks curdled, simply increase the speed to high after all the custard has been added and the buttercream will smooth out (1 to 3 minutes). Stir in colouring and/or flavouring as desired.
15. Spoon the buttercream into a small piping bag fitted with a 1/2-inch (12 mm) plain tip. Pipe a dot of buttercream (about 1 1/2 tsp) onto the bottom of a macaron and gently press a second one onto the buttercream to make a “sandwich.”
---------------------------------------------------------------
• Shop Anna Olson Cookbooks •
http://lickst.at/shopannaolson
• Follow Anna on social media •
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
#AnnaOlson #Live #OhYum
