Today, I am sooo excited to introduce to you my Complete French Macaron Tutorial on You Tube. Ever since I started this blog, many of you baking friends have mentioned how helpful it would be to have a video too. I had all of you in mind while making this and I really hope it can act as a visual aid for everything I have explained on my blog.
Saved by an Angel!
I uploaded this video on YouTube two days ago and do you know what? It's actually the second time I've uploaded this video. The first time I published the video, a very sweet angel left me a comment and asked why I said the baking time was 320 CELSIUS?! OMG! I realized what a totally huge mistake I made. In my Canadian centric world, I had always referred to temperatures in Celsius. To be honest, even though I always baked in fahrenheit, I never really gave much thought to whether it was F or C. Now, if you watch it, you can see I have included the correct temperature. Safe and sound at 320 F!
To celebrate the video release and thank you all for your continued support, I'm giving away one $50 GC to Amazon where you can get new baking tools like the ones you see in the video. This contest is for YOU so there are no rules. I'm not going to make you jump through hoops, all you have to do is just leave me a comment on IG or FB that you want to be included. Winner to be randomly drawn on Oct.16
Love me? Share me?
Lastly, if you like what I do and want to support my work, I'd so appreciate it if you could give my video a thumbs up or share my accounts with others who love macarons too ?
Thank you so much to all of you who have been reading and leaving me feedback. I read all of them and they always me me smile or even LOL!
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What size is your mixing bowl? I seem to always need my hand mixer for a single batch using your recipe because my stand mixer's whip attachment doesn't reach the egg whites in my 6 qt bowl
i am using Kitchenaid Professional HD which supports a 5qt bowl.
You can double the recipe or use a hand mixer.
Paul Cohn says
Have you used home-made confectioner's sugar, i.e., without the cornstarch? Where I live, I can get sugar and cornstarch separately, but not the standard confectioner's sugar.
I have not used any home-made confectioner's sugar for macarons. If I were to, I would still add in some corn starch. Some bakers add extra corn starch to reduce the moisture in their batter.