HOW TO MAKE MACARONS (A Condensed Guide) | Josh Pan

Macarons can be tricky to make. So much can go wrong: cracking, lack of feet, oozing, etc. etc. etc. The list goes on. Here is my attempt at sharing my recipe and method for my basic, plain macarons. Of course, I don't pretend that this video/Instructable covers all there is to know about macaron making (there are probably whole books written on said subject), but it is a clear, simple guideline to creating beautiful, perfect macarons every time. If it is your first time making macarons or if you are still having trouble, feel free to watch my other YouTube video (also happens to be my first video Instructable) in which I cover even more tips and tricks in an extended 30 minute video (unfortunately, poorly filmed, not in HD, and hosted by a super awkward "don't know how to film videos" me). If, like me, you are impatient and can't sit through a dull 30 minute video, this video/Instructable provides plenty of information on how to create great macarons. Enjoy! Don't forget to like my YouTube video and subscribe to my YouTube Channel (joshpancooking). It means the world to me!

P.S. Check out my YouTube Channel (joshpancooking) for flavored macaron recipes and much more! <3

Thankfully, complex ingredients isn't a factor one must juggle in the complex circus of macaron-making. The recipe only requires a few simple building blocks.

• 2 Egg Whites
• 40g Superfine Sugar
• 120g Powdered Sugar
• 65g Almond Meal
• Pinch of Salt

Today, I'll be using a simple ganache as the filling. This only requires two ingredients.

• 125g Chocolate Chips of Choice
• 1/2 Cup Heavy Cream

We now want to put together all our dry ingredients, but first, we need to process the almond meal. Store-bought almond meal can sometimes be a bit too course. Thus, it is important to further process it into the fine powder we need it to be. Simply put your almond meal together with the powdered sugar into a food processor or blender, and blend/process until fine. Then add in your salt, and sift all three ingredients into a medium sized mixing bowl.

Setting our dry ingredients aside, it is time to deal with the eggs. Separate your egg whites into a stand mixer bowl. Be careful to not get any yolk into your bowl. Even the slightest dab of yolk (or any fats for that matter) can ruin your batter, causing the egg whites not to beat properly. Now, just in the superfine sugar, and mix on high speed with a whisk attachment until dry stiff peaks form. The egg whites should have a spongy foam-like texture.

Now, sift your dry ingredients into your mixer bowl, and carefully fold the salt/sugar/almond mix into the egg/sugar foam. In the end, the mixture should be smooth, but retain a molten texture. It should ribbon, but shouldn't fill back into the shape of the bowl immediately (for a better visual presentation, see video). Getting your batter into the right consistency can be the difference between flat feet-less macarons, puffy cracked macarons, or perfect macarons. Just a couple folds off can destroy your cookies. Thus, fold with caution.

Fill your batter into a pastry bag with a big round tip, and pipe into quarter sized mounds on parchment paper or silicon mats. Then, tap your baking sheet on a counter 10-20 times to remove excess air, and to flatten macarons into the desired disk like shape. Now here is the most important step of macaron making (Assuming one can rate each step with relative degrees of importance. In actuality of course, each step is equally important, because failure to accomplish each step can result in disaster. Just food for thought.) Allow your macarons to sit undisturbed for AT LEAST 30 minutes. This will allow the macarons to "shell," or create a hardened skin over the surface, preventing cracking in the oven. Make sure your macarons are dry to the touch and do not crack upon contact before you place them into the oven. If necessary, use a fan to speed up the drying process.

Bake your macarons for 18-20 minutes at 300-305 degrees Fahrenheit. Depending on your oven, you may need to adjust the temperature. Your macarons are done when only a few crumbs stick to your parchment paper upon removing. The heat within the macarons will continue to cook them inside out so that they should remove cleanly after completely cooked.

Pick a filling. Here, I'm going to teach you how to make a simple ganache filling because, well, it's simple, and this is supposed to be a simple guide. On medium heat, bring your cream to a light simmer. Once the cream is hot, pour it over the chocolate in a heat-proof bowl, and mix until smooth. If necessary, heat the mixture in a microwave for 15-20 seconds at a time to continue melting the chocolate. Then, allow the chocolate to set before filling your macarons (or, if like me, you are impatient, expedite the process by using a refrigerator).

Spoon the thick ganache into a piping bag with a big round tip, and pipe a small mound on the middle of a macaron cookie. Sandwich with another cookie, and there you have it, a full macaron cookie.

These macarons are great for parties, gatherings, showing off, being bourgeois, making friends, or self-indulgence. If this video/Instructable was helpful, please <3 it, and subscribe. Also, find me on Facebook, Twitter, Tumblr, Instagram, and YouTube @joshpancooking. The greatest gift to me would be if everyone subscribed to my YouTube Channel. Well, thanks for your time, and I shall see you all soon. Goodbye!

P.S. These are all REAL PICTURES that I TOOK of my HOMEMADE macarons.