Hey everyone, welcome back to another episode of 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 300F.
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 please subscribe [below] and also let me know your comments below…And also "like" my facebook page and I'll see you again soon! Bye :).