Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Italian Macarons Recipe (I will make it simple for you). That video is uploaded by Cook Persida at 2022-01-03T21:46:05-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [G8sCHUBYlVI]
| Name | Italian Macarons Recipe (I will make it simple for you) |
| Video Uploader | Video From Cook Persida |
| Upload Date | This Video Uploaded At 04-01-2022 05:46:05 |
| Video Discription | After making French macarons for years I didn’t think they can be so different than Italian macarons. I was simple so happy with the French method until I had a chance to taste both macarons side by side. No, I am not trying to say that French or Italian macarons are better but they are so different! Ingredients: 200g almond flour 200g powder sugar 75g egg whites Sugar syrup: 200g sugar 50g water Meringue: 75g egg whites Cream cheese filling: 8 oz cream cheese 1/3 cup condensed milk Process: At first measure 200 grams of almond flour and sift it through a strainer. Any larger pieces that can’t easily go through- discard. Then measure 200 grams of powder sugar and sift it through the strainer. Add 75 grams of egg whites and mix everything just until it’s all combined. To a small pot add 200 grams of sugar and 50 grams of water. You don’t have to mix. Heat up exactly unlit temperature reaches 118C. At the same time you will prepare the egg whites. 75 grams of egg whites mix until light and fluffy. Then slowly add the hot syrup while mixing the egg whites. Best to add the syrup to the side of the bowl so it can slide down to the bottom and then the whisk will pick it up. That way it’s not flying everywhere. Mix until soft peeks. Don’t over mix but also don’t let it be too runny. The mixture should hold shape. Add the egg whites mixture to the almond batter in portions. Mix with a silicon spatula until the batter falls of the spatula like a ribbon. Be careful! Don’t over mix! Pipe the macarons. I recommend to use silicon mat and not parchment paper. This is very important step!!! Slam the tray against your working surface few times really good. You want to get all the air out. However if you see little air bubbles coming to the surface then pop them with a sharp wooden stick. After letting macarons rest for about 20 minutes bake them at 260F for 22 minutes. Make sure your oven is preheat well. Sometimes it will take longer up to 30 minutes. Check if macarons are ready by touching the shell and if it’s not sliding of the bottom but holding firm, it is ready. What is the different between French and Italian macarons? FRENCH: Chewy More flat Shiny shell No sugar syrup needed (easier to make) Requires longer time to make because they need to be air dried before baked ITALIAN: Melt in your mouth Not chewy Dull shell Fluffier and taller Prettier Don’t require air dry, therefore faster to make CARAMEL RECIPE https://youtu.be/DNdqRg8mZxo FRENCH MACARONS https://youtu.be/UGfxsZhDErM Baking tray https://amzn.to/32MRw9V Silicon mat https://amzn.to/330mTgN Thermometer https://amzn.to/3qFX2Dc Kitchen scale https://amzn.to/3tP8ihP piping bag https://amzn.to/30mRl3S piping tip Wilson #12 #macarons #italianmacarons #macaroons G8sCHUBYlVI |
| Category | Howto & Style |
| Tags | Italian Macarons Recipe (I will make it simple for you) | How to make Italian macarons | How to make professional macarons | Italian macarons recipe easy | Tips and tricks secrets everything about Italian macarons | Almond flour cookies recipe | Cook persida | Macaroons recipe | How to make macaroons |
