No Hollow Red Velvet Macaron Recipe with Detailed Real-Time Macaronage

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No Hollow Red Velvet Macaron Recipe with Detailed Real-Time Macaronage - Swiss Method

Рет қаралды 8,474

Күн бұрын

Through this video, I have made a humble attempt to explain the proper way to macaronage. Macaronage is the process through which the almond mixture and the meringue are mixed and the meringue partially deflated to achieve the right consistency for macaron shells with no hollows. Macaron making is a process to be learned. It takes patience and practice. I hope to be of some help to you in this journey. Thank you, I really appreciate your support. Happy baking :)
Recipe Ingredients:
Almond flour - 105g
Icing Sugar - 94g
Egg whites - 90g
Granulated Sugar - 84g
Dutch Processed Cocoa Powder - 6g
Salt - 1/8 tsp
Cream Cheese Filling:
Unsalted Butter (room temperature) - 100g
Cream Cheese - 100g
Icing Sugar - 40g
Whole Milk Powder - 4 tbsp
Video Edited using: Inshot
Background Bird Sounds:
edinburghrecor...
#macaron #redvelvetmacaron #nohollowmacaron #swissmethodmacaron

Пікірлер: 25

@mistym7793 2 жыл бұрын

love the details given in this video. Thank you so much for not rushing through it .

@theanjumscookbook1743 2 жыл бұрын

You’re very welcome ☺️ I hope it helped

@marziakulsum4248 2 жыл бұрын

Super talented !!!

@theanjumscookbook1743 2 жыл бұрын

Thank you for your kind comment 😊

@deliceshadil9427 2 жыл бұрын

Thnx alot🌷🌹 i ll try them today👌🏻

@theanjumscookbook1743 2 жыл бұрын

Most welcome. Hope they turn out well for you 😊 Have a wonderful day.

@7lucky905 2 жыл бұрын

Bruh this video is so sweet thank you!

@theanjumscookbook1743 2 жыл бұрын

No problem. Glad you liked it!!

@farhathgaffar4421 2 жыл бұрын

Beautifull 👌

@theanjumscookbook1743 2 жыл бұрын

Thank you !!! 😊

@rinabhatia3666 7 ай бұрын

Do u dry them first or just bake after piping them

@elizabethshirali3820 2 жыл бұрын

I love 💕 your macarons!! How many minutes total you whipped the meringue?

@theanjumscookbook1743 2 жыл бұрын

Thank you so much for your encouragement. 2 minutes on speed 2 and then on high till stiff peaks (in my mixer it takes long, around 10 minutes some times even more) and then 2 minutes on low again. I will highly recommend you go by how the meringue looks rather than the time as every mixer is different. So for me total around 14 to 15 minutes. I hope that helps 😊

@elizabethshirali3820 2 жыл бұрын

@@theanjumscookbook1743 thanks!

@theanjumscookbook1743 2 жыл бұрын

@@elizabethshirali3820 you are very welcome dear 😊

@yvonnelarose561 2 жыл бұрын

How do you decide whether to add half the egg whites to the almond mixture or not and when making the meringue whether you heat sugar to 118f and stream into whites or mix whites sugar and heat to 45c.?

@theanjumscookbook1743 2 жыл бұрын

Hello, so those are 2 different approaches to making macarons. In the video I am showing you how to make macarons using the Swiss meringue method. For the Swiss method, you will cook the egg whites over a pot of hot water (Bain-marie), whisk till it reaches 45 degrees C. Take it off the Bain-Marie and then proceed to whipping the egg whites to make meringue. For the Italian method of macaron making, the sugar syrup is cooked to 118 degree C, then slowly pour the hot sugar slowly while the egg whites are whipping. So basically, they are 2 different methods. I hope it helps, have a wonderful day 😊

@ilyas-fan619 2 жыл бұрын

Hiii darling Thank you for sharing..iwould ask you i wish you can answer me...i bake macrons almost every day but still there is hollow😫😫😫every time i use different method...now i think my oven is the proplem...in some videos thy sad just open under heat not both up and down..it cams ok but no big feet just alittle..if you can advice what should i do????

@theanjumscookbook1743 2 жыл бұрын

Hello, thank you for your comment. To begin, what kind of an oven to you use? Do you use a convection ( fan forced) or conventional oven? I use a convection oven. The fan helps distribute heat evenly. But many have success using conventional ovens as well. You just need to rotate the pan half way through baking. Based on my experience I feel that hollow macarons are caused because of not enough mixing of the batter during the macaronage process. It is important that you macaronage till a smooth flowing ribbon stage. If you stop before that you will definitely get hollow macs. In my upcoming video I will show you the difference it makes if macaronage is not done to the proper stage. It will be posted on Wednesday evening 11 pm eastern standard time. Watch out for that. Also, try to age your egg whites, it might help. One last thing, my oven has the heat element only on top. I just lower the rack to the bottom third of the oven and bake. I hope that helps. Sorry for the long reply 😊. Don’t get dejected, macarons are very tricky to make and it takes a lot of practice. It took me a long time too to get it right. Best wishes, and have a wonderful day 😊

@ilyas-fan619 2 жыл бұрын

@@theanjumscookbook1743 Thank you soooooo much for all notes that you mantioned...maybe beacuse am scared to over mix i mix it less🙈🙈🙈tomorrow i will try it and tell you the result...Note last time i used egg white from cartoon it was sooooooo professional they looked amaaaaaazing but hollows inside 😭😭😭😭i will be wating for your videos am new subscriber...wish BEST luck to you

@theanjumscookbook1743 2 жыл бұрын

@@ilyas-fan619 thank you for your best wishes and for your subscription. I hope you like my recipes and videos 😊

@afifal2079 2 жыл бұрын

But doesn’t it take few minutes to reach the second temperature? (Preheating etc?)

@theanjumscookbook1743 2 жыл бұрын

Yes it does. In a convection oven it works like a charm. Initially you will preheat the oven to 245 F then place the piped tray in leave it slightly open and dry for 3 minutes. Then close oven and increase the temperature to 300F and bake for 15 minutes and then turn the oven off open door slightly and leave it in for another 2 minutes.it takes 2 to 3 minutes for the oven to reach 300F. I hope that helps 😊 Have a wonderful day.