I have no complaint about this recipe at all. Please just prepare the ingredients as suggested (i didn’t use coconut powder and it was ok) and follow the instruction. She made the best macaron recipe ever.
https://www.youtube.com/watch?v=W14124i-H6k&list=PLeSDq5LFJLYQ8A3zI7Vz8xv5Rm54dLP4t&index=49&t=0s
I just want to write about some notes taken while making this macaron. You might want to consider these, too:
- I used about 130C instead suggested temperature for 20-25 minutes. Yet, after 8-10 minutes, i open the oven door for a while. I baked few batch. I didn’t always open it, yet, when i saw that one or two macaron starts to crack, i open it. I don’t think macaron is kind of cake that you want to leave too long (i took a bath while baking one of the batch though…haha. But the last batch resulted in lots of failed shells as I was in my room, writing this blog while playing with the boys…haha). Please keep checking sometimes.
- I used good baking paper instead macaron silicon. Using macaron silicon had made my shell hollow. Some people may succeed using that silicon. I didn’t 🙁 . Bought 2 for no good result…huhuhu…
- When mixing white eggs and almond flour, some videos might show ‘very’ flowing dough which is a point to stop mixing. It might confusing, but you may take this standard ‘line’: THICK, FLOWING dough. THICK is very underlined. My dough wasn’t really flowing like when i made a kind of cake. It looked ‘greasy’ , THICK, shiny, flowing. Not falling like a blob like some people said nor falling like ‘thin’ ribbon. Some people suggest to test on a plate: fall a small dough on a plate and see if the peak disappear within 20seconds. If it is not, then the dough is till too thick. Some other suggest to check the dough in the bowl if it moves slowly (not very slowly or too fast). Keep checking your dough once you have mixed it evenly.
- I mix the dough using technique folding and press. You can see the video above, yet, please keep checking your dough ONCE all are mix. Don’t over mix.
- I used hand mixer and stop it while putting in hot caramel because my kitchen is so small and my pan hit another bowl next to my dough bowl…hahaha… It’s ok…just pour it and do the mixing quickly. It took a while. I was thinking to stop but i kept going on until it’s stiff. I thought it’s not going to be stiff…haha…
- I used ‘good’ or branded ingredients. In my country, icing sugar, almond flour, etc sometimes are not branded. I used branded icing sugar this time. I didn’t use branded almond flour though. It was funny. I thought the quality was bad, the smell wasn’t good (for me) but apparently, when i tested the macaron, the smell and texture is good.
- I made macaron at moisture 79% which high moisture. It was then raining while i was baking…it was ok!…
- As for recipe, the one in video is the best for me. Yet, you may want to check out another video to learn and watch the technique as well as expand your knowledge and compare. Don’t forget to read comments. Sometimes, useful comments are there. While making this, I remembered the comments and those helped me a lot!