Easy recipe showing how to make French cookies – Meringue Macaron for all occasions. Enjoy!
Hi! I keep the unfilled shells in freezer bags for two weeks at room temp or place the bag of shells in a container and put in freezer for several months. Filled macs can go hold up well in fridge for two to three days, depending on the filling.
Hi! So how long the French Macaroon should be last?
Yes, sometimes I use both the gel and the powdered coloring if I want the color darker. The color usually lightens up once your bake the macarons. And because every brand of coloring is different, when the macarons come out of the oven, sometimes they are not the same shade as before they were baked — especially this particular blue in the video. This blue came out more on the greenish side.
Would powdered colorant work for these? Thanks!!
Yes Paula .But its ok now. I use Tapioca starch and i make a bit small size of macaroon.I adjust my over and my heat.My macaroon works perfect. Really Tapioca starch helps alot.Thanks alot for that tips. I got one more Q Paula. Instead of Almond meal or flour can i use Coconut flour for may macaroon? Thanks again you really got amazing tips.Help a lot.
JV, did you use my exact recipe and process?
Good job !! You just talk alot but thats good because you explain alot ,
Cont’ I try 10mins at 250 heat.But am not sure if my macaroon is already ready so i stayed it longer.& oh am using cup cause i don’t have scale.& one thing more Paula. Even do how much i make a round guild to my macaroon still,my macaroon won’t look round.Once i bang the try the round i made in macaroon goes scattered a bit and it lost the form of round. Do i bang the try hard? I hope you take time to ans my Q. Thanks again for the amazing video you made and it really a big step to learn & try.
Hi Paula i watch your video about making a Macaroon & how you use tapioca starch.So i try Tapioca starch and it works. Only thing happens now to my macaroon ,while at the oven i can see it, it has foot and fluppy & it look so nice inside while cooking.But once, i’m done and take it out to the oven.The fluppy is gone it goes flat but.So what did i do wrong?Is it my oven cause i have electric oven.Like household oven cause i live in a apartment.& how should i know,when my macaroon is already cook?
Hi Bessie! I’d love to hear how it goes for you! I didn’t want to make Italian meringue macarons–too sweet and extra work. So, I focused on French meringue. I used a couple of baking science books and one recipe for French meringue used tapioca starch–it was for topping a pie so I thought what the heck, I’ll try it for macarons too. IT WORKED!!
I lent my digital scale to my cousin so she can try making macarons on her own, but once I get it back I’m definitely going to try your method out! Tapioca starch and the method of adding the meringue into the dry ingredients.. *mind blown* This is probably going to change the way I make macarons forever! Once I try it out, I’ll definitely let you know how it went 😀
This is the first time I’ve seen putting the meringue into the dry ingredients! I myself am working on my 14th batch and have slowly worked my way from easily cracked, hollow shells with sticky insides to shells that are almost full on the inside. Thanks for the tips!
thank you so much for the information! I’ve seen a few bodybuilding websites and fitness articles but i don’t think they’re very reputable and seem to be very generalised. I am definitely bookmarking your articles on paulaquinenefitness 🙂 thank you!
By the way, your gastrocs cross your knees too…so in multi-joint leg exercises (squats, lunges…), they will be engaged. You may not have as much strength/power for your leg exercises if your gastrocs are sore. I would give your legs another day…..
cont…..an article I wrote..don’t use the quotation marks though. I hope this helps! Have a great day!
cont…..low Vit D may be the cause of your pain…and loss of strength/power too. Keep track of your routines (i use spreadsheets that i print out and bring to the gym with me) to guide you as far as increasing weights/sets/reps. It may be that you are increasing the intensity/volume too fast….and getting too sore….not a good thing because then you miss workouts. Lots to know about weight training. If you Google my “Paula Quinene…” and an exercise question, you are likely to find…..
If your calves (any muscle) are sore due to a prior calf workout, then you should give them a longer rest. If you are lifting heavy weights with three or more sets of up to 12 reps per set per exercise, you should only be training any muscle one day per week (always exceptions to rules). If u r still sore a week after any workout, u r training pretty hard…great! I’m getting “old” and don’t recover quickly any more. Consider getting your Vit. D levels checked…..
oh i found my answer to the first question at 29 minutes haha, thankyou
i found that when i added *liquid* food colouring to my macarons, they became hollow, is that the same for you? i suppose it is a lot better to use gel or powdered food colouring?
also, irrelevent but, i’ve recently (3 weeks) been doing weight training at the gym. It’s been taking me almost a week to recover after every leg routine. My leg day is coming up tomorrow but my gastrocnemius muscles are still a tiny bit sore. Should I just do my leg routine and just omit my gastrocnemius exercises?
I have used a cornstarch slurry (cornstarch cooked in water till transparent and thick) for meringue to top my coconut cream pies; it worked great (plain cornstarch doesn’t swell/work if not precooked in water). I did not use the slurry in the macaron batter because I did not want to introduce moisture to the batter. I’ve also used all-purpose flour in one of my trials….didn’t taste very good. I have yet to recover from all that work…but I am beginning to crave some macs!
hello paula, can i request a copy of your macaron book? please please please…^_^
Yes but in many English speaking countries outside of North America cornstarch and cornflour ARE the same thing. In those countries the flour is referred to as cornmeal. Just to add to the confusion.
Have you tried using cornstarch instead of tapioca starch? I imagine it might work as well although the taste might be different.
Drying egg-whites at room temperature is a health hazard that would make a retail food establishment inspector apoplectic.The fact that this is a home kitchen doesn’t lessen the risk.Dry your egg-whites in the refrigerator.Contrary to what one might expect, the inside of your fridge actually has a much lower humidity than the exterior as a rule.Eggs may contain salmonella which at room temperature will multiply rapidly and could make you very sick.Try beating your whites longer to dry them.
In spite of my safety alert below, your recipe is revelationary and reveals stuff other videos and recipes provide no clue about.
where do you live
Thank you! I wasn’t sure…because corn starch and corn flour are two different things….and I didn’t want to add another variable to my trials.
They also have the same texture amd smell
The tapioca starch and the tapioca flour is the same they just have sifferrent names and barnds
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