Shell Macaron Tutorial | Recipes Included!

I tried out making shell-shaped macarons a couple weeks ago for the first time, and they were so ridiculously popular on my Instagram that I knew I had to make a video showing some behind the scenes and my piping technique in case any of you wanted to try making them too!

Macaron Shell | French Method

Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar if you want to add it
Almond Powder 130g
Powdered Sugar 130g
-- Sift the powdered sugar and almond powder together. Slowly add the sugar to the egg whites and whip to stiff peaks. Fold in the dry ingredients and separate to color as you like. Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray at 300F for 15 minutes--16 minutes). Cool and match before filling.
Vanilla Buttercream

Water 40g
Sugar 100g
Whites 90g
Butter ~300g
Vanilla TT

- Bring the water and sugar to 118C and pour into the whipping whites. When the mixture is fluffy and warm but not cool, add in the butter in small pieces until the buttercream is light, fluffy and homogenous. Add in the vanilla.
***If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement***

Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone X and Nikon D5300
Edited in iMovie
Music from artlist.io

Find me on Instagram! @maddiebrehm

Видео Shell Macaron Tutorial | Recipes Included! канала Maddie Brehm