let’s make macarons in my tiny Parisian kitchen #baking #recipe #macarons #pastry #paris #dessert rt

Recipe below! ✨ I just uploaded my complete macaron guide video on my main cannel YouTube — all my tips & tricks for making foolproof French macarons at home from my tiny Paris kitchen.

Video is also linked above description!

I also linked all the tools & ingredients like my coffee machine etc and my outfits & similar vintage plates and bowls in the linktree link in my bio or here https://linktr.ee/ainsleydurose

Coffee macarons with my @durosecoffee latte… oui s’il vous plaît ☕️

Purchase Durose Coffee here - https://durosecoffee.com

*all links can be found in my bio in my linktree!

Macarons can be a finicky pastry, but once you practice enough with the same recipe & technique, they become one of the most satisfying things to make.

I prefer using a Swiss meringue rather than a French meringue because I find it more stable & consistent. I explain more in my YouTube video as well as all my tips and tricks to making the perfect macaron. Comment “macaron YouTube” & I’ll send you the video 💌

Here’s the recipe - Makes 12 macarons/24 Macaron shells
-50 g icing sugar
-50 g almond flour
-50 g egg whites (about 2 eggs, reserve the yolks for the buttercream)
-50 g granulated sugar
-1 tsp of freshly ground @durosecoffee , should be as thinly ground like espresso
-Pinch of cocoa powder for color

-Place the icing sugar & almond powder into a food processor & blitz for a couple seconds. Sift into a bowl & add espresso. -Put the egg whites & sugar into a heatproof bowl over a bain marie. Whisk continuously until warm to the touch & you no longer feel sugar granules.
-Whisk to stiff peaks. Fold in the dry ingredients until the batter flows slowly like lava & you can make a figure 8 without it breaking.
-Pipe onto lined baking trays & firmly tap to release air bubbles. Rest 30–60 minutes until dry to the touch. You can also place in front of a fan to dry.
-Preheat oven to 150 - 160C (depends on how hot your oven runs)
-Bake at 150–160°C / 300–325°F for 14–16 minutes, rotating halfway through. Bake until when you touch the top of shell, it doesn’t wiggle. Let cool completely.

Coffee buttercream
-50 g sugar
-20 g freshly brewed espresso
-40 g egg yolks
-80 g butter, room temp & cut in cubes
-Pinch of salt

-Bring sugar & coffee to 118C.
-While heating, whisk egg yolks to ribbon stage in another bowl. When temp is reached, pour coffee into the egg yolks & whisk till light & fluffy. Add the softened butter & salt & whisk till combined. Place in a piping bag & pipe into macaron shells.

For the best texture, let the filled macarons mature in the fridge for at least 12 hours before eating — this gives them that soft, chewy interior ✨

Et voila, bon appetit!❤️

Видео let’s make macarons in my tiny Parisian kitchen #baking #recipe #macarons #pastry #paris #dessert rt канала Ainsley Durose