So by now my YouTube channel would have just launched so you can all imagine how my emotions are a riot! But in the same breath I am SOOO excited for you all to see it! Junaid and I have been working on this channel for about five months now and there were moments when I thought that this was never gonna happen because it was taking so long-but it all came together and now it's here!
We decided to launch the channel with one of the trickiest and most loved of the petit fours- The Macaron! I have struggled with them for years and making them gave me angst every single time, and this is why I decided to share this video with you all, so that you can see how simple it can be.
The recipes for every episode of YouTube will be released here so that while you watch the demo, you are able to view the full recipe at the same time. There have been so many requested for recipes but I have held back because I have wanted to to release it in conjunction with the channel. So everything you may have wanted to see on my blog will now be put here with a video to accompany it.
I really hope that this channel inspires you and pushes you to create your own version of every recipe shown here. I was inspired and push by you all to do this, and even though I am quite nervous and anxious about this launch, I know that it will be well received and if it's not, then I just have to keep tweaking until I get there.
THANK YOU FOR SUPPORTING ME! :)
(Yes, I am an emotional basket case right now)
Click here for the link to the Macaron video
225g icing sugar
125g ground almonds
130g egg whites (4 large egg whites)
110g castor sugar
5ml (or more depending on what you want) of colour, preferably gel
1 tsp. caramel extract/essence
In a food processor mix you icing sugar and ground almonds.
Thereafter, pass through a sieve to make sure the consistency is fine.
Beat the egg whites until they are foamy, and then add in the sugar in a steady stream until you reach soft peaks.
At this point add in the food colouring and extract, and beat again until you reach stiff peaks.
Fold in the almond and icing sugar mixture in three parts using a spatula.
Keep folding until your batter starts to drop a little at the sides, this is called "macaronage", and it happens when you push the batter up to the sides of the bowl and it slowly droops down.
At this point you can start piping your mixture using a round nozzle, and pipe onto either a silpat mat or parchment paper. Let them stand for about 30 minutes until they are fairly dry to the touch. They do not have to be rock hard dry as this will cause cracks, so rather let them be touch dry, and there can be some room to allow for that chewy center.
Preheat your oven to 165 degrees Celsius and bake one tray at a time for 11 minutes.
Once you take them out of the oven, allow them to cool for about 10-15 minutes