Making macarons takes a bit of patience, but the final bite makes it all worth it!
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50 Comments
Subscribe if you'd try these!
I will try to make and send my feedback. 😉
Nice colors, I’ll give you that. The pink, green, and blue look great on the plate. But macarons are about precision, yeah? These look a bit all over the place. Some are thicker, some thinner — looks like they couldn’t decide what they wanted to be.
The shells look fairly smooth, good effort there, but they’re not quite perfect. And the filling? One looks stuffed like a burger and the next one barely has anything in it. Come on, consistency!
They’re not a disaster — I’ve seen much worse — but they’re not exactly patisserie-level either. Tighten up the sizes, even out the filling, and you might actually have something impressive.
Right now? Solid effort… but not quite there yet.
i want it sooooooo bad!!!!
I loved it
10 out of 10
You did well
Dude this is going to be my first time making these wish me good luck
Rule number one "do not listern to what nicks says😂😂😂
0:50 “The reason I’m doing this over a scale is that you want to be as precise as possible…” You didn’t tell us the weight of the egg whites, either before or after they dried over night. You didn’t tell us the weight of the almond flour or the weight of the confectioner’s sugar or the ratio of one to the other. You didn’t tell us the weight of the sugar added to the merengue. You didn’t tell us the temperature of the oven. You didn’t tell us the time of the bake. You didn’t tell us the proportions of the ingredients of the butter cream. You didn’t tell us whether pistachio should bake longer than almond or the other way around. Without knowing even one element of this list, it is impossible to be precise. In other words, you showed us yourself making macarons, but you didn’t explain at all how to make the best French macarons, which was the title of the video.
I tried it and when i mixed the dry ingredients into the meringue, the whole thing came out WAY too dry, kind of like slightly wet sand. I am posituve i weighed everything correctly. What couldve gone wrong? Is it possible my almomd flour was bad? Im not sure where i went wrong.
Yum
kr
I thought I recognized Nick… I did watch Master Chef
MasterChef memories
God loves you ❤️
Gooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood
ey stop it
Have you ever lied (even once-fibs, white lies, etc.)? Ever stolen (anything-the value is irrelevant)? Jesus said, "Whoever looks upon a woman to lust after her, has committed adultery already with her in his heart." Have you ever looked with lust? If you have said "Yes" to these three questions, by your own admission, you are a lying, thieving, adulterer at heart; and we've only looked at three of the Ten Commandments. That's how God sees you.
Nothing is hid from His holy eyes. Will you be innocent or guilty on the Day of Judgment? Listen to your conscience. You know that you will be guilty, and therefore end up in Hell. That's not God's will. He provided a way for you to be forgiven. He sent His Son to take your punishment: "God commended His love toward us, in that, while we were yet sinners, Christ died for us." He was bruised for our iniquities. Jesus then rose from the dead and defeated death. He is your "ticket" to Heaven. He is the " way," He is the "Door," the only "mediator." There is salvation in no other name, so pray something like this: "Dear God, I repent of all of my sins (confess them). This day I put my trust in Jesus Christ as my Lord and Savior. Please forgive me and grant me your gift of everlasting life. In Jesus' name I pray. Amen." Then read the Bible daily and obey what you read (see John 14:21). God will never let you down.
Bro I need the recipe!!😂
.nick amazing 😍
It looks so tasty
You did well! They look so yummy and profesional looking.
Great job, this video was very useful!
8:46 man he just rawdogged that hot tray 😭😭
Loved it ❤
Knife throw10/10
macaroons 10/10
ah well, at least you made up for what you did in masterchef.
Measurements of ingredients would be very helpful
1:17 he barely chabged his pronunciation lol
Is worth it to let them sit for like 2 days
Usually by then, I might have 1 or 2 left
Every recipe for macarons that I see on youtube or read about online is wildly different from the one before it. Despite comments that the ratio of powdered sugar and almond flour to egg whites must be very precise, each recipe offers vastly different ratios of those three main ingredients. Some state equal amounts of each while others have considerable differences between the amounts. All recipes claim to be "fool proof" and yet they offer contradictory instructions and sometimes opposite do's and don'ts. All you can do is try multiple recipes until you get one that works for you.
Very well done, appreciate this video!
Should I do that?
Macarons are just nice to look at they aren’t as tasty as they look.
Nick tbh I’ve never had a macaroon
As part French.. I LOVE LOVE LOVEEEEEEE! Macaroons! THEIR SO GOOD! Like who would’ve want thousands of those! Mmm
That's literally the most perfect and high effort Macarons i've ever seen
Nick your macarons look soooooooooooooooooo good🎉❤
it took dude sixteen years to get a decent macaron😂😂
It looks like a prey from SpongeBob
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8.5 to 9.0 out of 10
The s#it Marinette does every time Tikki's hungry:
Dangit you made me hungry for hard food to make and expensive to buy
10/10
10/10
I love these macarenas
Please send me some!
Macaron Shells (Base Recipe)
105 gram egg white, aged
144 gram almond flour
125 gram powdered sugar
105 gram granulated sugar
powdered food coloring, pink: ¾ teaspoon, green: 1 teaspoon, or as desired
2–3 drop flavored extract, blueberry or raspberry
blueberry Filling
½ cup (113 gram) unsalted butter, room temperature
1¼ cup (140–156 gram) powdered sugar
¼ cup (30–35 gram) blueberry powder
1½ tablespoon (22 milliliter) heavy cream
½ teaspoon (2½ milliliter) vanilla extract
⅛ teaspoon (0.6 milliliter) lemon juice
pinch of salt
blue food coloring
¼ cup (85 gram) blueberry jam or preserves, for filling
Raspberry Filling
½ cup (113 gram) unsalted butter, room temperature
1½ cup (140–156 gram) powdered sugar
1 tablespoon (20 gram) seedless raspberry jam
2 teaspoon (10 milliliter) heavy cream
½ teaspoon (2½ milliliter) vanilla extract
⅛ teaspoon (0.6 milliliter) lemon juice
pinch of salt
pink food coloring
¼ cup (85 gram) seedless raspberry jam, for filling