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Master the French Macaron Easy Recipe – Honeysuckle

Macarons Recipe – Perfect the French Macaron
NEW CHOCOLATE MACARON RECIPE:
ALMOND FLOUR VIDEO:
How to make French Macarons – this is a really easy macaron recipe and should help you in your quest to make these perfect little cookies!
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Join Honeysuckle Catering in this special recipe for the French Macaron!

Music by Ed Bailey

Recipe Adapted from marthastewart.com

Ingredients:

2 1/2 tbsp sugar
1 cup powdered sugar
3/4 cup almond flour
2 large egg whites, room temperature

Directions:

Sift confectioners' sugar and almond flour until combined. Whisk whites with a mixer on low speed until foamy. Add sugar while Increasing speed to medium and whisk until soft peaks form. Increase speed to high, and whisk until stiff peaks form. Slowly add the egg whites into the flour and powdered sugar mixture and fold until mixture is incorporated.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.

Preheat oven to 300 degrees F.

Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.

Sandwich 2 same-size macarons with 1 teaspoon filling of your choice (buttercream, jam, etc). Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

*makes 30 (approx.) cookies

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Makeup: Eyes – Urban Decay & Stila; Lips: Lancome Matte Lipstick in Stylista
Nail Polish: Essie "Nice is Nice"

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Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.

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25 comments

  1. I come back to this video every Christmastime because I’ve been making them as gifts and I don’t think they come out perfect, but my family seems to love them. Thanks again!

    • I usually make them a couple days before (I’ve read they get better/chewier after a day or two, also to give myself time in case I mess up!) and I just buy cute little boxes or tins and line them with wax/parchment paper.

    • Amanda Lynette Vazquez

      +Starlysh How do you store them when you give them as gift? how far in advance do you have to make them?
      Thank you.

    • You can’t make granulated sugar, but you can make powdered sugar. Just pulse granulated sugar in a blender, and you’ll have confectioner’s sugar. πŸ™‚ I’ve had to do it a few times when I didn’t have confectioner’s sugar on hand.

    • if you’ll be my gf I’ll bake them for you.

    • +Starlysh feetless is if you over mixed I believe

  2. She says it RIGHT! YESS!

  3. Should the batter drip down like a ribbon? 30 seconds to drip and 60 seconds to settle seems too long. Also, when she says 50 strokes, does it include the strokes done to incorporate the wet ingredients to the dry ingredients?

    Update: this recipe works omg!!! I’ve tried 2 other recipes on YouTube and they were absolute failures, but somehow these turned out right? They weren’t domed, hard, and didn’t crack! I let mine sit for 30 minutes though and mixed it a little bit more until it fell from the spoon like thick cake batter and made ribbons.

  4. John Is some random dude

    4:14 but you tapped 3 time…ARE WE BEING LIED TO?!?!

  5. awesome thats exactly the vidio I needed plain french macroons

  6. french macaron only almond flour can make it? what about all purpose flour?

  7. How would we go about this recipe if adding extract?

  8. Chuck Norris makes meringue with a fork.

  9. I tried to do the recipe and it turned like trash. -_-

  10. i dont have oven what should i doooooo????????

  11. you are adorableeeee

  12. You talk like a robot lol

  13. My neighbor just brought by fresh baked macrons with buttercream- they are so dainty and delicious! They are so pretty I saved some to photograph for a still life, lol.

  14. i’ve tried so many recipes and they turned out hollow but when i tried yours, it came out the best! i was so so happy and now i only use your recipe for macarons. i was sad for a few minutes because i couldn’t remember which recipe video was it but thankfully i found you again!! β™‘β™‘β™‘

  15. She hardly puts any buttercream XD

  16. I burnt my macarons πŸ™ you did not specify if you ment degrees celcius or farenheit, so i put the oven to 300 degrees celcius,
    R.i.p my macarons

  17. Good job! So cute!

  18. this is super helpful! My batter was too thick and Honeysuckle saved the day!

  19. What if you don’t use almond powder?

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