MACARONS: RICETTA BASE + 3 GUSTI - risultato garantito, promesso 💚 | Davide Zambelli

Macarons are refined and delicious French pastries, colorful and very photogenic. But these sweets don't always turn out well. Why? I keep secrets, but today I'll reveal them all to you to ensure success. In this recipe, I'll present the original recipe as well as three fillings: salted caramel, raspberry, and pistachio. The latter are made with a white chocolate ganache base, which you can also flavor with vanilla if you like. #macaron #desserts #recipe ✅Subscribe to the channel by clicking here ➡️ https://bit.ly/2wMnse9 VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS AND, MOST IMPORTANTLY, ADDITIONAL TIPS ;) - ... I've been trying to make macarons for five years, and they never came out right, and I couldn't figure out why. So if you're reading this and have never managed to make them, you'll see that this recipe, and especially the written explanations (and in the video), will be a game-changer. From now on, you'll be baking perfect macarons, smooth on the surface and with a well-formed, flat collar that won't overflow. The macaron base recipe isn't mine; I took it from Lucake's website, which I think is one of the best online dessert profiles. Adding the tips I've seen from other profiles (both public and private), we can truly call this the definitive recipe, with no secrets and a virtually guaranteed success. First tip: the egg white doesn't need to be aged, as is often said. Instead, you need an egg white that doesn't contain any traces of yolk and that's at room temperature. This will help ensure perfect whipping. Another tip: almond flour and powdered sugar must be purchased. Why? Because if you try making almond flour at home, it won't be as powdery and fine as store-bought, regardless of whether you have a powerful blender like a Thermomix or a more "humble" one. It could be too coarse or too fine, almost like an oily batter, and adding it to the dough would be too risky. It would compromise the final result too much if it wasn't perfect. The same goes for powdered sugar. Using granulated sugar, which is also cheaper, would be too good, but even though it's finer, it could still be too grainy. Make this small investment to avoid having to make them again. Food coloring: choose gel or powdered versions. Liquid ones would change the texture of the dough. Of course, if you prefer, you can skip coloring them or opt for natural colorings (such as turmeric, macha tea, etc.) Macaronage technique: another secret that must be followed to the letter. It's important to "deflate" the macaron mixture a bit to achieve a silky smooth surface. So, after you've rubbed the mixture for a bit, then vigorously mixed it, it should still be quite dense but slide off the spatula more quickly (the consistency is clearly visible in the video). Parchment paper: to get perfectly round macarons, either purchase a special mat or lay out the parchment paper on the baking sheet without creasing it. To do this, butter the pan and stretch it perfectly. It should be imperceptible when touching the surface of the pan. Oh, and when you shape the macarons, be careful not to make too large piles. For the cut I made on the piping bag (see video), I squeezed the dough for 3 seconds. You'll notice that the mounds will initially seem small, but then they'll expand and be the perfect size. Waiting: While the macarons rest between shaping and baking, don't watch the clock. Instead, it's important to gently touch the surface of the macarons with your finger. If it's dry with a skin-like surface, as if covered with a light latex glove, we're done. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • B L O G : https://www.davidezambelli.com • I N S T A G R A M : ​​@davide_zamby • F A C E B O O K : Davide Zambelli • TIK TOK : @davide_zambelli