Uploaded October 2024 | Updated September 2026, 35 minutes ago
Macarons kind of frighten me, but, that won’t stop me from trying to make them again , again . This time Thomas Keller’s vanilla macarons recipe from Bouchon cookbook
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Ingredients:
5 cups almond flour
5 ¾ cups confectioners' sugar
1 ¼ cups egg whites (from 7 or 8 large eggs)
2 Tbsp granulated sugar plus 1 teaspoon
pinch cream of tartar
vanilla seeds scraped from 2 vanilla beans
2 ¼ cups buttercream
Buttercream
1 ½ cups sugar
½ cup water
4 large eggs
1 pound unsalted butter cut into chunks, at room temperature
vanilla seeds scrapped from 2 vanilla beans
Macarons kind of frighten me, but, that won’t stop me from trying to make them again , again . This time Thomas Keller’s vanilla macarons recipe from Bouchon cookbook
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
🚩What I Use (Amazon Store)
amazon.com/shop/antichefjamie
(As an Amazon Associate, I earn from qualifying purchases)
Music: epidemicsound.com & artlist.io
#jamieandjulia #juliachild #antichef
Ingredients:
5 cups almond flour
5 ¾ cups confectioners' sugar
1 ¼ cups egg whites (from 7 or 8 large eggs)
2 Tbsp granulated sugar plus 1 teaspoon
pinch cream of tartar
vanilla seeds scraped from 2 vanilla beans
2 ¼ cups buttercream
Buttercream
1 ½ cups sugar
½ cup water
4 large eggs
1 pound unsalted butter cut into chunks, at room temperature
vanilla seeds scrapped from 2 vanilla beans
