How to Make Macarons – Live! | Oh Yum 201 with Anna Olson

Ingredients listed below! Watch along – or bake along! – as professional chef Anna Olson prepares delicious Swiss Method Macarons, live and taking your questions!

Want to warm up for this 201 recipe? Try these 101-level bakes:
• French Method Macarons:
• Italian Method Macarons:

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• Recipe Information •
Makes 3 dozen macarons (6 dozen individual cookies)
Prep Time: 40 minutes, plus cooling
Cook Time: 15 minutes

The macarons will keep in an airtight container in the fridge for up to a week. Allow them to come to room temperature to serve. They can also be frozen for up to 3 months, but are very fragile, so pack them carefully.

• Ingredients •
Macaron shells:
– 250 g Tant pour Tant (125 g icing sugar + 125 g ground almonds)
– 50 g icing sugar
– 125 g egg whites (about 4)
– 100 g granulated sugar
– Food colouring powder or paste


French buttercream filling:
– 3 Tbsp (45 mL) 2% milk
– 3 Tbsp (37 g) granulated sugar
– 2 large egg yolks
– ½ cup (115 g) unsalted butter, at room temperature
– 1 tsp pure vanilla extract
– Flavours and colours (optional)



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