Why your French Macarons don’t look like the pastry shop | Techniques from a Pro Pastry Chef

Making Macarons requires an extensive amount of practice, but in THIS video, I'm going to give you the tips and tricks I've learned through practice and failure so I can set you up for success. Working in the professional pastry industry, I divulge some industry secrets and technical skills required to make a perfect Macaron. As always, if you have further questions make sure you comment below so I can give you more insight into the process. For my recipe, I always use an Italian Meringue, as the sugar structure is more stable for holding up the protein and air structure in the macaron. Origins of the French Macaron: The French macaron, with its delicate meringue shells and luscious fillings, has a history that weaves together influences from Italian culinary traditions and French innovation. Here’s an overview of its fascinating evolution: The story begins in Italy, where similar almond-based confections were made as early as the Middle Ages. These early macarons were simple cookies made primarily from almond flour, sugar, and egg whites. Italian confectioners perfected this meringue technique, and the idea eventually made its way north. In the 16th century, when Catherine de’ Medici married King Henry II of France, she brought along her Italian chefs and many culinary traditions. It is widely believed that these chefs introduced the basic concept of the macaron to the French court. Initially, the French version remained a simple, single-layer meringue cookie, quite different from the layered treat known today. The modern iteration—a delicate sandwich cookie with two meringue shells and a filling (such as buttercream, ganache, or jam)—was popularized in the early 20th century. The famed Parisian pâtisserie Ladurée is often credited with perfecting this style. Pierre Desfontaines, one of Ladurée’s early innovators, is said to have introduced the idea of “sandwiching” the macaron with a flavorful filling, thereby transforming it into a more refined and versatile dessert. Since then, the French macaron has become synonymous with elegance and artistic flair in patisserie. Modern chefs have expanded its repertoire to include a dazzling array of flavors and colors, making it both a visual and gastronomic delight. Today, the macaron stands as a testament to centuries of culinary evolution—a blend of Italian technique and French artistry. While debates over the exact origins and timeline continue, there’s no denying that the macaron’s journey from a simple almond meringue cookie to a sophisticated French delicacy mirrors the broader evolution of European confectionery. Its enduring popularity around the world is a celebration of both tradition and innovation in the culinary arts. ________________________________________________________________________ Follow @pastryfundamentals for more content! SUBSCRIBE! https://www.youtube.com/channel/UCCr0_XB2H1VMHzspLCJhplw Instagram PFUNDAMENTALS: https://www.instagram.com/pastryfundamentals BRIEA LOWE: https://www.instagram.com/briealowe/ BRAD LOWE (Production): https://www.instagram.com/bradleyjameslowe/ TikTok: PFUNDAMENTALS: https://www.tiktok.com/@pastryfundamentals?lang=en ----------------------------------------------------------------------------------------------------------------------- #macaron #lemoncurd #raspberry Intro 0:00 Disneys Macaron 0:39 Scaling & Separating 01:40 Mixing Almond Paste 06:20 Cooking Sugar 07:36 Mixing Italian Meringue 08:57 Piping, Baking & Luster 10:37 Lime Curd & Raspberry Gelee 13:52 Assembly & Finish 20:54