Macaron Cake Tutorial & 5,000 Subscribers Celebration | Recipes Included!
THANK YOU SO MUCH to everyone who has subscribed to my little channel! I know I don't post regularly and I don't always have the time or energy to reply to every comment, but I love making pastry videos and sharing them with all of you--and I really appreciate everyone who wants to watch what I create!
While most people aren't going to go out and recreate this exact '5,000' macaron cake, I do hope you try making a large macaron / number macaron / macaron cake yourself!
Quick notes before you scroll down to the recipes:
1. Check out my Amazon Influencer Storefront! I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
2. I post all of my baking tutorials + recipes for FREE here on YouTube—and while I LOVE experimenting and sharing all this content with you, if you love it too and it is within your budget, please consider sending me a Super Thanks! This will help me be able to produce and share even more content with you in the future! :)
3. If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar if you want to add it
Almond Powder 130g
Powdered Sugar 130g
-- Sift the powdered sugar and almond powder together. Slowly add the sugar to the egg whites and whip to stiff peaks. Fold in the dry ingredients and separate to color as you like. Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray at 300F for 15 minutes--16 minutes). Cool and match before filling.
***I made a double this amount to make the 8x numbers for 4x number cakes!***
Whipped Chocolate Cream
350g heavy cream
8g gold gelatin
350g white chocolate
vanilla TT
lemon zest TT
750g heavy cream
Heat the first heavy cream, and add the bloomed gelatin. Emulsify with the white chocolate, vanilla and lemon zest before pouring in the second heavy cream. Mix well but do not whip. Cover and refrigerate overnight before whipping and using.
**This amount of cream was exactly what I needed for the '5,000' or 4x macaron number cakes**
Strawberry Compote
400g frozen strawberries
150g sugar
Mix the strawberries and sugar in a small saucepan. Cook over medium-low heat until the strawberries have started to disintegrate and the liquid is thick. Emulsify and continue cooking for another 10 minutes to thicken further. Cool completely before using.
Decor:
- Fresh Flowers (stems dipped in coating chocolate)
- Mini Macarons (pink shell with strawberry ganache)
- Gold Leaf
- Freeze Dried Strawberries
***If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement***
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Nikon D5300
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm
Strawberry cake and pie filling or Jam
this cake filling aka Jam is great on cakes, cupcakes, as a pie filling or even on ice cream...#jams #cakefilling
STRAWBERRY SHORTCAKE IN A TUB RECIPE/ MAARING TUMUBO NG P1100 SA 8 PIRASO WITH COSTING!
yield: 8 large tub
minimum selling price is 200 pesos minimum
puhunan ng ingredients sa isang tub ay = 56.37 kasama ang container
baking time and temp.: 160°C for 30 35 minutes (baking time may vary)
ingredients for the cake
7 large size eggs (450grams)- 49.00
3/4 cup granulated sugar (180 grams) - 10.00
1/2 tsp. salt - 0.25
1 tsp. baking powder (calumet) - 1.00
1 and 1/4 cup cake flour (188 grams) -8.40
1/3 cup evaporated milk - 6.00
1/4 cup oil - 5.00
1 tsp. vanilla extract - 1.00
1 tsp. strawberry essence- 5.00
--------------------
=85.00
for the strawberry jam
500 grams frozen strawberry - 97.00
1 cup granulated sugar- 12.00
4 tbsp. corn syrup- 8.00
------------------
=117.00
(nasa mahigit kalahati lamang po ang magagamit sa jam para sa recipe)
for the frosting
400 ml. heavy whipping cream- 105 (262 pesos per 1 liter)
1/2 cup sifted powdered sugar -5.00
-----------------------
=110.00
18 pesos per 1500 ml. plastic container × 8 pcs. = 144.00
85+ 117 + 110 + 144 = 456.00
456 ÷ 8 = 56.37
200= minimum na price na maaring ibenta ang product each
8 = yield
200 × 8 = 1600
1600 - 451 =1149.00
minimum na tubo ay nasa 1000 pesos kapag naibenta mo ang 8 piraso ng straberry shortcake na ito!
thank you for watching!
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#strawberryshortcakerecipeinatub
#strawberryshortcake
#pangnegosyonarecipe
#tasty
#yummy
#tastelife
#kmjs
Old School Blackberry Cobbler | Easy Blackberry Cobbler Recipe | Mattie's Kitchen
#MattiesKitchen, in this video Mattie will be showing you how to make an Old School Blackberry Cobbler from scratch. Blackberry Cobbler is a classic dessert that is prepped in minutes, with only a few ingredients. Blackberry Cobbler is an absolutely delicious and easy dessert that’s perfect for summer baking. It’s crispy and chewy around the edges, and soft and sweet in the middle, loaded with fresh blackberries! So sit back and relax as you enjoy this cooking show from start to finish! If you have a question, feel free to leave a comment. Mattie's Kitchen ????????
✨ Ingredients: Fresh Blackberries, Pillsbury Pie Crust, Pure Honey, Sugar, Brown Sugar, Butter, Lemon, Ground Nutmeg, Vanilla Extra, Ground Cinnamon and Milk.
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Strawberry Earl Grey Macarons | Strawberry Jam with Earl Grey White Chocolate Buttercream
White Chocolate Swiss Meringue Buttercream
Egg Whites 130g
Sugar 140g
Earl Grey Tea 10g
Butter 220g (room temperature)
Vanilla Paste TT (to taste)
White Chocolate 80g
Place the whites, sugar, earl grey tea and vanilla in a bowl and place it over a pot of simmering water. Whisk frequently until it reaches 160 degrees F/ 71 C , then strain the mixture into the bowl of a stand mixer and whip until light and cooled to just above room temperature. Alternately, you can use a hand mixer and keep the mixture in the bowl you used over the double boiler.
Slowly add the butter into the meringue and continue whipping until it is incorporated, homogenous, and fluffy.
Meanwhile, as the whites are in the double boiler or whipping in your mixer, melt the white chocolate. After all the butter is added, pour the slightly cooled but still liquid chocolate into the buttercream.
Switch from a whisk to a paddle attachment and mix on low speed for several minutes to create the smoothest buttercream possible.
Simple Strawberry Jam
Frozen Strawberries 300g
Sugar 100g
When I make a simple jam, I like to macerate the fruit first. You can skip this step if you are in a rush or don't want to, but I always do it.
To macerate the fruit, pour the frozen strawberries into a bowl, cover with the sugar, and leave at room temperature for several hours or in your refrigerator overnight.
Transfer the now thawed fruit and sugar to a small saucepan and bring to a boil. Turn the heat down a bit and simmer until the strawberries are completely broken down and most of the liquid has evaporated. Usually it takes about 20 minutes or so. In the beginning you can stir infrequently, but as the jam cooks down, make sure to stir often so it doesn't stick or burn on the bottom.
Transfer the jam to a container and refrigerate until completely cooled.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
Because everyone uses such different amounts of fillings, I don't like to even speculate how many macarons each filling recipe will yield! To measure how much ganache you need for your batch of macarons, first weigh your standard macaron shell. Next, pipe the amount of ganache you like and weigh it again. Calculate the weight of ganache you will need for your batch of macarons, and adjust the recipe accordingly.
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm —
Find me on TikTok! @macaronsbymaddie —
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TD Jakes Dancing To RUMP SHAKER MUSIC!!!
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Bishop TD JAKES BEING a Hypocrite Dancing and Shaking To Worldly Music