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Video 3: Piping perfect macaron shells

Welcome to our third video instalment of our Macaron Making Kit, where we demonstrate just how easy it is to pipe perfect rounds for your macarons!  To get started, place the silicone piping nozzle into the silicone bag - both of these are included in your Macaron Making kit. So now for a top tip, use a tall glass or a cocktail shaker and place your piping bag over it. This is going to save you a lot of hassle trying to fill up the bag otherwise it gets really, really messy! Then pour in your lovely mixture; I recommend mixing it in again so that you can get rid of any stray bits of egg whites or dry mixture,...

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Video 4: Making the chocolate ganache filling

Now you’re ready to make the filling for your macarons, which is a delicious chocolate ganache! But before you get started, remember to turn your oven on to 150°C so that you’re ready to bake the macarons when they’re dry. <p>Top Tip: place a spoon in the door of the oven to wedge the door open. We recommend doing this just to let out a bit of steam because if the oven gets too moist it will destroy the macarons and create cracks in them, so we want to remove all the moisture from the oven.</p> <p>Once your oven is set, you’re ready to start making the deliciously smooth ganache! Firstly, put your cream onto the stove and heat it...

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Video 5: Baking the shells

Now you’ve finished the ganache, we’re ready to bake our macaron shells!  So far, we’ve left them resting for about 30 minutes, so now we’re just going to check to see if they’re dry enough. To do this, lightly touch them with your finger to see if there’s any wet sheen on them. We want them to be perfectly dry. The reason we do this is to make sure they don’t develop any cracks in them when we put them into the oven. Also this way, they’re likely to develop the famous feet that macarons have when they rise up. Then pop them into the oven for about 20 minutes. After 20 minutes test to see if they come off...

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Video 6: The finishing touches

Onto the finishing off.  We’ve let them cool down a little bit now. Then lined them all up with one the right way up and one overturned. This makes it a lot easier when you come to pipe. Then we get the ganache, which has cooled down from being in the fridge a little bit now. I’ve actually taken off the nozzle as I find it easier, but you can leave it on there if you prefer. So we literally pipe our lovely smooth ganache onto each shell. Then we are going to sandwich the macarons together. Just press down and sandwich them up. Once done pop them into a bowl. They do need to be refrigerated ideally, but I...

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Video 7: Macaron Making Kit Christmas Special

Welcome to a special Christmas edition of the Mon Dessert series of videos, showing you through the Mon Dessert Macaron Making Kits. Today I wanted to talk you through the Christmas version of the kit, which is called L’édition Noël. The finished look of the macarons are actually mini Christmas puddings which are really cute! I’m going to be showing you exactly how we make them.   The ingredients that you get to make the filling in the Noël kit are icing sugar & cinnamon, an extra special bottle of cognac and some dark chocolate. For the decoration part its holly and berry leaves and some white chocolate. So lets get to the baking! The first thing we are going...

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