Lee this edible glitter is from thesugarart.com I have gold edible glitter on my amazon store front too- but I do love the sugar arts decorative products!!
So much fun, Nicole! I hope to try some tomorrow. I just wish my macarons did not stick to the silicone mat. 😰 Do you change the cooking temps at all? Preheat to 300 and then lower?
These are pretty looking macs. I still have to try the marshmallow filling. Do you bake the rosettes longer since they’re a bit thicker? Thanks for sharing this video.
These look so beautiful! I’m curious are the rosette shells a little hollow or have gaps because they are underfold? I can see the bottom round shells are more full. Also, how do you know if they are done. I tried it the other day and didn’t wiggle like the other round shells and looked dried enough. But when I broke one apart, it was still a bit gooey and it was too late to put it back into the oven (I use a silicone mat so I can’t pull them out immediately to check doneness).
Hi! I have a live video where I share it! It’s Bravetart’s marshmallow buttercream with added freeze dried strawberries and some strawberry flavor compound! Bravetart is a book I love by Stella Parks! I highly recommend her cook books!
@@baketoujours Thanks so much! I will certainly watch this video and purchase that cookbook! Btw….. your daughter is so flippin adorable! I bet she’s a big help in the kitchen! 😉 Bless.
I am making these for mothers day! What a brilliant idea! Thanks for sharing! How much longer /higher temp do you have to cook them for? I assume since they are bigger they take longer?
@@baketoujours well I DID make these for mothers day! In yellow (lemon), green (lime), and orange (obviously orange). I didn't flavor the macarons, just the french buttercream & curd fillings. Anyways I arranged them like a bouquet. Turned out beautiful! Couldn't have done it without you! I had no idea you could shape them like that. My grandmother & mother both flipped over them! Thanks again!!!
It's to help the macarons bake more evenly by facilitating airflow around the tray, in case the oven has hot spots. You just have to be careful, if using parchment paper instead of silicone mats, that when baking regular macarons when you slam the tray on the counter that the whole thing doesn't slide off!That's probably why she tapped it hard from underneath instead of banging it on the counter. Hope that helps! ☺
L Mm I haven’t experienced any lopsided macs with this technique since the feet don’t really develop the same way a normal Mac does. You should try it!! I think you’ll find it’s a lot less scary than you think!
Hi! my recipe is in the description of my macaron 101 video. 100g egg whites, 3g egg white powder, 90g sugar, 130g almond flour, 130g confectioners sugar
Potato Neko, have you mixed in those dries and then not macaronage at all? It’s so hard to leave the batter that thick, but it is necessary for the batter to hold shape
@@ginazargarian8451 I use my normal recipe from my macarons 101 video. The recipe is 100g egg whites, 90g sugar, 130g almond flour, 130g confectioners sugar and 3-4g optional egg white powder
I cannot watch the video with sound. Could you, please, write the ingredients and their quantities? I made these macarons, meaning in a flower shape, but it was a failure. thank you!
Same recipe as all my macaron shells, just macaronage less 100g egg whites, 90g sugar, 2-3g egg whites powder (optional), 130g each confectioners sugar and almond flour. Good luck!
These are so beautiful! I haven't attempted them yet, but this is giving me the courage!
oh you definitely got this Michelle!!
How funnnnnn 🌹❤️ And I'm totally feeling your musical vibes 😅
That is all Wesley! He loves to pair up the beat with piping or my moves. hahaha
Wow! I've never seen them in different shapes!! Very cool!! Thanks!
Thanks for watching!
So pretty! I love roses and I love macarons :) Your onesie is super cute
These are adorable! And enjoy the extra fancy look!
Michele H thank you!!!
Those mac's are beautiful.
Where can I get the sparkling spray?
Lee this edible glitter is from thesugarart.com
I have gold edible glitter on my amazon store front too- but I do love the sugar arts decorative products!!
What do you add the glitter to, to make it sprayable?
Oh never mind, I see you have to buy it that way.
More brilliance!! I am so proud of you!
Wes thank you love!! You’re always making the videos look on pointe with your editing and music!
Wow they are beautiful Nicole 😍😍. I am drooling, watching you eating the macaron😋😂😍❤️
haha! It's always so funny eating on camera! Glad they are still appetizing after watching me eat them. :)
I LOVE THEM NICOLE! 🌹
Thank you Lannie!! I SO appreciate you!
Can you please do a video on the strawberry marshmallow buttercream?
maaaybe! hahah I need to get you guys more filling recipes in general. That is what I'm most asked about.
Love the tutorial! How long do you let them dry?
Omg I need the macaron onesie!!!🤣😍
Love all the tips and your pj 🥰🥰
Thank you Sweet friend!
Good morning. 😊
Love your onesie. 👍💜
Lee 😆 I got it for Christmas and love it!
Hey Nicole, I can't see clearly the frills (feet) on those rosettes, do they have the frills? Thanks. 🙂
So much fun, Nicole! I hope to try some tomorrow. I just wish my macarons did not stick to the silicone mat. 😰 Do you change the cooking temps at all? Preheat to 300 and then lower?
drjbo3 if yours are sticking, maybe don’t decrease your oven temp.
Tried 300F conventional. They didn’t stick! Yay! I practiced piping rosettes on the vegan macarons but they didn’t turn out. 😩
drjbo3 I hear vegan Macs are a different beast!
These are pretty looking macs. I still have to try the marshmallow filling. Do you bake the rosettes longer since they’re a bit thicker? Thanks for sharing this video.
Thank you! I actually bake them the same length of time in my oven
These look so beautiful! I’m curious are the rosette shells a little hollow or have gaps because they are underfold? I can see the bottom round shells are more full. Also, how do you know if they are done. I tried it the other day and didn’t wiggle like the other round shells and looked dried enough. But when I broke one apart, it was still a bit gooey and it was too late to put it back into the oven (I use a silicone mat so I can’t pull them out immediately to check doneness).
These are zo beautiful 😍 where can i het the recipe please?🙏🏼
I am looking for the recipe too! I just tried it with 2 different recipes and it didn’t work. I hope she replies
I am making these for the Mother’s Day collab today!
It is so beautiful and talented 😍😍❤️ also I am having a lot of idea for micarons because of you're help
Ofcourse kt was helpful😍
Maria Hbb 🤗
Would you mind sharing your strawberry marshmallow buttercream recipe? Thanks so much!!! ❤️
Hi! I have a live video where I share it! It’s Bravetart’s marshmallow buttercream with added freeze dried strawberries and some strawberry flavor compound! Bravetart is a book I love by Stella Parks! I highly recommend her cook books!
@@baketoujours Thanks so much! I will certainly watch this video and purchase that cookbook! Btw….. your daughter is so flippin adorable! I bet she’s a big help in the kitchen! 😉 Bless.
I love your PJs where did you get it
I am making these for mothers day! What a brilliant idea! Thanks for sharing! How much longer /higher temp do you have to cook them for? I assume since they are bigger they take longer?
You know what, I bake at the same temp and time for these bad boys!
@@baketoujours well I DID make these for mothers day! In yellow (lemon), green (lime), and orange (obviously orange). I didn't flavor the macarons, just the french buttercream & curd fillings. Anyways I arranged them like a bouquet. Turned out beautiful! Couldn't have done it without you! I had no idea you could shape them like that. My grandmother & mother both flipped over them! Thanks again!!!
Strawberry marshmallow buttercream? Whaaa?
Torch Singer 😅 it’s a marshmallow base with butter added to make it a buttercream and then freeze dried fruits added!!
Bake Toujours - marshmallow cream? I make marshmallow, but that seems like a lot of word for macaron filling. Sounds delicious
Torch Singer yeah sort of like a creme. It’s a lot of work for a filling but delicious
what meringue method do you use?
Hi :) Do you bake these at the same temperature? And the same time?
So fancy. I’m new to baking macarons. Is there a reason why you bake using the back side of the baking sheet?
It's to help the macarons bake more evenly by facilitating airflow around the tray, in case the oven has hot spots. You just have to be careful, if using parchment paper instead of silicone mats, that when baking regular macarons when you slam the tray on the counter that the whole thing doesn't slide off!That's probably why she tapped it hard from underneath instead of banging it on the counter. Hope that helps! ☺
Thank you Nicole ! I have that one onesie ❤😂
Hi what Recipe did you use ? was it your red velvet recipe ?
My usually French macaron recipe listed on macaron 101 video.
Bake Toujours ok hun thank x
3:12 For those wanting to see what the batter should look like
Do you have the ingredients list for these beautiful macarons?
What’s your filling recipe? Would love to have them! 😊
recipe is in one of my Lives under strawberry marshmallow buttercream. :)
Is there a recipe to the filling
Wait so why dont you have to pound the tray for the first one?
I’m afraid to get lopsided because the butter is thick
L Mm I haven’t experienced any lopsided macs with this technique since the feet don’t really develop the same way a normal Mac does. You should try it!! I think you’ll find it’s a lot less scary than you think!
Bake Toujours thank you so much for your quick reply
Your right I have to try 🥰🥰
Happy Valentine’s Day 💕💕💕
What are the recipe for the fillings???
I’ve noticed everyone else’s tutorials I’ve watched didn’t hold the shape/ridges. Is there a secret as to how yours do?
Under folding? 🌹
Yes under folding
Nobody asked where she got her hoodie? I will. Where did you get your hoodie?
It's a onsie
Your Macarons are so beautiful. I've tried to do the same but failed. The shape cannot retain for long, maybe I'm from humid and hot area?
Same here, but I am not sure where you get the recipe from? I can’t see where she post her recipe. I am using my Swiss recipe
Hi! my recipe is in the description of my macaron 101 video. 100g egg whites, 3g egg white powder, 90g sugar, 130g almond flour, 130g confectioners sugar
Potato Neko, have you mixed in those dries and then not macaronage at all? It’s so hard to leave the batter that thick, but it is necessary for the batter to hold shape
Can i have a recipe? thank you
The recipe for the shells?
@@baketoujours Yes please for the shells thank you
@@ginazargarian8451 I use my normal recipe from my macarons 101 video. The recipe is 100g egg whites, 90g sugar, 130g almond flour, 130g confectioners sugar and 3-4g optional egg white powder
@@baketoujours Thank you
I cannot watch the video with sound. Could you, please, write the ingredients and their quantities? I made these macarons, meaning in a flower shape, but it was a failure. thank you!
Same recipe as all my macaron shells, just macaronage less
100g egg whites, 90g sugar, 2-3g egg whites powder (optional), 130g each confectioners sugar and almond flour. Good luck!
Video too far to see the consistency.