Lemon macarons
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- Опубликовано: 13 июн 2020
- Hello, This is Sugar Bean 😄😄
Today, I prepared a video about making lemon shaped macarons!
My videos are focused on macarons art,
so there are no filling recipes yet, but I'm going to make that later 😊💜
Then please enjoy today's video and subscribe and like! 💕
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🚩 SUGAR BEAN INSTAGRAM 🚩
/ sugar___bean
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●ingredients●
(about 20-25 pairs)
egg white 160g
sugar 150g
almond flour 190g
sugar powder 170g
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■■■FAQ■■■
1. What is oven shower..??
The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)
2. How to dry in the oven..?? (high temp.)
1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake when became 120℃ - oven shower
Look at the subtitles in the videos, there is detailed temperature.
(I am not good at English, so I ask for your understanding even if I make a few mistakes. 😅😅💜) 
Хобби
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🚩 SUGAR BEAN INSTAGRAM 🚩
instagram.com/sugar___bean
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Please be my instagram friend! ☺️💕
■■■■■■ FAQ■■■■■■
1. What is oven shower..??
- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)
2. How to dry in the oven..?? (high temp.)
- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower
Look at the subtitles in the videos, there is detailed temperature.
3. What is the baking mat's name..??
- This called a teflon sheet.
4. How long do you whisk meringue or do macaronage with mixer..??
- It's not important how long I did.
Because we have different machines and environment..!
You should check the cocsistency of meringue or mixture frequently.
5. What kind of colors do you use?
- Chefmaster liquid colors
You can get it on 'Amazon.com'
6. Please English subtitle
- Sorry,, My English is poor..
I can use only easy words 🤣
I'm a Korean..👌🏻👌🏻🧡
7. Where is the filling recipes?
- My videos focused on the macaron art,
not filling recipes..! I want to show you
my designs and arts 😊😊😊💜
8. What ia your oven and type..?
- My ovens are UNOX 135 and convection type.
9. Where can I get the templetes..?
- I made all templetes myself and I am not
sharing now.. Sorry..! 🙏🏻🙏🏻
10. Do you left or bake immediately..?
- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.
It is a very useful and convenient tip to reduce the time required.
Also you can get shiny and smooth shells.
I'm calling it right now at 6.76k subscribers, this channel is going to blow up!
Thank you 🤭🤭🤭🧡🧡
yep! there are now over 150k subs!
you nailed it! We are new subscribers too....they are our inspo for our baking
Your macaron shells always looks so perfect,the shine of it looks so satisfying
Thank you, Wan Ting 😊😊😊🧡🧡
super cute macaron shells...... ^^
this is truly a "lemon macaron"
I will not eat them because they are too cute
satisfying to watch the macaron grow
Thank you, guys~☺☺💕
너무 귀엽고 상큼해요!
우와 진짜 레몬같이 이뻐요♡
감사합니다 yj 님 ㅎㅎㅎ 재밌게 보시고 또 뵐게요😊😊❤
Absolutely amazing 😍 those colours looks so refreshing and lovely
Thank you for your comments..! 😊😊💕
I bet these would taste AMAZING with lemon curd, plus I could use some of the leftover egg yolks from the shells!
옹ㅇ! 모양부터 나 레몬이다! 하고있네영! 요즘 슈가빈님영상에 빠져서 정주행중입니당! 좋은영상 감사해용!❤❤😍😍😀😀
헷! 감사해요 제영 님 🤭🤭🤭🧡 재미있게 보시고 자주 뵈어요~~~👏🏻👏🏻
What a quality, I love everything you do!💘
Wow,, 🤭🤭🤭💜 Thanks a lot..!! 👏🏻👏🏻
레몬 저 정말 좋아하는데🍋🍋 !!
도안 상콤상콤 너무 귀여워요💛💛
ㅎㅎㅎ 감사해요 예인 님! 상코미 레몬 마카롱은 넘 예쁘고 맛있죱 😊😊😊❤️ㅎㅎ
I know your very busy but please when you get the time give us this filling recipe it looks delicious and glossy 😍 I love lemons 🍋
all the macaroni recipes are in the description box, just press the V next to the title (which is the 'show more' button) and everything will be written tim-tim by tim-tim ok? kisses and hugs directly from Brazil ❤️😍🥰 🌸🐺🇧🇷💛💚💙
I'm officially a FAN 😍♥️ You're amazing, I love your work.
Wow,, Thank you 😍😍 See ya..💕
I love how you do it step by step,like youre teaching us,thank you 😄💖 you are so talented!
너무 예쁜거 아닌가요ㅠㅠㅠㅠㅠ
ㅋㅋㅋㅋ 오늘도 달묭 님 😀😀❤ 감사해요
As always like your aesthetic videos and your perfect macaron
오아..ㅠㅜㅜ 너무 잘하세용 ㅠㅠ 진짜 이러케 잘해도 되시는거에영?? 흑흑 진쫘 저 팔 다쳐서 마카롱 못 만들고 있는데에 나으면 꼭!! 빈님 영상보고 마카롱 만들거에여 히히ㅣㅎ
오잉? 얼굴천재전정국 님 왜 다치셨어요? ㅠㅠ 얼른 나으세요🙏🏻 시청해주셔서 항상 감사해요 😊😊😊💕
شكرًا جزيلًا لك على التوضيح الدقيق لكل خطوة ❤️ Thank you for explaining any steps 🌹I’m Arabian woman 🥰💐
Thank you for details in the box below the video, your English is perfect for me 😉 keep going dear
Wow,, Thank you so much..😍😍😍 I really appreciate for your comments..!
여긴 모양도 예쁘지만 맛도 최고!!!!ㅎㅎㅎ영상을 보니 먹고싶어지네요 ㅎㅎㅎ
ㅎㅎㅎ 곧 접선하나요 ☺☺☺💜
Waoo thats look soo perfect my friend
Oh,, Thanks a lot, my friend~~😊😊😊💕
Your macarons are amazing. I never write comments. This is my first time ever. Enjoy to watch all your videos! 😁
You're very creative 😍😍😍😘
Sugar bean!!!!First of all your videos always make me happy! Also, I remember when you only had around 250 subscribers. Your channel grew so fast and I’m proud to say that I was here from the very start!
(Also I found out about your channel from a comment you posted on some other video 😉
OMG Dana!! I found your hidden comments now! 😭😭💕 RUclips Ai judge your comments as spam,,
I don't know why your comments disappear 😭😭😭
Sugar Bean 슈가빈 oh nooo 😢 maybe I comment too much? Oops
I will check hidden spam comments frequently if I can't find your comments! 😭😭💜
i'm so inspired i love when they design them so simple and pretty
Thank you so much, JB 🙂🙂🙂🙏🏻
Amazing!! 😍
Hi, Sarah 😍😍😍 Thank you~🧡💜
Lemon baked goods are so yummy. Thanks for this video...We will try and make them and tag you
Amazing !!!! 🍰
Thank you ☺☺☺❤
You are soooo talented ( you deserve 100,000 subscribers ~ and I’m new subscriber 😍
Thank you, Amal~😍😍😍❤
도안은 직접 그리시는 건가요? 너무너무 예쁘네요 ㅠㅜㅠㅠㅠ 보기만 해도 레몬의 상큼함이 느껴지는 거 같아요 ㅠㅠ
넵 직접 그립니다 ㅎㅎ 감사해요😊🧡
The video is so sweet and lovely. I hope one day to be like you
Haha, Thank you. I hope you can make pretty macarons ☺❤❤❤
Thank you for shearing , lemon cream recipe please
I will try next time 😉😉
What is your advice for bakers who do not have a convection oven (fan)?
Hi sugar bean. I am a new Subscriber I really like your videos, your videos are so amazing and satisfying. Thank you for making my day ❤️
Edit: Thank you sugar bean for liking my comment I think it is very good for a RUclipsr to read all the comments.☺️☺️☺️
Its amazing how u r growing so fast
Thank you so much 😊😊😊💕
Hey I have a question I don't have parchment paper nor silicon mat what do I do please help
Where do you get the macaroon outlines?
Hello, I love your videos ... a question, at what temperature should the mixture of egg white and sugar reach? Thank you very much
It should reach 50 degree C. 😉😉
Where do you get all your templates at I would really like to know I need help finding them thank you
I don’t have a convection oven. Can I still do the oven drying and what temperature do I set it at ?
Oh, I don know about other ovens.. sorry 😭😭😭💜
색깔이 너무 곱네요 맛이 너무 궁금해요!! ㅋㅋㅋ
ㅋㅋㅋㅋ 레몬 맛! 다음에 맛 한 번 보시죠 🤭🤭
😁😁😁
so cute 😭😭
Thank you 😊😊😊🧡
dang what kind of food coloring do you use its so vibrant
Chefmaster liquid colors,, That color is lemon 🍋🍋💕
It's me again. The coloring is chefmaster. Is it liquid gel? Also, do you mind upload your templates n share with us? So we can print out n try to make them. Thank you
Is that Pearl sugar you sprinkled on top? And forgive me, is that filling similar to a lemon buttercream? It looks so beautiful,the combination. You have the patience of a saint...
Hi sorry my english I write from Rome, I love your recipes. But the planetary mixer I fell in love with it, what brand is it?
Hi~~ from Rome..??😊😊❤️ mixer brand is kitchen aid! :)
@@SugarBean Yes yes from Rome, thanks for the info😘
I have a question... Where do you get the macaron templates (the circle ones from the other videos) because I wanted to try making macaroons myself. Other than that your so talented at cooking, have a nice day ❤️
Oh,, Thank you so much 😊😊😊❤️ I drawing the templetes myself~~~~
@@SugarBean you should make your templates available for people to reproduce as yours for free through a link where they will open the download page to print and also leave the materials listed that that you use in the videos the online confectionery sites stores online for people to know which item used by you chef was purchased, understand? It's just constructive criticism. Kisses and hugs straight from Brazil I love your videos I'll send you the recipe for brigadeiro for you to use our most beloved sweet at parties birthday, wedding, graduation etc. 💙💚💙💛🇧🇷❤️❤️❤️❤️😍🥰🐺🌸
how can you have a stable and thick consistency for the filling? mine looks melting bc i live in a hot country >
꼬끄 숙성은 따로 필요 없나요? 마카롱을 다 만들면 숙성을 어디에서 얼마나 하는게 좋을까요?? 홈베이킹이에용 ㅠㅠㅠ
저는 크림샌딩 후 하루정도 냉장에서 숙성 후 판매하고 있어요 :) 밀폐용기에 담아 냉장에서 숙성하시거나,, 굽기 정도에 따라 덜 구우면 숙성 없이 드실수도 있으니 테스트해보세요❤️
후오 느뮤 예쀼쟈냐요오 ㅠㅠ 저는 미니오븐쓰는데 구움색이 느뮤 심해요오 😂 슈가빈님 설탕이랑 슈가파우더랑 아몬드가루 어디꺼 쓰시는지 느뮤 궁금해요오 🙊
백설 하얀설탕, 꼬미다 슈파, 대한제당ㆍ그린식품 아몬드가루를 주로 사용합니다 감사합니다😊😊💜
Sugar Bean 슈가빈 오모냐아 감쟈햡니댜아아아 ♥️♥️♥️
질문이 있어요, 마카론 셀 만들고나서, 밖에 나두나요 아니면 냉장고나 냉동실에 두나요 그리고 얼마나 두나요???
바로 필링 샌딩하시거나, 바로 채우실게 아니라면 밀폐용기에 담아 냉동보관하셨다가 해동해서 사용하시면 됩니다. 보관은 2주정도도 가능하지만 최대한 빨리 사용하시는게 좋으시겠죠 ㅎㅎ
You put creme of tartar on macarons? Thank You
It's lemon flavor cream 🍋🍋💕
How would you make chocolate macarons? What would the measurements be?
I use dark chocolate and cocoa powder 😉😉👌🏻
Ty! Do you have the measurements for that recipe?
혹시 마카롱 짤때 밑에 있는 갈색종이? 뭐라고하나요 ㅠㅠ
테프론 시트예요 😊😊
What is the brand of the tray that you are using? Beautiful video!! 😍♥
Omg I was wondering the same thing 😂
Tray..??? 😉😉 I use the unox oven and the tray is a set with the oven. 👌🏻❤❤
🔔 *Thanks for sharing* ✨😊
Thank you 😉😉💕
How long do you often take the rest to dry macaroon before bake?
She doesn't rest the macaron batter. The drying takes place in the oven at a lower temperature and with the oven door open. Watch the video.
I want you to refer to Tommydan's comments, the drying temperature is 90-120℃ 😊😊
Thank you, tommydan55👌🏻 for answering instead of me..!! 😉💜💜💜
wait tHoSe pRo TiPs always said to bake 1 tray at a time...is this a lie?! cuz thats what ive been doing and it takes 2x as long ! ugh
It depends on your oven. The higher quality convection ovens with have even heat and will allow you to bake multiple trays at a time. Other ovens will give you different heat levels at different positions and will change with the amount of trays that are in there because they can shield the heat
Tried your recipe! Even after baking, my macarons were hollow. How can I stop this. I made sure the meringue was strong and firm and mixed for 10m then high for 2m. Still got hollows
I wonder if it matters where you live and the dryness or moisture in the area. I’ve heard that certain types of recipes can have issues in different areas of the United States where I live depending on elevation, dryness and moisture in the air.
Hi,😊😊 First of all,, I am not good at English,, So I can't explain everything in English.. Sorry 🤣🤣🤣
But what I can say exactly thing is that most of the reasons for failure when you make macarons are due to meringue.
Of course, I can't know everything why you failed. 😅😅😅
Make meringue stiff and moist. But never quickly,, You should make merigue slowly, step by step..!
I don't care about dryness and moisture because I use swiss merigue method. This is more stable method than others.
I hope you to practice step by step, and can make perfect macarons..!! 😊😊🙏🏻
As Sugar Bean says, it all begins with the meringue. When done, those 'horns' have to be stiff, not curved or bent over at all. At least, that's what I've discovered in my own experiments. A total of 12 minutes sounds like an awful lot to me. It takes me 6-7 minutes, Maybe it's possible to overmix meringue, but I wouldn't know anything about that. And you finish by going at a slower speed, not a faster one.
If the meringue is okay, then I might point to your oven. Do you have an oven thermometer to make sure the temps are as the oven says? If not, get one as they're cheap. In addition, regular ovens (non-fan, non-convection) need more time than do convection ovens. I have a convection oven myself and find my macarons do better at 300F for 16 min, instead of the 295F and 15 min as recommended in Sugar Bean's videos. But different people have different ovens and you also have to understand your own oven.
Also, you don't want to overmix the batter in your electric mixer. She does the entire macaronage in her mixer, and at a low speed. Neither my hand mixer nor my stand mixer go that slow so I do most of the macaronage with my hand mixer and then finish with a spatula. Again, you don't want the batter to become too 'runny'. Better undermixed than overmixed.
These are just my own observations and Sugar Bean might disagree with some. She's the expert, her videos have been very helpful and you should always follow her advice.
Where did you find the template or did you make it yourself? If you did make it can you please share it
You can easily find them online ready to print out. Just do a search on "Macaron Template".
Are they lemon flavored🍋🍋
프렌치머랭 레시피로 스위스머랭 해도 되나요 ?
저는 프렌치는 안 해서 잘 모르겠어요 🤣🤣🤣
Hey I have a question I don't have parchment paper nor silicon mat what do I do
You can use paper foil, but I recommend you to use teflon sheet 🙂🙂💕
Thank you so much just going to pipe them out once again thankyou
도안 어디서 구하셨나요 ㅠㅠ
What’s your recipe for the filling??
I don't making vidoes about filling recipes..yet 🤣🤣🤣💜 This is lemon flavor cream.
Hi, can i ask the recipe of the filling? It looks so good
in the information box she always leaves detailed. Kisses and hugs from Brazil 🥰😍❤️🇧🇷💛💚💙🌸🐺
What how come this Video has only 14k view 🙄
I mean it deserves way much more 🙄❤️
Wow,, I really appreciate for you comments..! Thank you so much :)
Sugar Bean 슈가빈 You are Most Welcome . You will reach to million within months. Mark my word❤️
Oh,,, I'm so glad to hear that..😭😭😭💜 I hope you enjoy my videos now and ever..! 👏🏻👏🏻
건조시간 2-3분이라고 하셨는데 이 반죽 양으로 몇분 하시는 건가요?
저는 흰자 160g(4판)으로 건조2분하니 잘 나오는데 양이 여기서 느니까 안 돼요.
190g이나 240g으로 2분 건조해봤는데 오븐의 2,3단에 있는 일부가 자꾸 터져요.
3분해보니 덜 터지고요.
우녹스 샵프로인데 구울 때 바람2로도 해봤는데 덜 터지고요.
3분건조, 구울 때 바람2 둘 다는 아직 안 해봤는데.
반죽이 넘 아까워서 선뜻 시도를..
오븐이 감당할 수 있는 반죽양을 넘은건지..
슈가빈님도 촘촘히 팬닝하시던데,
팬닝을 촘촘히 할거면 슈가빈님처럼 지그재그? 꼭 그렇게 팬닝해야 되는건지,
촘촘할 경우 4판은 무리인건지..
조언 부탁드립니다.
Oven shower? Forgive me, can you tell me what setting you mean? Do you mean humidifier convection?
Maybe, tell me the korean word? Thank you. Also, your oven continues to heat with the door open? You mentioned you do first preheat, then turn off the oven, then you press the button for the second preheat? And after 2-3 minutes remove the towel and bake.
In Paris, we would use two ovens, one set at a high temperature and then after two minutes switch the ovens and bake at 145 .
😍😍😍
오븐건조 몇도에서 몇분해야되요?
실패없는 마카롱 만들기 편에 자세히 자막과 함께 나오니 차근차근 보시면서 참고해보시는게 좋을 거 같아요 😉😉
네
혹시....4구는 얼마이고...6구는 얼마인지 알 수있을까요?그...4구를 선물세트라고 부르나요?
가격은 마카롱 가격 곱하기 갯수 하시고 박스값 추가하심 되세요.. 박스에 넣으면 선물세트이고,, 오셔서 결정하시면 됩니다 :)
@@SugarBean 아....ㅎㅎ감사합니다.....^^
I want to work with you!! Just lovely ❤️❤️
혹시 도안공유 해주실 수 있나요 ㅠㅠ 너무 취전데 ㅠㅠㅠㅠ
전 다 되는데 종이호일에서 안떼어 져요 ㅠㅠ 전 약15번이나 만들었는데 실패했어요 제발 방법좀 알려주세요ㅠㅠㅠ
바닥면이 매끈하게 안 떨어지는 이유는 보통 두가지인데요, 덜 익었거나,, 머랭이 죽어서 끈적해졌을 때입니다 :) 머랭을 조금 더 단단히 올려보시거나, 마카로나쥬를 조금 덜 해보세요❤️
@@SugarBean 넵 알겠습니다. 감사합니다.
안뇽하세요^^토요일날에 왔던 학생이예요^^로투스?너무 맛있었어요ㅠㅠ
ㅎㅎ 감사해요~ 또 만나요 😊😊💕
@@SugarBean 넹!
Coloca em portugués por favor
Hmm,, I can’t understand without English and Korean.. sorry❤️
why you but it in Water bath ???? Pleass answee
Would have been LOVELY WITH SOME LEMON CURD IN THE MIDDLE OR LEMON ADDED TO CREAM.... OTHERWISE BEAUTIFUL
I wish they were more yellow
Why so much frosting? they look delicious but they are HUGE 😂 anyways love your vids
Hello
Ok
Hello, Stracy :)