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How to make Perfect Macarons with Spatula Macaronage [SUGAR BEAN]
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- Опубликовано: 7 авг 2021
- Hi, there!💕
I made a video of making macarons with spatula macaronage.
I usually use stand mixer when I do macaronage,
but I'll show you classic method today.
I hope this video helps all beginners.
Then enjoy it! Thank you for watching.🧡
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🚩 SUGAR BEAN INSTAGRAM 🚩
/ sugar___bean
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The ingredients are in the subtitles of video.❤️
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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 - oven shower
Look at the subtitles in the videos, there is detailed temperature.
3. What is the baking mat's name..??
- This is 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?
- This video 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.
11. What kind of eggs do you use? fresh eggs or aged eggs?
- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.
12. Why do you cook in a double boiler?
This is called 'Swiss mering method'. You can
make more stable and strong meringue.
#macarons #shootingstar
#baskinrobbins
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OMG,, I'm so sorry!! 😭😭😭
There's an error in the caption.
*ingredient*
powdered sugar 85g
almond flour 95g 🙏🏻🙏🏻
자막에 오류가 있어 공지드려요!
슈가파우더와 아몬드가루가 바뀐걸 지금
발견했네요😭 죄송합니다,,🙏🏻🙏🏻🙏🏻
Baik
Sista, i want question, im from indonesia, fan of oven must be on or not? Thank u so much much much for your recipe
Hi! How many millimeters in diameter do you pipe your macarons? And, have you ever used your oven-shower method with a non-convection home oven?
Yo la hice cómo está en el video y salió muy bien !
I tried 3-4 times making macaron and this time I used this recipe. Finally I nailed it! Thank you so so much. This recipe is true gem.
Wow, what a perfect Macaroons.
You always make the Macaroons so perfect and beautiful.🥰👍💯
Thanks again to share your wonderful macaroons recipes.🙏🙏❤
실리콘 주걱으로 마카로나쥬 하는게 가장 힐링됨
It’s so satisfying to watch! I wish I could bake them perfectly too!!
Thankyou so much for sharing 😊
The only thing you need to learn about macarons is to nail the consistency, and if you watch a few videos, you will just know :) I made macarons twice, both times perfect outcome (french method, hand mixer and spatula) and I am addicted to making them now! They are so simple and sooo delicious! If you make them, wait out the 1-2 days in the fridge after filling them, they become heavenly soft 🤤
I was just thinking of doing one of your recipes! Can't wait to try this one
You're the reason I started making Macaron! Thank goodness they even have feet
こんなに上手にマカロンを作りたい😊✨
ハンドミキサーでメレンゲ作ったり、マカロナージュのとこが見れてありがたかったです！
Gracias , gracias 🙂💫💫 yo soy principiante y deseo me salgan así de bonitos como a ti 🤩🥰
I love ur vids so much am planning to make macarons later wish me luck :D
Hi! I hope you can do a video of how to make the macaron fillings that you use. Thanks!
Thank you, i tried macarons many time and it was with hollow this time with the technique of oven i make it 🤩🤩🤩 🎉
Just so perfect!
Your folding is unique. And, it turns so perfect. So satisfying. I wish I can visit your kitchen one day! Do you have your kitchen in Seoul?
와!!이 영상 보고 만들면 성공할것같아요!!
Very nice recipe thank you 🙏🏻🌹
당신의 맛있는 예술을 우리와 공유해 주셔서 대단히 감사합니다. 나는 당신이 알고 있는 것을 배우고 싶습니다. 당신은 당신이하는 일을 매우 잘합니다. 칠레에서 축하, 인사 및 축복.🇨🇱💐🌴🌺🌹🏵️🌸🌺🌹
Thank you so much for this!!!!!
wow so beautiful this macarons😍😍
Sugar Bean is 💗💗💗
I love ur recipes dear so much 👌🥰🥰🥰💖💗💞
Wow I wish make these macarons
Yummy!
Love your recipes/videos!
Wowww . Kindly if possible and you could… make a video on vegan Macarons too.. a request..😍😍😍🙏🏻🙏🏻🙏🏻
好療癒的影片🥰
Hi there, I love all of your diferente macaroon creations👍💕
I have a question are silicon baking mats the same as Teflon baking mats? Or do I need to purchase Teflon mats to try and making your macaroon recipe?
Im following her recipe and im using silicone mat and my macaron is perfect.. Actually the result is better than teflon.. Go a head and good luck
You do not need to purchase baking mats for macarons. Teflon baking sheets and Teflon baking mats work just fine. Parchment paper works too. Also, I don't want to sound demanding, but a macaroon is a coconut like cookie. Don't feel bad about that mistake, many people including me made that same mistake. 😅 I hope this helps! :) 😊
@@abirmoussa2316
Thank you for taking the time to answer my question👍💕
Thank you its so yume but my oven is different i had to make it with 150 C for 20 min
Not just you. Unless you have a high-end commercial oven, changes should be made.
Do you have the oven fan on? "convection mode" or do you have top and bottom heat on
❤️❤️yum yum yummy!❤️
I dont understand why having the same recipe ...but the technique different ...manual fx...the consistancy has to be very thick and with the the machine manual blender the consistancy is very liquid...
I tried but they exploted in the oven...
Can you be more especific with times? How long is your macaronage with the hand...the video es cut..
The time it takes doesn't matter. You want the meringue to have a certain 'firmness' and the batter to have a certain fluidity. She shows what it should look like at about 6:00. Study the results of Sugar Bean's efforts and do it like she does. The machine consistency and the manual consistency do seem to be different, I agree.
Your recipe is the only recipe that really yielded me almost perfect macaroons. But a strange phenomenon happened to me: the first tray I put in for baking came out superb. The second tray is almost superb and the last tray did not come out with high legs. Do you know why this is happening? Does the material undergo a process while waiting for the oven? Is there a way to prevent this or to bake two trays at the same time immediately after finishing the combination of the powders and the meringue?
How do you get rid of air bubbles in macarons? You have very thick macaronage but your nacarons are very smooth on the surface. Mine still have some bumps(
are you oven drying them like she does or air drying them like normal? i think the oven drying helps with smoothing the surface out. also tapping the tray once you’ve piped them so the air bubbles come to the top. the last thing i can think of is when folding everything together be carful of trapping air in. i’m not quite sure how to explain it but it’s like wedging clay if you wanna look that up i feel like that’s the best explanation. you basically wanna mix it all together without creating air pockets. hope some of this helps :)
@@lyricetienne430 , it helps a lot! Thank you. I started following Sugar Bean mixing technique to the smallest details, like mixing on a lower speed, then on a medium and eventually on the nedium-high. And I can see the difference now. So I cane to the conclusion that the main factors that cause the air pockets in my case are: mixing meringue and folding macatonage and 2) oven temperature (if they are too dry after the oven, the top of the shell can separate from the rest of the shell because it becomes too dry.
Are you doing what she does to her teflon sheets after the piping? All that flipping she does is very good at both removing bubbles and creating smooth shiny tops. Way better than tapping on the bottom of the trays.
Muchas Gracias por traducir al español. Gracias ❤
Perfect!
I tried many times but u r method of explaining and making is awesome.
Question ❓ before placing macrons
U preheat the oven at 120
But what is the perfect time for preheating ..ms
So it's 120C when you finish piping? If it takes your oven 10 minutes to warm up, then turn it on 10 minutes before you need it.
How do you never get bubbles in your batter after you pipe.. I have seen all your videos but have never seen you popping bubbles..
Pay attention to how she shakes her sheet with the macs on it. All that shaking helps get rid of bubbles, and makes the surface smooth and shiny.
홈베이킹을 즐겨하는 고등학생입니다 ..! 집에 너무 고운체 밖에 없어서 아몬드 가루가 잘 내려가지 않아 하나 새로 사려 하는데 체 정보 좀 알 수 있을까요 ㅠㅠ??
This recipe is correct? In your other videos is write 95g almond flour and 85g powdered sugar.
I think she adjusted the ingredients to what tools she is using. That is my guess....
OMG,, There's an error in the caption..😭 You're right! Thanks for letting me know.🙏🏻🙏🏻
Do you pulse your almond meal and icing sugar in the processor?
She doesn't. She shows everything.
I want to ask this for long time since I am not sure but when you put the macaroon for oven drying, do you put it in like an oven while it preheating the oven and u leave the door open? Plus won’t that heat make the macaroons melt not sure I want to do it on my mine but I just wanted to ask if anyone can help me out? Thank u
She preheats the oven to 120C and puts the macs in for 2-3 minutes with the door open before turning the heat up to 140C for baking and closing the door.
@@tommydan55 thank you so much for letting know
The oven drying is just to remove the moisture in the macaron surface and speed up the drying process. My macaron batter was slightly watery but it turned out well thanks to this step
@@tommydan55Marie beaucoup pour toutes les réponses ❤❤
I don't know what happens with my dough... My macarons always have the foot and shell after baking, but in the middle they always are empty, no dough, just air
i'm pretty sure it's because your oven is not evenly hot top and bottom maybe
@@majk2058 thanks for the advice..I'll try it and will let you know the results..
@@noobg0d99 ohhj well my oven is just hot in the bottom, not on top.
❤
Not sure what start part is. Are you heating up egg whites with sugar?
Yes, that's the Swiss method of making meringue.
Hi love your videos❤. would parchment paper/baking sheets work as well as the Teflon sheets?
I don't see why not. I use silicone mats myself.
@@tommydan55 hi. what temp u use when using silicone mat? im trying to use one but it came out moister then parchment paper. and the base doesnt fully cover up
@@shu6520 Since that reply I've switched to using teflon sheets, but the temps remain the same. I bake mine at 300F (150C). And I bake them for longer than the professionals say in their videos, 19 minutes. They - like Sugar Bean - have commercial ovens with very powerful fans and more powerful engines. So, if yours come out under cooked, bake them for longer or at a higher temperature, or both..
What pipping tip do you use?
Can you please review the below steps I typed?
I want to make sure I understand the steps you take to make the PERFECT macaroons👍💕
1) I preheat oven to 248°
2) When the temperature reaches 248°
*Do I turn the oven off???
3) Place macaroons in oven
4) With oven door open, dry macaroons for 2-3 minutes
*After the 2-3 minutes, do I turn oven up to 284° leaving the macaroons in oven
5) Close oven door and bake for 13 minutes
*After the 13 minutes, do I turn off the oven and open oven door
-7) Leave macaroons in oven for 2minutes (oven shower)
Thank you very much for taking the time to help me better understand the steps💕
I think it's
1. preheat to 120
2. turn off oven
3. put them in and then preheat to 140 with door cracked open
4. after 2-3 mins close thé door and bake for ~13 mins
5. oven shower
but im not sure if this will work for regular sized U.S ovens because they take longer to preheat because they're larger. This technique might only work with smaller and convectional ovens, you can still try it tho.
correction* after preheating the second time (to 140) close thé door once the temp of the oven reaches 120, for her it took 2-3 mins but it might take longer for different ovens.
She only turns the oven off very briefly and then turns it back on to 120C (248F) so it'll beep when it reaches 120C again. My oven will never reach 120C again with the door open, so I never turn the oven off or leave the door open. You can only follow her instructions exactly if you have a powerful commercial oven, like Sugar Bean's. Does your fan sound like hers? No, I didn't think so.
У меня все время юбка расплывается, что я делаю не так?😵🙏
why are there other amounts in each video? I don't understand which recipe is the right one…
Ex “Rapsberry Milk Macarons”
I watched a whole of video on this channel but still didn't make one of em ಥ‿ಥ it's just because of my laziness
Hi do u have a link for your recipe? Looks tasty 😍😋
Im sorry..i mean for the filling..cookies and cream 😄
Omg!!!
Can I use baking paper?
Baking paper works. As long as it is a non-stick paper or mat for baking, it'll work.
@@cuppycakegumdrop4581 thanks for your sharing
@@noraininsaman3803 happy to share :)
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