@@wholesama3302 there are,at the bottom of the video she wrote down what to be careful about at certain steps in the video. at 9:10 for example she wrote: " repeat preheating&drying off high temperature 120°C "
■■■■■■ 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 followed this recipe yesterday, even the handmixer macronage! This is the only recipe that worked for me and I'm so happy after so many attempts. Thank you, Sugar Bean ❤️
Do you have a conventional or convection oven? I have a conventional oven and I want to try this method but I'm not sure if it'll work the same! I'm still gonna try but just wondered since it worked for you 😊
@@coraphillips5873I have both and oven drying was successful using a convection oven when I tried oven drying with the conventional oven they cracked which meant that they weren’t dried enough .
This is the best recpie so far that I have used. Thank you so much for posting. I have a gas oven and have been going crazy to not get the macarons to crack. I think the drying technique is great. :)
I never usually comment but I had to for this one! This was one of the few recipes that I was able to do properly. I followed it exactly and they came out amazing! I was so scared about the hand mixer but they came out great! I definitely recommend trying this method.
My whole life is a lie. A hand mixer for macarons! 😮Amazing! I've made macarons in my tiny apartment kitchen so many times, but they're always either unexpectedly good or bad, and I've never completely understood what's gone right or wrong. I wish I had all these awesome tools to make mine to perfection! 😭
Hi, Jennifer ☺☺💕 It is so hard to make macarons. I used to fail every day, too. If you don't give up and practice, you'll make a perfect macarons.👏🏻👏🏻👏🏻
I graduated from pastry school a little while back and I HAD to watch this video because we were always told hand mixers could end up being a HUGE no. I was like, this person made it work, let's see! I was absolutely astounded at how this process went! Little bit of anxiety when it came to the coloring/macronage part (because hand mixer) but these came out so beautiful!! I'm definitely gonna try my hand at this because literally wow. 👏 this was awesome! Thank you for this amazing, detail oriented video! -S.N. The Swiss meringue approach was also super interesting. Loved that 😊 Do you think it could work with Italian too?
@deanna arroyo at pastry school they teach always that to do a meringue the sugar is always doble the sugar. Otra friend here uses 160g of egg White and 150 g of sugar and it went awsome
This recipe is marvellous. I started doing macarons with it and they turned out amazing ! The oven drying method is so easy and time-saving ; for the baking part, I let them in 2 minutes longer because mine were bigger ; I would also recommend doing the macaronage with a spatula if you're a beginner because you can over mix really quickly 😊
I tried her recipe couple of months ago, but i was very sceptical about using the hand mixer while mixing the dry ingridients (i always folded it with spatula before), and tell you what... my macarons went all wrong 😓so I decided to give this recipe one more try and I followed everything exactly as she said, and my macarons came out perfect! Tall feet and no hollow!
@@naj_2854 the first try, i used her recipe but i didnt mix the dry and wet ingridients with hand mixer like she did (i used other method by folding the mixture with spatula), and also the first try i didnt dry the macaron in the oven. The second try i tried everything exactly as she said in the video, and macarons came out really nice
Wow, I used your hand mixer method today and they turned out perfect! I could literally see the batter deflate before my eyes. Thank you for such detailed videos 🙏🏻 and beautiful macarons.
OMG after months trying to learn how to make macarons. I fine it easy with how you make them Thank You for your vedios and time you are the best teacher on RUclips....
I just stumbled across your channel. Amazing!! I’ve been making macs for years, but can never get them perfect. I cannot wait to try your way. Thank you so much for the video!!! 🥰🥰🥰
my neighbours probably hate me because my hand mixer is so loud, but it took me 4 times to get this recipe right and so much mixing but it’s so worth it!!
the oven shower is such a nice trick. no more waiting 1 hour for skin. now, if only my oven can do this consistently.. going to try next time, thank you for sharing this technique! first time seeing it for me. 🤗🤗
My last macarons turned into sugar crackers even though I did everything super careful,by instructions and even folded everything by hand like the big guys from french. After that I was defeated for some months because I hate making something with all my passion and it ends up so bad that it isn't even edible anymore (this has literally only happened with macarons so far and when I was 10 and didn't know I need to be patient when cooking noodles for the first time x'D ) Time to get back at it and try again I guess. I wish I knew where to get those gorgeous colours though! I always just get powder and really need to use all to sorta see something afterwards.
hi there!! you can get the colors off of Amazon. they’re called “chefmaster gel food coloring”. If you want vibrant colors when making macarons, you’ll want to use gel. If you use liquid, the color will fade while baking and it will be light. good luck!! ✨✨
make sure to fill them and wait for a bit too! usually once you add in the filling the moisture makes the entire cookie nice and chewy. the shells by themselves are pretty crunchy.
Macarons are a science. Honestly. Even with this amazingly simplified method, a perfect macaron comes down to your measurements and the conditions of your environment. If it's a humid day where you live, you're going to have to add more or less of something and you're going to have to let them dry for longer etc. Measure everything in grams, not cups etc. You want to follow a recipe that has X amount of grams of egg whites, rather than just 3 egg whites . Dont get bummed if they dont work out, I still feel like I havent even perfected them yet. Each time you make them, write down your method , and how they turned out. The next time you make them, change 1 variable and again record what happens. Like a science experiment . Good luck!
I highly recommend trying a Italian meringue macaron recipe. This is where you boil sugar and water and add that to frothy egg whites in a mixer. It creates a much more stable meringue that seems to make macarons that are less likely to fail!
I failed like 20 times with hand macronage! What more with a handheld mixer?! But ain't no bad trying this out. Thank you for this vid! New fan here. 😍
I made my first macarons yesterday (I'd never even tasted one) and they were great. I made a second batch today but used all purpose flour instead of almond flour and to be honest, they tasted better than the almond flour ones. I love making them. 2 attempts and 2 perfect results. I'm so chuffed. PS, your videos are lovely!
yes you can make macarons without almond flour and they can also be shiny and smooth with feet they're just nut free because millions of people have nut allergies and we can't deprive them of the wonderful delight that is the macaron :)
I was struggle to find the best time to close the oven after drying. Just for comparison, how long did you close the oven door for drying stage after you put the macaron in..?
@@SugarBean thanks for reply ms sugar bean... 😍😍😍😍 Yes, i made some experiment.. And it works in 1 or 2minutes...thank you so much for the recipe and tons of tips. Hope you always keep happy and stay healthy... Love from indonesia 😘😘😘😘
@@ufaalvaro hiii christina sampai skrg saya belum trll mengerti dengan teknik oven drying yang dimaksud...apakah bole minta step by step nya dan brp menit preheat 120°c baru bole macaron nya masuk ke oven?thank you sebelumnya
@@randomz_person I’m very late to reply, but as I understand it: 1 prehaet to 120⁰C 2 put in tray of macarons, leave oven door open and (continue) heating oven to 120⁰C, for about 2 minutes (drying) 3 close oven door and heat oven to 145⁰C, for about 14 minutes (baking) 4 open oven door a little for about 2 minutes becore removing tray from oven (oven shower) My oven doesn’t work with the door open. I asked about this in another video. Someond answered you can also dry with door closed at about 100⁰C, but I haven’t tried it yet.
Thank you so much for your method and recipe! I've been trying so hard to make macarons that aren't hollow...recipe after recipe. I've been looking at RUclips videos and practicing for a few month and with your recipe ive finally succeeded in making acceptable and delicious macarons....and no hollow shells 😍
@@mfernandavidal4363 I usually use week-old egg whites. Make sure that the bowl you put the egg whites in don't have any oil or moisture. When you double-boil, make sure the water doesn't go into the bowl. Sometimes it takes me 15 minutes to get stiff peaks, depending how fast I whip it. If I whip it too fast and my macarons will have more bubbles to pop.
Hi I love all your video about macarons They are beautiful 👍 To make as you, can you help to answer me some following concerns I have : 1. For drying time, you use oven with a function: top/bottom or hot air? 2. When oven at120C, you turn it off and put macaron in for 2-3 minutes to dry. When you put macarons in, do you need to turn the oven on at 120C again or no need ? 3. After 2-3 minutes, you don’t need to take macarons out. You just turn oven at 145C and bake 15 minutes ? Thanks for your sharing to try Cathrin
Thank you for sharing this technique in macaronage :) it’s very helpful for a beginner like me! Question, how long did you preheat the oven with it closed and opened? Does it depend on the oven?
I sell macarons, never seen anything like this before. I have to put this to the test now. I have pretty severe carpal tunnel, and haven't been able to have the surgery yet thanks to covid, macranaging is killing me lol. If this works, you're my hero, and my families hero, and my customers hero, a hero of the people😂
Hello! When you use the hand mixture to beat the meringue do you use it at the lowest speed? This is a totally new method to me so i think I’ll try it out! Thank you!
I loveee this!! ❤️❤️And I’ve tried the recipe twice, but each time they come out looking very pretty, but still hollow and not as full 😢 what am I doing wrong??😭😭
Olá sou do Brasil e descobri seu canal, gostaria de testar essa receita, mas tenho uma dúvida, quanto tempo eu deixo os macarons fazendo a secagem no forno antes de assar eles? Espero receber alguma resposta 🤗❤️ Hello, I'm from Brazil and I discovered your channel, I would like to test this recipe, but I have a question, how long do I leave the macarons drying in the oven before baking them? I hope to receive a response 🤗❤️
I have a gas and electric oven, the baking in both isn't even (the electric make macarons grow weird and the gas one makes macarons hollow and fragil), in the gas oven y put them at the highest point, what do you recomend me so they grow even, full inside with a perfect shell like yours?
I just discovered your channel and I love your videos. Thank you for teaching us how the texture should be at each stage :) I also love how there is no background music. I am gonna try your recipe!
I have been wishing there was an easier way to make macs! thanks for this video! instead of drying them out to form the "shell" before baking, can i leave them out to dry like traditional macs? Or do i have to use the oven to dry them? Thanks!
Hi, wonderful video clip and macarons. I wonder if you still let the fan inside the oven working while baking. Cuz I heard that fan should be turned off for macarons. Thanks 😊.
Very detailed video! I see that you whipped the meringue till very stiff and dry. The shells you make are also perfect, with nice texture throughout the whole shell and no large air pockets. Simply beautiful. I was wondering if I want to make chocolate shells, should I add 10g cocoa powder to the almond powder + powdered sugar mixture? :D thanks for replying to all the comments. Do remember to take a break too.
My merigue is quite stiff but not dry. It's very moist..😉😉 This is the tip can make perfect shells without large air pokets..! ❤ And you can add 10g cocoa powder..!👌🏻👌🏻
I love your videos :) I just made macarons for the first time this weekend! Not perfect but much better then I'd hoped since everyone told me they'd probably not work the first few times. But you do some things differently and I'll definitely be trying your ideas the next time to get them better :) thanks for sharing!!
Hi It is beautiful what you did 👍 Can I ask you help : 1. For drying in the oven, do you use bottom/top heating function at 120C for 2-3 minutes? 2. After drying time, you don’t take macarons out. You immediately turn oven to 145C and bake for 15 minutes ? 3. Can I do a small portion ? 4. Can I divide your portion to smaller portion? Thanks for your respond to try Regards, Cathrin
@@SugarBean how many egg did you use for 160g and can we use peanut powder or flour to replace it with almound powder because i dont have it ? thank you
When you put the tray in to oven dry, you turn the oven on again for the second preheating, right? How long does it take to preheat with the oven door open?
Yes, 1st preheating - turn off - put the tray in to the oven (at this time temperature decrease 90-100℃) - 2nd preheating - start to dry, until temperature becomes 120℃ (open the door) - close the door and bake when become 120℃ 😊😊
Just tried out this recipe today and it tastes really good! The meringue is much more stable as compared to the other techniques. Not a fan of baking macarons cus it takes about an hour to dry with fan + aircon room in singapore's tropical humidity. I have a small oven so I baked this in 2 rounds. 1. Having followed the recipe exactly (incld oven dry & oven shower temps), the first batch had cracked tops and were a little sticky to the mat. I think this is due to my macarons being larger in size (~4cm). The smaller ones came out fine. 2. I got a standing fan to dry out my 2nd batch while the 1st batch was cooking (~10min) 3. For 2nd batch oven dry: Did the first preheating at 145C (instead of 120C) after taking out the 1st batch. 2nd preheating was the same at 120C and continued with the bake at 145C. Shells came out perfectly smooth without cracks but feet were still a bit sticky. Will test the oven drying method again and see if adjusting timing/temp according to size helps. Either way its a yummy macaron recipe :)
Hi there, did you succeed getting the feet of your macaroon? Coz im also just using a small type of oven, dont even know if using that will work making a macaroon
안녕하세요 슈가빈 입니다! ☺💕 저는 평소 스탠드 믹서에 하는 양을 그대로 했더니 너무 많아서 팔이 아프더라구요 ㅠㅠ 보시고 따라하시는 분들은 배합을 절반 정도로만 하시는 걸 추천해드립니다❤ 중속으로 먼저 머랭을 올리시고, 큰 기포가 모두 사라지고 쫀쫀한 상태가 되면 중고속으로(고속X) 좀 더 단단하게 올려주세요! 시청해주셔서 감사합니다🙏🏻
I made these and they came out almost perfect, the only issue I had was that I overmixed the batter with the hand mixer and their feet spread out, so if you are going to make them as well, make sure to be very careful and stop mixing them with the hand mixer right when the dry ingredients have been integrated and then move on to a spatula.
@@LaleinPajarillo Yes, I did. I preheated the oven to 100°C and then putted the macaron shells in the middle-lower layer of the oven for 3 minutes. After those 3 minutes I closed the oven door and raised the temperature to 150°C and left the shells bake for around 15 minutes. Then I turned off the oven and left the shells cool down with the oven door half-open for 3 minutes again.
@@LaleinPajarillo I forgot to say that during the first 3 minutes of baking at 100°C, the oven door must not be completely open and have a gap which allows some air to escape. Then when you raise the temperature to 150°C, you do close the door and bake normally. I hope they turn out great! :)
Thank you very much for sharing your skills. I didn't know we can macaronage with handmixer. I will try it. Thank you. And all your vidéos are beautyful. 🥰💖💖💖💖💖💖
Adzhana Malia How bout you make some lemon macaron, perhaps with lemon curd as the fillings or you can just use a simple chocolate ganache to make chocolate macaron.. or you can also make your own homemade buttercream mixed with strawberry jam to make a delicious strawberry macarons 🤗 it’s all up to your own creativity, all the best
I watched your video on how to make macarons with a stand mixer. Thank you. It's amazing never thought it was possible. Makes macarom making so much easier
Hello :)❤ OMG.. I'm so happy to hear that..!!! Thank you so much..!!!! I made my youtube a month ago! So, I wish more subscribers come to my channel! 😆😆😆💕
Hi! Have you tried this recipe with baking paper instead of the silicon mat? Also, how do you avoid hollow shells? Cause when I make macarons, I squeeze out as much air as I can during the macronage stage. How do you do that with the hand mixer? Can’t wait to try this recipe! Beautiful macarons!
![How to make Perfect Macarons with Spatula Macaronage [SUGAR BEAN]](/img/1.gif)
--------------------------------------
🚩 SUGAR BEAN INSTAGRAM 🚩
instagram.com/sugar___bean
--------------------------------------
Plzz tell me the preheating time and open door preheating time
Thank you so much for being considerate and adding the extra effort to include English sub👍🏼
I am really glad you liked it..! 😉😉 And I love your comments~❤❤❤
there is no eng sub
@@wholesama3302 there are,at the bottom of the video she wrote down what to be careful about at certain steps in the video. at 9:10 for example she wrote: " repeat preheating&drying off high temperature 120°C "
@@wholesama3302 ikr
captain - sama there is duh
■■■■■■ 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.
Can we use any flour.?
@@jeffryatiesulaiman6948 no... macaron is supposed to be made with almond flour
Good to know..
What kind of baking , top-bottom light, fan.
Can this used in conventional or deck oven? Please help🙏🙏
These are literally one of the most beautiful macarons I have ever seen
Wow,, Thank you for your comment..! 😊😊💜
Yehh me too😊
I followed this recipe yesterday, even the handmixer macronage! This is the only recipe that worked for me and I'm so happy after so many attempts. Thank you, Sugar Bean ❤️
Do you have a conventional or convection oven? I have a conventional oven and I want to try this method but I'm not sure if it'll work the same! I'm still gonna try but just wondered since it worked for you 😊
@@coraphillips5873I have both and oven drying was successful using a convection oven when I tried oven drying with the conventional oven they cracked which meant that they weren’t dried enough .
I made these and they ALL came out PERFECT!!! That’s never happened with the Italian method. Thank you so much for sharing!!!
I can’t 😭
Keep trying. Play with your oven temperature. My oven fluctuates so much that I still have many issues with mine.
@@bsalinas77 did you put them straight in the oven or did you wait till it was hard shell before you put them in?
Can I ask what type of oven you use?
@@kaiawarr2477 you have yo wait until a skin forms or else they won't get feet!
This is the best recpie so far that I have used. Thank you so much for posting. I have a gas oven and have been going crazy to not get the macarons to crack. I think the drying technique is great. :)
I never thought that macaron can be made using hand mixer. Usually i watch the recipe it must be folded.
Hi, 😉😉🧡 Using hand mixer when you do macaronage is very convenient..! 👌🏻👌🏻👌🏻 Also, It protects your arms~💕
Kan...selalu mesti kna folded guna spatula sampai jdi ribbon tu 😁
@@shikinsaerah betul. Kadang tu kita yg tengok ni rasa lenguh hahahha
Farhah Azhar macaron* macaroon is a coconut cookie
@@young-n5b sorry for the typo. Hihik
Thank you so much for putting effort in translating to english!! Your recipes are very helpfull!
Thank you so much, Brianna :)
I never usually comment but I had to for this one! This was one of the few recipes that I was able to do properly. I followed it exactly and they came out amazing! I was so scared about the hand mixer but they came out great! I definitely recommend trying this method.
Jgtytyk
Thanks for the recipe and clear instructions love seeing u replying to your viewers! Stay safe!!
Thank you for coming my channel and watching my videos 🙂🙂🧡 Have fun! 👏🏻👏🏻👏🏻
Can u pls make me understand the baking instructions...i dint get it completely
My whole life is a lie. A hand mixer for macarons! 😮Amazing! I've made macarons in my tiny apartment kitchen so many times, but they're always either unexpectedly good or bad, and I've never completely understood what's gone right or wrong. I wish I had all these awesome tools to make mine to perfection! 😭
Hi, Jennifer ☺☺💕 It is so hard to make macarons. I used to fail every day, too. If you don't give up and practice, you'll make a perfect macarons.👏🏻👏🏻👏🏻
@Mama Claire Follow Sugar Bean's methods and forget the hygrometer. Hers are dried in the oven and the outside humidity isn't a factor.
😂😂😂👏🏼👏🏼👏🏼👏🏼👏🏼
your oven sounds like its gonna eat me then teleport me to the upside down
Est Ever Every Morning you have two Choices : Continue to sleep with your Dreams or Wake Up and Chase Them ..🌸💚
😭😭😭😂😂😂😂😂😂😂
I graduated from pastry school a little while back and I HAD to watch this video because we were always told hand mixers could end up being a HUGE no. I was like, this person made it work, let's see!
I was absolutely astounded at how this process went! Little bit of anxiety when it came to the coloring/macronage part (because hand mixer) but these came out so beautiful!! I'm definitely gonna try my hand at this because literally wow. 👏 this was awesome!
Thank you for this amazing, detail oriented video!
-S.N. The Swiss meringue approach was also super interesting. Loved that 😊 Do you think it could work with Italian too?
Deanna Arroyo Every Morning you have two Choices : Continue to sleep with your Dreams or Wake Up and Chase Them ..🌸💚
For me italian meringue is the best with better results
Have u tried it? Did it work?
@@fairyfloss5600 they kinda worked for me! I had to use a spatula because my hand beater is too fast, but it came out great!
@deanna arroyo at pastry school they teach always that to do a meringue the sugar is always doble the sugar. Otra friend here uses 160g of egg White and 150 g of sugar and it went awsome
By far I find these videos to be the best for attempting to make macarons
I’ve never seen someone do a macaronage like that I almost passed away when I saw the hand mixer
SAME!!
Same!!!
Hello, these macarons are so perfect! May I know what’s the size of your macarons? Thanks!
This recipe is marvellous. I started doing macarons with it and they turned out amazing ! The oven drying method is so easy and time-saving ; for the baking part, I let them in 2 minutes longer because mine were bigger ; I would also recommend doing the macaronage with a spatula if you're a beginner because you can over mix really quickly 😊
Thanks for the tip but i was not clear about drying can you explain bit kore how to do fast
Can you explain the oven method pliz
I tried her recipe couple of months ago, but i was very sceptical about using the hand mixer while mixing the dry ingridients (i always folded it with spatula before), and tell you what... my macarons went all wrong 😓so I decided to give this recipe one more try and I followed everything exactly as she said, and my macarons came out perfect! Tall feet and no hollow!
did you do anything different?
@@naj_2854 no, i followed everything exactly as she said in the video :)
Oh so do you know why you got two different results?
@@naj_2854 the first try, i used her recipe but i didnt mix the dry and wet ingridients with hand mixer like she did (i used other method by folding the mixture with spatula), and also the first try i didnt dry the macaron in the oven.
The second try i tried everything exactly as she said in the video, and macarons came out really nice
Oh thanks a lot :)
Wow, I used your hand mixer method today and they turned out perfect! I could literally see the batter deflate before my eyes. Thank you for such detailed videos 🙏🏻 and beautiful macarons.
OMG after months trying to learn how to make macarons. I fine it easy with how you make them Thank You for your vedios and time you are the best teacher on RUclips....
I just stumbled across your channel. Amazing!! I’ve been making macs for years, but can never get them perfect. I cannot wait to try your way. Thank you so much for the video!!! 🥰🥰🥰
Thank you, I want you to make perfect macarons after watching my vidoes..!! 😉😉🧡
Have you tried them?
my neighbours probably hate me because my hand mixer is so loud, but it took me 4 times to get this recipe right and so much mixing but it’s so worth it!!
Just made your Awesome recipe and technique and they turned out perfect! Thank you.
Wow!! I really glad to hear that!!! Congratulations..!! 🥰🥰🥰
the oven shower is such a nice trick. no more waiting 1 hour for skin. now, if only my oven can do this consistently.. going to try next time, thank you for sharing this technique! first time seeing it for me. 🤗🤗
Oven shower : after baking, Oven dry : before baking :) Did you say about oven dry, right????? You don’t have to waiting 1 hour..😊
@@SugarBean oh yes oven dry, haha! it will be so much faster with no more waiting 😄😄
My last macarons turned into sugar crackers even though I did everything super careful,by instructions and even folded everything by hand like the big guys from french. After that I was defeated for some months because I hate making something with all my passion and it ends up so bad that it isn't even edible anymore (this has literally only happened with macarons so far and when I was 10 and didn't know I need to be patient when cooking noodles for the first time x'D )
Time to get back at it and try again I guess. I wish I knew where to get those gorgeous colours though! I always just get powder and really need to use all to sorta see something afterwards.
hi there!! you can get the colors off of Amazon. they’re called “chefmaster gel food coloring”. If you want vibrant colors when making macarons, you’ll want to use gel. If you use liquid, the color will fade while baking and it will be light. good luck!! ✨✨
make sure to fill them and wait for a bit too! usually once you add in the filling the moisture makes the entire cookie nice and chewy. the shells by themselves are pretty crunchy.
Macarons are a science. Honestly. Even with this amazingly simplified method, a perfect macaron comes down to your measurements and the conditions of your environment. If it's a humid day where you live, you're going to have to add more or less of something and you're going to have to let them dry for longer etc. Measure everything in grams, not cups etc. You want to follow a recipe that has X amount of grams of egg whites, rather than just 3 egg whites . Dont get bummed if they dont work out, I still feel like I havent even perfected them yet. Each time you make them, write down your method , and how they turned out. The next time you make them, change 1 variable and again record what happens. Like a science experiment . Good luck!
I highly recommend trying a Italian meringue macaron recipe. This is where you boil sugar and water and add that to frothy egg whites in a mixer. It creates a much more stable meringue that seems to make macarons that are less likely to fail!
Have u tried this method? How did it turn out?
I failed like 20 times with hand macronage! What more with a handheld mixer?! But ain't no bad trying this out. Thank you for this vid! New fan here. 😍
Oh,, my new fan!! Thx 😊😊😊🧡
I made my first macarons yesterday (I'd never even tasted one) and they were great. I made a second batch today but used all purpose flour instead of almond flour and to be honest, they tasted better than the almond flour ones. I love making them. 2 attempts and 2 perfect results. I'm so chuffed.
PS, your videos are lovely!
Haha,, Thank you for watching my videos :) Making macaron is very hard,, but fun! 😊❤️
Hi do you mind sharing your recipe using all purpose flour. Do they have cake like texture?
@@titabonitarobbins1911 macarons can't be made with all purpose flour. you have to use almond flour.
If you made them with AP flour they weren’t macarons... did they even have feet
yes you can make macarons without almond flour and they can also be shiny and smooth with feet they're just nut free because millions of people have nut allergies and we can't deprive them of the wonderful delight that is the macaron :)
This is very interesting! I'm gonna attempt this even though I know it will be a worse disaster than my soufflé pancake attempt haha
It's hard to make macarons, but it's very fun,, so I want you to try it. ☺☺
It is the most beautiful purple macaron I have ever seen
Wow,,, Thanks a lot..!! 😊☺🤭💕
I was struggle to find the best time to close the oven after drying.
Just for comparison, how long did you close the oven door for drying stage after you put the macaron in..?
Usually.. 2-3min..?? 🙂 Test and find your temperature👌🏻👌🏻👌🏻 💕
@@SugarBean thanks for reply ms sugar bean... 😍😍😍😍
Yes, i made some experiment.. And it works in 1 or 2minutes...thank you so much for the recipe and tons of tips. Hope you always keep happy and stay healthy... Love from indonesia 😘😘😘😘
@@ufaalvaro hiii christina sampai skrg saya belum trll mengerti dengan teknik oven drying yang dimaksud...apakah bole minta step by step nya dan brp menit preheat 120°c baru bole macaron nya masuk ke oven?thank you sebelumnya
@@randomz_person I’m very late to reply, but as I understand it:
1 prehaet to 120⁰C
2 put in tray of macarons, leave oven door open and (continue) heating oven to 120⁰C, for about 2 minutes (drying)
3 close oven door and heat oven to 145⁰C, for about 14 minutes (baking)
4 open oven door a little for about 2 minutes becore removing tray from oven (oven shower)
My oven doesn’t work with the door open. I asked about this in another video. Someond answered you can also dry with door closed at about 100⁰C, but I haven’t tried it yet.
@@ecdconin My oven too is the same as yours
The purple so pretty! Reminds me of the eternal love pillow book theme 💜💜
Thank you~~ I love purple, too! 😊❤️
lol u referring to the Chinese drama?
Thank you so much for your method and recipe! I've been trying so hard to make macarons that aren't hollow...recipe after recipe. I've been looking at RUclips videos and practicing for a few month and with your recipe ive finally succeeded in making acceptable and delicious macarons....and no hollow shells 😍
Sharon Protano Every Morning you have two Choices : Continue to sleep with your Dreams or Wake Up and Chase Them ..🌸💚
How many eggs did you use?
Omg this video is a macaron-saver! Just tried it and it really works. Thank you for posting this
Do you have any tips for the meringue? I've tried so many times but i won't get it to get stiff it's always runny :(
@@mfernandavidal4363 I usually use week-old egg whites. Make sure that the bowl you put the egg whites in don't have any oil or moisture. When you double-boil, make sure the water doesn't go into the bowl. Sometimes it takes me 15 minutes to get stiff peaks, depending how fast I whip it. If I whip it too fast and my macarons will have more bubbles to pop.
Hi
I love all your video about macarons
They are beautiful 👍
To make as you, can you help to answer me some following concerns I have :
1. For drying time, you use oven with a function: top/bottom or hot air?
2. When oven at120C, you turn it off and put macaron in for 2-3 minutes to dry. When you put macarons in, do you need to turn the oven on at 120C again or no need ?
3. After 2-3 minutes, you don’t need to take macarons out. You just turn oven at 145C and bake 15 minutes ?
Thanks for your sharing to try
Cathrin
Sorry forgot 😀
Do you have a video with small portion ?
Or can I divide your portion to smaller portion of around 10-15 pairs ?
Thanks
Cathrin
I replied other page 🙂🙂💜
Thank you for watching my videos 🙂🙂 1. hot air 2. turn the oven on at 120C again 3. I didn't take macarons out, just turned oven at 145C💕
Thank you for sharing this technique in macaronage :) it’s very helpful for a beginner like me! Question, how long did you preheat the oven with it closed and opened? Does it depend on the oven?
Hi,, You can find the answers on my vedio subtitles,, thank you :)
I have never managed to make macarons successfully. This video brought me closer to getting it right. It was almost perfect! Thanks Sugar bean
I sell macarons, never seen anything like this before. I have to put this to the test now. I have pretty severe carpal tunnel, and haven't been able to have the surgery yet thanks to covid, macranaging is killing me lol. If this works, you're my hero, and my families hero, and my customers hero, a hero of the people😂
I am so curios... how did you find this method then? 🤩
Hola 🙋des Venezuela, si los hago con harina 0000 cuánto debo usar? La harina de almendras es costosa..
Perfect macaron shells! Can't stop watching this video again and again🤤
My mind is blown. Mixing by hand usually gives me a bad hand cramp. I'm so amazed that I can use my hand mixer. Thank you.
Hello! When you use the hand mixture to beat the meringue do you use it at the lowest speed?
This is a totally new method to me so i think I’ll try it out! Thank you!
Yeah, I use it at the lowest speed..! I wish you will succeed..☺☺☺💕
muita perfeição 🥰🥰 parabéns pelo trabalho incrível 👏🏽👏🏽👏🏽
I loveee this!! ❤️❤️And I’ve tried the recipe twice, but each time they come out looking very pretty, but still hollow and not as full 😢 what am I doing wrong??😭😭
You should make meringe more stable and perfect :) slowly!!
Try French meringue macarons first ans step by step try the Swiss meringue (video recipe) and the hardest Italian meringue
Your videos are so relaxing I always take a nap after. So smooth!
The purple is so pretty and you made the macarons so well! Love this so much! 😋😍
Thank you☆~~~ ☺☺☺❤
Olá sou do Brasil e descobri seu canal, gostaria de testar essa receita, mas tenho uma dúvida, quanto tempo eu deixo os macarons fazendo a secagem no forno antes de assar eles?
Espero receber alguma resposta 🤗❤️
Hello, I'm from Brazil and I discovered your channel, I would like to test this recipe, but I have a question, how long do I leave the macarons drying in the oven before baking them? I hope to receive a response 🤗❤️
THANK YOU THANK YOU THANK YOU! I finally made perfect macarons, after years of trying! ❤️
I have a gas and electric oven, the baking in both isn't even (the electric make macarons grow weird and the gas one makes macarons hollow and fragil), in the gas oven y put them at the highest point, what do you recomend me so they grow even, full inside with a perfect shell like yours?
I just discovered your channel and I love your videos. Thank you for teaching us how the texture should be at each stage :) I also love how there is no background music. I am gonna try your recipe!
Yesterday i made them but i didn't use a handmixer by the macaronage. Despite they turned out really good. Thank you
I have been wishing there was an easier way to make macs! thanks for this video! instead of drying them out to form the "shell" before baking, can i leave them out to dry like traditional macs? Or do i have to use the oven to dry them? Thanks!
I am drying in the oven immediately after I piped :) you can reter to my fixed comments! haha
Hi, wonderful video clip and macarons. I wonder if you still let the fan inside the oven working while baking. Cuz I heard that fan should be turned off for macarons. Thanks 😊.
Fan..?? Sorry, I don't understanding,,🤣🤣🤣 Oven fan is working all the time~~~
You heard wrong. The fans are perfect for macarons.
Dear Sugar Bean, my oven has an option to bake with fan on or fan off. Should I use dry and bake with fan?
@@laichun Always use the fan when baking macarons. Can't you hear her loud fan when she's baking them?
tommydan55 Thanks.
Very detailed video! I see that you whipped the meringue till very stiff and dry. The shells you make are also perfect, with nice texture throughout the whole shell and no large air pockets. Simply beautiful.
I was wondering if I want to make chocolate shells, should I add 10g cocoa powder to the almond powder + powdered sugar mixture? :D thanks for replying to all the comments. Do remember to take a break too.
My merigue is quite stiff but not dry. It's very moist..😉😉 This is the tip can make perfect shells without large air pokets..! ❤
And you can add 10g cocoa powder..!👌🏻👌🏻
Sugar bean your my favorite macaron RUclips channel! Can you tell me if you used pasteurized egg whites in this video or fresh cracked eggs?
She always uses fresh eggs.
색감 개 이쁘다 미쵸따ㅜㅜ
I never knew a macaron video would put my baby to sleep but it worked and I’m not complaining!!
omg so good to hear that🥺Stay safeee
I love your videos :) I just made macarons for the first time this weekend! Not perfect but much better then I'd hoped since everyone told me they'd probably not work the first few times. But you do some things differently and I'll definitely be trying your ideas the next time to get them better :) thanks for sharing!!
I really thank you for your comments :) I hope you can make perfect macarons soon!
@@SugarBean thank you so much :)
I got lost in the baking process with the oven temperature etc.i will read all the instructions. They look beautiful. Thanks
Loved the color purple!! 😍💜💜
Thank you 😊😊💕
색도 너무 예쁘고 맛도 맛있을것 같아요 모양을 기계로 짠것 처럼 일정해서 엄청 신기했어요 꼬끄 반죽 짜는게 어렵다고 들었는데 대단하시네요! 그리고 꼬끄 겉면이 멘토스처럼 맨들맨들해 보여서 너무 예뻤어요! 영상 잘 봤습니다!
Sou super fã do seu canal e amo assistir todos os vídeos. Gostaria de saber que folha é essa que vc usa pra pingar os macarrons? 👏🏻👏🏻👏🏻🇧🇷
Very nice purple color👍
Thank you~~~😀😀😀💜
i love the color of this waaah~~
I'm so glad you said that 🙂🙂💜💜💜
I watched almost all of your videos, love your channel very much!!!!
how long did you leave macarons to dry before baking?
No, I don't leave macarons~😉😉💜 I dry macarons in the oven immediately (high temp, for 2-3 minutes)
Hi
It is beautiful what you did 👍
Can I ask you help :
1. For drying in the oven, do you use bottom/top heating function at 120C for 2-3 minutes?
2. After drying time, you don’t take macarons out. You immediately turn oven to 145C and bake for 15 minutes ?
3. Can I do a small portion ?
4. Can I divide your portion to smaller portion?
Thanks for your respond to try
Regards,
Cathrin
Beautiful macarons. 👍
Do you use fresh egg whites or aged egg whites? Room temperature egg whites or cold? Thank you.
Thank you so much~~☺☺💕 No matter which egg whites you do. I use both, but more use fresh egg whites 👌🏻👌🏻👌🏻
@@SugarBean how many egg did you use for 160g and can we use peanut powder or flour to replace it with almound powder because i dont have it ? thank you
When you put the tray in to oven dry, you turn the oven on again for the second preheating, right? How long does it take to preheat with the oven door open?
Yes, 1st preheating - turn off - put the tray in to the oven (at this time temperature decrease 90-100℃) - 2nd preheating - start to dry, until temperature becomes 120℃ (open the door) - close the door and bake when become 120℃ 😊😊
Aah.. ok.. when you macaronage with the hand mixer, do you use the lowest speed? Like speed 1 until it’s ready?
Yes.. You should use the hand mixer low speed. 😉😉 Actually, I usually use a stand mixer, but at home, a hand mixer is enough.👌🏻👌🏻👌🏻💕
Thank you so much. Hope it works for me too..wish me luck!
YOU ARE THE BEST!
THANK YOU SO MUCH for your recipes ,they are perfect!!
Greetings from Denmark!
Just tried out this recipe today and it tastes really good! The meringue is much more stable as compared to the other techniques. Not a fan of baking macarons cus it takes about an hour to dry with fan + aircon room in singapore's tropical humidity. I have a small oven so I baked this in 2 rounds.
1. Having followed the recipe exactly (incld oven dry & oven shower temps), the first batch had cracked tops and were a little sticky to the mat. I think this is due to my macarons being larger in size (~4cm). The smaller ones came out fine.
2. I got a standing fan to dry out my 2nd batch while the 1st batch was cooking (~10min)
3. For 2nd batch oven dry: Did the first preheating at 145C (instead of 120C) after taking out the 1st batch. 2nd preheating was the same at 120C and continued with the bake at 145C. Shells came out perfectly smooth without cracks but feet were still a bit sticky.
Will test the oven drying method again and see if adjusting timing/temp according to size helps. Either way its a yummy macaron recipe :)
Hi there, did you succeed getting the feet of your macaroon? Coz im also just using a small type of oven, dont even know if using that will work making a macaroon
Whenever I need any dessert/ baking items recipe I look for chinese or korean channels because they actually shares the proper recipes.
Beautiful Macarons💝
If I need to bake two trays of macaroons I should chill the oven before insert the second tray ?
No,, I am drying in the oven at high temp.. You don't have to 🙂🙂 Just preheat again~~
You just have to let it cool down to 120C before putting in the 2nd batch.
How long i need to preheat?
Éstoy encantada con tu trabajó y recetas
안녕하세요 슈가빈 입니다! ☺💕
저는 평소 스탠드 믹서에 하는 양을 그대로 했더니 너무 많아서 팔이 아프더라구요 ㅠㅠ
보시고 따라하시는 분들은 배합을 절반 정도로만 하시는 걸 추천해드립니다❤
중속으로 먼저 머랭을 올리시고,
큰 기포가 모두 사라지고 쫀쫀한 상태가 되면 중고속으로(고속X) 좀 더 단단하게 올려주세요!
시청해주셔서 감사합니다🙏🏻
혹시 머랭 뿔올리는데 얼마나 걸리셨나요?
이거 촬영할 땐 시간을 재면서 한 건 아니라서요..(저는 평소에 핸드믹서는 사용하지 않고 스탠드 믹서를 사용합니다) 기계마다, 그리고 재료양마다 차이가 있어서 시간은 크게 의미가 없습니다 :)
혹시 마카롱 크기는 하나당 사이즈가 얼마정도 크기인가요?? 도안마다 차이가 커서 어느정도 사이즈를 해야좋을지를 모르겠어서요ㅠㅠ
If the oven has a fan(convection oven) do it need to leave the oven open?
I don't know how many times I watched this video and until now I haven't make a single macarons. Hahaha keep on watching. 😂😂😂
Me too! 🤣 "For research" lol I might make the jump and do it later today....but probably not lol
Esse açúcar usado junto com a farinha de amêndoa tem amido ou não?
When you do the oven shower do you turn off the oven and then just leave them there?.? I'm a little confused 🤷🏼♀️
Turn off the oven..🙂🙂
Thank you for such a fast reply!❤️❤️👍🏻
I made these and they came out almost perfect, the only issue I had was that I overmixed the batter with the hand mixer and their feet spread out, so if you are going to make them as well, make sure to be very careful and stop mixing them with the hand mixer right when the dry ingredients have been integrated and then move on to a spatula.
Did you use a conventional oven? If so how did you adjust the temperatures? Thanks!
@@LaleinPajarillo Yes, I did. I preheated the oven to 100°C and then putted the macaron shells in the middle-lower layer of the oven for 3 minutes. After those 3 minutes I closed the oven door and raised the temperature to 150°C and left the shells bake for around 15 minutes. Then I turned off the oven and left the shells cool down with the oven door half-open for 3 minutes again.
Thank you for the detailed reply! I will definitely try it this way!
@@LaleinPajarillo I forgot to say that during the first 3 minutes of baking at 100°C, the oven door must not be completely open and have a gap which allows some air to escape. Then when you raise the temperature to 150°C, you do close the door and bake normally. I hope they turn out great! :)
Thank you! I hope so too! I want to become good at making these :)
Woah, this video is very helpful, thank you for uploading this tutorial. Btw what does oven shower mean?
Thank you for enjoying my video. The mean of oven shower is waiting for a few minutes (usually 2-3min) after finished baking by open the doors! 🙂🙂❤
@@SugarBean thank you for the info, will be trying the recipe soon 😊🙆♀️💕
Hi, during oven shower, is the oven still on or already off?
@@akxara leave it on
i am truly impressive my your coloring choices in general, you are actually able to make this process even more delightful!
Shoog Alshunaif Every Morning you have two Choices : Continue to sleep with your Dreams or Wake Up and Chase Them ..🌸💚
Golden Motivation thank you golden, i actually needed this so badly, thanks again 💕
Bro i GASPED when she broke the Mac in half!! It was so full and I don’t think she kept them airtight for 24hrs like most ppl need to🙌🏼
this is awesome! can I use a stand mixer at least to make the meringue?
I love your videos! Thank you 😊 question: baking in a non convection oven do you think that I need to raise the temperature?
Yes. Raise it 25 to 30 degrees
I love your work and am so grateful you are showing us beginner Macronies how to make beautiful and tasty Macrons! Thank YOU!
Hi! How long do you need to dry it in the oven before baking? :)
Same question here
Thank you very much for sharing your skills. I didn't know we can macaronage with handmixer. I will try it. Thank you. And all your vidéos are beautyful. 🥰💖💖💖💖💖💖
설명잘써주셔서 좋아요. 안에넣는재료는 어떻게 만드는지요. 그냥 생크림 넣어도 되나요~~😄💜💜👍👍
그건 제가 아직 업로드한게 없어서.. 주로 버터크림이 들어가니 레시피 검색 해보셔요 🙂🙂❤ 감사합니다! ㅎㅎ
우수푸드Wsfood Every Morning you have two Choices : Continue to sleep with your Dreams or Wake Up and Chase Them ..🌸💚
Hello, can I use rice powder instead of almond powder for people who're allergic to almond?
Im going to make it tommorrow for sure! Thank you so much for your awsome video🤩🤩
Did it work out for you?
@@farahshaharudin9414 i havent make it lol i dont know how to make the filling
Adzhana Malia How bout you make some lemon macaron, perhaps with lemon curd as the fillings or you can just use a simple chocolate ganache to make chocolate macaron.. or you can also make your own homemade buttercream mixed with strawberry jam to make a delicious strawberry macarons 🤗 it’s all up to your own creativity, all the best
@@farahshaharudin9414 thanks for the idea!
I watched your video on how to make macarons with a stand mixer.
Thank you. It's amazing never thought it was possible. Makes macarom making so much easier
I thought she was going to crush the macaron entirely and I was dying to hear the asmr feeling from it
Wow got to try this, thanks for sharing your experiences/ knowledge. 😊👍👍
Wow! You really deserve more subscribers! This content is amazing!
Hello :)❤ OMG.. I'm so happy to hear that..!!! Thank you so much..!!!! I made my youtube a month ago! So, I wish more subscribers come to my channel! 😆😆😆💕
@@SugarBean i hope you get to one million one day!
haha, really really thank you..! have a good day!! ♡♡♡
Sugar Bean 슈가빈 when I look back at this I remember when you had about 200 subscribers! Amazing how fast your channel grew!! Congrats!
Hi! Have you tried this recipe with baking paper instead of the silicon mat?
Also, how do you avoid hollow shells? Cause when I make macarons, I squeeze out as much air as I can during the macronage stage. How do you do that with the hand mixer?
Can’t wait to try this recipe! Beautiful macarons!
Should I use cold fresh egg whites or room temp fresh egg whites?
It's okay to use any eggs because you should cook in a double boiler until temp becomes 50℃ 😉😉
오븐 샤워라는 신세계를 알려주셔서 너무 감사합니다 ❤❤❤오늘 똑같이 했는데 너무 잘나온거있죠? 소중한 시간 단축 시키는 방법 알려주셔서 너무 감사해요👍
오브예열120도->오븐끄기->꼬끄넣기->
오브켜기120도->2~3분 문열고 건조->
문닫고 145도 15분 굽기->오븐끄고 2~3분 뜸들이기..
이게 맞나요..
화면을 보다보니 오븐을 켜시고 끄시고 하시는거 같은데 이해가 잘 안되서요ㅠ
꼭 따라해보고픈 꼬끄네요^^
넘 감사드려요 ~~
와~ 안녕하세요 명주 님 😚😚❤ 정확히 캐치하셨는데요? ㅎㅎㅎ 굽기 및 건조 시간은 반죽상태 및 팬닝한 크기와 두께에 따라서 조절해주셔야 하므로 참고만 해주세요👏🏻👏🏻👏🏻 시청해주셔서 감사합니다~ 예쁜 마카롱 만드세요💕
Could you please help translate to English? I still have some questions about drying 😬
I love the difference between the shades of purple, simply gorgeous!
I just need to ask you a question, do you wait for the dough to dry ? Before putting in the oven?
No~ after piping, put in the oven immediately (oven dry)