Hollow-proof French Meringue Macaron: All time video

Hello,
Today I have covered in detail the process of making macarons with French meringue.
I edited it as it was, except for scenes that are really unnecessary
You can find only what you need or
You can watch it all the way ~
I hope you find it useful.
I've put the subtitles in as much detail as possible! Do not miss and read :)
I'm working like this in the video,
The way I do it isn't necessarily the right answer.
If you keep practicing one recipe and one method
It is most important to build your own know-how. :)
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* (French meringues) macarons tips for success
1) Recipe Check
: I recommend a recipe where white = sugar and almond powder = sugar powder. This is the most commonly used formula and can make a chewy texture of macarons. If you're a beginner, don't reduce sugar at first, and try to reduce it a little bit after successes and get used to it. In addition, if the ratio of sugar to the total ingredients is too small, the macaron shell is not chewy and increases the probability of failure.
2) Raise meringues firmly and reliably
: If you use cold whites, the white meringue will be more stable. And the timing of adding sugar is very important. When dividing the sugar into the whites, first melt the sugar enough, then add sugar. French meringues, which are made when making macarons, are slowly and calmly raised, even if it takes a little longer than shaking the hand mixer. At the end, whip at low speed for 2-3 minutes to make the air hole smaller. The finished meringue should feel dense and stiff and sticky. Also check if sharp horns appear when the whip is slowly lifted vertically.
3) Macaronage Method
: Macaronage, you must calm the air bubbles in the dough with a calming action. Even if you stir the dough vigorously, the bubbles in the dough will still go out, but unnecessary coarse bubbles will make the dough less stable. Make Macaronage feel like you're sticking the dough a little thicker on the wall. It is not good to rub the dough too thin on the wall. If you're not good at macaronage, you're more likely to get thin, firm macarons when baked.
(In my experience, the cause of thin, oily macarons was 1) over Macaronage 2) unstable and weak meringue 3) wrong Macaronage, one of three things.)
4) Find the right temperature and time for your oven
: No matter how well you make the macaron batter, you can never make a delicious macaron without fully controlling your oven. This is how I was helped a lot at first, and I searched his 'oven model + macarons' on the Internet to find out how others baked. If you follow the same people who make well, the probability of failure will be reduced.
5) Keeping temperature and humidity good at making macarons
: Work at the right temperature and humidity to make macarons. The macarons store uses air conditioners and dehumidifiers in summer and humidifiers in winter to control the work environment in order to produce consistent quality macarons regardless of the season. In my experience, temperatures below 30 degrees and humidity between 4 and 50% seem to be the best for making macarons. If the humidity is too high to dry the macarons, oven drying may be a good alternative for hot air convection ovens. (I set the oven at 40 degrees and let it dry for 15 minutes with the oven door open.)
▶ Ingredients (20 ~ 22 pieces of 3.5cm diameter macarons)
-66g Egg White , 66g Granulated Sugar , 88g Powdered sugar , 88g Almond Powder
1) Divide the sugar three times into cold whites and make a hard meringue with sharp horns.
2) Put almond powder + sugar powder into the finished meringue and fold lightly with a spatula.
3) Macaronage the batter spread like a tap on the side of the bowl.
4) Pipe it into a circle with a diameter of 3.2 ~ 3.3cm. Spread the batter by tapping the plate so that it spreads to the desired diameter and thickness.
5) Please dry it until the surface dries for 30 minutes-one hour.
6) Bake at 150 degrees Celsius for 10 minutes. (Unox Convection Oven)
* Macarons have a large variation in baking time and temperature depending on the oven. Please adjust the time and temperature according to your oven.
7) Baked macaron shells should be completely cooled and then removed from the sheet.
* Keep frozen if not in use immediately. Before use, leave it in the fridge for a while and return to room temperature for use.
* Comments that are not polite or objectionable to me are deleted without notice.
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