Hello bakers, I hope you found this video useful - Just a reminder to leave the closed captions ON!!! Some more useful info regarding technique: 1. Whipping the egg whites until white and fluffy until adding the sugar is absolutely crucial. If they are not, and yellow still remains and the egg whites are just foamy, you will get a weak meringue. 2. Macarons do not necessarily need to be made with stiff peaks. Stiff peaks are not an indicator of meringue strength. When you have stiff peaks but the mixture looks clumpy, large bubbles and generally split, then you have a weak meringue with stiff peaks. This will not support the macaron shells. 3.When you bring the meringue to the point that you think is perfect, remember that you have to continue to work that meringue - folding it into the mixture as well as piping. Bringing it too close to the edge may result in splitting. 4.Same goes for the consistency of the mixture. It needs to be reworked as you scoop it into the piping bag and pipe it. Err on the side of caution and make it a little bit thicker than you think. 5.Oils in cocoa powder can leech out and ruin the appearance and rising capability of the meringue shells. If your shells are blotchy then too much cocoa powder is a likely cause. 6.When making ganache, splitting is usually caused by the cream being too hot. If the mixture does split you can add a splash a milk immediately and stir. Otherwise wait until the mixture cools completely then gently reheat on a double boiler. 7.Glucose syrup improves the gloss, texture and mouthfeel of a ganache. Butter improves flavour and mouthfeel. Buttercream is for sinners. 8.Macarons shrink after they absorb some of the moisture from the filling into the shells. This creates a chewier shell, and results in a better eating experience. It usually takes a day for the macarons to have absorbed moisture. If your fridge is too cold it will not absorb the moisture. Enjoy :)
My oven doesn’t have a drying function. As you can see it’s a REALLY basic oven :D I just turn the oven on to bake with the fan running. I dry them in the oven at 120C for 5mins with the oven door open slightly.
Hello bakers, I hope you found this video useful - Just a reminder to leave the closed captions ON!!!
Some more useful info regarding technique:
1. Whipping the egg whites until white and fluffy until adding the sugar is absolutely crucial. If they are not, and yellow still remains and the egg whites are just foamy, you will get a weak meringue.
2. Macarons do not necessarily need to be made with stiff peaks. Stiff peaks are not an indicator of meringue strength. When you have stiff peaks but the mixture looks clumpy, large bubbles and generally split, then you have a weak meringue with stiff peaks. This will not support the macaron shells.
3.When you bring the meringue to the point that you think is perfect, remember that you have to continue to work that meringue - folding it into the mixture as well as piping. Bringing it too close to the edge may result in splitting.
4.Same goes for the consistency of the mixture. It needs to be reworked as you scoop it into the piping bag and pipe it. Err on the side of caution and make it a little bit thicker than you think.
5.Oils in cocoa powder can leech out and ruin the appearance and rising capability of the meringue shells. If your shells are blotchy then too much cocoa powder is a likely cause.
6.When making ganache, splitting is usually caused by the cream being too hot. If the mixture does split you can add a splash a milk immediately and stir. Otherwise wait until the mixture cools completely then gently reheat on a double boiler.
7.Glucose syrup improves the gloss, texture and mouthfeel of a ganache. Butter improves flavour and mouthfeel. Buttercream is for sinners.
8.Macarons shrink after they absorb some of the moisture from the filling into the shells. This creates a chewier shell, and results in a better eating experience. It usually takes a day for the macarons to have absorbed moisture. If your fridge is too cold it will not absorb the moisture.
Enjoy :)
Wow! It looks so pretty and delicious!!The macarons are really cool!!! 😍😍😍
Thank you so much! I love macarons :)
Good video 💯 nice sharing 😋 beautiful and delicious macaron 😊 thanks for tasty recipe 😋
Most welcome 😊
Are you using the drying function to dry it?
Or use the normal baking function.
Are you drying it?
If you do not mind, please teach me🙇
My oven doesn’t have a drying function. As you can see it’s a REALLY basic oven :D
I just turn the oven on to bake with the fan running.
I dry them in the oven at 120C for 5mins with the oven door open slightly.
Thank you for letting me know😊