Homebody Eats French Macaron Masterclass

[@carmenrojas4469]

Love this thank you 🙏🏼

[@HomebodyEats]

I'm so glad it was helpful 💜

[@SilverSurferC6]

I actually took a class from a master macaron chef in Toronto, so you really have me curious and LOVE all the time you put into this. The one thing I learned was that most recipes follow the same ratios. Oven temp is the real killer here. I have been making great shells lately but hollow - UGHH! I'm in the process of re-calibrating my oven. My stove was actually +30F than the settings indicated! The oven thermometer is essential. My question is, how many trays do you do at a time, in a regular convection oven? Thank you.

[@HomebodyEats]

Yes, most ratios are very similar! It's mainly understanding the techniques, including the oven temperature! Wow 30+ degrees is a big difference, so it makes sense that you were having some issues. In terms of the number of trays you can bake at once, that very much depends on your personal oven. Once you have calibrated the oven temperature for one tray that's baked in the middle, I'd say try two trays and see what happens. I personally can bake two trays at once (I rotate them halfway through baking). Let me know how your tests go!! 🤞🏻🤞🏻

[@SilverSurferC6]

@@HomebodyEats THANK YOU! The oven thermometer is our friend! I know after taking classes and getting a better KitchenAid with a folding speed and paddle my batter ribbons properly as you had described. They dry within 15 min here in Toronto, Canada, so all seems just right, except for the hollow. I think that since we moved to our apartment, 6 years ago, I'm still getting used to the oven and had never done a proper calibration until today. To be on the safe side, for my next batch, I will preheat and make sure that we are at the 290˚F as per my French Mac recipe from the class I took. I don’t think I will be making any more for at least a month as I wanted to get this batch done, just before my second TKR (Total Knee Replacement) tomorrow morning 😀 Thank you for your great channel and info! Pierre

[@HomebodyEats]

Yes, definitely keep playing around with those oven temperatures. That should help you with the hollows as well once you perfect the temperature. Good luck with your surgery! I hope you have a speedy recovery!

[@SilverSurferC6]

@@HomebodyEats 🤞🏼`🙏

[@dabigplaya55]

Absolutely amazing! Can't wait to try and make these beauties 🤤🤤🤤🔥🔥🔥

[@HomebodyEats]

You're going to kill it!!!

[@stephKG]

Ive seen that cream of tartar is not necessary. Is that true?

[@HomebodyEats]

The meringue definitely can be made without it. However, if you're new to making macarons and have been struggling with correct meringue texture and consistency, don't skip it! The cream of tartar gives a more consistent and voluminous meringue, perfect for macarons ☺️

[@stephKG]

@@HomebodyEats Thank you so much, I shall go buy some today.

[@HomebodyEats]

Let me know how it goes! Happy to help if you have more questions!