As usual, you answer the questions that are repeatedly asked by nouveau mac-makers. Your presentation style is relaxed and relatable. Thank you for sharing your time, talent and experience. I'd like to add, though, that there is really no magic bullet when it comes to making these cookies. Start with a reliable recipe, refine your techniques, and, then, take the time to get to know how your oven behaves and reacts to all the variables: time, temperature, convection, conventional, gas, electric, pan type, pan position in the oven. Once I really understood the unique qualities my oven delivers and how that affects my, equally unique, skills, equipment, and techniques, I am rarely disappointed with macaron making.
@baketoujours4 жыл бұрын
Couldn’t agree more. 💕
@jamilaaaaa4 жыл бұрын
couldn’t have said it any better!!
@karenhelenthal31054 жыл бұрын
@@jamilaaaaa Thank you! :)
@chelz9294 жыл бұрын
I love that you included imperfect batches in your video - so many folks wouldn't. Another good watch!
@kimberlynandlal41664 жыл бұрын
This helping me sooo much I have some issues with the cracking but I know it’s a heat issue
@baketoujours4 жыл бұрын
So happy to hear this helped!
@Obezuanka4 жыл бұрын
Yep, definitely a heat issue
@calthebaker-ctb7504 жыл бұрын
You’re amazing for blessing us all with this experiment!!!! I love your realness and how relatable you are!!! This video was so helpful! Keep them coming! 🤗🤗🤗🙌🏽🙌🏽🙌🏽
@baketoujours4 жыл бұрын
CallieTheBaker Gah! Thank you Callie! What a wonderful comment to read! ❤️
@tommydan554 жыл бұрын
Thanks much. That was a bit of an eye opener for me. I was about to buy teflon mats, and now I probably won't do it. I had switched from parchment to silicone some time back but have those gaps below the top. Time to go back to parchment, maybe.
@baketoujours4 жыл бұрын
tommydan55 yes it’s so hard to decide! I really value those perfect circles when baked on silicone mats. Definitely up the the baker’s preference. Thank you so much for your comment!
@tommydan554 жыл бұрын
@@baketoujours Since you replied (thanks!) I might elaborate. Many of the Korean and Japanese cooking channels here use teflon mats (not the copper ones) in their macaron videos, and that's why I was thinking of getting some. In addition, those Asian macaron bakers attach a very high importance to having full shells (no hollows) and always show you one or more after having bitten into it, or cut it in half with a knife, or just broken it in half by hand. But you always see what it's like inside. I'm sure you've seen the same videos. And I agree with them. When I see macarons with high feet in a video, I'm immediately suspicious, but those people won't show you what's inside. I like your videos, especially the last two. I hope your channel succeeds.
@baketoujours4 жыл бұрын
tommydan55 so I didn’t know there were different materials of Teflon (I have black ones and the copper color ones, but I thought both were from copper). Love learning more about the baking surfaces out there. I bought some off amazon today after someone was telling me more about Teflon. I really appreciate you sharing your knowledge and having a convo! It makes my day. I definitely don’t have completely full shells 💯 of the time. I lean more towards just making sure there is enough substance in each shell and go from there.
@tommydan554 жыл бұрын
@@baketoujours Don't get me started. :) Sure, the people with whom we share them won't know the difference as long as they taste good. Full shells, hollow shells, it's all the same to them. But we really want to please ourselves - as the baker - most of all. I've only been baking them for 4 months or so and my first dozen batches were completely ruined. Why? Because I didn't have an oven thermometer and my oven was about 20 degrees too cold compared to what it said on the dial and they were always undercooked. And there were hot spots in the oven. I had to switch front to back and top to bottom half way through. I eventually figured it out and things improved. And then I bought a convection oven (no, not OCD at all!). No more stopping halfway through the baking to switch trays around. Two trays bake easily. I think I learned from you the trick of turning the tray upside down (and you learned from someone else). One site says about Teflon mats, "Almost like a thin, flexible pan, they are made from fiberglass fabric coated PTFE (Teflon) similar to what is used for non-stick pots and pans." As for the Teflon itself, "PTFE is a fluorocarbon solid, as it is a high molecular weight compound consisting wholly of carbon and fluorine" No mention of copper anywhere so I expect the grilling mats got the name because they were copper colored. But what do I know?
@baketoujours4 жыл бұрын
tommydan55 seems like you know a lot! 🤣 AND- love that you’ve learned so much in 4 months. I’m thoroughly impressed!! 👏🏼
@rae394314 жыл бұрын
Thank you! I switched to silicone mats, one because you use them and yours always come out perfectly rounded on top. I used parchment before I found you and was getting flat tops and overcooked compare to using silicone mats. I think with parchment, heat gets through the macs faster for my oven. I still stick to 300° with silicone I get perfect round tops with unnoticeable hollows. I agree with using silicone. I like the clean flat bottom(not like customers see them) but very pretty. I don’t like the idea of dispensing parchment every time you use them. With silicone, you can reuse. Anyway I’ll try parchment once more just to see but I’ll most likely stay with silicone. Great day to you!
@baketoujours4 жыл бұрын
Rae09 yes! I completely agree with you on all these accounts! I’m so glad you’ve been liking your silicone mats! I really do love how they hold shape. Thanks for sharing!! 🤗
@roobeebakes4 жыл бұрын
I’m so surprised too! I’m just starting macarons and I just used parchment because it’s what I have on hand. I was debating purchasing silicone mats, so I am so glad that you did this video. I will continue using parchment until I feel confident that I have my macaron game down!
@baketoujours4 жыл бұрын
Sounds like a great plan!! No need to buy new things either, if what you're doing works well. Silicone mats is nice for that pretty circle, but parchment bakes faster and is usually more full.
@nelagomwatilifange73134 жыл бұрын
Thank you so much. I have been struggling with this for long time.
@baketoujours4 жыл бұрын
Nelago Mwatilifange my pleasure!
@nelagomwatilifange73134 жыл бұрын
When do we use egg white powder
@baketoujours4 жыл бұрын
Nelago Mwatilifange it’s mixed in with my sugar for he meringue. I give more detail into the process on my full Mac tutorial video.
@kaylathlang6954 жыл бұрын
I love doing the silicone mat under the parchment paper!
@patparish77763 жыл бұрын
Do you leave the silicone mat under the parchment paper when you bake the macarons?
@katiakhalil68954 жыл бұрын
Thank you Nichole for yet another wonderful compare n contrast. I Always look for different ways n tools that could reduce waste, reduce time in the oven, n yet yield perfect results. You are truly amazing in conceptualizing these 3 elements n wonderfully sharing it with us. Thank you again.. Looking forward for your next one...
@baketoujours4 жыл бұрын
This means A TON!! Thank you so much for the comment and support! Have a great day and stay well!
@IngiesBakery4 жыл бұрын
I have gotten the advice not to use parchment paper but I'm still learning so this really helps! Thank you for sharing this with us sweetheart❣️
@baketoujours4 жыл бұрын
Yes, some people don't recommend it. Definitely a personal preference and worth a shot if you were having issues!
@pjhogue19873 жыл бұрын
See I’ve been told the opposite. I’ve been told parchment is best! Ugh. I guess it just depends!
@vuefamilytv63764 жыл бұрын
I can never get a nice round shape on parchment so I do not like to use em. But they do give me better no hollow results
@baketoujours4 жыл бұрын
VueFamilyTV yes, the shape isn’t as rounded. I love my silicone mats and I don’t think I’ll switch even with these results. But one way to get a better circle with parchment is he mix a tiny bit less. But it really is up to preference!! I think they all tasted wonderfully!
@lefires4 жыл бұрын
That's my issue too... I love the way they bake on parchment over anything else but they don't all stay perfectly round/consistent after piping which bums me out. Hahaha we need some sort of parchment silicone mix 😂
@bReAd-tHe-fIrSt4 жыл бұрын
Love the video..where did you buy the teflon mat?
@tommydan554 жыл бұрын
Amazon.com has many different kinds of teflon mats, including the copper ones.
@baketoujours4 жыл бұрын
caron gomes yes I got mine off of amazon. Someone today told me there are even white ones that you can see a template underneath. I’ll add it to my amazon storefront when I try it myself (need to like it before I suggest it), but for now you can search Teflon baking mat on amazon.
@bReAd-tHe-fIrSt4 жыл бұрын
Bake Toujours I have the white ones but I got crumbly feet with them
@bReAd-tHe-fIrSt4 жыл бұрын
tommydan55 I have never tried the copper ones .. I am but scared to since I have so many many Teflon mats and only a handful work for me
@baketoujours4 жыл бұрын
caron gomes bummer. I haven’t tried too many different Teflon sheets as I prefer silicone, but you could try this from amazon. One silicone mat and one Teflon: www.amazon.com/dp/B01N34BIN6/?ref=exp_baketoujours_dp_vv_mw
@AnaZar-n3l2 жыл бұрын
Thank you for the video. For me as a beginner the most useful information is that I don't need to buy a super expensive mat to start, so I can use a parchment ( I mean the mat won't necessarily be the main reason of the failure)))
@separatetables3 жыл бұрын
Thank you so much for this!
@SugarholicGirl4 жыл бұрын
Wow I’m so surprised !!!! Love this experiment!!!!!! What!!!!!
@baketoujours4 жыл бұрын
Sugarholic Girl 🤗 i know right?! 🤯
@dirtyhaystacks16124 жыл бұрын
That's how my macs on silicone always turn out. No matter what I try. Higher heat. Lower heat. Different shelf etc. I prefer the shape though on silicone but get so sad when they are hollow all the time :( What would fix it?
@baketoujours4 жыл бұрын
It's so frustrating, right? Since silicone isnt the best conductor, it really has to do with environment and having all stars align. This was not my best batch as I was trying to film and make at the same time, but usually the gap isnt that large and when the cookie is sandwiched together, the filling really fills out the cookie and the air pocket is gone!
@jktjd4 жыл бұрын
Great job. I just bought silicone mats. Previously was using parchment. Think I'll keep testing both to see what works best for me. Do you ever do the Italian method of Macarons? Thanks for your great videos!
@baketoujours4 жыл бұрын
jktjd yes, I love my silicone mats. This wasn’t my best batch and it showed on the silicon with that gap. But honestly, I just love that defined circle that the silicon mats yields. It’s hard for me to part with it. 😊
@krcakessweets4704 жыл бұрын
Great experiment, love watching ♥️😃
@baketoujours4 жыл бұрын
Krcakes & Sweets thank you for watching!! Really appreciate it!
@ncadillac2144 жыл бұрын
Where do you get your powdered egg whites? Is that a key to success or could you make these successful Macarons without that powder? Would you add cream of tartar?
@baketoujours4 жыл бұрын
You can definitely omit, they are a great safe guard, especially if the weather is humid where you live. You could add cream of tartar, i don't but it does help stabilize the meringue.
@daemmerung194 жыл бұрын
I use parchment paper, had the best results with it,too. Have you ever tried the no rest Method for macarons? I had really Good Luck with it
@baketoujours4 жыл бұрын
When I don't rest my macs they crack! I haven't had success with that method yet!
@AndreitaE14 жыл бұрын
Hi! Is there any trick I can use so the macarons don't change shape when using parchment paper? Thanks!
@disdonc60123 жыл бұрын
@@baketoujours You can preheat the oven to 120 Celisius and putting the tray directly into it (no resting, temp will drop to about 80-90 degrees). But leave the oven door open and turn it off for 2 1/2 minutes. Then preheat again to ~140 Celsius, closing the oven door when reaching 120 Celsius again. Then bake for 14-15 minutes. Open the oven door, shut it off and let it in the oven for another 2 minutes.
@anam.95324 жыл бұрын
I alway use silicone mats because they come out perfectly round, but they’ve been hollow lately! Idk if it’s my macronage or my oven 😩😩😩
@baketoujours4 жыл бұрын
ana mendoza it’s so hard to tell and can be frustrating! I agree, I love my silicone mats. I don’t think I’ll be switching because I value that cute perfect circle look. What temp do you bake at?
@anam.95324 жыл бұрын
I’ve been doing 320. I also tried 320 & then turned the temp down like you said on the troubleshooting video... still hollow 😩😭
@baketoujours4 жыл бұрын
ana mendoza grrrr, have you tried parchment?
@anam.95324 жыл бұрын
I actually started baking my macarons on parchment from the very beginning, so they were pretty good! Just not perfectly round 😩
@caitlinmiller27324 жыл бұрын
Just want to say I love your tutorials! I am running into an issue of either my macs don't get done all the way or they are too crunchy - not burned - but they are pretty hard.. even after the filling and maturing. Any advice for this? I am baking at 275 for 22ish minutes.
@baketoujours4 жыл бұрын
Caitlin Miller hmm, even after maturing? Are you maturing in an airtight container in fridge?
@caitlinmiller27324 жыл бұрын
@@baketoujours Yes! I really think I am baking too long - I have a small oven - I've been trying the silicon mats but they never seem to get done - I'll try the parchment paper and see if that helps!
@peacheria96964 жыл бұрын
Great video -- thank you for the hard work you put in to make us would be bakers better. I have baked macarons on nearly every surface. Without a doubt parchment is the most consistent. You can make silicon work but you have to play with the bake quite a bit. Parchment is much more forgiving at least for me. Other things to consider in this experiment: the location of the pan in the oven (distance from the heat source) really matters, whether you bake with an inverted pan or right side up matters, how many wafers you have on the sheet pan at once matters, etc. Also, silicon mats from all suppliers are not the same, and do not give the same results. Differing sheet pan metals and metal quality make a difference.
@Sufiaa.S4 жыл бұрын
I have just started my Macaron journey and found this really informative! I was surprised though, as I would always think silicone would be the best and I have been using silicone and been getting good results. I use the Italian method, but will soon be testing against the French. I think I might also try silicone v parchment too, to see which comes out best in all 4 conditions.
@baketoujours4 жыл бұрын
Sufiaa786 yes that would be a great experiment! I need to do some Italian method soon. It’s been so long since I made an Italian meringue. Unfortunately, with filming/lighting and making the macs, this batch wasn’t my best. I definitely believe silicone makes great full macs too! Just not this time!
@LowScoville4 жыл бұрын
I get wrinkled bottoms on my macarons as they rest (happens quickly), and it worsens as they bake. The warped shape was pretty bad. I think it's my kitchen's environment, maybe it's more humid and it causes the wrinkling, but that's why I had to switch. To anyone reading, my macs turn out great now and I'm happy with a reusable option, so don't be sad after watching this video if parchment isn't working for you either!
@baketoujours4 жыл бұрын
great tips! I love my silicone mats too.
@dustynova171 Жыл бұрын
The results are intesting. I would suggest aluminum pan with parchment. The other surfaces are somewhat frustrating because the investment doesn't always translate with suggested longevity. A couple things with prep could have gone wrong. A much lighter egg white is better, the best macarons usually come from eggs whites that are under whipped, then whipped even slower when the sugar is added. Soft peaks. Heat is important when whipping and folding. Some kitchens, that aren't already hot from other baking will require pre heating pans. The batter is much lighter, the air is important, but not if the whip it too heavy. I like Italian macarons better, they incorporate heat from the beginning. Some chefs will leave the egg whites separated over night, to rid excess moisture. A person can make 100,000 cookies and still have issues related to improper egg sizing. Some eggs just do not make good macarons either, it's usually when they are too big. 4 small eggs are better then 3 large. One key piece of information is to mix until the batter is still breaking, not free flowing. Cookies no larger then the large metal tip could hold. Some kitchens will use a piping bag until it fail, never once cleaning it; the result is a guaranteed set. The final step is perfecting the feet. Some will even pre heat, at 210 for 2 minutes, setted cookies for 2 minutes to warm the pan a bit, so the edges don't stick tonthe parchment. Altitude of your kitchen actually matters also, setting times and baking times increase with altitude. If your feet are soft, place a pan in the oven on broil, at 450 to 470 f, slide the finished cookies stuck on the the parchment, and maybe even back into that hot oven for 1.5 minutes. The cookies will snap better. Most bakers say to wait a day to eat, but that is debatable. Baking the perfect macaron is difficult, because the perfect macaron is traditionally stale. To match that texture, today, usually means brown feet. Ps You did't happen to race cars professionally before becoming a baker, did you?
@mehnazalam29134 жыл бұрын
Hi! I’m in over my head with these macaroon! I used to live in an apartment in kansas before where I used a simple electric ge oven and my recipes cane out perfect. Now that I moved to Illinois and I own a gas oven, I can’t get a single batch of macaroons to come out perfect! I am so heart broken! I love love love baking them but I can’t seem to get it right with this oven. I have hot spots, uneven heating and most of them crack. I really really really need your help! Is there any way you can help me work with my oven? Also I use the Italian meringue method. Please let me now if you can upload a recipe with the Italian method.
@baketoujours4 жыл бұрын
Hello, so sorry to hear these cookies are giving you trouble. You could try venting your oven if they are all cracking. Have you watched my video on trouble shooting? I don't have an Italian method and recipe at this time (its been too long to instruct anyone on the matter, but I do plan to try out the method soon and revisit it.) You could even try my method and recipe! French method is great! And then I can understand the issues better because I'm well versed on the french method.
@mehnazalam29134 жыл бұрын
Bake Toujours thanks for replying! I will surely try out your method and will let you know. I did watch your trouble shooting videos extensively - like multiple times! I love that you explain in so much detail.
@baketoujours4 жыл бұрын
Mehnaz Alam I definitely plan to revisit the Italian method after the busy vday season!!
@KenAndTony4 жыл бұрын
I wonder if using the sheet pan upside down like that might impact the temperature either in the oven as a whole or on the baking surface. It seems like it would tend to trap the rising hot air more than the other way round. I'd love to see this experiment repeated with Italian method. Do you suppose the answer would be the same?
@baketoujours4 жыл бұрын
I always thought the heat may be a little worse with it upside down, but thats an interesting thought. I basically did this with Italian method and the fullness of the shells were about the same, but I got more lopsided macs on silicone. I loved teflon for the Italian method.
@pjhogue19873 жыл бұрын
Where did you buy you nice big spatula? I’ve been looking for one like that for awhile! ❤️
@baketoujours3 жыл бұрын
amzn.to/2NlprOW the 13.5 in one is the one I use
@miananisweet37334 жыл бұрын
Wow! Do I switch to parchment!? 🤔🤣👍👍
@baketoujours4 жыл бұрын
Mia Nani Sweet that’s my question! Hahah. I don’t think i will though! Definitely not my best batch as it took me a while to switch the camera around and everything while making them. But it definitely showed that parchment is most forgiving!!
@suea52804 жыл бұрын
Silicone mats have worked really for me. It's rare my tops crack.
@JohnA...4 жыл бұрын
I've only tried a few batches so far, and I've been using the sil mats with stencils on them... I think I'm going to try parchment myself because there is a picky middle ground when cooling off where they are not cool enough to remove so they stick AND if they cool too much they stick to the mat, it doesn't seem like parchment does this as bad. I will probably use my silmats as stencils below the parchment for the time.
@louisarazali13 жыл бұрын
Hi :) Thank you AGAIN for sharing all of your amazing tips and experiments! Love watching them and I'm still learning something everytime even after years of making macarons hehe! I've started using Teflon mats recently and I love them, full shells, round macarons and all but the only thing is that the feets are crumbly (just like you mentionned one time in your video). Do you have any tips for that? I already tried lowering the oven temperature.. Thank you so much Nicole
@serpilunal47994 жыл бұрын
Bonjour j’ai essayé de comprendre la video mais pas clairement pouvez-vous me dire pour quelle option avez-vous été satisfaite pour la cuisons pour la colorette merci
@baketoujours4 жыл бұрын
Le parchemin a gagné. Cependant, j'aime toujours plus Silpats
@serpilunal47994 жыл бұрын
Bake Toujours merci pour votre réponse je cuit sur du papier sulfurisé elle sont pleine et pas creux mais pas régulière pensée vous que je dois acheter un silpat
@Ruetendom3 жыл бұрын
I have been getting really full macs with Teflon but my feet just wonky 😕
@baketoujours3 жыл бұрын
Maybe try lowering the oven temp
@Ruetendom3 жыл бұрын
@@baketoujours I will try this. Thank you so much for replying. I really look up to you
@MrJaksld4 жыл бұрын
If you look at how you knocked the air bubbles out you mostly tapped on the parchment and Teflon end. This resulted in a skewing of the “fullness” results. Personally, I consider the knocking of the air bubbles a crucial step and I think it skewed your overall results.
@sujincho17424 жыл бұрын
Amazing video! Thank you! My shells have a very sensitive top... it comes out very pretty, no cracks, has feet, but if I just touch it it cracks or sinks in even after I leave it out to cool and refrigerate the shells. Maybe I'm not leaving it in the oven for long enough? I usually bake them for 15 min but too scared to leave them in longer and risk burning. Would love your feedback! Thank you
@judimaesaavedra6964 жыл бұрын
Very helpful! I just want to ask which oven type is best to use for baking macarons? :)
@rezigrenefb40033 жыл бұрын
When you turn them upside down they have a very pronounced sound when they fall. They give a good bang. Is the mic picking it up louder or is that how loud they sound?
@mchen55244 жыл бұрын
What brand of Teflon sheet do you recommend?
@baketoujours4 жыл бұрын
funny enough, I don't like the one i used in this video. I like one that is from blue print .... something or other. It is paired with a silicone mat on my amazon storefront under macaron favorites www.amazon.com/shop/baketoujours
@elifnuryldrm6870 Жыл бұрын
what is the size of the piping tip
@royalpurple0774 жыл бұрын
I'm really glad to see someone actually show the macarons cracking and why. This happened to me as well with several batches until I realised it was the oven because some were fine and others cracked on the same tray. To fix it I put another pan underneath to kind of offset the extra heat.
@reginaochoa12064 жыл бұрын
What do you think about Lekue macaron mat? Do you think it would work as well as the silicone mat? I've read that it doesn't work that much because of the material and that silicone ones (like yours) are way better
@tanyamerzlykin20124 жыл бұрын
Can you tell me wha temperature and how long you baked the macaroons?
@Brookiecookiesmacarons4 жыл бұрын
This is so helpful! Ever since I started using silicone my macs have cracked!! Thanks so much
@baketoujours4 жыл бұрын
So glad you found it useful!
@marielpecson61523 жыл бұрын
You remind me so much of Monica (from FRIENDS) in your intro and I'm loving it!😊❤
@orazartykov93314 жыл бұрын
Thank you for sharing this video. Have done similar experiment with Parchament and Silicon, agree with you, less brown on the bottom, is better, as it keeps stronger taste of almond. More brown on the bottom of macaron, it seems to loose the taste of almond. However, downside as you said, parchament makes uneven surface as it gets wet. Had one of friends asking to try to make macarons with minimal sugar or with sugar replaced with something else, he is trying to reduce sugarintake and reduce weight, but, likes eating macaroons ))). Have you had any trials on that?
@baketoujours4 жыл бұрын
HI! I have not tried lower sugar. I have heard people trying and struggle with stiff meringues and hollows. (also bad taste) if he/she is trying to lower sugar, maybe a pistachio paste or something more good fats and protein packed with low sugar filling could do the trick.
@RitaMariel14 жыл бұрын
Where do I find your macaron recipe?
@baketoujours4 жыл бұрын
It's in the description of the macaron tutorial video. Thank you for watching!! In the video, I was making a larger batch for an order, so some of the measurements listed in the video don't match up with the description, but I assure you its the same recipe just multiplied so I had a bigger yield.
@Shahrizade4 жыл бұрын
I had been using parchment but I got lopsided shells or wavy bottoms so I switched to silicon mats. The bottoms are smooth but like yours they get browner but I also have smaller feet. Is there anything I can do to help either method?
@kirubamanickam92253 жыл бұрын
Is parchment sheet and baking sheet both are same?
@caribbeanqueen61074 жыл бұрын
I like to hear the crunch of those cookies Yum! awesome explanations am learning and I love it please do Macaroon with all-purpose flour can you do that we can't always find almond flour or is almond flour the best and why?
@sabrinalopez20134 жыл бұрын
I was using parchment and came out great, I tried silicon mats and they are sticking... any tips?
@baketoujours4 жыл бұрын
bake longer on silicone mats than you need on parchment
@PlNKBEAR4 жыл бұрын
Also let the macarons cool after you take them out.
@samiazahin90492 жыл бұрын
Can I use non stick baking paper??????
@thewhitefireflyy3 жыл бұрын
How long did you rest them for?
@sharonkim6834 жыл бұрын
Omg! My no color macarons always come out beige (like the color of the bottoms of your silicone/teflon ones) instead of white like yours!! If I take them out before they brown they are always under cooked! Should I reduce the temp and cook them longer??
@baketoujours4 жыл бұрын
Sharon Kim what temp are you baking at?
@sharonkim6834 жыл бұрын
Bake Toujours I bake at 320F for 20 minutes. After 10 minutes, I slightly place alfoil over the top to prevent browning but they still slightly brown
@baketoujours4 жыл бұрын
Sharon Kim wow! At 320f it takes 20 min? Ovens are so crazy! Hahah. Yeah try reducing to 300 and see how the results change. 320 is fairly high.
@sharonkim6834 жыл бұрын
Bake Toujours thanks so much for your advice! I’ll see how I go!!
@Obezuanka4 жыл бұрын
Try a Teflon Baking Sheet. All Russian macaroons’ bakers very satisfied with a Teflon
@rekhamohammed13093 жыл бұрын
Hi I did have so many times my macarons failed it goes it don't have a feet can you help me please
@juliacase42944 жыл бұрын
My Macs are not crunchy like yours. Maybe I’m not cooking as long as needed. I don’t have any hollows and they look good. Any suggestions?
@baketoujours4 жыл бұрын
They sound good to me! Is there no crunch at all from the outer of the mac? You don't want it to be too crunchy. Just a nice bit and a delicate inside.
@denise-xm7wj2 жыл бұрын
I recently purchased silicon mats, usually use parchment paper. Within the same batch my parchment macs will be fine, but the ones on the silicon mat come out lopsided, every single one! I bake at 300 for about 17/18 minutes. If anyone could give me tips please help lol greatly appreciated!
@daemmerung194 жыл бұрын
I have really problems with poppig my air bubbles, it never evens out again. Could be because i used almond flour with less oils in it (from almond oil production)? because its really fine..., but deskinned ground almond is even harder to find ,not to speak of finely ground almond... :/
@baketoujours4 жыл бұрын
you must live in a dry environment to have it dry up so quickly!
@lisahalamka97174 жыл бұрын
Well, well, well, I'm surprised!
@baketoujours4 жыл бұрын
I was too!
@tamlynmaddocks61744 жыл бұрын
Please help. Trying to make macaroons. I've watched many videos and been pedantic as to do each step perfectly. Everything is perfect until it goes into the oven and then the macarons turn to lava back. Sheet after sheet. Feeling despondent.
@baketoujours4 жыл бұрын
meaning they spread out once in the oven?
@wherewindblows3 жыл бұрын
I’ve always been using baking paper. I’m assuming that’s the same as parchment paper. But recently, I’ve been getting macarons stuck on the baking paper. Not sure if it means I should bake them a little longer. In any case, my macarons have never slide off the baking paper so effortlessly. That’s a dream!
@baketoujours3 жыл бұрын
Hi! Yes baking paper is the same as parchment…just make sure its not wax paper, right? Haha, that would melt in the oven. If your macs are sticking, yes it could be a baking time issue and try to bake a bit more, but it could also be an over mixing issue. The batter gets “wetter” as you continue mixing and its hard once you have a broken batter to get fully cooked shells
@smilegagadk4 ай бұрын
5:09 the absence of a appropriate oven undermines the experiments validity, it’s not an experiment comparison the oven has hotspots.
@jamesferreira65573 жыл бұрын
Poderia ativar legendas em português obrigado ❤️
@claudiahernandez41034 жыл бұрын
Why does my macarons stick to the parchamin paper 😥
@AndreitaE14 жыл бұрын
Maybe you are not using parchment paper but waxed paper. It happened to me at the beginning. I thought they were the same, but they are different.
@Nat.ali.a4 жыл бұрын
I’m sure didn’t rest them enough, it was too shiny. It’s not enough that you finger come off clean, you need to pet the macaron and it doesn’t stick or deform.
@flourchylde4 жыл бұрын
I've been making mac's for several years and have had the best results with parchment. I find that the bottoms are too moist with silicone. I use the parchment once and then flip it over to use one more time.
@AndreitaE14 жыл бұрын
Hi I have a question maybe you could help me. Is there any trick I can use so the macarons don't change shape when using parchment paper? I'd really appreciate any advice you could give me. Thanks!
@flourchylde4 жыл бұрын
@@AndreitaE1 , I have never had that happen to me. If you let the macarons sit for 30 minutes (or until dry), they shouldn't change shape. Does it possibly happen to you when you are banging the cookie sheets to remove air bubbles or when you are piping the cookies? Perhaps placing a template under the parchment would help in that event. Maybe you are piping them too high and when they flatten out a bit they lose their round shape. I wish I could be of more help to you.
@AndreitaE14 жыл бұрын
@@flourchylde No, they change shape as soon as I place them inside the oven, the paper seems to shrink because of the heat I guess and as soon I place them in the oven their shape is lost 🤦♀️
@flourchylde4 жыл бұрын
@@AndreitaE1 , I wonder what type of parchment paper you are using. I have never had it shrink on me, regardless of the brand I am using. It seems like a silly question, I know, but are you sure it's real parchment paper and not something like wax paper you are using? I wish I could be of better help.
@AndreitaE14 жыл бұрын
@@flourchylde no silly question don't worry you are very nice trying to help me ❤. Yes, it is real parchment paper, the very first time I made the mistake and I used waxed paper and I learned my lesson, they sticked horribly, with the parchment paper they don't stick but they change their shape 🤦♀️
@LinA-it9vd3 жыл бұрын
Parchment and silicone should be baked at totally different temperatures. Silicone lower.
@aik97384 жыл бұрын
Thank you for this experiment. But your background music is a bit too loud. And maybe use a more soothing music.
@baketoujours4 жыл бұрын
Thanks for your input
@oxysoxos4 жыл бұрын
At the end of the day, everyone has to do their own research and figure out what works best with their oven. But this comparison is very interesting. Thank you. :-)
@naimazannat26074 жыл бұрын
b-b-b.. Boring -_-
@SMShop1014 жыл бұрын
You are an amazing macaron maker! Thanks so much for all the tips...I’m macaron obsessed 🥰👍🏼 I will share you my results via IG 😉
@baketoujours4 жыл бұрын
Thank you So much!! I am macaron obsessed too!
@smilegagadk4 ай бұрын
5:02 maybe you shouldn’t do how to videos when you have a low grade oven that can’t maintain a consistent temp.
@defaultingtograce4 жыл бұрын
And parchment is cheap :)
@baketoujours4 жыл бұрын
very cheap!
@bonplan922 жыл бұрын
all macaron is fails .... macaron is not hollow normaly is full
@MyWorld-k1r4 жыл бұрын
they all overcooked. inside should be moist and chewy. non of your macaroons looks chewy.
@NaveenKumar-um6xl4 жыл бұрын
Thank you thank you thank you thank you thank you madam my Mudra loan making to to I am feeling no cooking I am feeling madam thank you madam