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Macaron Experiment - Which Baking Surface is Best?

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Bake Toujours

Bake Toujours

Күн бұрын

Пікірлер: 162
@karenhelenthal3105
@karenhelenthal3105 4 жыл бұрын
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.
@baketoujours
@baketoujours 4 жыл бұрын
Couldn’t agree more. 💕
@jamilaaaaa
@jamilaaaaa 4 жыл бұрын
couldn’t have said it any better!!
@karenhelenthal3105
@karenhelenthal3105 4 жыл бұрын
@@jamilaaaaa Thank you! :)
@chelz929
@chelz929 4 жыл бұрын
I love that you included imperfect batches in your video - so many folks wouldn't. Another good watch!
@kimberlynandlal4166
@kimberlynandlal4166 4 жыл бұрын
This helping me sooo much I have some issues with the cracking but I know it’s a heat issue
@baketoujours
@baketoujours 4 жыл бұрын
So happy to hear this helped!
@Obezuanka
@Obezuanka 4 жыл бұрын
Yep, definitely a heat issue
@calthebaker-ctb750
@calthebaker-ctb750 4 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! 🤗🤗🤗🙌🏽🙌🏽🙌🏽
@baketoujours
@baketoujours 4 жыл бұрын
CallieTheBaker Gah! Thank you Callie! What a wonderful comment to read! ❤️
@tommydan55
@tommydan55 4 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.
@baketoujours
@baketoujours 4 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!
@tommydan55
@tommydan55 4 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.
@baketoujours
@baketoujours 4 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.
@tommydan55
@tommydan55 4 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?
@baketoujours
@baketoujours 4 жыл бұрын
tommydan55 seems like you know a lot! 🤣 AND- love that you’ve learned so much in 4 months. I’m thoroughly impressed!! 👏🏼
@rae39431
@rae39431 4 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!
@baketoujours
@baketoujours 4 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!! 🤗
@roobeebakes
@roobeebakes 4 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!
@baketoujours
@baketoujours 4 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.
@nelagomwatilifange7313
@nelagomwatilifange7313 4 жыл бұрын
Thank you so much. I have been struggling with this for long time.
@baketoujours
@baketoujours 4 жыл бұрын
Nelago Mwatilifange my pleasure!
@nelagomwatilifange7313
@nelagomwatilifange7313 4 жыл бұрын
When do we use egg white powder
@baketoujours
@baketoujours 4 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.
@kaylathlang695
@kaylathlang695 4 жыл бұрын
I love doing the silicone mat under the parchment paper!
@patparish7776
@patparish7776 3 жыл бұрын
Do you leave the silicone mat under the parchment paper when you bake the macarons?
@katiakhalil6895
@katiakhalil6895 4 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...
@baketoujours
@baketoujours 4 жыл бұрын
This means A TON!! Thank you so much for the comment and support! Have a great day and stay well!
@IngiesBakery
@IngiesBakery 4 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❣️
@baketoujours
@baketoujours 4 жыл бұрын
Yes, some people don't recommend it. Definitely a personal preference and worth a shot if you were having issues!
@pjhogue1987
@pjhogue1987 3 жыл бұрын
See I’ve been told the opposite. I’ve been told parchment is best! Ugh. I guess it just depends!
@vuefamilytv6376
@vuefamilytv6376 4 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
@baketoujours
@baketoujours 4 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!
@lefires
@lefires 4 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-fIrSt
@bReAd-tHe-fIrSt 4 жыл бұрын
Love the video..where did you buy the teflon mat?
@tommydan55
@tommydan55 4 жыл бұрын
Amazon.com has many different kinds of teflon mats, including the copper ones.
@baketoujours
@baketoujours 4 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-fIrSt
@bReAd-tHe-fIrSt 4 жыл бұрын
Bake Toujours I have the white ones but I got crumbly feet with them
@bReAd-tHe-fIrSt
@bReAd-tHe-fIrSt 4 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
@baketoujours
@baketoujours 4 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-n3l
@AnaZar-n3l 2 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)))
@separatetables
@separatetables 3 жыл бұрын
Thank you so much for this!
@SugarholicGirl
@SugarholicGirl 4 жыл бұрын
Wow I’m so surprised !!!! Love this experiment!!!!!! What!!!!!
@baketoujours
@baketoujours 4 жыл бұрын
Sugarholic Girl 🤗 i know right?! 🤯
@dirtyhaystacks1612
@dirtyhaystacks1612 4 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?
@baketoujours
@baketoujours 4 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!
@jktjd
@jktjd 4 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!
@baketoujours
@baketoujours 4 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. 😊
@krcakessweets470
@krcakessweets470 4 жыл бұрын
Great experiment, love watching ♥️😃
@baketoujours
@baketoujours 4 жыл бұрын
Krcakes & Sweets thank you for watching!! Really appreciate it!
@ncadillac214
@ncadillac214 4 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?
@baketoujours
@baketoujours 4 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.
@daemmerung19
@daemmerung19 4 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
@baketoujours
@baketoujours 4 жыл бұрын
When I don't rest my macs they crack! I haven't had success with that method yet!
@AndreitaE1
@AndreitaE1 4 жыл бұрын
Hi! Is there any trick I can use so the macarons don't change shape when using parchment paper? Thanks!
@disdonc6012
@disdonc6012 3 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.9532
@anam.9532 4 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 😩😩😩
@baketoujours
@baketoujours 4 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.9532
@anam.9532 4 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 😩😭
@baketoujours
@baketoujours 4 жыл бұрын
ana mendoza grrrr, have you tried parchment?
@anam.9532
@anam.9532 4 жыл бұрын
I actually started baking my macarons on parchment from the very beginning, so they were pretty good! Just not perfectly round 😩
@caitlinmiller2732
@caitlinmiller2732 4 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.
@baketoujours
@baketoujours 4 жыл бұрын
Caitlin Miller hmm, even after maturing? Are you maturing in an airtight container in fridge?
@caitlinmiller2732
@caitlinmiller2732 4 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!
@peacheria9696
@peacheria9696 4 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.S
@Sufiaa.S 4 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.
@baketoujours
@baketoujours 4 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!
@LowScoville
@LowScoville 4 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!
@baketoujours
@baketoujours 4 жыл бұрын
great tips! I love my silicone mats too.
@dustynova171
@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?
@mehnazalam2913
@mehnazalam2913 4 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.
@baketoujours
@baketoujours 4 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.
@mehnazalam2913
@mehnazalam2913 4 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.
@baketoujours
@baketoujours 4 жыл бұрын
Mehnaz Alam I definitely plan to revisit the Italian method after the busy vday season!!
@KenAndTony
@KenAndTony 4 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?
@baketoujours
@baketoujours 4 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.
@pjhogue1987
@pjhogue1987 3 жыл бұрын
Where did you buy you nice big spatula? I’ve been looking for one like that for awhile! ❤️
@baketoujours
@baketoujours 3 жыл бұрын
amzn.to/2NlprOW the 13.5 in one is the one I use
@miananisweet3733
@miananisweet3733 4 жыл бұрын
Wow! Do I switch to parchment!? 🤔🤣👍👍
@baketoujours
@baketoujours 4 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!!
@suea5280
@suea5280 4 жыл бұрын
Silicone mats have worked really for me. It's rare my tops crack.
@JohnA...
@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.
@louisarazali1
@louisarazali1 3 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
@serpilunal4799
@serpilunal4799 4 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
@baketoujours
@baketoujours 4 жыл бұрын
Le parchemin a gagné. Cependant, j'aime toujours plus Silpats
@serpilunal4799
@serpilunal4799 4 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
@Ruetendom
@Ruetendom 3 жыл бұрын
I have been getting really full macs with Teflon but my feet just wonky 😕
@baketoujours
@baketoujours 3 жыл бұрын
Maybe try lowering the oven temp
@Ruetendom
@Ruetendom 3 жыл бұрын
@@baketoujours I will try this. Thank you so much for replying. I really look up to you
@MrJaksld
@MrJaksld 4 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.
@sujincho1742
@sujincho1742 4 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
@judimaesaavedra696
@judimaesaavedra696 4 жыл бұрын
Very helpful! I just want to ask which oven type is best to use for baking macarons? :)
@rezigrenefb4003
@rezigrenefb4003 3 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?
@mchen5524
@mchen5524 4 жыл бұрын
What brand of Teflon sheet do you recommend?
@baketoujours
@baketoujours 4 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
@elifnuryldrm6870 Жыл бұрын
what is the size of the piping tip
@royalpurple077
@royalpurple077 4 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.
@reginaochoa1206
@reginaochoa1206 4 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
@tanyamerzlykin2012
@tanyamerzlykin2012 4 жыл бұрын
Can you tell me wha temperature and how long you baked the macaroons?
@Brookiecookiesmacarons
@Brookiecookiesmacarons 4 жыл бұрын
This is so helpful! Ever since I started using silicone my macs have cracked!! Thanks so much
@baketoujours
@baketoujours 4 жыл бұрын
So glad you found it useful!
@marielpecson6152
@marielpecson6152 3 жыл бұрын
You remind me so much of Monica (from FRIENDS) in your intro and I'm loving it!😊❤
@orazartykov9331
@orazartykov9331 4 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?
@baketoujours
@baketoujours 4 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.
@RitaMariel1
@RitaMariel1 4 жыл бұрын
Where do I find your macaron recipe?
@baketoujours
@baketoujours 4 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.
@Shahrizade
@Shahrizade 4 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?
@kirubamanickam9225
@kirubamanickam9225 3 жыл бұрын
Is parchment sheet and baking sheet both are same?
@caribbeanqueen6107
@caribbeanqueen6107 4 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?
@sabrinalopez2013
@sabrinalopez2013 4 жыл бұрын
I was using parchment and came out great, I tried silicon mats and they are sticking... any tips?
@baketoujours
@baketoujours 4 жыл бұрын
bake longer on silicone mats than you need on parchment
@PlNKBEAR
@PlNKBEAR 4 жыл бұрын
Also let the macarons cool after you take them out.
@samiazahin9049
@samiazahin9049 2 жыл бұрын
Can I use non stick baking paper??????
@thewhitefireflyy
@thewhitefireflyy 3 жыл бұрын
How long did you rest them for?
@sharonkim683
@sharonkim683 4 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??
@baketoujours
@baketoujours 4 жыл бұрын
Sharon Kim what temp are you baking at?
@sharonkim683
@sharonkim683 4 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
@baketoujours
@baketoujours 4 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.
@sharonkim683
@sharonkim683 4 жыл бұрын
Bake Toujours thanks so much for your advice! I’ll see how I go!!
@Obezuanka
@Obezuanka 4 жыл бұрын
Try a Teflon Baking Sheet. All Russian macaroons’ bakers very satisfied with a Teflon
@rekhamohammed1309
@rekhamohammed1309 3 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
@juliacase4294
@juliacase4294 4 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?
@baketoujours
@baketoujours 4 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-xm7wj
@denise-xm7wj 2 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!
@daemmerung19
@daemmerung19 4 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... :/
@baketoujours
@baketoujours 4 жыл бұрын
you must live in a dry environment to have it dry up so quickly!
@lisahalamka9717
@lisahalamka9717 4 жыл бұрын
Well, well, well, I'm surprised!
@baketoujours
@baketoujours 4 жыл бұрын
I was too!
@tamlynmaddocks6174
@tamlynmaddocks6174 4 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.
@baketoujours
@baketoujours 4 жыл бұрын
meaning they spread out once in the oven?
@wherewindblows
@wherewindblows 3 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!
@baketoujours
@baketoujours 3 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
@smilegagadk
@smilegagadk 4 ай бұрын
5:09 the absence of a appropriate oven undermines the experiments validity, it’s not an experiment comparison the oven has hotspots.
@jamesferreira6557
@jamesferreira6557 3 жыл бұрын
Poderia ativar legendas em português obrigado ❤️
@claudiahernandez4103
@claudiahernandez4103 4 жыл бұрын
Why does my macarons stick to the parchamin paper 😥
@AndreitaE1
@AndreitaE1 4 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.a
@Nat.ali.a 4 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.
@flourchylde
@flourchylde 4 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.
@AndreitaE1
@AndreitaE1 4 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!
@flourchylde
@flourchylde 4 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.
@AndreitaE1
@AndreitaE1 4 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 🤦‍♀️
@flourchylde
@flourchylde 4 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.
@AndreitaE1
@AndreitaE1 4 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-it9vd
@LinA-it9vd 3 жыл бұрын
Parchment and silicone should be baked at totally different temperatures. Silicone lower.
@aik9738
@aik9738 4 жыл бұрын
Thank you for this experiment. But your background music is a bit too loud. And maybe use a more soothing music.
@baketoujours
@baketoujours 4 жыл бұрын
Thanks for your input
@oxysoxos
@oxysoxos 4 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. :-)
@naimazannat2607
@naimazannat2607 4 жыл бұрын
b-b-b.. Boring -_-
@SMShop101
@SMShop101 4 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 😉
@baketoujours
@baketoujours 4 жыл бұрын
Thank you So much!! I am macaron obsessed too!
@smilegagadk
@smilegagadk 4 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.
@defaultingtograce
@defaultingtograce 4 жыл бұрын
And parchment is cheap :)
@baketoujours
@baketoujours 4 жыл бұрын
very cheap!
@bonplan92
@bonplan92 2 жыл бұрын
all macaron is fails .... macaron is not hollow normaly is full
@MyWorld-k1r
@MyWorld-k1r 4 жыл бұрын
they all overcooked. inside should be moist and chewy. non of your macaroons looks chewy.
@NaveenKumar-um6xl
@NaveenKumar-um6xl 4 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
@robbiegarlick6691
@robbiegarlick6691 4 жыл бұрын
Your music it way too loud
@baketoujours
@baketoujours 4 жыл бұрын
Robbie Garlick thanks for the input.
@tommydan55
@tommydan55 4 жыл бұрын
I disagree.
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