One Egg Recipe Macarons with Spatula Macaronage [SUGAR BEAN]

Hi, there!😍
I made macaron shells with one egg recipe today. And I did macaronage with a spatula for beginners!🧡🧡
I usually use stand mixer when I do macaronage,
but it can be difficult for you if you're a beginner.
I hope this video helps all of you.
Thank you for watching! Enjoy..!!💕
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🚩 SUGAR BEAN INSTAGRAM 🚩
/ sugar___bean
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The ingredients are in the subtitles of video.
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1. What is oven shower..??
- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)
2. How to dry in the oven..?? (high temp.)
- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower
Look at the subtitles in the videos, there is detailed temperature.
3. What is the baking mat's name..??
- This is called a teflon sheet.
4. How long do you whisk meringue or do macaronage with mixer..??
- It's not important how long I did.
Because we have different machines and environment..!
You should check the cocsistency of meringue or mixture frequently.
5. What kind of colors do you use?
- Chefmaster liquid colors
You can get it on 'Amazon.com'
6. Please English subtitle
- Sorry,, My English is poor..
I can use only easy words 🤣
I'm a Korean..👌🏻👌🏻🧡
7. Where is the filling recipes?
- This video focused on the macaron art,
not filling recipes..! I want to show you
my designs and arts 😊😊😊💜
8. What ia your oven and type..?
- My ovens are UNOX 135 and convection type.
9. Where can I get the templetes..?
- I made all templetes myself and I am not
sharing now.. Sorry..! 🙏🏻🙏🏻
10. Do you left or bake immediately..?
- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.
It is a very useful and convenient tip to reduce the time required.
Also you can get shiny and smooth shells.
11. What kind of eggs do you use? fresh eggs or aged eggs?
- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.
12. Why do you cook in a double boiler?
This is called 'Swiss mering method'. You can
make more stable and strong meringue.
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[@SugarBean]

----------------------------------------------------------------------- 🚩 SUGAR BEAN INSTAGRAM 🚩 instagram.com/sugar___bean ------------------------------------------------------------------------ Please be my instagram friend! ☺️💕

[@jinkyc.8873]

Thank you! Thank you for this! 😍 I can now practice macarons. I've been searching for a small batch recipe such as this. Almond flour is very expensive and I havent been successful at making macarons. I will try this very soon! Thanksss

[@foodelicioushub4368]

Wow looks tempting and delicious 😋🤤. Good job dear 💕

[@dillaoctariani]

You guys are the best 🤗

[@Monchi990]

Thank you sooo much for this recipe. I am so 💃💃💃, since I'm a beginner. Will try this very soon. Can you make more recipes with one egg? Would like to try others as well. TIA 👋🏻💐

[@user-do5ds3ih9h]

So beautifully ❤, it's amazing, I don't know if i can have such results as well as you

[@boksoongalover]

계란 하나로도 꽤 많이 나오네요!!신기해요!! 오븐이랑 도구 사서 따라해볼게요!!

[@nyana5687]

日本人の質問にたくさん答えてくださってありがとうございます😄✨ 多国語は難しいのに頑張って説明してくれて、とても嬉しいです😆！ 動画も分かりやすくて見やすいです👏💕 これからも楽しみにしてますので、コロナに気をつけて頑張ってくださいね〜☺️💕

[@shenachan8243]

1st!! wow so beautiful macarons😍

[@yukjochea4880]

I always love to see how u make your macaroons 🥰👍 I can't wait to try to make one egg white recipe. 🤗🙏🙏

[@meaganpillemer5796]

Just want to clarify this, it's not macaroons but macarons. Macaroons is a jewish coconut cookie.

[@dianpitad]

So cuteee i love it😍

[@khunagueroagnis2558]

Thank you for sharing!

[@ummehaniwafa7457]

Thanks for the recipe . I'll try and let you know the result

[@kuihkapitcrunchy7231]

Omg Love it macaron 😍

[@bobamonstaa6802]

Can you please make chocolate shells next? I love your videos. ❤️

[@ShubhaDoulath]

it looks so beautiful :)

[@ufaalvaro]

Perfect 😍😍😍

[@helenagiraldo3681]

Te felicito eres un experto y muchas gracias por compartir y además porque está escrito en español qué es mi lengua muchísimas gracias

[@joelchelliah9529]

Both this and the previous spatula-using videos have helped me a lot with my macaron progress! 😁 Thank you very much for such detailed explanations. One quick question. I never see any of the chalaza (the stringy white bit) in your videos when you separate the eggs. Is it ok to leave them with the egg white or should they also be removed? Do you use special eggs that do not contain chalazae? 🤔

[@valerylinn9797]

I'm always watching your videos, love every single one! thanks for sharing!!...your white mugs are so pretty ! Will you share the link with Us ( if any ) on where to buy them?

[@jacquiemartscakes3864]

Muchas gracias por compartir valiosas técnicas y enseñarnos que puede ser fácil el misterioso mundo de los macarons. Usted explica muy, muy bien! Saludos desde Panamá 🇵🇦

[@mohameedali1561]

Awesome 😎👍😎

[@marwaabdulaziz5931]

Hello dear, i love your videos and your very very talented ❤️ your such an artist, i was wondering if your book is available in English and if you have an online course where you tell how you do the cream filling flavors of the macrons and which piping tip numbers you use of if you have a guide for that and the kind of oven you are using

[@rachelgascon]

When you melt the sugar and the egg white mixture on the double boiler, should the mixture be "liquidy"? Like, it should not be whisked to get air in but slowly whisked to help the sugar dissolve?

[@dionsweblog]

Yes 😊

[@prinsescattleya]

Hi there where did you get those "big cups" where you mix the batter with food colouring??? those are so handy and cuteeeeeee

[@krithakshnaanand8369]

Omg 😆 love your macarons.very happy that I’m watching a Korean channel

[@xinru8368]

😂😃😍😍😍

[@xinru8368]

😍😍😍

[@xinru8368]

😍😍😍

[@xinru8368]

😍😍😍😍

[@xinru8368]

😍😍😍

[@sabrinasanchez301]

como consigo esas plantillas de hacer macarons ?

[@InmySweethome]

Hi in otg what is the mode? Is upper and lower heating rod on? Or only lower heating rod on?

[@tommydan55]

Upper and lower and fan.

[@guzelmahmudova7861]

Thanks a lot .

[@hirojirokeiko9472]

Does your confectioner sugar has cornstarch in it?

[@user-co9cu5jf6c]

몇 분 예열하시나요?

[@noraininsaman3803]

wow, this is so cute I think I want to try to make it. Sorry to ask, what is the function of sticking the dough on the bowl during macaronage? And actually I still don't understand much about oven drying😅

[@ehhhh6408]

i don't make macarons so this is a guess, but I think when they're sticking the dough on the bowl, they're actually just using the motion to combine the almond flour and powdered sugar more with the whipped egg whites. if you just mix them like you would for say pancake batter, you might undo the 'whipped' part. When folding the dough like shown in the video, you're keeping as much of the whipped air as possible in the dough.

[@noraininsaman3803]

@@ehhhh6408 oh, thanks for your description and sharing😊

[@vandao2560]

Pressing to the side of the bowl helps u find out whether there are streaks of unmixed batter, some others use the divide and fold method, but I still find this pressing one faster and more effective. Normally, to make macaron u need to let them dry (on the kitchen table or smt...) about 30min in 30%-50% humidity level to create that shiny pretty shell, but the weather is not always that dry (macaron can crack if not dried enough), so u can use the oven drying method on the day that are more humid than usual instead of just leaving on the kitchen table.

[@noraininsaman3803]

@@vandao2560 thanks for your sharing😊 actually i want to ask more about oven drying but i am not that good in english😂

[@Isaipatron]

I'll try the oven dry , i sure thats reduce a lot of time

[@StubbornHuskyKyra]

It is soo good.

[@srikanta_dindabh]

I am also try

[@noorulthaslima4391]

@@StubbornHuskyKyra I didn't understand the oven drying part....can u pls explain What temp should we preheat the oven at for oven drying,coz I think 120c is not a high temperature....she mentioned in the description as high temp and did not mention what temp And should we leave the baked macarons in the oven for oven shower after turning the oven off or keep it on with the door open Pls help me🙏🙏🙏

[@StubbornHuskyKyra]

@@noorulthaslima4391 hi dear you preheat to 120C but by the time you open the oven and put the trays in, it'll drop down to about 90C. Leave your oven dial to 120C Leave the oven door slightly open for 2-3 minutes and the temperature inside the oven would raise to about 120C again Then close the oven door, increase temp and bake the rest of the way Does this make it clearer?

[@noorulthaslima4391]

@@StubbornHuskyKyra so u don't turn the oven off during oven drying?

[@dhiyaahussein685]

With the oven shower do I turn off the oven and leave them in there or do I keep it on?

[@tommydan55]

When the baking is finished, turn off the oven and leave the door open for 2 minutes before taking the macs out.

[@pirjosyrjanen3116]

How do you get the almond powder so fine? Do you grind it yourself or do you get it from the store? If you buy it ready, what brand is it? 😊

[@cuppycakegumdrop4581]

You can grind the almond flour, or you could just sift it many times.

[@tommydan55]

She's in Korea so I doubt her brand is available for you. And what makes you think it's especially fine? Because it sifts so easily? She uses a very coarse (big holes) sifter.

[@madihasiddiquii]

If I want to make chocolate macaron with the same recipe, How much cocoa powder in grams should I add into this? Kindly answer this 🙌🏻

[@loooooly2]

Hi . I love making macaron . My main problem is mixing shade of colors without getting it over mixed . I love to make the batter then divide then color and macronage . This the point that i get problem 😭

[@cuppycakegumdrop4581]

Instead of adding the colors after your are done with the macronage, you can just slightly combine the ingredients with the egg whites and them split them into bowls and add the color. That might help you from over mixing the batter.

[@jamilatufail7002]

Hey can i use this recipe except the mixing sugar and egg on bath; for french macarons

[@tommydan55]

She has separate tutorials for making macarons using French meringue.

[@ecdconin]

I only have a combination oven (microwave + oven) and it won't stay on with the door open. The drying probably won't work with a closed door or will it?

[@omara1321]

Hi, not essential, just open the door some times at the beginning to pull out humidity and then follow the cooking simply 😉 difficulty it's the mix to be honest, good luck from France 🇫🇷

[@huiminyoongi]

hey, im 10months late but i do it with closed doors and it works fine for me! not sure if its the place i live in, but it takes longer than 2-3mins for my macs to form a skin, its around 10-15mins. nonetheless its way more convenient than leaving it out in the open for an hour!!

[@Vanessa-vh5iu]

can i use hand mixer for the macaronage process instead of spatula?

[@tommydan55]

Yes, she has hand mixer tutorials as well. Like here: kzbin.info/www/bejne/mnm8fIx5ochrps0 That's using a Swiss-style meringue.

[@zaqwan3944]

A question, do you let the macaroon rest of you just air dryer them?

[@vandao2560]

she always air dry them (90-120°C, 2-3min), u can check in the video at 7:31

[@zaqwan3944]

@@vandao2560 thanks you

[@shampaakter9233]

I want to make this but dont have oven, infrared thermometers ..what to do ?☹

[@jadynmalone995]

this was a swiss meringue macaron but french macarons won't require the thermometer... if you don't have an oven you can't make these

[@rafehmansour4727]

What is the brand of oven do you use

[@jadynmalone995]

read her description

[@petsyso8156]

If you increase the oven temp from 248 to 284F, do you take them out and put them back in when temp reaches 284F? I found that my oven takes quite a few minutes to heat up from 248 to 284F and I imagine it being quite variable depending on how quickly your oven preheat

[@tommydan55]

She doesn't take hers out because her oven heats up so quickly. I take them out because mine takes nearly 5 minutes to reach 284F. You can hear her fan easily. I can barely hear mine. I don't leave the oven door open either, when drying.

[@ninazhang654]

@@tommydan55 what difference does closing the oven door when drying make? also, does taking out the macarons after drying make them lose their shine? the oven drying method seems a bit complicated, but resting them makes the macs matte rather than glossy.

[@tommydan55]

@@ninazhang654 I wrote that 5 months ago and have changed my methods since then. Now I leave them in the whole time. 300F for 2.5 minutes with the door open and then with the door closed, 300F for 20 minutes. No "oven shower". I have never noticed the surface becoming less shiny when I took them out, though. Maybe I just never paid attention. The point is, unless you have a powerful commercial oven such as the one Sugar Bean has, changes have to be made to her baking instructions.

[@ninazhang654]

@@tommydan55 300F seems really high for drying - do you ever get cracks? btw, any reason for omitting the oven shower?

[@tommydan55]

@@ninazhang654 The oven is set for 300F but with the door open it goes down to 240-250 and stays there. Then when I close the door, it takes a few minutes to build back up to 300F. Cracks? I bake 2 trays at a time and sometimes have a few cracked shells - a very few. Nothing serious. I never saw the point of the oven shower.

[@vannchantheary9151]

How long do I have to whip it for?I have been mixing it for 30minutes already and it still is not stiff.

[@Rednaxela137]

Until you’ve reached stiff peaks…each time is different depending on the weather….to check if you have stiff peaks flip the bowl upside down and nothing should fall out from the bowl

[@cuppycakegumdrop4581]

Did you hand whip it? It'll be much easier if you used a hand or stand mixer.

[@tommydan55]

Use a machine to create the meringue. I use an electric hand mixer.

[@mesolehelen6088]

You might have probably mix little egg yoke when separating it from its egg whites, that won't make it stiff peak no matter how long u whip it. So make sure you try not have Any yoke

[@vannchantheary9151]

@@cuppycakegumdrop4581I used a mixer

[@lakishavaughan3270]

Do you age your eggs whites?

[@tommydan55]

No, she only sets them out to warm to room temperature.

[@atiqahkamaludin8227]

do we need to use the oven fan when 1st drying and 2nd drying?

[@beluga4life630]

No you don’t it’s just much quicker and efficient. You can leave the macarons out on a table for 30minutes until they dry. Or when your oven I ready to bake you can put the macarons in to dry but leave the oven door OPEN if you want then to oven dry. 😊 hope this helped

[@Narisha22]

So no thermofan or fan forced? I just made these, batter was perfect but feet spread and got a lil brown. Oven was on thermofan.

[@atiqahkamaludin8227]

@@beluga4life630 i leave in south east asia where the humidity is very high. already tried to leave macaron dry on the table, sadly after 7 hours, it still wont dry.

[@beluga4life630]

@@atiqahkamaludin8227 well if that doesn’t work I highly suggest you oven dry them or put the in the fridge maybe

[@NekhiaTaylor]

Can you oven dry in a normal home oven, I tired once but didn't seem to work may have done something wrong

[@cuppycakegumdrop4581]

I'm not sure if you can oven dry in a normal home oven, but you don't have to do an oven dry. You can just let the macarons dry in room temp, (until the top is dry and you can lightly touch it.) and then bake them for about 15-20 minutes.

[@NekhiaTaylor]

@@cuppycakegumdrop4581 I know how to dry normally already...was looking for something more expedient that I can pull off at home since I sell out of home...would cut down on a lot of time...thought I could adapt the oven drying with a home oven

[@tommydan55]

@@NekhiaTaylor If by "normal home oven" you mean a conventional (non-fan) oven, the answer is 'yes'. You'll have to make some changes in the methods, though. Macarons benefit from being baked in a convection oven, especially if you're doing this commercially.

[@NekhiaTaylor]

@@tommydan55 I can bake them fine in a normal oven...haven't had any problems yet her techniques been working wonders...i even beat the humidity issues...lol...it's was just the drying part I've been trying to speed up from home. But moving things to a commercial kitchen next week since I'll be selling at Farmers Markets now

[@maisharedwana6652]

When I mixed Meringue with almond suger mixture with spetula it stiffed.. not like ribbon consistency... What's the problem I don't understand...plz help me..

[@jadynmalone995]

you need to mix them more or your meringue was too stiff

[@tommydan55]

Make sure the almond flour doesn't have the oil already pressed out of it.

[@HumblebeeDani]

What is 40 grams in eggs. 1-2-3?

[@1sah286]

One egg

[@tommydan55]

@@1sah286 One big egg. Better to have a scale.

[@tico25]

🤗🥰🥰😊😊📒✏🍷

[@adalaideblessica6732]

I wish you guys have a macarons recipe without almond flour because almond flour is so expensive here

[@meaganpillemer5796]

Same here in South Africa and it's very grinny too. I'm always so scared of over pulsing them in the food processor. But go check the macarons from cupcake Jemma, it helps with that.

[@jadynmalone995]

macarons can't be made without almond flour, if it's made with something else it's not really a macaron

[@cuppycakegumdrop4581]

You can always buy a pack of sliced dry almonds and grind it up yourself. That is normaly how almond flour is made. It should be cheaper.