I have dreamed of making macarons for over a decade, but I was so daunted. I tried one previous recipe and they were hollow and spread. On my second try with your advice (my third time making macarons) they turned out perfect. Not hollow, perfect feet... I couldn't believe it. I have watched countless videos, read so many blogs on this... you are the best teacher there is!
@thewhitefireflyy3 жыл бұрын
“sometimes your oven may be lying” LOL🤣
@ufaalvaro2 жыл бұрын
Exactly😂😂😂
@innerdowsinglightship Жыл бұрын
no faff, straight honest tips. thank you so much for your tips.
@missglitteryone Жыл бұрын
I just started making macarons. And was lucky enough to come across your videos with your fabulous tips. Thank you so much. The ones I made this evening had a little space at the top and I was worried but now I understand it is acceptable. I like making pale pink macarons and it is hard to get them right as they seem to brown a little as the colour is so pale. I hope I can work out how to keep them pink. Thank you again for your tips.
@oceanefrancois7301 Жыл бұрын
This may also be because you use liquid colouring instead of gel, gel tends to keep the color why baking, while liquid colouring kind of fades, hope this helps!
@mariellapappagallo58763 ай бұрын
Happy Sunday! Nice to meet you/ your channel🎉
@k._.bluemoon2 жыл бұрын
I tried out macarons recently am thankful to find your video. I do have a small hallow and will try to keep it for 24hrs to see if it springs back. Your tips have all been very insightful for beginners and I hope to perfect mine soon. Thank you very much!
@ShineeD2 жыл бұрын
Good luck!! And thank you for sharing your feedback!
@XuanNguyen-ws1vs3 жыл бұрын
Thank you vey much for your useful tips. I did some mistakes for piping and making meringue. I will try again.
@nottobe55972 жыл бұрын
Thank you sm for this!! I always get that space between the shell and the cookie and thought it was bad. In fact I just checked for a macaron I made yesterday and realised you're right, it actually filled itself outxD But I also make my meringue wrong, so I'm hoping to be able to achieve better results next time thanks to you!
@ShineeD2 жыл бұрын
Yay, so happy that you find my videos helpful! And let me know if you see any improvement when you make changes to your meringue process.
@nottobe55972 жыл бұрын
@@ShineeD Will do!
@foufaben52573 жыл бұрын
I'm super happy to discover your Chanel 😘😘😘 Thanks so much for sharing all this tips
@ShineeD3 жыл бұрын
Yay, welcome! So happy you enjoy my videos. Thank you for your feedback!
@melissagreen90933 жыл бұрын
I LOVE your tutorials! I printed your template. Thank you SO MUCH for it! I will be attempting to make my very FIRST macarons this weekend. I will come back and comment on how they turned out!☺️
@ShineeD3 жыл бұрын
Yay, so happy you found my tutorials helpful. And I can't wait to hear how your macaron turn out. Let me know. And have fun!
@deeppatel13593 жыл бұрын
10 months later....
@ruby_sego70412 жыл бұрын
1 year later...
@ufaalvaro2 жыл бұрын
@@ruby_sego7041 🤣🤣
@ufaalvaro2 жыл бұрын
@@deeppatel1359 🤣🤣🤣
@christynm.89333 жыл бұрын
Thankyou SO MUCH! I think I figured out a few different things I've been doing incorrectly Thanks to this detailed video and I'm going to try to make macarons again. Lucky batch number 6???
@ShineeD3 жыл бұрын
Yay, so happy you learned something here. Please keep us posted on your progress.
@oceanefrancois7301 Жыл бұрын
This was very helpful thank you!
@sarahjroberts35953 жыл бұрын
It work so well my kid loved them
@ShineeD3 жыл бұрын
Yay, so happy you made macarons with your kids, Sarah! Thanks for sharing!
@adilamakeup73862 жыл бұрын
Thank you , it’s very helpful. The other things that the top of my macaroons cracked. Why do you think that is?
@ShineeD2 жыл бұрын
Here's my macaron troubleshooting guide where I share possibly causes for cracked macarons: www.sweetandsavorybyshinee.com/french-macaron-troubleshooting-guide/#Cracked_shells Hope it's helpful.
@jolieasma24 жыл бұрын
Thank you for sharing this 💐💐
@ShineeD4 жыл бұрын
My pleasure, Asoume! Hope it's helpful!
@christinagarcia8998 Жыл бұрын
What temperature do you cook them on in a propane stove?
@machi83492 жыл бұрын
i just made swiss macarons last night and i thought they were turning out really well until i found out they were hollow! i baked them at 285 for 15 minutes and the bottoms were browned and crunchy, and the shells were hollow. do i raise or lower my oven temp?
@ShineeD2 жыл бұрын
Hmm, honestly, I'm not familiar with Swiss method, and not sure if they have similar troubleshooting as French method. Check out my friend Camila from Pies and Tacos, she is a pro with Swiss meringue method. As for the oven temp, are you going by oven settings or do you check the actual oven temp with oven thermometer? To me, it sounds like your oven might not be accurate. My macarons bake for at least 18 minutes at 300°F. So, if your macarons are browning and crunchy after 15 minutes at 285°F, first double check the accuracy of your oven with an oven thermometer. And then I'd suggest lowering your oven temp.
@evy43662 жыл бұрын
I got the oven thermometer and was SHOCKED! So I set it to 300 thinkin ok it's at 300. Boy oh boy was I wrong. The thermometer said it was 300 at first, but then it kept going up to 330!!!! Oven was still set at 300!!! So I lowered the temp to 250 and opened the oven door to let out some heat. It went down so I set it to 300 again. This time, the temperature kept going down to 275... maybe I left the door open for too long... How do I fix this without getting a new oven?
@ShineeD2 жыл бұрын
Right?? It's very eye opening when you check the accuracy with an oven thermometer. So, you just need to get to know your oven better. Here's what I'd suggest: 1. Allow your oven to preheat for at least 30 minutes and check the temp on oven thermometer. It usually takes about 30min for ovens to regulates its temperature. 2. If you set the oven to 300°F and after 30 minutes, it says it's 330°F. Then you know your oven runs hotter by 30°. 3. So next time, you'll need to set your oven to 270°F and wait for 30min for it to properly preheat. And this time, hopefully the actual temperature on the oven thermometer will be 300°F. Hope this makes sense. Good luck!
@evy43662 жыл бұрын
@@ShineeD you are amazing!!! I did find today that after the first batch, second batch comes out better and is more stable in temperature. I used to just pop in my first batch when I see it's reached 300. That was my mistake. I didn't preheat for 20~30. Usually 10min and popped it in. Thank you Shinee!
@adamleetucker39642 жыл бұрын
I know this is random. But what is the song in the beginning that continue in the back? It’s poppin
@emmakilgannon28923 жыл бұрын
I bake my macarons at 300°F and the inside always collapses once they come out of the oven, but if I increase oven temperature, the outside becomes too crispy. Any tips? I use the Italian meringue method.
@ShineeD3 жыл бұрын
So, collapsing after they come out of the oven indicates the macarons are under-baked. I would not increase oven temperature. Simply bake them a minute or so longer at 300F.
@emmakilgannon28923 жыл бұрын
@@ShineeD thank you very much, I'll try this
@lovevalencia65272 жыл бұрын
How do you fix cracks and brown spots on the top and there is no feet on my macaron?
@ShineeD2 жыл бұрын
Hello! Here's my full macaron troubleshooting video: kzbin.info/www/bejne/r6W9eYaLn9SHiJI
@juliennelozarito33493 жыл бұрын
Hello! I've been trying to make macaroons for 5th times already but always a failure 😭. I'm from Philippines. Is the temperature here matter?
@ShineeD3 жыл бұрын
Hi, Jullienne. Humidity does affect macarons, but I know a lot of people make successful macaron even in the humid environment. If you could tell me more details on how your macarons failed, we can troubleshoot the issue. Or you can go to my comprehensive troubleshooting guide: www.sweetandsavorybyshinee.com/french-macaron-troubleshooting-guide/
@daonapanupan72473 жыл бұрын
how to solve about macaron shell not get dry skin even leave them many hours
@ShineeD3 жыл бұрын
If you're in a humid climate, and/or your kitchen is humid from running a dishwasher, etc, it's hard for macarons to form a skin. In humid climate, I recommend running your AC and/or dehumidifier, or place a fan nearby to promote drying. Or you can also research some no-rest macarons that use meringue powder.
@daonapanupan72473 жыл бұрын
@@ShineeD thank you for your answer😍
@tommydan552 жыл бұрын
Dry them in the oven. Then the outside humidity doesn't matter.
@solacistic3 жыл бұрын
Hi. I use Kirkland brand almond flour. I notice that when I macaronage it seems to get stiffer. My arm hurts. Just when it's starting to ribbon it goes back to a thick clump. What am I doing wrong?
@ShineeD3 жыл бұрын
Hey, there. I've never tried Kirkland brand almond flour, so I can speak about it. I also never had that thick batter issue, but I've heard a lot from my readers, especially when it comes to chocolate macarons. I just can't recreate that problem myself. I always suspect it might be due to cocoa powder. What recipe were you making? And have you checked if your almond flour might be too oily?
@solacistic3 жыл бұрын
@@ShineeD hi. I was using your recipe. I'll try another brand
@abbycamacho18413 жыл бұрын
I have the exact same issue! And it usually results in possible over mixing to get the ribbon consistency ): Also using Kirkland almond flour
@barbc33313 жыл бұрын
Just used the Kirkland brand of almond flour. I noticed there were more bits I threw away after each of the 3 sittings versus when I used Bob’s almond flour. After piping, the tops of the macaroons were not as smooth and I had to burst more air bubbles. The Kirkland brand is less expensive and being a Costco fan, I put small batches of the unused Kirkland flour in my food processor flour . This seemed to take care of the grainy texture. Now it is more like fine sand and the volume of the processed flour also increased from when I dumped it out of the bag. The next time I make macaroons I will post again and tell you how it turned out😀
@chasidy10962 жыл бұрын
Link to the pipping tip u use to pipe the macaroons?
I followed your step and mature my macaron for 24 hours and they still got hollow. Hic I don’t know what step I make wrong? Thank you
@ShineeD2 жыл бұрын
Unfortunately, not all hollows will be fixed through maturing. If your macarons are completely hollow, you'll need to work on your technique. Rewatch the video and implement the tips.
@emmakilgannon28923 жыл бұрын
Is it okay to whip meringue at a low speed if you're using the Italian method?
@ShineeD3 жыл бұрын
Hi, Emma. I don't think there is much benefit whipping the Italian meringue on low speed. Italian meringue is pretty stable meringue.
@emmakilgannon28923 жыл бұрын
@@ShineeD thank you!!
@meadowgrey64693 жыл бұрын
Is it alright to slow bake the macarons in low temp to avoid over baking it? Because it always gets burned if I set the temperature at 300°c and it becomes flat when the temp is lower than that
@ShineeD3 жыл бұрын
Hi, there. Do you have an oven thermometer to double check your oven accuracy? It sounds like your oven is a little off, which is pretty common. Also, I highly recommend watching this video on how to find the sweet spot for your oven. kzbin.info/www/bejne/e4vMdWZqr5x5iJY
@chulavo54812 жыл бұрын
You used 300 C it’s 300 F
@niniyacherkaoui852 Жыл бұрын
please bake static oven or convection oven
@ShineeD Жыл бұрын
Either setting works. I bake mine on conventional (no fan) setting.
@heifetz872 жыл бұрын
Why are macarons so damn hard to get right
@arelicastrejon32213 жыл бұрын
Why did my macarons came out with feet and nice color and full but they are wrinkly!!! Help!! It’s my oven to hot? Do I need to rest them more?
@ShineeD3 жыл бұрын
Typically, soft wrinkly shells is indication of excess moisture. Check out my full macaron troubleshooting video here: kzbin.info/www/bejne/r6W9eYaLn9SHiJI