answering YOUR macaron questions

Macaron Fillings Handbook: sweetnsavoryby...
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[@kake646]

I wanted to tell you thank you for all your macaron videos. I quit making macaron two years ago because every time I made, I have failed but I found you on you tube and started making again and yes, I FINALLY have made successful macaron. It is not perfect yet but very close and taste not too sweet which I love. I even tried Red velvet macaron as well, It got a little harder than regular macaron but after a few days in the refrigerator, filling soaked up to the shell and got a nice chewy texture.My friends and family really love them so much.Thank you again.

[@raulsalazar9837]

About the hollow macarons....I also had that issue for a couple of years. I tried many recipes, mats, temperatures, wore different lucky shirts, but they would always come out hollow. They did look pretty on the outside, but hollow. One time, my daughter wanted to make them while I was on a trip and gave her instructions how to make them and called her on the phone to give her tips. Her macs didn't grow feet and half of them were hollow and half of them were full. What??!!! So I asked her what she did and told me about the temp.(which was higher than I have ever used) she baked them at 325F for 10 min. So I made a couple of batches, 1 at 325F for 10min and another at 335F for 8min. The full macs were the 335F macs. I live here in Texas (hot humid) close to sea level and that worked for me. I have tried the lower temps of 300 and 315 and they turn out hollow.(I also used several different ovens, convection and conventional) but the higher temp and shorter baking time worked for me.

[@janes.9736]

Thanks for all your macaron info.

[@evy4366]

hollow macaron is my nemesis at this point... If I don't dry REALLY well, they erupt. If I don't dry firmly, they get hollow top. This is so frustrating... :(

[@sarahsutube]

ooh cute sweater. good to know how your macron journey went. I'm optimistic I will get them perfect one day.

[@LouisLuzuka]

Thank you for everything

[@louiselemon9717]

I should have watched this first, you answered my convection question. Thank you!

[@ShineeD]

Hehe yeah, I have a lot of videos on macarons.

[@BactaBlast]

Thank you so much for all your videos ! i made my first perfect macarons last night thanks to you. it takes a lot less time now to make them as well 😊 i noticed that baking in different setting def has the effect so a thermo would probably be my next step. I like to bake at my parents house from time to time but they have a gas oven and AC (heater right now) on all the time 🤔 can you guess what the effect could be if I am used to my electric oven and a non ac environment.

[@jamifitz]

This is a great video Shinee !! Very informative 👌 Btw , I love love love your shirt !! Would you be willing to share the brand name that makes that top ?

[@ShineeD]

Thanks so much, Jami. The sweater is from Baltic Born.

[@melindasweeney8333]

Are fillings for macarons the same as used for cake fillings?

[@ShineeD]

I would say so.

[@kehulkansara4136]

As a beginner, I have only 1 silicon macaron sheet. Can I keep the macaron batter for later use or I have to use it in one go.

[@ShineeD]

You should use the batter right away.

[@lainekaibigan8058]

Hi I am ur new fan from philippines

[@ShineeD]

Welcome and thank you, Laine!!