Strawberry Lemonade Macarons | Start-to-Finish Macaron Series | Recipes Included!

[@auraileanapopa7173]

Congratulations on your success! I made 2 times, macarons according to your recipe: the first time they came out well, but the second time they made a foot, but it only has the top cover

[@MaddieBrehm]

Thanks! Hmm I’m not sure what you mean by only having a top cover. I would make sure to double check your meringue, the amount you mix, your oven temperature, and resting time!

[@saintswanted]

you’re so talented! they look so good & your voice is perfect for these videos 💓

[@MaddieBrehm]

Thank you so much! 🥹🥰

[@katietran5027]

Thanks!

[@MaddieBrehm]

Thanks for watching! ♥️

[@marzbar1820]

They look amazing 👍👏

[@MaddieBrehm]

Thank you so much!

[@110516092002]

Love, love your tutorials! Thank you!!!

[@MaddieBrehm]

Thank you so much! 🥰

[@sherryscuisine6999]

I love your macaron videos😊😊. My question: do you use a convection oven at 300F when you baking macaron? Thank you so much!

[@MaddieBrehm]

Thank you! I use both convection and non convection ovens! And generally I use around 300F for both, but you might need to test anything from 275-310F depending on the oven you use (convection or otherwise)

[@rubyc.4311]

Thanks for sharing this video. I love your mellow voice and how you talk. Question….would this recipe work for Swiss method? Ty

[@MaddieBrehm]

Thank you so much! Yep, for the most part any of my recipes can be adapted for any style of macaron :)

[@mercedesmercado3878]

They look very nice! Can you please tell me what was the speed in the last minutes to make the merengue for the macaron shell? And did you let them rest before bake them and tap them to get the air out?was real time to make the whole process? Thank you for helping

[@MaddieBrehm]

Thank you! I don’t always do the same speed for my macarons- as I mentioned usually it’s on medium/ medium high speed by the end! Something like a 6 on a kitchenaid. And yep, as I mention in all my videos and in my recipe I do rest my macarons and the amount of time changes depending on where I’m living/etc. While I included everything I could in the video, I’m not going to include a still shot of macarons resting for 25 minutes 😅 Depending on where you live and what your kitchen is like, it might take you more or less time at each step in the process!!

[@mercedesmercado3878]

@@MaddieBrehm thank you very much!💐

[@OrangeCrushD84]

Beyond stability, is there a texture or taste difference between the Swiss, French, and Italian method? Love the videos, going to try my first macaron here soon :)

[@MaddieBrehm]

Yep there can be a bit of a difference! Some people prefer one over another, but generally I like all of them equally :)

[@abbywilliamson6892]

Can you explain why you pipe on the mat, move it to a pan to tap, then remove it again to rest?

[@MaddieBrehm]

Because I don’t own a lot of pans but I bake a lot of macarons and I have a huge counter 🙃 so it’s easier for me to do it this way. You can do it however is best for you!

[@abbywilliamson6892]

Oh okay, thanks!

[@pelep2205]

You have the best videos, but do you always have hollow shells, or just this time

[@MaddieBrehm]

Thanks! But this isn’t a hollow shell 🧐

[@OrangeCrushD84]

Second question...I only watch a few specific people with macarons, but they do the same as you with pushing the batter against the bowl to release some of the air and make it perfect. Just curious, if we're removing air, why not just take the meringue to a medium soft peak instead of stiff peak so you aren't adding as much air and have less mixing to do? I imagine you wouldn't want a soft peak because then you'd end up overmixing pretty easily getting the dry in, but just curious if there was a reason for that. :)

[@MaddieBrehm]

With a medium peak meringue the structure hasn’t developed enough yet :) so it is necessary to do that first even if you deflate the air later

[@OrangeCrushD84]

@Maddie Brehm thank you! i found all your other videos on possible goofs after writing that question lol

[@loli1746]

Question- sometimes when mixing everything my meringue does not soften? Sometimes it the opposite it stiffs...any recommendations??

[@MaddieBrehm]

Hmm 🧐 I have not really heard this problem before! I would double check that your quantities for all your ingredients are correct, and making sure that you start off with a really nice, stiff meringue!

[@starrj4342]

Hi Maddie, I’ve been making macarons for a while, usually using 100g of egg whites, and I’ve found that they never whip up correctly in my Kitchen Aid! I don’t know if it’s because of such a small amount and maybe the whisk doesn’t reach down far enough in the bowl? I tried it again today and had to switch to my hand mixer after 15 minutes in the Kitchen Aid when I still had runny, milky, viscous egg whites! Maybe my mixer is old and they make them better these days? !

[@MaddieBrehm]

Good question! If you were using 50g or less that would make more sense to me, but I’ve never heard of such a problem using 100g in a kitchenaid! It definitely could be that your whisk isn’t reaching the bottom of the bowl- you could rest it by putting a similar amount of something like flour or buttercream and observing how much it moves. Otherwise just from what you’ve told me my first guess would be that it might be an issue coming from your egg whites themselves! If you think it’s an issue with your kitchenaid but want to keep using it, I might recommend whisking by hand for the first minute or two just to get the whites a little bit fluffier before using the kitchenaid!

[@olgashmtv1875]

Try drop the whisk method, works for me

[@ufaalvaro]

@@olgashmtv1875 can you explain what's that?

[@olgashmtv1875]

@@ufaalvaro it's when you don't put your kitchen aid whisk into a lock position, so its basically almost touching the bottom of the bowl. I saw it on Bake Toujours, she mentions it in couple of her live videos, and it worked for me in my kitchen aid!

[@UncleDan7331]

I've had similar problems before. Depending on your whisk attachment, you can loosen the nut at the top of the attachment to lower the whisk - OR - I've also just made 150g of eggs and it's been the perfect amount to not only get whipped properly, but I've also found it provides enough batter to fill my whole silpat easily.

[@odetterebekah6926]

Mmmmmaaaaagggggnnnnniiiiifffffiiiikk 🤩💟😍

[@auraileanapopa7173]

what could be the cause?