Strawberry Macarons | Which baking mat is BEST to use?

We're making delicious strawberry macarons today and doing a test to see what makes the best strawberry macarons. Silicone mat, parchment paper or ridged macaron mat!
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Chapter Markers ►
Ingredients 0:17
Tools 4:50
Siting 5:45
Meringue 7:47
Folding 12:17
Piping 16:12
Drying 19:51
Mat Testing 20:58
Filling 23:26
STRAWBERRY MACARON INGREDIENTS ►
2 ounces (57 g) almond flour
4 ounces (113 g) powdered sugar
2 ounces (57 g) egg whites
1/4 teaspoon cream of tartar
1 ounce (28 g) sugar
1 teaspoon strawberry emulsion
IMBC INGREDIENTS ►
16 ounces (454 g) granulated sugar
8 ounces (227 g) water
1/4 teaspoon salt
8 large (264 g) egg whites
24 ounces (680 g) unsalted butter softened
2 tsp vanilla extract
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[@SugarGeekShow]

Get the printable recipe and tons of tips on my blog sugargeekshow.com/recipe/strawberry-macaron/

[@migdarodriguez5161]

Maravillosoooo.. gracias ya los ví y los pude traducir..😘😘😁

[@TheNaty0204]

Sugar Geek Show Can I use coconut flour?

[@SilverStrumer]

Your spatula looks tasty. Its like a pop tart 😋

[@cman996]

This makes me want to try and make macarons, again, for the 4th time.

[@sjsshankar8861]

Thank you, thank you, thank you Liz for all the tips 😍 I’ve lost count of the number of failed attempts I’ve done For the first time in a very long time, all my macarons have come out PERFECT!!!! With perfect feet, no cracks, none being lopsided and perfectly cooked Followed your instructions to the T Much love to you 😘🥰

[@irenehernandez4449]

You have made me feel that I can make macarons!😭 Heading to buy ingredients NOW!!! THANK YOU! 🥰🥰🥰

[@SugarGeekShow]

Irene Hernandez yay!! Let me know how they turned out 😄

[@zuheilydejesus8951]

I’ve had some great macarons and also had some macarons fail before so I’m happy to learn all your tips! I’ve been using your marshmallow fondant recipe, won’t use anything else ever since I found it last year and everyone in my house loves it even those who don’t usually like fondant! I love how well you explain every detail! Thank you 🥰

[@beateklavina250]

I tired to make them yesterday and the turned out perfect😍

[@meaghanheck7066]

Did you put salt in your recipe

[@umeramirza3173]

if u r allergic to almond or tree nuts u can also use sunflower seeds powder. can get on amazon.

[@marypaoletti69]

Hi Liz, the brown mat does work. Turn you pan upside down and bake them like that and make them a bit bigger💕

[@janeahrens4233]

That was a lot of really great advice thank you very much! One thing I know on some silicone mats maybe not on those particular ones, is that some can be turned upside down, and you need to pay attention to right side up.

[@sarahgatt6511]

I have a little bit of a story to share... I am a young baker and I became obsessed with learning how to make absolutely perfect macaroons. Long story short, I spent a whole week doing research, watching videos and even reading recipes about these cookies. Eventually I wrote down a recipe including all the tips and tricks I could find. Last week I made them, they didn't come perfect at all. I tried them again that Sunday, better, but still not perfect. I am researching to hopefully nail it this week and then I came across you, with a absolutely amazing and detailed recipe. Not only is it so helpful and contains tips and tricks, but your energy is so awesome, you seem so happy and calm. I will be trying your recipe next, thank you so much! ❤️

[@simsationalvirgo6461]

You made me not afraid to try my favorite dessert at home. 😊 I'll come back to this video in a month or two

[@zacharygrieco8768]

Did you do the recipe?

[@simsationalvirgo6461]

@@zacharygrieco8768 I need almond flour so not yet. Maybe I'll make them for my Bday in the fall

[@ritadoval3527]

Great video! very well explained, thank you for sharing it! I have a few questions: 1. Do you bake on a convection oven (with fan) on regular oven? 2. Do you put then in the middle rack? 3. Can more than one pan be bake at a time? 4. how long can be kept in the fridge? 5. How long it stays good after filling it? Thank you again for sharing your expirience with us!

[@SugarGeekShow]

Regular oven, middle rack, I bake one tray at a time, can stay in the fridge for a week (filled)

[@olgashmtv1875]

Costco has very fine almond flour at a very good price!

[@karenthomas9344]

its my favorite ❤

[@tw9307]

I am so happy with how my macarons turn out with the Costco brand almond flour. It’s all I use now

[@michellereymartinez5693]

What is it called?

[@kokirirose]

i just made macarons for the first time and the shells came out thin, cracked with no feet. It was so sad. But like you said, they still tasted delicious! Thank you for this tutorial. It was very fun and helpful! I think I will try again

[@sona5sona]

Hey Elizabeth, you are my Goddess of Baking🙏🏻🙏🏻. I strongly believe that any recipe of yours will be perfect and never fails, even in the last minute baking I just blindly follow your recipes ..🙏🏻🙏🏻

[@FeobeAtelier]

i honestly do love you explaining every little thing!

[@Cagedbird1]

Hi, i've tried a lot of macaron recipes..But your's is the winner...Thank you for explaining so well...(esp the video focussed into the bowl , so that i knew exactly how u were doing it) I follow someone else for most of my recipes...i tried her macarons recipe..but wasnt happy with the outcome.....so Thank you from all the way from India...

[@danielleallen9678]

I use parchment paper and I usually have misshapen macrons. I think I’m going to try a silicone mat after watching this video.

[@jacquelinepearson7424]

Thank thank you thank you I am so exciteddddd first time after so many attempts and different recipes finally I made macaroons !!!!! I follow every step of your video since the beginning and it worked!

[@SugarSugarCreek]

Yep yep...Bob's is terrific!!! No grinding necessary, love it

[@conniesison4250]

There is a sugar free confictioner sugar and granulated sugar as well. I have been using Swerve for couple yrs now and it's quite good.

[@adscakes395]

Thank you so much for all your recipes..I’m running my baking business successfully because of you.. I m your big fan ❤

[@GabrielaAguilar1985]

I bought a mat like the ridge one and same thing happened. It didn’t fit on my pan so I put the Mat on my upside down pan lol. They All got stuck but my trick to not waste I put it in the freezer and they came right off after all 👍🏼

[@ayanahasan7539]

UR A GENIUS, IM GONNA TRY THAT NEXT TIME

[@jslezak57]

As a side note: a few rare people are sensitive to corn and corn products. A lot of powdered sugar has cornstarch in it as an anti-caking agent. What I do is I have a dedicated coffee grinder for sugar. A few pulses of regular granulated sugar will render perfect powdered sugar.

[@baketoujours]

Interesting! I did the same experiment on my channel, but never tried the ridged mac mats!! Thanks for the info!

[@tommydan55]

Hi BT. The ridged ones always need more time in the oven. They seem thicker and maybe that's the reason why. I don't like them much, even though you always get the same size, because the macarons they make are too small. I've looked for ones with larger circles but no luck. And Sugar Geek Show missed the baking mats the Asian experts use most, the teflon sheets.

[@georgiecastilla28]

Bake Toujours We love you, Nicole!!!!

[@baketoujours]

tommydan55 you are such a wealth of knowledge!

[@baketoujours]

Georgie Castilla aww much love back!

[@CleoPhoenixRT]

I tried this recipe and your tips and it worked!! oh my gosh, I'm so excited, thank you.

[@SugarGeekShow]

CleoPhoenix yay that makes me so happy!! So glad they turned out 😄

[@ppw8716]

Macarons are beautiful to look at when I see them in bakeries. Fortunately for me, I’ve never liked them. If I liked them, I’d eat a lot. However, I enjoyed watching this. You’re awesome.

[@tamago77]

This recipe is great, second time I tried to do macarons and with your tips they came out almost perfect

[@jeannetteortiz6604]

Omg 😱 thank you!!! Thank you so much this is my 15 time attempting trying... and finally I got it 🥰 I’m so happy still have a few of hollow ( but you said it was okay 🥴) thank you once again ❤️

[@thepiecesfit5049]

Some things not mentioned is first that many ovens don’t match the temperature on the setting. It helps to buy a third party thermometer to put in the back. The higher the temp the more likely they will burn and lose color. Second most food coloring purchased in a supermarket is liquid, which can ruin the consistency of the merengue and fade during bake. It’s best to use gel or paste food coloring. Finally the best advice is to prep everything including the baking trays before any mixing. The worst is to try to scramble to get things set up while the mix is sitting there.

[@ap2179]

You have the perfect personality to do a food channel! So informative but also the love of baking comes across too. Thanks for all the tips.

[@vazquezheidi]

After 5 failed tries, I used this recipe and it was successful! Made beautiful macarons :)

[@adeleharrington6]

Hi I was just wondering which silicone mat you used and where from? Also what size are your baking trays please? Thanks.

[@suzieblair8089]

Thank you so much for getting back to me on aging the eggs. I know have another question. Would you please give me the link for the silicon macron sheet. I want to make sure I am doing and using everything you did. I am hoping that will mean success. Thank you again, Suzie

[@staceyverley3851]

Liz, i heard that you can flip your baking sheet over and put the one mat on top and bake them that way. It might make that mat work perfectly!

[@tw9307]

I find that unbleached parchment paper works best for me. With the silicone mats, they get too hot. Then again, I bake mine at much higher temperature, 340F in pure convection (Pierre herme recipe). I’ve tried your chocolate ganache filling and it was a hit!

[@lizchong888]

Good demo for choice of baking material comparison. That really helps me to decide which to buy with the choices we have in the market now. Thks for the job.

[@kimberlyallan1671]

You are a delight to watch and listen to 😄 also the colour of your kitchenaid is beautiful!

[@abigil634]

Thank you, it has been a long time since I gave up making these, 11 failed attempts

[@galerigaleri-mp2sj]

Omg! Me too. I wonder why.

[@SA-gf7uf]

Try the recipes that use the Italian merengue. Much higher success rate than the ^aged'^ eggs recipes. Plus no waiting a day to agg them. I've made it twice and no fails

[@ufaalvaro]

Use sugar bean methode.. Check her youtube channel.

[@kathyt1419]

Can you please share the brand of your macarons mat? Thanks!

[@joannjacquin4983]

Great video! Very helpful! I 've only made macarons once. They came out really well, but I'm excited to try them again!

[@migdarodriguez5161]

Mil gracias ya entré en la web y ahí pude traducir y con el vídeo entiendo todo el porcedimiento..mil gracias y si quiero mas receta de macarons y rellenos, los amo..

[@bl6973]

I use parchment paper but I think it varies through the recipe. If you have a thicker less moist batter then parchment paper. A thinner more moist batter then silicone mat.

[@shyap20]

Hi, Thanks for sharing. Is almond flour the same as grounded almond? Thanks

[@marypaoletti69]

Thank you so much⭐️⭐️⭐️⭐️⭐️ I appreciate you ever so much💕

[@hazelxylene4946]

How long do you need to set aside the egg whites? I saw somewhere he prepared the egg whites a day before using?

[@suzieblair8089]

Thank you for a great tutorial on making Macrons! I missed what you said about the egg whites, how long do they sit under the plastic wrap before they are ready to use. Thank you. You have convinced me to try again!

[@beatriceloayza7502]

Can I freeze the macaron cookies and for how long, thank you for great recipes

[@SugarGeekShow]

Beatrice Loayza yes you can freeze them up to 6 months!

[@antoniarjesudasan-cx7dn]

Thank you for all your tips.I want try your method

[@JGibson512]

My silicon macaron mats are from Chicago Metallic and I really like them b/c they are thinner than some of the other silicon mats.

[@gisellegonzalez2628]

I love silicon mats, mine turn out even every time. Great video I’ll be a Macaron making machine this holiday season lol.

[@matthewjacobs2558]

Had you tried using the thick silicon mat laid out on the reverse side of the backing pan? Aside from alleviating the fit inside the pan it may also hold some heat on the bottom helping to cook without extending the time.

[@mosweetseats1404]

What else can I use instead of almond flour because our island doesn't carry that? Thank you so much

[@taylortwinsandpreslie8662]

Macaron disaster: when they spread! It’s usually after the second batch. Meaning I’ve mixed and baked one batch and left some batter in the piping bag. When I go to pipe those, that batch will spread and the feet are very high. Maybe it’s because the oven is hotter by that point? I’d love your input.

[@vidabruce5736]

Pumpkin seeds flour exists.In my country Ghana in West Africa its called Agushie.Its mostly used for stews.

[@Lizi46]

Hy. Is your new silicon map perforated? Thank you for your excellent explanation. I learned so much, because you are going intóto details.

[@DebtaJenkins]

i can't wait to try strawberry. i have a question. i brought a chefmade macaron pan, non-stick. have you tried it yet. i am a beginner. thank you

[@reshmakhatun6464]

Can you please tell me what kind of sugar you have used?? Is it powdered sugar or icing sugar?? Also did you grind regular sugar a bit and calling it granulated sugar??

[@JKFitz]

How long should you age the egg whites ??

[@shereebush6085]

Thank you so much for the tips first time making macarons and I succeeded but I wish I had seen your video before buying the third silicone mat and some stuck I think I over macronised the mix and was a bit runnier but overall tasted amazing with strawberry ganache

[@justnataliek]

I was taught to use gel food coloring because the liquid will throw off the meringue and will make the batter runny. But I saw you use it. Did you have to adjust anything to compensate for the liquid difference?

[@ricalynreyes3861]

wheres the link for the purple mat with ridges that you used?

[@Mydnyt_Stitches]

The parchment paper not laying flat has always been an issue for me. I was thinking of getting a silpat and now I'm convinced!

[@orscrub3161]

is it best to use farm fresh or store bought eggs? or does it not make a difference?

[@SugarGeekShow]

OR Scrub you can use either because we’re measuring by weight in this recipe, if you’re making a cake or cookies or something else that just calls for 1 egg, you’ll want to use store bought. Farm fresh and store bought usually weight a bit different

[@orscrub3161]

@@SugarGeekShow ......thank you and thank you for such a quick response! 😊

[@lilychanex3346]

Can I use parchment paper on top of the silicone mat?

[@angiesegura5998]

At my old job, when you get to the part where you drop the tray on the counter to make the macarons flat. My boss would put a felt tablecloth underneath so you don’t have to make so much noise!😁

[@mithulahiri4105]

Where do you buy your straight-edged beaker measuring cups?

[@6ftwalka783]

How long do we let the egg whites age?

[@ninaedmond4978]

Can you use Lorann oil flavoring?

[@saraleia622]

Hi I just came across your video after attempting macarons for the past few weeks. I made 4 batches and they all came out cracked and without feet but I can’t pinpoint where I went wrong 😅 I do have a few questions to ask though : 1. Do oil based colourings affect macaron batter? 2. My batter turned out quite wet and sticky and they take hours to dry (maybe due to the rather humid weather where I live) and some blogs recommend adding salt to the egg whites and also adding more almond powder during the mixing process when they get wet. Do you think this is a good idea? 3. Is it a good idea to let macarons dry in the oven under low heat + fan? I’m sorry for asking so many questions but I’ve been doing so much research and they all turn out to be failed and i don’t know what’s my mistake 😅 (they were all delicious though, just wasn’t impressed by how they turned out)

[@saraleia622]

Oh also, I used the silicon mat with ridges

[@louiselemon9717]

The ridge mat is my favorite

[@rheadean2192]

Tried Italian method....lots of lopsided ones 😣. Trying your recipe now. They're actually drying to form the skins now

[@Livebreatheatsleep]

How did they turn out?

[@rheadean2192]

@@Livebreatheatsleep really good actually. Check my page on IG @thebusyoven.tt for the pics! 😊

[@angiemartinez8411]

Where can I get the silicone mat? I could find it anywhere!

[@anshidartyun6402]

HI, every time I use cilicon mat bottom stick to cilicon where is my problem

[@lizreyes5117]

Can we remove some sugar? I try it but they were too sweet

[@georgiecastilla28]

My macarons came out a bit wrinkled, and they had a hard time coming off the sheet, although they baked for 15 minutes. (I used a silicon mat with a template, just like your winner in this video). Any troubleshooting would be greatly appreciated! :)

[@mithulahiri4105]

The second third time I made macarons, my batter looked very flat after I had piped them. Not sure what went wrong...! I left them to rest and a skin did form, but they were just flat. Any advice?

[@nehhadalal6492]

Hi plz make eggless macrons recipe

[@heathero6715]

How long does the whipping of the eggs actually take?

[@manishawadhwa9310]

Can u plzz tell which baking rod should be baked like heat is coming for up and down both the sides or any one of them plzz help me

[@mariafitzpatrick4596]

Can you please tell me the brand of the pink edge silicone mat? I can NOT WAIT to try these. My daughters LOVE Macaroons!! Can you make a macaroon cake?!

[@northislandnow8858]

No link to the wining mat?

[@ursulamenezes7542]

Which silicon mat is best to buy?

[@maikaaloaclarke5923]

How long do you age the eggs?

[@christinepitts4288]

How long are they in the oven

[@thesassycraftykitchensteph6321]

Hello On Saturday I tried 7 times to make these cookies and 1 out of 7 didn’t spread like peanut butter. I thought I did everything right but I guess not. What causes spreading?

[@kathyberger6650]

Awesome!! Thanks for making this experiment!!! ♥️

[@amycox]

This was so fun to watch! You are so cute and happy! I have made 4 batches of failed macarons. I’m going to try again using your info! Fingers crossed!😁

[@mariaacosta-ym9xw]

Muchas gracias me gusta mucho ti forma de enseñar y de trabajar

[@alichristine4638]

can strawberry syrup be a substitute for strawberry emulsion?

[@trinityserene7222]

When I tried to make macarons I used parchment paper with a template and let them set and everything they had a weird texture and didn't flatten out when I dropped it. When they cooked, they raised a ton and then spread out and slid over the paper. It was very weird.

[@hodlmama6729]

A link to your pick for the best mat?

[@saibushahul1232]

I made macaroons 3 times. 1st time I tried french macaroons and it was a disaster 😬. 2 time I made a Italian meringue macaroons it was ok but spread alot in oven. 3 time I made the same Italian meringue method but it cracked😣😣. Can you share macaroons recipe in Italian method?

[@SugarGeekShow]

making macarons definitely takes practice. I have made so many fails so I feel your pain. Cracks can be from under-mixing or from teh shell not developing enough.

[@Cmadrid54]

Try watching Cupcake Jemma she has a recipe that works well

[@everythingwithpinkiess3485]

What happen if i skip powdered sugar, and use swerve confectioners instead

[@kellykara2724]

Beautiful spatula by the way 😍

[@suzieblair8089]

Thank you for a great tutorial on making Macrons! I missed what you said about the egg whites, how long do they sit under the plastic wrap before they are ready to use. Thank you.

[@SugarGeekShow]

Hi! So to age your egg whites, just crack them into a bowl, place a piece of plastic wrap over the bowl, poke a few holes in the top, and let them sit overnight (about 12 hours minimum) before using.

[@raveenagautam8787]

I follwed ur recipe but when i put them in the oven they were splitting and were not raising like urs. Please help me.

[@lisaanderson135]

The funniest thing happened when I first started making macarons. You hear so much about the batter looking like lava ( which I have never seen in person, just pictures) and I ended up with volcanoes! I think I might have not did the 4 wrap on my bench 🤣 I finally found a recipe that works great for me! Everyone has to start somewhere! Even professionals 😉

[@bri._.ch3ese]

How would I flavor my macaroons to be a different flavor? In the batter (if so how) or flavoring the filling?

[@olgashmtv1875]

I flavor both, for example lemon flavor i add lemon zest into the macronage, and for the filling i add lemon curd and more zest

[@Kiki-hf1rn]

Hi Liz! Did you bake the silicone mat one first? I am only asking because when I wait too long, my macaroons come out crooked.

[@SugarGeekShow]

I think I baked them first