Making Perfect French Macaron Shells (Fool-Proof)ㅣSUGAR BEAN

Hi, guys! 🙆🏻‍♀️🙆🏻‍♀️❤
I prepared a video of making French
macarons for you today. I usually use Swiss meringue💕, but I'll show you macarons with more convenient method, French meringue.
French meringue is easier than Swiss meringue but a little less stable than Swiss meringue. But there's no problem if you control the meringue well.
The recipe is like Swiss meringue and
as expected,, it came out really good.✌🏻
So I hope this video helps all of you a lot.
Then enjoy it! Thank you for watching.
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🚩 SUGAR BEAN INSTAGRAM 🚩
/ sugar___bean
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●ingredients●
(about 22 pairs)
I used 1.25 times of ingredients and
made 30 pairs of macaron shells.
But if you make the macarons at home
, you can use smaller amount than me.
(you should maintain the same ratio.)
[Shell]
egg white 120g
sugar 112g
almond flour 140g
powdered sugar 125g
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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.
#macarons #shootingstar
#baskinrobbins
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[@SugarBean]

-------------------------------------- 🚩 SUGAR BEAN INSTAGRAM 🚩 instagram.com/sugar___bean --------------------------------------

[@johnbae1059]

I cant believe i just successfully made macarons :o omg tysm im just a 12 year old girl who was dreaming about making macarons and this vid made it possible !!! Im eating the mcaron as im typing this soooooo tasty an easy

[@user-gr6hu5ep7v]

Me too

[@user-gr6hu5ep7v]

I'm a 12year old girl and I made it

[@alexmathew5126]

Yo but can we use any Flour

[@fljghj3450]

How many macaron u made from this recipe?

[@beluga4life630]

You should give it a go!

[@marraimappala4850]

You pipe so well ♥️ thanks for the recipe. Happy holidays!

[@jabeeralatheef]

Perfectionist ❤️❤️Please start online classes..I’m sure there are many out there like me who would love to perfect their macaron skills..

[@hostesswiththemostess7082]

Your pipping skills are amazing. And the colour of the macarons are so vibrants

[@boksoongalover]

와!!!색이 넘 이뻐요!!! 너무 이뻐서 보기만해도 기분좋아져요ㅎㅎ

[@Monada79]

My daughter has suddenly become obsessed with watching macaron recipes before bed. She's 3! Is she trying to tell me something?

[@Silverlightbird]

When she is older, teach her baking (Do Macarons with her) and if she has a passion for it, you know what you can give her for birthdays and Christmas :)

[@konamurphy]

Hi! (Late reply, I know) yes, I agree with @Silverlightbird. I got into baking from a young age and now bake and cook with my parents all the time- we started off with simple scrambled eggs. I’d help whisk and season, they’d pour. I gradually learned how to use the pan and feel my way around the kitchen. I was around 4 or so, at the time! Just starting something simple up like that can open up so many doors in hobbies and other things, if she continues to show an interest, then yeah, maybe, haha!

[@sashiniweerasekara278]

Yes. She's going to be a Baker

[@edithrodriguez8116]

Oh my!..you don’t seize to amaze me 🤗. You are definitely extremely talented 🥰. Thank you, now I can try making this for Christmas 😉

[@Boyhead1973]

Ok -- I'm going to try this. I had a baking marathon this past weekend and on Saturday my macaron yield was all over the place. One batch was Flat, wrinkly... oh goodness. I had one batch that turned out 90% great. On Sunday the batch yielded short feet and then hollow... I was over baking at that point... So - seeing this video this morning is giving me encouragement! I'll get it!!! Thank you again... you are so creative and making macarons are a true art form!

[@angelicadariva4470]

I'm Italian: GRAZIE, GRAZIE MILLE!!! mi hai aiutata moltissimo!!! You are fantastick!!!

[@lisaeshadangallen1366]

I followed your recipe, and it's so close. I'm figuring out on how to use my own oven. It looks so beautiful! I can't wait to perfect the macarons after testing many batches to try the temperature in my oven.

[@googlelocks4131]

I live in Florida which is extremely humid! If I want to make macarons I usually have to run a dehumidifier and let the 'skin' develop or dry them for upwards of two hours at a time and even then they are finicky. The drying process with the oven changed MY LIFE!!!!! It made them perfect the first time, no more waiting hours and hours and hours!!!!!

[@olgashmtv1875]

How do you dry them in the oven? Does your oven has a fan?

[@Neku._]

I wanna know as well. Is your oven convection or conventional oven?

[@tommydan55]

@@olgashmtv1875 Sugar Bean shows how to dry them in the oven in the video. And yes, hers is a convection oven (with a fan) - a very high-end commercial convection oven made by Unox.

[@kimberlyallan1671]

I FINALLY got feet on my macarons! Thank you for this recipe!

[@julia7810]

Only sugar bean can make it seem so easy 😅😂💕

[@azizayasmin8185]

Wow! It’s really amazing! Thank you Mam!

[@milk_dog_jindo]

광택도 나고 색도 너무 예뻐요😍

[@khunagueroagnis2558]

OMG HOW ARE YOU SO CREATIVE THESE LOOK AMAZING!!! YUM😍😍😍😍

[@SugarBean]

Thank you 😊😊💜

[@MUTFAGINIZDAYIM]

@@SugarBean benimkiler olmuyor 😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭

[@petrichoro]

wow, where do you get the cups you mix the batter in? these are super cute!

[@anetafarmas2175]

I love Your videos, thank U so much for that! ❤️❤️

[@sreypovchhin9187]

Thank you . My macaron turn out perfect 🤩

[@Silver_Zoo]

으오오옹 요즘 슈가빈님 레시피로 마카롱 만들고 있어요!!! 너무 잘 나와요❣ 프렌치 마카롱도 기대되네요ㅎㅎㅎ 좋은 영상 감사합니다!

[@SugarBean]

와 ㅎㅎ 감사합니다 😍😍❤️

[@Sara-ie9bb]

These tutorials are always amazing 😊

[@SugarBean]

Thank you Sara 😍😍❤️ love you!!

[@fishbearr]

THANK YOU FOR SHOWING THE FRENCH METHOD!!! I STAN SUGAR BEAN WHO LISTENS TO FAN'S REQUEST!!! (I asked you about french method video before... thank you thank you)❤❤❤

[@SugarBean]

Haha. I remember 🙊🙊💕 Thank you Fishbear always!

[@audreytanaka8761]

So pretty and amazing Sugar Bean!!!!

[@SugarBean]

Thank you Audrey 🙈🙈💕

[@peppapig5298]

Other people: thanks for uploading the French method~😇😇😇 Me: I literally don’t know anything lol😂😂🌚🌚🌝🌝☠️🙉👁👄👁😆

[@SugarBean]

lol. 😊😊💜 love you!!

[@peppapig5298]

@@SugarBean bahahahaha😂😂😂😂

[@nickallisonferguson7540]

I love your videos and how you are so talented but you also show other people how to develop those skills❤️

[@SugarBean]

Thank you ❤️❤️❤️

[@stelliferousoofer9044]

I love your macaron making videos! Thank you so much for providing this recipe (and the fact that it's fool-proof) for your viewers! Your videos are so clean and high quality. Stay safe out there!

[@SugarBean]

Thank you 🙊🙊💕

[@10min77]

These are so perfect 👌 🙌🏼🙌🏼

[@user-xv5bv2kl5w]

저도 이분보고 요리에 꽂혀서 재료 다 샀네요😊 구독이랑 좋아요 누르고가요❤❤❤❤❤

[@SugarBean]

감사합니다❤️❤️

[@hasnabarrich5272]

Super 👌👌👌👌👌👌👌👌👌👌 j'aime trop ce que tu fais tes macarons sont magnifiques 👍👍👍👍👍👍

[@progressingmoon]

I failed on swiss method🌚👍🏻😂 so I’m really grateful for French one🥺🙏🏻❣️

[@gl564]

Definitely trying this weekend.

[@easyvideo3298]

Very delicate color of your French macarons!

[@pknfpknf8308]

So beautiful colors! 💖 Txs for sharing this recepie. You are a true artist..Baker~artist 🎨 Love your work! MERRY XMAS 🎄💖Johanna, sweden🎆

[@user-yu6fx1hh7b]

아몬드가루는 어떤거 사용하셨나요? 스웰사용하니 입자가 너무 곱고 꼬끄가 단 것 같아서요~ 영상 잘 보고 있습니다!! 덕분에 시간단축하고 좋아요ㅠㅠ

[@ajdeanda]

First, I want to say thank you soo much! I have been making macarons for a couple of months, and there always seems to be something wrong. (Cracked, tall feet, hollow you name it I’ve had it) I tried your recipes and methods and they have come out perfectly!! The only problem I have is that if I try to bake more than one tray at a time, the macrons on the bottom tray crack :( so I just do one tray at a time

[@Ferchi.]

Do you have a conventional oven or convection?

[@hn9382]

Since you’ve used this method do you mind explaining the oven drying before baking? I’m a little confused about what temps and when the oven is supposed to be on or off thank you!

[@leenumanuel6672]

If it’s a fan assisted oven then you can bake two trays at a time, else bake one tray ...

[@hostesswiththemostess7082]

They are very challenging o perfect. But this video really simplifies it

[@opheliamaples]

@@hn9382 FIRST PREHEAT and OVEN DRYING: Preheat oven to 120 Celsius. Turn off oven and put the tray of macarons in. Turn on temperature to 120 Celsius with the door left open (ajar), allowing macarons skins to dry. With the door open, the temperature hovers around 90-100 Celsius. SECOND PREHEAT and COOKING TIME: After the 2-3 minutes drying time, turn the oven to 140 celsius but leave door open until oven temperature climbs to 120 Celsius. Now close the oven door and bake for 15 minutes with oven left set at 140 celsius. OVEN SHOWER (cooling off): Then turn off oven and open the door, but don't take tray out yet. Leave the tray in oven for 2-3 minutes before removing out of oven. Let macarons fully cool on bench before handling. The channel baker has also included a short explaination in the description box about the processes if you want to go take a look. I hope that helps you. Happy baking!

[@gabriellefernandes6160]

sugar bean: fool-proof me: *manages to get it wrong*

[@user-vj5vv1zy5s]

영상 너무 감사합니다! 홈베이킹이 취미인데 덕분에 성공적으로 마카롱을 구웠어용😍 궁금한게 있는데 오븐 건조를 통해 마카롱 1시간 건조는 생략해도 되나요? ㅎㅎ

[@vics7867]

I hope it works, i’m gonna try it, thank you❤️

[@geeviewagayan4735]

Finally !! I have to say your recipe is the best ive made one now and its perfect for the oven that i have . Thank you for uploading these videos.

[@emmanuellebianchin]

Perfection .... looks so easy but ....it is far from what it appears ! Excellent video 💕

[@izasegura2508]

Amo estos macarons

[@elifangn3002]

I like their macaron and sugarbean

[@user-zt6dy9qo6n]

영상 감사해요. 스위스랑 프렌치 식감이 다른가요?

[@meep2576]

Those are beautiful

[@thehalalfoodtaster7321]

Thank you for sharing ❤️

[@trysartketo9990]

Hi! I am a big fan! 🥰😊😍May I know where did you buy the baking thermometer you used in your videos? what brand?😅

[@murattandogan9660]

Elinize sağlık güzel görünüyor lar

[@estrellitaacevedo7006]

Me gustan mucho sus recetas 6 la aplicación mostrada súper bien gracias

[@CookingwithEMET]

Wow... looks very cool 👍

[@akampayasin3122]

Great recipe

[@teenagedwine]

Thanks for uploading a French method:) I always see you usually use the Swiss/Italian method... I’ve been getting hollow shells so I wondered if I should change my method but I’ve never tried before and I’m so comfortable with the French method...

[@audreytanaka8761]

she normally uses the Swiss method

[@jamifitz]

@@audreytanaka8761 I agree. Usually it SugarBean uses the swiss method.

[@SugarBean]

Thank you for watching my videos 🧡🧡

[@studytime7562]

Looking yummy❤❤

[@SugarBean]

Thank you ☺️☺️❤️

[@milaslekis5681]

Heyo love ur videos!! Can I ask a question? So I’m a veryyyy messy baker and I was just wondering if u were as well or are u just very neat?

[@alejandrazunum6264]

I love your videos ❤

[@SugarBean]

Thank you 😍😍❤️

[@kyliecarbon1621]

How long did it take you to perfect making macarons? I swear, you have some of the most beautiful macarons I’ve ever seen ❤️

[@sneakyflea2344]

Don’t swear plz

[@candywalker483]

Do you use a superfine granulated sugar? I am just mesmerized watching your videos. Thanks so much!

[@tommydan55]

I'm sure it's just regular sugar. Nothing wrong with using the finer one, though.

[@Andreath3d]

Thank you ❤❤❤

[@user-ud6nc8hg8v]

I LOVE your videos!!!! I see you have a template, what do you pipe your macarons on to bake? I am using the silpat and find it is a little to thick. Thank you for all of your videos and tutorials :)

[@tommydan55]

She uses Teflon sheets. If you order, though, be careful as there are both good and bad kinds of Teflon sheets.

[@chocoli8757]

세가지 색상 그라데이션 예쁘네요^^

[@SugarBean]

감사합니다 😍😍❤️

[@MUTFAGINIZDAYIM]

@@SugarBean benimkisi olmuyor 😭😭😭😭😭😭😭😭😭

[@uyenvtt]

Did you use powdered sugar (no cornstarch) or icing sugar (with cornstarch)?

[@kareenferrari6791]

Hi I baked them they are full but I have no feet . What do you recommend please?

[@carmenrojas4469]

Your amazing 🤩 Where can I get the little mixing bowls 🙏🏼

[@sieunderella]

고급스런 색상의 마블 꼬끄네요^^ 조금만 색이 진하거나 흐리거나해도 영 다른 느낌일텐데 아주 적당히 고급스러운 느낌에 마음을 뺏기고 가요:)

[@SugarBean]

와~~ 이런 고급스러운 리뷰라니,, 저도 마음을 뺏겼네요🙈💕 감사합니다 ㅎㅎ

[@thngoc45]

I have taught to fold and spread batter when mixing with meringue. I was surprised you incorporated batter & meringue together in the mixer.

[@SugarBean]

very convenient tips!! 😍😍❤️ try it

[@cuavang6147]

I started doing the mixer version because of her and omg it's such a arm and time saver !!

[@abirmoussa2316]

Thank you for sharing this video.. Should we bake it with oven fan or without?

[@tommydan55]

With.

[@kitchenwithfamily3578]

wow amazing

[@sweetie9986]

Hi I really love you channel ❤️ Can i ask you french meringue or swiss meringue which recipe is less sweet ?

[@tommydan55]

The difference isn't in sweetness but in how the meringue is prepared. If your macs are too sweet, then make a less sweet filling.

[@rubyc.4311]

Your macarons always turn out perfect. Which method do you prefer to use better with no hollows and has crispy shells? Ty

[@tommydan55]

What method? She usually makes them using the Swiss meringue method. There are several video tutorials for that in her channel.

[@rubyc.4311]

@@tommydan55 i believe I've seen her do french method, if I can recall. I've seen so many popular and known macaron bakrrs, unless I've mistaken her from other ones.😁

[@riam7487]

so tasty...OMG

[@addie_dixie2020]

Hi sugar bean I was just wondering if I could replace part of the almond flour for other ground up ingredients like, graham cracker crumbs, or freeze dried fruit grounded up. Thank you so much for this video only made macarons a couple times, but I’m so scared to change up the recipe because almond flour is so expensive. Thank you and have a good day!😋

[@tommydan55]

The only thing recommended to replace some of the almond flour is other nut flours. Otherwise, use different ingredients in your fillings. For example, I use dried fruits soaked in water and run through a food processor to make different flavored fillings. I have used freeze dried powdered fruits for the same purpose.

[@addie_dixie2020]

Thanks for suggesting I might just add spices to make it taste like graham cracker and extract. I have a huge order tomorrow for macaron that are s’mores flavored! Thanks again 👌

[@gerrymontgomery7118]

Could you please post a link for the small hanfled cups you used to mix the batter as well as the mini spatulas...great videa

[@tommydan55]

She's Korean. She gets her stuff in Korea. Do you really want to pay Korean shipping prices to the US or wherever you are? There's no Amazon in South Korea. I looked for them, but didn't find the bowls. Maybe these will do: www.amazon.com/Norpro-Favorite-Jumbo-Mugs-Set/dp/B0006IW054 Little spatulas are all over the place. Maybe these: www.amazon.com/Silicone-Spatulas-Resistant-Non-Stick-Essential/dp/B07D7P4CDP/

[@WL1006]

yes... thanks u... french version is easier for beginner to start with

[@SugarBean]

Thank you 😊😊❤️

[@sanaznaeimi8488]

Your recipe is great! Do you bang your tray on the table at all?

[@ufaalvaro]

She usually do wave methode. Not taping the tray.. But she wave the teflon sheet after piping...before move it into tray. Check her other videos.

[@cw_0519]

오븐 어디꺼에용??

[@user-pc5fc5vc2f]

What size of piping tip should I use?

[@miikagurl]

Hello, do you have air conditioning where you're working?

[@cathrindo7485]

Hi I have Unox oven model arianna -go and the fan speed is quite strong. Your oven is the same ? Can you adjust the fan speed ?

[@Brissieskater1]

Perfection personified! Brilliant work, though a narration would also be good.

[@tommydan55]

"... though a narration would also be good." I disagree. She shows what she's doing and the text on the screen supplies the rest of the needed information.

[@annaspas3640]

Very beautiful!👍🏻 what model is your oven?Please😇😍

[@tommydan55]

It's made by Unox, a Unox XFT-135 Arianna. I don't believe that model is still produced, though. You can check at the Unox website: www.unox.com/us_ca/

[@SkeleJade]

If I don’t oven dry them and just let it sit in a dry area instead does that deflate them snd cause them to be hollow? I tried the oven drying method once and they ended up so sad-looking. 🥺

[@ayakaterashima6085]

I am a complete beginner to making macarons but I find your videos really helpful.😇 what is macronage? Is it easy to mess up the step?

[@tommydan55]

Macaronage is the process of working the almond flour/sugar with the meringue to get it to the right consistency/texture/fluidity/viscosity so you can use it for baking the cookies. Yes, it's very easy to mess it up.

[@ayakaterashima6085]

@@tommydan55 thank you!

[@shalibakes8440]

I don’t actually think there is a ‘fool proof’ recipe for macs as it is so hard to get each part right but thank you, I love your videos x

[@MariaSanchez-cr2tg]

Her meringue imo is food proof- the recipe itself is good but ofc everything that depends on ur skill is on you

[@Ferchi.]

Try the italian method

[@kareenferrary2322]

amazing!! Will any Teflon brand work? thanks

[@tommydan55]

Teflon brand? Are you referring to the teflon sheets onto which she pipes the batter? If so, then no, they're not all the same.

[@msongbird5447]

Sugar bean, HOW do you get them so perfect without tapping them and popping the bubbles? Yours do not develop bubbles at all! Is it because you used a mixer for the macaronage??

[@mizzcachon]

I also wonder….

[@mimisakitchen5905]

Wow😍

[@uglymonkey3529]

Do you let them rest before baking or not? I am going to try it for sure!! Thanks

[@tommydan55]

No resting. She dries them in the oven.

[@countcnt]

@@tommydan55 ik she has already explained it but i still do not understand. can u explain it a bit?

[@tommydan55]

@@countcnt I'm not sure what you don't understand. She pipes them. She does that flipping thing to settle the batter. She puts the teflon sheet with the piped macs on it on the tray or pan and puts it into the preheated oven to dry. Oh, I see. The two trays are put in those shelves while her oven warms up. That's not for them to dry as I think her oven warms up very quickly. The drying is done in the oven. Me, I preheat the oven while still making the batter so it's ready when I finish piping. She has a commercial oven with a strong motor and powerful fan. Watch here to hear just how loud it is: kzbin.info/www/bejne/mnm8fIx5ochrps0 Let me know if I didn't explain well, or didn't explain what you wanted.

[@Unukadesign]

What do you do with your egg yolks? New to your channel🥰🙏🏽👌🏽 can’t wait to try making these🙏🏽👌🏽🥰

[@ninabalaban3817]

You could do a buttercream to fill your macarons! ;)

[@shenachan8243]

wow so cute french macaron shells😍 what's the different of french meringue macaron and italian meringue macaron?

[@_OkKen_]

Just some tips because I assume English isn’t your first language. A macaroon is a coconut dessert, but the ones made in this video are macarons. Also, there isn’t an Italian merengue macaron as Italian merengue refers to a type of frosting called Italian merengue buttercream. Hope that answers your question! :)

[@shenachan8243]

@@_OkKen_ okay thanks

[@bellamel4229]

@@_OkKen_ There is an Italian meringue method! As well as Italian buttercream. Shena isn't wrong!

[@_OkKen_]

@@bellamel4229 Hm, I’ve never seen it before. As a baking pastry student were taught all the ways to make a proper macaron, but maybe the Italian merengue method is one that is older and more obsolete? I’d love to learn about it if you have a link or just wanted to talk about it. And yes, I know of Italian buttercream, it’s one of my favorites lol!

[@bellamel4229]

@@_OkKen_ Define old method? And no, it's not obsolete, it's been around as long as everything else, it's just a matter of baker's preference. A quick Google or KZbin search should give you plenty of results.

[@shaakiracassim5144]

Hi thanks for sharing.. I tried them,, some of my macarons had slight cracks ontop n few didn't hv feet... Wat could be the reason.. Wat did i do wrong.. Thanks

[@kellyxi8004]

What is the size of the nozzle? Thanks!

[@ms.e9449]

Hi i'm from malaysia n i love all your macaron videos. I always use your recipes but it easily melt.what is the room temperature needed in making macaron?

[@tommydan55]

What melts? Your fillings? Because the shells won't melt. A cooler room is better but, since I live in Hawaii, I've made macs in warm kitchens and humid kitchens.

[@ms.e9449]

@@tommydan55 runny macaron batter.my kitchen temp around 30 C/86 F.i just need a few folds n its ready to pipe.someone tells me room temp needs to be below 20 C/70 F

[@tommydan55]

@@ms.e9449 I disagree with what 'someone' tells you. If your macaron batter is too runny - too fluid - it's not because of the heat. Maybe your meringue isn't 'stiff' or firm enough. Are your weights accurate? You are using a scale, aren't you?

[@ms.e9449]

@@tommydan55 i'm using digital scale n the meringue is stiff. 'Someone' is a large scale producer of macaron.they sell hundreds per day.they set the room temp below 25 C.i just need to know the probability so that i can experiment other elements in macaron

[@tommydan55]

@@ms.e9449 I make mine at whatever the temperature is outside, sometimes as warm as 30C. No air conditioning. If your 'someone' says the temp has to be below 25C, and that person is a professional, then good. You already have your answer. Maybe Sugar Bean will see your question and tell you her room is also air conditioned (for comfort when working). Me, I don't think it's important but maybe someone else will come along and share a different experience. Good luck.

[@mariasolorzano5085]

Love watching you making these I just have one question. About what size are the macaroons? Thanks

[@tommydan55]

I believe she's mentioned in the past they're 4-4.5cm in diameter.

[@catalinamircea171]

Helo! Please would you Tell me how longer these have to stay out before getting in The oven? I mean after you put them in circles🤣 on The paper

[@tommydan55]

They are dried in the oven before the temp is raised for baking. It's all in the video.

[@dnh119]

What kind of parchment paper are you using? Brand? What should I be looking for? There are so many

[@tommydan55]

It's not parchment paper. She uses Teflon sheets. I don't know what kind. Something Korean, I would guess.

[@JesseGunnRocksnyc]

오븐 팬이나 일반 베이킹을 사용합니까? Do you use oven fan? Or normal bake? Thank you...

[@tommydan55]

She uses the fan, yes. Full convection.

[@JesseGunnRocksnyc]

@@tommydan55 i just tried i got lopsided macarons.

[@tommydan55]

@@JesseGunnRocksnyc Then you don't have even heating. Try rotating the tray(s) 180 degrees half way through. I also have a convection oven and sometimes have the same problem.

[@mjk2318]

팬도 부족하고 오븐에 많이 넣을수 없어서 그러는데 팬 하나 다 되는동안 실온에 짤주머니에든 꼬끄 반죽을 대기시켜도 문제없나요? 숨이 죽는다던지.. 반죽이 더 묽어진다던지.. 냉장보관이 더 좋다던지... 너무 초보적인 질문같지만 도와주세요 ㅠ

[@mjk2318]

일단 나눠서 구워봤는데요.. 두번 시도해봤는데 첫번째는 믹서로 마카로나주가 처음이다보니 과하게 됬는지 꼬끄에 기름이 떳구요 ㅠ 두번째는 믹서 마카로나주는 자신이 없어 그냥 손으로 했는데 그것마저도 모양만 괜찮은 뻥카롱이 났어요ㅠ 레시피는 계량기써서 그대로했는데 두번째도 마카로나주가 문제일까요ㅠ? 머랭을 더 세게 올렸어야할까요ㅠ..? 도와주세요ㅠㅠ

[@mjk2318]

죄송해요 오븐 온도가 차이가 있어서 그런걸수도 있나요 ㅠ?

[@laylapark9258]

저도 팬이 두개양으로 나와서 이렇게 해보았어요 두팬을 짜고 한판은 동일방법으로 진행하고 첫번째 판을 뺀후 오븐문을 열어서 250도까지 떨어뜨린후 다시 예열시키는 공정부터 똑같이 했구요 다만 건조시간은 1분으로 줄였어요 두번 했는데 두번다 두번째 판 모두 잘 나왔어요👍🏻

[@shreydee14]

Hi there! Do you turn on the fan while baking ? Can you elaborate on the times you turn the fan on when baking the macarons, please?

[@tommydan55]

She always uses full convection (always fan on).

[@shreydee14]

@@tommydan55 Thank you!

[@loveless727]

What temperature should they be baked at if you don't have a fan in your oven? The same temp? Or different?

[@tommydan55]

Same temp for longer or higher temp for the same time. I can't tell you what temp, though, or how long. You'll have to experiment.

[@loverachel82]

Hi Sugar Bean, so is ok not to heat up the egg white to 50c?

[@tommydan55]

For her recipes, you should do as she does. However, the sugar dissolves in the egg whites at about 30C. To be safe, I usually heat the mixture to about 40C. You really don't want to go above 50C or you might cook the egg whites.