The Perfect Macaron - Teflon vs Silicone mat

[@MsNandroid88]

Do you think the teflon mats contributed to the cracks on top?

[@TheNarrowGate101]

I think I’ve been a little to gentle with my macaronage process compared to how you do it. Thank you for the great detail.

[@mouasweets4112]

At first I was super gentle and slow but at one point I was just like let’s just do this! It takes too long and my arms gets sore after lol. I want to try using the stand mixer method though.

[@j2w184]

Just what I was looking for, thank you!

[@mouasweets4112]

Thank you so much! Hopefully this helps out.

[@sebnemnilda]

I am going to try this recipe today!! I hope I can make it

[@mouasweets4112]

I forgot to mention in the video but I did let it rest for about 15 min to develop the skin prior to baking them. Resting time all depends on the humidity.

[@DeniseDegray]

Great informative video 💗 I want some now.

[@sherryssweetsensationz2623]

Absolutely beautiful. This is the trickiest cookie ever to make. I’m still trying to perfect my technique in macronage.

[@mouasweets4112]

You got this!! I’ve had thousands of trial and error before I figured mine out. And honestly I’m super rough lol.

[@wendywong3885]

Hi, thank you so much for sharing! They look beautiful :) May I ask you what piping tip (brand, size) you are using?

[@mouasweets4112]

I used the Wilton tip #12 just the round one.

[@wendywong3885]

@@mouasweets4112 Thank you for your quick respond!

[@user-lz3us2ht1s]

Yasssssssss! That’s how you do it! Nice job!

[@deely2636]

Always very informative !!

[@rachelboothe5075]

Are you using a brand new silicon mat? I have read that they have to be seasoned before using to bake macarons. Is that true? I am still trying to perfect my macarons. Thanks.

[@mouasweets4112]

I didn’t lol. I didn’t know that. But I’ve had these mats for awhile now but prior to using them when they were new I did not seasoned them.

[@rachelboothe5075]

@@mouasweets4112 Thanks.

[@elizabethshirali3820]

What temperature you baked and how long , did you rotate trays ? One at a time? Regular oven or the convection? Thanks 🙏

[@mouasweets4112]

Hello, so I baked it for 13-14 minutes, I rotated the tray at 180 degree once(so completely turning the tray )at 6-7 mins. I forgot to mention that I left it out for about 30-40 min to develop the skin prior to preheating the oven. And I have a regular oven. A lot of trial and error to get to this point. Thank you.

[@elizabethshirali3820]

@@mouasweets4112 thanks

[@cecilia2737]

Hi notice u are using a regular oven, do use use top & bottom heat only or with fan-assisted?

[@mouasweets4112]

I use just the top and bottom heat. Just a standard oven.

[@Lizi46]

On the teflon the feet are a little bit higher.

[@marilynbradley8487]

First vid? You did good

[@mouasweets4112]

Thank you!!! A lot of trial and errors.

[@savannasaechao8946]

Do you have a link for the Teflon mats you use?

[@mouasweets4112]

5 Pack Non Stick Teflon Sheet, Bantoye 16 x 24" PTFE Transfer Sheet Heat Resistant Craft Mat for Heat Press a.co/d/eyBnSey

[@lilychanex3346]

Can I put the Teflon on top of silicone mat? (So that I’m able to get the guide)

[@mouasweets4112]

I tried that for this video lol but it was a little tough for me to slide the silicone mat from beneath because of the metal tray that I was using and to be honest I couldn’t see the template that’s why my Teflon cookies were all weird looking cause I had to freestyle lol. Now I print out a template, get tape and tape the edge of the template paper (make sure to only have the paper cover half way of the tape) because when you are done pipping, you are going to use the portion of the tape that wasn’t covered by the paper to pull the template paper from underneath your Teflon mat so you wouldn’t have to lift the mat to remove it. Sorry, hopefully you understood my jibber if not let me know.

[@vangiedapliyan8428]

What kind of blue did you use? I use americolor a lot

[@mouasweets4112]

I used the americolor Navy Blue but the color wasn’t really coming out so I put a tiny bit of black as well to bring out the color.

[@vangiedapliyan8428]

@@mouasweets4112 thanks. I have the electric blue, might be way lighter...i like how blue this macaron is

[@mouasweets4112]

@@vangiedapliyan8428 yeah I just got the Colour Mill set in. Gonna do a comparison soon. But yeah play with the colors and add a tiny bit at a time and remember sometimes the color darkens a little as it sits.

[@absolutelynobody3837]

Are the insides a bit wet when they finish? I took mine out at 15 minutes at 300 degrees, found a bit wet inside, put back in extra 2 minutes, didn't help, another TEN minutes, still no change. I feel the insides never fully dry out. Oh they were hollow too T_T

[@mouasweets4112]

The cookie shells should be crunchy from the outside but once you are in should be soft but not wet soft. I’ve had that happen to me before. Here are a few causes 1. Your dry ingredients weren’t enough 2. Humidity could have caused moisture 3. Liquid food coloring or liquid extract can change the batter (I never flavor the shells, too finicky) 4. For the hollow- maybe not enough air was knocked out or depending on your oven too much heat can cause them to hollow. Try lower temp but longer baking time. Don’t forget to rotate, it helps. 5. Also some recipes calls for the shells to be rested after piping so it can create the shell. Don’t give up! It’s all trial and error. Hopefully this helps. Everyone has a love and hate relationship macarons lol.

[@asulwn]

Moua, I watched your macaroon video. Very helpful. I’m going to attempt to bake some myself. I may be wrong, but, I’m guessing your Hmong. Obviously, I’m not. But, my family is Hmong. I bake desserts for them. I’d love to see videos of you baking Hmong style desserts. Ua tsaug

[@mouasweets4112]

Thank you so much. I’m actually not big on hmong dessert but my husband is, I will definitely experiment for sure.

[@asulwn]

😆 I know what you are saying about Hmong desserts. Not too sweet! I think it’s an Asian thing. That’s not a bad thing and I like it that way, too. Thank you, again

[@maribelallmond4170]

Where do I get the Teflon mats at?

[@mouasweets4112]

I just ordered it from Amazon. I just searched Teflon for macarons lol.

[@maribelallmond4170]

@@mouasweets4112 thank you. There’s always so many to chose from. Didn’t know if you have recommendations

[@mouasweets4112]

@@maribelallmond4170 The one I got I believe base from BY KITCHEN. It came rolled up and a couple of them had some scratches on them and I had to cut it to fit my trays but it was still nice because the job was still done.

[@mlee895]

would like to see more macaron vids.

[@mouasweets4112]

Yes of course. I really want to attempt the Swiss method macarons!!! The French method is definitely faster but less stable.

[@mlee895]

@@mouasweets4112 I've been on this macaron journey off and on and getting back into it because I tend to get hollow shells. Your vid make it look so easy. Not only do you get full shells but such vibrant colour! Jealous!! Maybe you can have specific vids for meringue, macaronage and baking time and temp.

[@mouasweets4112]

@@mlee895 love and appreciate the ideas. Will definitely consider those.

[@mouasweets4112]

@@mlee895 also I’ll confess I am the same way too. I have a love and hate relationship with the macarons because of the hollowness but you have to just keep trying, just keep pushing. Tweak your methods here and there and you will get it. Like before I use to macaronage super gently and that didn’t stop the hollowness so now I just go hardcore on it. Lol

[@melll9853]

What type of oven do you have ?

[@mouasweets4112]

I have a conventional oven.

[@TheDreamike]

Do you rest them to dry after you pop the air bubbles?

[@mouasweets4112]

Some recipes call for resting. I forgot to mention here in this video but I did rest it for 15 mins. But it all depends on the humidity. I learned a hack and it was to blow a fan at them.

[@TheDreamike]

@@mouasweets4112 Thanks! I assumed to do it so I did rest them tonight for 15 mins but they developed the skin pretty quickly. Our climate is dry so it helped get there faster. They turned out well. Thanks for your tutorial! Can’t wait to see if they are full tomorrow. I’m too scared to crack them open tonight. Lol

[@mouasweets4112]

@@TheDreamike lol do it girl!! Do it tonight! I always say I have to sacrifice one to know! Haha

[@TheDreamike]

@@mouasweets4112 I did!!! Not full but less gaps than other recipe I used. My heat was too low. Round 2 tomorrow! 🙌🏼

[@mouasweets4112]

@@TheDreamike hahaha yay!!!!!! ONE TRAY AT A TIME! For me I had to knock out more air and bake at a higher temp.

[@ΑνδριάναΜίγκα]

I always use silicone mats..and last time I thought it would be a good idea to bake on teflon sheets..and all macarons cracked. Why is this happened ??

[@mouasweets4112]

It could because not enough air was knocked out so when the air came up it cracked the shells or because the shells didn’t develop a skin.

[@ΑνδριάναΜίγκα]

@@mouasweets4112 thank you so much for your answer!!

[@Coco-u9e]

Where did you buy the silicone mat?

[@mouasweets4112]

Hello, I bought the silicone mats from Amazon under macarons silicon mats.

[@Coco-u9e]

Thank you for a quick response! How about the cooking sheet? I use aluminum cooking sheet but I noticed you are using the dark cooking sheet. I always get hallow macarons. So I want to try anything to improve my macarons. I use the same recipe too but hallows.

[@mouasweets4112]

I use to get a lot of hallow ones too. A lot of trial and error. Try knocking out some more air while you are macaronaging, or maybe bake them at a lower temp. High temp causes them to rise up faster. For the tray, I just use those regular trays that you can buy from Target or Amazon too.

[@Coco-u9e]

Thank you for your tips!!!

[@carmenymontalvo8982]

I love them all flavors macaroon

[@hmoobxasthoo3008]

Koj tsis qhia hais tsia muab cias Ntev li cas mam muab ci

[@mouasweets4112]

Kuv cia nws nyob sab nraud no li 15-20 nasthis kuv mam li muab nws ci tiamsis nyob ntawm seb koj lub tsev sov npaum licas thiab.

[@anabadarau3581]

😋😋🤗🤗👏👏

[@mouasweets4112]

Thank you so much!

[@KathleenOfThornbury]

Hu rah!

[@MsNandroid88]

Do you think the teflon mats contributed to the cracks on top?

[@mouasweets4112]

No, I didn’t knock out the air as much. Normally I’m banging it pretty hard on the counter and I take my time to pop the air bubbles near the surface but I didn’t on this tray.