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Shalibakes
United Kingdom
เข้าร่วมเมื่อ 18 เม.ย. 2017
Sharing life at home with my daughter Enid
Macaron Techniques: How to Macronage #nohollows #meringue
Macronage is the 2nd step in the macaron making process. If you want to see step 1, The Perfect Meringue, then pop over to the first video in this series:
www.shalibakes.com/post/macaron-techniques-the-meringue.
If you want to look at or buy the equipment and tools in this video, head here:
www.shalibakes.com/post/my-favourite-macaron-equipment
To visit my blog, head to:
www.shalibakes.com/blog
Or follow me on Instagram @shalibakes
Happy Baking xxx
www.shalibakes.com/post/macaron-techniques-the-meringue.
If you want to look at or buy the equipment and tools in this video, head here:
www.shalibakes.com/post/my-favourite-macaron-equipment
To visit my blog, head to:
www.shalibakes.com/blog
Or follow me on Instagram @shalibakes
Happy Baking xxx
มุมมอง: 5 842
วีดีโอ
Macaron Techniques: The Perfect Meringue #macarons #nohollows #meringue
มุมมอง 8K4 ปีที่แล้ว
Fed up of hollow macarons? Not sure how to make the perfect stiff peak? Well you’ve come to the right place. My step-by-step guide to a sturdy meringue for French method macs will help you on your journey to macaron perfection! Please note: my mixer is not new and the numbers are slightly out of sync. I am on 2 & 4 even if it may not look like it. 3 & 5 would work too though if your mixer is bi...
How To: Halloween Chocolate Fudge Drip Cake
มุมมอง 1154 ปีที่แล้ว
I had so much fun decorating this cake for Halloween. 👻🎃 Follow me on Insta: @shalibakes to see more of my cakes. Please like and follow to see more future bakes.
How to make a watermelon cake
มุมมอง 1625 ปีที่แล้ว
This melon inspired cake is fun to create and you can make it as simple or as detailed and as you like. Thank you for watching. I’m new here on youtube so please like this video and follow for more to come. Head over to my instagram page to see all of my creations : shalibakes
This is an amazing tutorial thank you! I can’t seem to get your link to work though
Scientifically speaking, going slow on your meringue makes sense. I'll give it a try next time I make macarons.
I can totally understand your obsession! I watched hours and hours of tutes before even attempting macarons, and had two marginally successful mac batches. But I'm literally having dreams about macronage-ing😂! Thank you so much for these tips. ❤
My pleasure! They are fabulous x
Finally. No one ever talks about deflating the batter. Bunch of bums. I'll give this a whirl tomorrow.
Omg thank you!!! And you’re definitely NOT alone, I’ve made (and failed) macarons 6 times this week. I’m obsessed with them and I need to get it just right! I love your channel 💕
Thank you xxx
so true.. ive not made them so far but i watch videos and videos ... i am crazy about them.. so thanks for you video its a big help
This is what I use and I love love it it's amazing tutorial
Thank you so much!!! Xxx
Ok, I loved that grey ombre
My hollows dont fill up once filled.
What are you filling them with and how long are they left? Xx
@@shalibakes8440 usually american buttercresm, then stored in the fridge and i eat them over the course of the week. Made on Sunday.
Thank you I needed this!!!! 💛
Thank you for watching :) x
Nice video and I miss u Miss. Congrats
Do you rest them or they go right into the oven?
It depends which recipe I am following. This is just how I macaronage. Visit my blog shalibakes.com for the recipes I use 💕
How much AF and Sugar do you use with this recipe?
You can find my fave recipes on shalibakes.com blog xxx
@@shalibakes8440 I have tried so many recipes and though most were successful, yours is the absolute best! Consistent results E V E R Y single time, and --- AND, let's talk about the feet --- perfect (!) E V E R Y time! Thanks so much for your video and timing!
@@mkyang82 ah that is so lovely to hear! 💕
Hi there! I hope to see more videos :)
Gracias!
Great! Are you baking with fan or without?
With xxx
@@shalibakes8440 Thank you ♥️
Thank u so much for ur lovely videos. I’m also starting a macron obsession! Can I ask which food colourings u use? X
Heya, sometimes Americolor and sometimes just the ones from a store in UK called hobbicraft x
Thank u!!
Please make more tutorials. You do absolutely fabulous
Aww thank you... hopefully soon xxxx
Hey! What does cream of tartar actually do to your meringue?
Hi, it helps it to stabilise much like egg white powder and lemon do x
Hi Shali ! Awesome video. On fb you mention egg white powder in some recipes. When do I add the egg white Powder?
Add it to the sugar that you put in the meringue :) xxx
@@shalibakes8440 thank you 💙. Are you doing more videos soon ?
Hi, thanks for the tip on macaronage! I'll follow what you did. I also have the issue of browning macs. Noted the mat you placed on top of the macs to prevent browning. Do you put it there from the onset? Or half way during baking? Thanks.
All the way through dx
Congratulations for the vlog I like it.Continue like this and for more views subscribe to build our channels together.God bless you.
Thank you xxx
Thank for sharing! I have a question. How do I get a white macaron? I’m a beginner and mine turns a little Yelp wish/brown color.
White macs are the hardest and I would suggest a newbie colours them slightly but if you want a white mac you can add white gel colour, bake at a lower temp or add a pan or sheet on the shelf right above the macs x
Making macarons for a school project and got interested!! Thx
Ooo exciting! What is the project? Let me know if you need anything x
Ah let me know if you need any help at all :)
Hi Shali, I have a Kmix and it has from min to max 7 speeds. I don’t know which speeds to use when following your video. Do you have any advice for me? Thanks!
I would say stick to the middle, avoiding the 6&7 xxx
@@shalibakes8440 thank you I’ll do that!
I love this slow method it is perfect for meringue but didn't get on for macarons. Wander why it didn't work for macarons for me ?
I’m Not sure hun. Lots of things seem to work for some and not others. I think this is the part of my techniques that most people use that works for them. Hope your macs are going well anyway :) xxx
Thank youuuu!!! I can’t wait to try your method!
Thank you! Let me know how it goes xxx
Thank you for showing us the speed and how many minutes! This video will help a lot!
I noticed how shiny the red batter became. Why do you have a tray over on top, to prevent browning?
Yes! I put a silicone mat on the tray above xx
It worked! Thank you so much!
W2g. Awesome thanks for teaching us all the tips and tricks 🥰
Hehe my pleasure! X
Great video Shali !! Thank you 😊
💕
Very informative!, thanks
Thank you 💕
Thank you !!!!!
Will you do a video for your macaron method/recipe? Found you from Michelle's Macarons FB page.
I will be doing more videos soon :) xxx
@@shalibakes8440 Can you pretty please do a video on the French method? From beginning to end? I would be ever so grateful! 😘
Tammy Gunnels sure! X
Hi Miss white
Hi inaya
Hi reuben
hi kayla
@@kaylatatt-williams1859 hey kayla
@@sarah-lk5ce Sup Sarah
Thank you so much for this video!!! I have 2 questions, first one is how do you dry oily almond flour? I just bought a bag and it seems to be super oily. 2nd question is do you have any suggestions on how to whip the eggs if I’m making a small batch my whisk doesn’t seem to touch all the way to the bottom so it takes me longer to mix them.
Alma Solorzano hi Alma, thank you so much for the support. Firstly, can dry almond flour by spreading a couple of batches worth on a metal tray (some put kitchen paper under) and bake at 90c for 30mins then cool before use. I have had it work well with slightly oily flour but often a very oily batch just doesn’t dry easily. I have a kitchenaid artisan which I think is good for small batches however I did purchase a small electric hand whisk for a very good price on amazon and that does the job so maybe you could consider that? Xxx
1,000 view!! Lol thank you for posting this!!
Awww yay! Thank you so so much xxx
Omgdness thisnis too cute !!! And again 🤷🤦 Im wondering what tip you used for the top swirls & the bottom ones ? Really needing some new tips so Id love to know if you dont mind sharing 🙏
This one is just a classic closed star hun xx
Wonderful description and video !! Thanks so much !!
My pleasure xx
Ben's a lucky guy to have a woman who can feed him on such delicious food !!!!
Haha thanks! X
This is possibly the most comprehensive video I’ve seen of the meringue method itself. I’m going to try it and will be sure to come back and let you know how it worked for me. Thanks for making this video.
Yes please let me know how it goes! Xx
Thank U for sharing!! 😊❤️
I need a subtitute for sugar... Nice video. :)
Oh gosh- no sugar! That’s a tricky one. Let me know if you find anything x
@@shalibakes8440 thank you! I i try not to eat and use so much sugar...
Great video! I got this info from you in a macaron group & got the directions of your blog. While my KA is a 6 quart bowl, and it takes 25 minutes at speed 6, the over all method has proven to not only work, but to be CONSISTENT!!! Which is what we all really need! I can't thank you enough for your experiments! Also, you are not alone! When I found these finicky cookies, all other baking stopped & I've been obsessed for months. I keep a journal with notes AND even dream about the little boogers 😂.
Yay! Thank you Cookie Nibz, I am glad I’m not the only one obsessed xx
I'm with you, Cookie Nibz. I have the Series 600 Pro stand lift with the 6-quart bowl. I do whip for at least 10 minutes (often longer) at 4, then move it up to 6 for another 10 minutes or more to get really stiff meringue.
@@Joodster wow you guys! I have that same mixer. May I ask the weight of your egg whites to judge how long to whip my meringue if it took you guys 20-25 min?
@@Dawn2Dusk23 I'm usually using 100g. With my KA this is my speed & time broken down. Speed 4, 2 min (until frothy) Add cream of tartar Speed 4, 3 min (froth leaves lines) Add ½ sugar Speed 4, 2 min Add ½ sugar Speed 4, 2 min Speed 6, 25 minutes until meringue is JUST at stiff peak. Mostly gathered in my wisk. The meringue has hard ridges.
@@Dawn2Dusk23 105 grams, usually. If it's a small batch (like 50gm) I just use a hand mixer. It does a really good job.
I am so thankful for your meringue method!! Thank you for your amazing content!!
Ah my pleasure! Come back soon xxx
Great tutorial!
Thank you x
Love this! I get good results with my macs but I often wonder whether or not I should have whisked my merengue more. Thanks for the video
My pleasure dx
Thank you for sharing!!
Brilliant!!! Such a hard working, generous person, and an adventurous chef. I always kept the Kitchenaid at warped speed and didn’t trust a slow speed. Game changer. Thanks for making me cry happy tears today.
Can’t wait to try 😊