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If you work in a bakery and have to sift an entire 15 pound bag, this thing is clutch.

I feel like there wasn't much in the way of actual useful information... no offense but this feels like a shameless cash grab using affiliate links.... please make actual reviews, with close up shots and real information if you're going to try and make money off of people by using your affiliate links.

At what temperature do you bake them

How long did it take you to get stiff peaks? Because I usually get to the point where the peak still bends and sometimes it starts to go straight to the runny so I’ve over beaten it. How many minutes would you say?

Do you have a recipe somewhere?

Please, do not apologize!! Your English perfect!!

I didn’t notice when you add the butter, 10 sticks

What’s the temperature for the eggs, when they’re done cooking?

Hello, can I use vegetable butter for cakes instead of the butter? I’m in Peru and it’s widely used in cakes

Will this work with boxed egg whites?

Where can I find your recipe?

What fillings do you make with yours? 💕👌🏽

Thank you your technique made my first batch a success cant wait to make more

It also works if macaroon in the Italian method? my macaroons always come out hollow and stick to baking paper why?

Do you have a full tutorial on macarons?

Is there a certain temperature you want your egg white and sugar mixture to be before you put it under the mixer? Also, can you make a video of this recipe for a smaller recipe - let’s say for about 30-40 macs? Thank you!

Looks delicious. Thank you for recipe. ☺️

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Hello! Please can you make a video explaining the drying process in the macarons? And what to do when there is a lot of humidity in the environment?

Thanks for your video!

how is that electric when there is no cord???!!!

Can I get the recipe for this filling please ?

😍😍😍😍😍😍 thank you ma'am for video

Thanks a lot for posting this tutorial. I learnt so much on the correct meringue stiff peak to achieve with my KA. You are awesome ♥️

The standard size is 2.5 inches..yours look bigger..what size are they?

Hello. Can I use half of the recipe and still use a 1/4 cup of heavy whipped cream?

Can I get the ingredients🥰

What size tip do you recommend

Is it 60g of butter? 1 stick or butter is already 113g. It looks like you put 2 sticks of butter in.

can recipe thanks?

Loved this! What tip did you use?

I thought it’s always best to fill them before storing in fridge or freezer? Ty for sharing this video.

You didn use any almond flour ???

I made the buttercream last night and put it in the fridge. Does it have to completely soften before I put it back in the mixer to continue with adding the rest?

I'm seeing chunks come out of it!

Hello! Love your video! I have a question about maturing. Do the Macarons only mature in the fridge if they have filling in them? Will they not mature in the fridge if there is no filling? Thank you! :)

Aaaaah! I love the size of your macarons!! Would you consider sharing your macaron template in the future? :)

this is very helpful - but -how much almondflor and powdered sugar? regards - heike from germany

that bridge doesn't take you between asia and europe:D, it was just a bridge on the same side . There is another larger bridge that connect the continents

👍👍👍👍👏👏👏👏

Hi

Don't toss out overbeaten meringues! What a waste of eggs! You can add more egg whites to the overbeaten meringues and it will help bring it back again!

Bring Turkish delights! love the vibes

Finally!! I will be living Turkey through you guys. Simply loving the vlogs.

Who gave you a thumbs down?

Hi

Hey

Do you leave your macarons to dry about 30-40 minutes before the baking? And what temperature do you use? Thank you ❤️

Will you please provide the amazon link for the spatula?

Thank you. This is super helpful.