could you please tell us how to make brownie batter, cookie dough, triple chocolate, or chocolate oreo mousse? just one, I feel like all of them would taste great and didn't know what to pick, so I just wrote them all down 😃
How about your timeline from when you receive an order to it’s completion? For example, the customer wants macs for a baby shower that’s a month away. Take us through your process for fulfilling that order. Thx tons for your videos!😊
I’ve watched this several times and the part when you show your “hollow” vs matured macaron is SO HELPFUL! probably the best example online. And definitely reassuring when I am baking at home.
I can’t tell you how thankful I am for this video. I had an order of 100 macarons for the very first time and I was so confused why I was getting different results from before.
Thank you for giving me hope, I made macarons for the first time last night and everything seemed like I did it right except the macaronage but you gave me hope that I can try again.
I don't know why I've never thought of this, but I always put my second tray in immediately without putting the thermometer back in to make sure the temp didn't drop. Such a helpful tip!!
I’d love a video talking all about the feet! What the feet are supposed to look like, what big, and how much filling to put in so that they look good (is the filling supposed to come out farther then the feet?). I use 2 different brands of silicone baking mats and my feet look different with each. Just a thought 💭
Wait WHAT?? So I might have discarded some good macarons because I didn’t let them mature? How on planet earth have I watched 1 million “How to make macarons” videos and no one! NO ONE has mentioned this?🤦🏾♀️. I am equally as excited as I am annoyed, but THANK YOU! I am going to try it this evening....and will let you know if that did the trick or if I just really hopeless suck at making macaroons.
OooooooohKAY! I’m back! Using ALL the tips here AND the EXACT measurements down to the number of macronage folds. I SUCCESSFULLY MADE MACARONS that looked good, had beautiful feet and were delicious. Wish we had the ability to attach pictures here. After many failures with other macaron recipes, I made gorgeous macarons this evening using your exact measurements and instructions. Though I did find out that my ovens temperature at 285, is actually 300 on the oven thermometer. So I baked them at 285 and they were GORGEOUS! I also grinded the granulated sugar. Of all the recipes I’ve tried, yours is the only one that came out successfully for me. Thank you, thank you AND THANK YOU!!
Same. None of the other countless videos mentioned how important maturing is. I think sometimes they say to mature the macs just so they taste better. But that’s it. Not that it’ll help with hollows. I’m excited and annoyed as well. Also glad your macs came out well!
I loveeeee this video! Thank you so much sharing. I really like this video because it’s very educational for macarons. I’d love to see this type of video continue. Like even the basics. I know you have a beginner video (I do watch this literally every time I make them) but maybe someone like this. Anyways THANK YOU!!!!!!!! 🥰🥰🥰 I need your hair products 😂
I think I figured out another possible issue - the cookie sheet. Some cookie sheets are too thick. I bought new sheets because I wanted some that did not have sides. However, the sheets were very thick and were not heating up quickly enough to cook the macarons properly. I figured it out yesterday when I had some excess batter. I added the extra batter to an upside down cookie sheet with sides (the sided cookie sheet is appreciably thinner than the ones I was using) and the macarons on this sheet turned out beautifully.
I love your videos so much! They are always super informative, and i love the details you include.... I would love to hear more abt how to use social media for the benefit of your business...
Hi, Michelle! Thank you so much for showing us the mature macaron vs the straight out of the oven macaron. I really didn’t know that maturing could make such a difference. I always just assumed the macs should be perfect coming out of the oven. On that note, do the macarons need to be matured WITH filling or can I just mature the shells themselves? :)
I've matured the shells on their own and the next day they are still hollow. I'm going to try maturing with the filling next to see if that helps. Although that raises the question of whether the filling affects the maturing (my guess is yes, but I haven't done the experimentation to know).
After sifting almond flour/pwd sugar mix and discarding the large bits, I wanted to know how that affects the recipe especially if its done by weight..should we add more almond flour & pwd sugar so that the weight matches the recipe. Let me know if you have any tip🙂
Put your icing sugar and almond flour in a food processor and pulse it 3-4 times quickly. Too much and it will turn into paste. This will get rid of any large lumps and you will get a lot less bits when sifting. Anything that is not sifted can then be discarded and it won’t affect your recipe.
Just in the nick of time!!! I was just about to slit my throat!!! (JK) LOL The hollows are driving me out of my mind! (I know not everyone would care - but I do. I can't help myself - its so frustrating!) I finally have beautiful feet and smooth tops but those hollows!!!!! UGH!!! I won't give up though.... although it probably would be much better if you could just come to my house in NY and help me.. hahahahahahah! OK...so that's probably a no? I will continue changing one thing at a time until I get full macs but until then, I'm loving your videos and the FB page. You're a hoot! (Even if you won't travel 10 hrs. to help me!)
😱😱 maybe my macarons ARE good but I’m just not letting them mature? I didn’t know it was necessary.. I’m gonna make a batch and fill and mature. Thanks!
There isn't one for macs. I've heard of people substituting a little of their AF for another nut flour, but it isn't a lot, & almond flour is ALWAYS present.
I have conventional oven and my macarons always ended up with hollow or cracking or sticking on the mat, but mostly the hollow thingggg is my problemmm. So frustrating 😭 is the conventional oven is the main problem so my macarons had a hollow?? 🙏🏻 if your answer me, that’s really brighten up my day 💞 hope you’ll answer and notice my comment here! ☺️🤗
I was worried for a long time about hollows but now days I’m more concerned with my macs rising and not stoping to bake they rise a bit too tall then fall just a bit. They look great and they are okay inside but why is this happening? I’ve tried changing the oven temp and messing with my recipe and it still happens. Thanks.
Michelle please can you send me exactly the recipe for the macaroons cookies I keep trying so many times maybe 89 times to do and I can’t is so hard I did exactly what so many videos showing here and you tube so I’m still can’t do
They shouldn't be tacky at all. You should be able to lightly run your finger over the tops & it should be smooth & dry. If my pan has my macs somewhat close together, I also gently touch the sides of the macs to be sure they are skinned over too.👍
The only problem I have with macarons are HOLLOWS! Like every single macaron comes out with feet and a perfect looking round top! But they’re ALL HOLLOW. It’s killing me!
Today I also made perfect looking macarons and I had the same problem-they were too hollow 😒 last time I used the same recipe and the shape wasn’t that perfect but they were more filled.
Macs are KILLING me!!!! Set 1: oven temp @300 for 18 min...nice feet, outer rim starting to brown, bottom getting brown. BUT.... middle was not done and macs stuck to silpat mat Set 2: oven temp 325 for 14 min....good feet. Put a tray on top shelf to prevent macs from getting brown once feet developed. Once macs removes, middle started to sink. Bottom of Mac still browning. For both, used silpat mat and airbake sheet
So many great instructional videos like these are spoilt by the inclusion of annoying and distracting music in the background. I don't know why people do it. Perhaps because there is a music button in the editing software they think they have to use it. I am probably in the minority but I ask video producers to ask themselves if adding random noise helps get the message across. Having said that, I must add that Michelle's videos are brilliant.
What video would you like to see next?
could you please tell us how to make brownie batter, cookie dough, triple chocolate, or chocolate oreo mousse? just one, I feel like all of them would taste great and didn't know what to pick, so I just wrote them all down 😃
I would LOVE to see business tips, about starting one (whether cottage law or otherwise), maintaining one, etc!
Deep fried macs!
How about your timeline from when you receive an order to it’s completion? For example, the customer wants macs for a baby shower that’s a month away. Take us through your process for fulfilling that order. Thx tons for your videos!😊
Why do my macarons don't have feet
I do believe that girl knows what she's talking about!😊❤️
I’ve watched this several times and the part when you show your “hollow” vs matured macaron is SO HELPFUL! probably the best example online. And definitely reassuring when I am baking at home.
YESSS thank you!!
Yes, so helpful! Why the heck is no one else talking about that?!
I totally agree, very helpful 🤤
I can’t tell you how thankful I am for this video. I had an order of 100 macarons for the very first time and I was so confused why I was getting different results from before.
I’m so glad you found this helpful!
Super helpful! 😊thanks!
Best teacher yet!
Thank you for giving me hope, I made macarons for the first time last night and everything seemed like I did it right except the macaronage but you gave me hope that I can try again.
I don't know why I've never thought of this, but I always put my second tray in immediately without putting the thermometer back in to make sure the temp didn't drop. Such a helpful tip!!
I used to do that too! I could never figure out why the second tray was always worse 😅
I can't believe people throw away the mistakes! The misfits still taste good. :)
Thank you, Michelle for creating these videos and creating the Facebook group. They’ve been very helpful
Oh this video really makes me feel better thank you for sharing that
Thanks for watching! 💜
I’d love a video talking all about the feet! What the feet are supposed to look like, what big, and how much filling to put in so that they look good (is the filling supposed to come out farther then the feet?). I use 2 different brands of silicone baking mats and my feet look different with each. Just a thought 💭
I made a batch spot on because of your videos! Thank you from the bottom of my macaron addicted heart 😁🤘
Great explanation of maturing the macarons. Soooooo helpful!
Love your personaility & of course your informational videos !!
Thank you so much!! 😃
@@MichellesMacarons absolutely !! 😁👌
I love your channel..thank you for the tips, going to make my first batch tomorrow - kind of chicken but now have the confidence thanks to you
Wait WHAT?? So I might have discarded some good macarons because I didn’t let them mature? How on planet earth have I watched 1 million “How to make macarons” videos and no one! NO ONE has mentioned this?🤦🏾♀️. I am equally as excited as I am annoyed, but THANK YOU! I am going to try it this evening....and will let you know if that did the trick or if I just really hopeless suck at making macaroons.
OooooooohKAY! I’m back! Using ALL the tips here AND the EXACT measurements down to the number of macronage folds. I SUCCESSFULLY MADE MACARONS that looked good, had beautiful feet and were delicious. Wish we had the ability to attach pictures here.
After many failures with other macaron recipes, I made gorgeous macarons this evening using your exact measurements and instructions. Though I did find out that my ovens temperature at 285, is actually 300 on the oven thermometer. So I baked them at 285 and they were GORGEOUS! I also grinded the granulated sugar. Of all the recipes I’ve tried, yours is the only one that came out successfully for me. Thank you, thank you AND THANK YOU!!
Ahh! I’m so excited!! Yay! Thanks for checking back in to let me know! ❤️❤️❤️
Same. None of the other countless videos mentioned how important maturing is. I think sometimes they say to mature the macs just so they taste better. But that’s it. Not that it’ll help with hollows. I’m excited and annoyed as well. Also glad your macs came out well!
I loveeeee this video! Thank you so much sharing. I really like this video because it’s very educational for macarons. I’d love to see this type of video continue. Like even the basics. I know you have a beginner video (I do watch this literally every time I make them) but maybe someone like this. Anyways THANK YOU!!!!!!!! 🥰🥰🥰 I need your hair products 😂
You're so pleasingly down to earth
I think I figured out another possible issue - the cookie sheet. Some cookie sheets are too thick. I bought new sheets because I wanted some that did not have sides. However, the sheets were very thick and were not heating up quickly enough to cook the macarons properly.
I figured it out yesterday when I had some excess batter. I added the extra batter to an upside down cookie sheet with sides (the sided cookie sheet is appreciably thinner than the ones I was using) and the macarons on this sheet turned out beautifully.
I love your videos so much! They are always super informative, and i love the details you include.... I would love to hear more abt how to use social media for the benefit of your business...
Hi, Michelle! Thank you so much for showing us the mature macaron vs the straight out of the oven macaron. I really didn’t know that maturing could make such a difference. I always just assumed the macs should be perfect coming out of the oven.
On that note, do the macarons need to be matured WITH filling or can I just mature the shells themselves? :)
I've matured the shells on their own and the next day they are still hollow. I'm going to try maturing with the filling next to see if that helps. Although that raises the question of whether the filling affects the maturing (my guess is yes, but I haven't done the experimentation to know).
Can you do a video on how to start a macaron business. I want to, but I’m clueless
Can you do a recipe of fruity fillings and how to infuse fruit flavors into your fillings with using extract
Sure! What kind of fruity flavors would you like to see?
Maybe mango, orange and grape?.....
Banana
After sifting almond flour/pwd sugar mix and discarding the large bits, I wanted to know how that affects the recipe especially if its done by weight..should we add more almond flour & pwd sugar so that the weight matches the recipe. Let me know if you have any tip🙂
Put your icing sugar and almond flour in a food processor and pulse it 3-4 times quickly. Too much and it will turn into paste. This will get rid of any large lumps and you will get a lot less bits when sifting. Anything that is not sifted can then be discarded and it won’t affect your recipe.
The first time I sift I use a pestle to force the large bits through.
Just in the nick of time!!! I was just about to slit my throat!!! (JK) LOL The hollows are driving me out of my mind! (I know not everyone would care - but I do. I can't help myself - its so frustrating!) I finally have beautiful feet and smooth tops but those hollows!!!!! UGH!!! I won't give up though.... although it probably would be much better if you could just come to my house in NY and help me.. hahahahahahah! OK...so that's probably a no? I will continue changing one thing at a time until I get full macs but until then, I'm loving your videos and the FB page. You're a hoot! (Even if you won't travel 10 hrs. to help me!)
Did you ever find a solution ...
That organ music 🤣 and your faces! I enjoy watching you do much. Thank you for another great video.
😱😱 maybe my macarons ARE good but I’m just not letting them mature? I didn’t know it was necessary.. I’m gonna make a batch and fill and mature. Thanks!
How do you make them less clumpy and what flavors do you suggest??
There's ube flavor and matcha to try.
Does preheating effects the baking process ?
What is a substitute for almond flour?
There isn't one for macs. I've heard of people substituting a little of their AF for another nut flour, but it isn't a lot, & almond flour is ALWAYS present.
What makes a batter too thick besides oily almond flower?
I have conventional oven and my macarons always ended up with hollow or cracking or sticking on the mat, but mostly the hollow thingggg is my problemmm. So frustrating 😭 is the conventional oven is the main problem so my macarons had a hollow?? 🙏🏻 if your answer me, that’s really brighten up my day 💞 hope you’ll answer and notice my comment here! ☺️🤗
Audy Xaviera Try 270 degrees for 18-19 min and flip halfway threw 🙂
Is is better to let them mature without filling? Or fill them, and then let them mature?
Hi! Fill them then let them mature and that will make the texture a lot better! 💛
Thank you!
I was worried for a long time about hollows but now days I’m more concerned with my macs rising and not stoping to bake they rise a bit too tall then fall just a bit. They look great and they are okay inside but why is this happening? I’ve tried changing the oven temp and messing with my recipe and it still happens. Thanks.
Great videos great recipe great tips but seriously people the bigger thing here is how beautiful she is!!! Love the hair!!!
8:43 😂😂😂
Michelle please can you send me exactly the recipe for the macaroons cookies I keep trying so many times maybe 89 times to do and I can’t is so hard I did exactly what so many videos showing here and you tube so I’m still can’t do
It’s in her TH-cam description
Whenever I bake macarons I never have feet. Even though my macarons sit for an hour and have a tacky/dry on top. Plus I get cracks and hallows 😭
They shouldn't be tacky at all. You should be able to lightly run your finger over the tops & it should be smooth & dry. If my pan has my macs somewhat close together, I also gently touch the sides of the macs to be sure they are skinned over too.👍
The only problem I have with macarons are HOLLOWS! Like every single macaron comes out with feet and a perfect looking round top! But they’re ALL HOLLOW. It’s killing me!
Today I also made perfect looking macarons and I had the same problem-they were too hollow 😒 last time I used the same recipe and the shape wasn’t that perfect but they were more filled.
Macs are KILLING me!!!!
Set 1: oven temp @300 for 18 min...nice feet, outer rim starting to brown, bottom getting brown. BUT.... middle was not done and macs stuck to silpat mat
Set 2: oven temp 325 for 14 min....good feet. Put a tray on top shelf to prevent macs from getting brown once feet developed. Once macs removes, middle started to sink. Bottom of Mac still browning.
For both, used silpat mat and airbake sheet
It's your oven, it's probably not heating evenly or you're getting hot spots which explains the browning and raw middles.
How do you mature your macarons?
Hello. I let my macarons mature for 24 hours. Some still had some hollows and I have no idea why
So many great instructional videos like these are spoilt by the inclusion of annoying and distracting music in the background.
I don't know why people do it. Perhaps because there is a music button in the editing software they think they have to use it.
I am probably in the minority but I ask video producers to ask themselves if adding random noise helps get the message across.
Having said that, I must add that Michelle's videos are brilliant.