You post videos almost every other day Camila! Thank you so much for always keeping us updated with your amazing, unique, creative, extraordinary, inspiring, and delicious ideas and recipes! Always keep in mind that being creative is ENDLESS! Thanks again! 😘😘💐💐💐💐💐
Camila, thanks to your macarons recipes I've decided to open an online macaron store in my town, you have inspired me so much, thank you so much for every single recipe, you are a genius!
Thank you so much for all of your amazing videos! Quick question, I noticed that this recipe is a little different than your regular chocolate macaroon recipe. Is it because the shells are bigger? I’ve actually been using this recipe to make smaller macarons but I wonder if I should use the other recipe with less almond flour? Thank you!
You can use either, my old recipe had a smaller content of almond flour, but I decided to bring it up to be like my regular recipe 105 grams of almond flour instead of 96 grams, and only reducing the powdered sugar to 75 grams. It is a small difference but it makes it easier for me when I am making a bunch of macarons, or writing a bunch of recipes, or pre-measuring ingredients etc.
It will depend a lot on your own mixer. Each mixer is different and maybe your mixer is more or less powerful than mine. I usually do 30 seconds on low (2-4), raise to medium (4-6) for another 2 minutes, and then raise to medium high 6-8 and finish whipping until stiff peaks. You really shouldnt go by time, you should just pay attention to when the stiff peaks form. the peaks should be shooting straight up, not bending to the side.
if you have a technique for oven drying them you sure could I have never tried to do it, but I am sure its possible if you adjust the temperature and time :)
@@lorraineglasgow9378 you must definitely let them cool down before removing them, and also make sure to bake them all the way. When you try to move a macaron it shouldn't feel jiggly, it should feel firm. If it's jiggly, let it bake longer.
![CAMPปลิ้น | EP.83[2/2] ประสบการณ์ขนหัวลุกจากตำนานวงการผี!](http://i.ytimg.com/vi/T_kFecQw7Ds/mqdefault.jpg)
You post videos almost every other day Camila! Thank you so much for always keeping us updated with your amazing, unique, creative, extraordinary, inspiring, and delicious ideas and recipes! Always keep in mind that being creative is ENDLESS! Thanks again! 😘😘💐💐💐💐💐
thanks dear 😍
woww! First time seeing a macaron cake! Really creative!
Adding this to my list as soon as I master the basic macarons!! It's BEAUTIFUL!
Camila, you're seriously the best macaron chef! Thank you so much for sharing all this knowledge and creativity so freely. 🙌
awe thank you so much 🥰🥰🥰
Camila, thanks to your macarons recipes I've decided to open an online macaron store in my town, you have inspired me so much, thank you so much for every single recipe, you are a genius!
awe omg this is the best!!! I wish you the best luck!!!!
@@PiesandTacos Thank you very much!🤗
Esse bolo ficou maravilhoso!!!!!
obrigada 🥰
looks soooo good. i am drooling
thank you 🥰
Ohhhh my goodness Camila!!! 🤤🤤
🥰🥰🥰
I love you Camila! You’re perfect!
aweee thank you 😍😍
You should make macarons with just egg white powder; no egg whitess
Hello thank you for sharing!
thank you 😍
How many people do you think this would serve?
Is it possible to make the circles bigger? Like 8 inches?
Thank you so much for all of your amazing videos! Quick question, I noticed that this recipe is a little different than your regular chocolate macaroon recipe. Is it because the shells are bigger? I’ve actually been using this recipe to make smaller macarons but I wonder if I should use the other recipe with less almond flour? Thank you!
You can use either, my old recipe had a smaller content of almond flour, but I decided to bring it up to be like my regular recipe 105 grams of almond flour instead of 96 grams, and only reducing the powdered sugar to 75 grams. It is a small difference but it makes it easier for me when I am making a bunch of macarons, or writing a bunch of recipes, or pre-measuring ingredients etc.
Hello, any chance you could share a nutella macaron cake?
Could you next time mention the exact time you whip the meringue on different settings please?
It will depend a lot on your own mixer. Each mixer is different and maybe your mixer is more or less powerful than mine. I usually do 30 seconds on low (2-4), raise to medium (4-6) for another 2 minutes, and then raise to medium high 6-8 and finish whipping until stiff peaks. You really shouldnt go by time, you should just pay attention to when the stiff peaks form. the peaks should be shooting straight up, not bending to the side.
Can we add this caramel to swiss meringue buttercream? Sorry I’m asking so many question!🙈
yes you definitely can!!! and you also can ask as many questions as you want to.
Can we oven dry these?
if you have a technique for oven drying them you sure could I have never tried to do it, but I am sure its possible if you adjust the temperature and time :)
I tried the mat and it all stuck
what kind of mat is it? did you bake fully, and did you wait for them to cool down before peeling them off the mat?
@@PiesandTacos it is a silicone mat with the circles and no I didn’t let it cool
@@lorraineglasgow9378 you must definitely let them cool down before removing them, and also make sure to bake them all the way. When you try to move a macaron it shouldn't feel jiggly, it should feel firm. If it's jiggly, let it bake longer.
I’m worried my macarons will turn out hollow then won’t be good for macaron cake 😔