baking macarons - oven settings, baking surfaces and more - Master Your Macarons Series, Part 5
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- One of the 4 pillars of perfect macarons is OVEN. Specifically, adjusting your oven temperature and finding that sweet spot for your macarons. Not all ovens are made the same, so I'm sharing my tips on how to adjust the baking time and temperature for YOUR oven.
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I love when videos over explain than under explain. Stating the obvious is always helpful to newbies who are still trying to understand the macaron baking process.
Excellent video overall
Aww, thank you so much for your encouragement. I agree I personally like more details (even if it seems obvious), but from time to time I question myself whether it's too much. :) So your kind comment is so helpful. Thank you, Cristian!
@@ShineeD it's never too much... More information is always better anyday... Loved your video.
This has been the most informational video on baking macarons i have EVER seen and I have watched SO many videos on macs, none have been so specific about these things... Thank you so much Shinee !!!! So helpful !!
Aww, I'm SO happy it was helpful to you, Jami. Thank you for your feedback!
@@ShineeD It really is helpful & youre welcome! Like Ive said Im happy to have found your channel 😊
This is a really helpful video, thank you! Baking them has been the hardest part so far, mostly I think because my oven temperature is always lower than it says, and it has trouble coming back up to temp after it's been opened.
So glad you found the video helpful! And I hope you'll find the sweet spot for your oven. Thank you for your feedback, Christy!
Thank you so much for the humidity tips!!
Thank you, you have so many helpful tips!! And you explained them so well!!!
You are such a Nice lady that explanes everything soooo well!! Thank you x
Aww, thank you SO much!! I'm so happy my videos are helpful!!
I firmly believe that mac making is genetic! Lol!
HOWEVER - I’ve watched all 5 of your Mac series and I’m excited to try again. I’ve made literally hundreds over the past couple of years with only 1 batch passing for acceptable 🙈 seriously!
Definitely going to try again! Wish me luck!
Thankyou for such in-depth and informative instruction.
Update - omggggg! I’ve since made 2 near perfect batches!!!!! My only problem has been some sticking slightly to the silicone mat but with greaseproof it’s been fine! I can’t begin to thank you enough!
OMG, I'm SO happy to hear your macaron success!!! Thank you so much for sharing!! And I'm so glad my videos were helpful!!!
Same here😂
I live in a semi humid area and when I place my macs in the fridge to cure, it actually DRIES them out MORE rather than helping them to soften.. I used to live in a dry area and the fridge worked really well. If I leave my shells out overnight, they don't dry out, only when I put them in the fridge...So I am struggling with over-baking slightly to achieve a full shell but having dry macarons that seemingly never soften up to the perfect chew.
Thank you for this helpful video! I’m working on perfecting macarons and I did try to take one off while they were warm then thought they were underdone because it got a little stuck. But it’s just because they weren’t cool…maybe. Baking is fun.
Yep, when the macarons aren't fully cooled, they do stick to the mats!! So glad my videos are helpful!! Thanks for your feedback, Michelle!
U r the best teacher
Hello again! Thank you sooo much for your quick reply😊. I tried all purpose flour this time and Im happy for the result unlike with almond flour. Yes I think temperature here in the country, Philippines really matter.
I wish I can send you a photo so u can see my filled macarons😊. Every I used almond flour I got failed macaroons and I don't know why. But this time I tried all purpose flour, and I got it almost perfect haha
If you're on Instagram, you can connect with me there via DM @shineshka. If not, you can email me as well. Since you're having a good result with AP flour and not almond flour, I suspect your almond flour may be on oily side.
Wonderful tips thank you so much
You are nice lady
Iam from Jordan 🇯🇴
I have that same towel on your oven! Haha
Very useful video! You explained very well. Thank you!
love it!
you are so sweet and very helpful i made macrons now 6 times evvvvvvery time it faaaaaild i give up
Please watch my troubleshooting video here: th-cam.com/video/ytZHSUjoTR0/w-d-xo.html
I hope it helps you fix the issues you're having.
Hi Shinee. I’ve tried no rest method with the French method. It actually does work, tho my kitchen usually feels pretty warm and dry, which actually makes my macaron spread quite a bit esp when tapping the tray. Another TH-camr does use no rest French method and saves her lots of time.😊
Yep, I believe it! I just personally never tried it because my macarons don't take much time to dry at all. But thanks for sharing your experience.
Where did you see the french no rest method ? I found this video SO informational about baking but just curious if I seen the video youre talking about
@@jamifitz hi. I can’t remember but sea4ch no rest method on TH-cam. There’s a few of them out there. Goodluck!
@@rubyc.4311 I appreciate the response, I have seen em too just wondering if you remembered. Take care ! 😊
Thankyou 😀
Great video, and really connected on a few tips that I need to take (check oven temp, play racks, one tray only, etc.). From time to time I do get consistent pores for the entire batch, any suggestions on why and what to try differently? Thanks!
Bonjour.....🤩....dommage qu il n y a pas de possibilité de traduction en français....😕...
Ce sujet est très intéressant et je pense que j ai des problèmes de cuisson avec mon four...
Pouvez vous actionner la traduction ⁉️
Merci beaucoup 🙏🏻🤩💟😍
Bonsoir …. Cela m’intéresserait aussi d’avoir accès à la traduction de la vidéo.
Un grand merci
I'm allergic to eggs so am about to attempt this with an egg substitute, fingers crossed!
Hi Shinee, thank you for your generous sharing on tips how to make a perfect macaron. i have problem with my macaron. My macaron developed good feet during baking, however, it deflated after 8 min in baking. I have tried few batches and always has same problem. Nevertheless, the macaron is well cooked and no hallow. but its feet gone. i just could not understand why it developed good feet in early part of baking and it deflated before cooked. Please shed some light and thank you so much.
Very helpful video. Does anyone have experience with convection or leaving your Pizza stone on the oven floor. It is supposed to keep the temperature stable although it takes the oven longer to heat up.
Yes, putting pizza stone is a great trick to keep the oven temp stable. I don't think you'll need to change anything if you have pizza stone in the oven other than just keep an eye on the temp on oven thermometer, just if you would without a pizza stone.
As for convection oven, a lot of people bake on convection setting. I personally don't, because sometimes, I get uneven feet on convection.
The first batch I ever made was wrinkly on the surface yet very tasty and easily peeled off the parchment paper when cooled. I made them with french merengue. Second time I made macarons I tried the italien method. The surface was perfectly smooth but had some problems when peeling of as they stuck to the parchment paper partially.
And I don't know why. There were 5 trays. The 1st was the best. And I had to bake them longer (18 min) than it said in the instruction. The following trays sticked to the paper (some of them, not all) although I even baked them a little longer (20min). I didn't want to bake them longer as it seemed too long and I didn't want to get so hard shells. I have to point out none of them browned. The colour was perfect, they had good feet. But it frustrated me very much as some of them were ruined at the end by peeling them off. And I don't know why. Do you have any idea what could be the problem?
This is really a helpful video, thank you! I try to do my best to follow everything but suddenly, from lots of nice batches I had full trays of volcanoes! Tried to play with the temperatures, also made a brand new dough, the same thing happened. It was no humidity either. Can you help me, please?
Thank you for all these wonderful tips! I tried making it yesterday. Took an hour to form film, but when it came out I didn’t get any feet 🙁
Oh no! There're multiple reason for no feet issue. Check out my troubleshooting guide for fix: www.sweetandsavorybyshinee.com/french-macaron-troubleshooting-guide/#No_feet
I used to get hollow macs but they are raised. I experimented and managed to get those without hollows but they are not raised and therefore very low. My question is: are perfect macs supposed to be low and dense? I somehow prefer my hollow ones now. At least they are fluffy and not compact. Thks.
Hi do you use fan force or fan off during baking?
Hi... Can I turn on both rods or the lower rod while baking macarons??
I have a gas oven I really doubt the upper part gas coil and lower part gas coil should be left on while baking macarons. Could you please help me in this
Should we turn on the oven fan?
I don't.
Hi, thank you for all your tips. I have finally got my oven temperature to the right level of heat, I’ve have only just started to try baking them, had a few failures,
Now the last batch were perfect. Can you give me any advice how to store them without the filling as I will be doing these as part of my daughters wedding favors. Thank you in advance. This is a picture of my husband, my name is Carol from Australia.
Hi, Carol! So happy my video was helpful!! I have a separate video on how to store macarons: th-cam.com/video/G8VC01MYjs8/w-d-xo.html Hope it's also helpful to you!!
Thank you for this great video. The inside of my macarons are always sticky even though I have them baked for 19 minutes. Should I move my tray down to the 2nd to the last setting?
Hi, Tiffany. If baking for another minute or two browns the macarons, I'd try lowering the temp of the oven by 10° and bake macarons a bit longer. I'm not sure if lowering the tray position would be helpful as much, but it's worth a try especially if the heating system is from the bottom.
Thank you for your awesome tips.. love all your videos.. I have couple of queries. As I don't use a template, my Macarons go slightly above 2 inch size. Is that the reason that I don't get good feet for my Macarons. Also, sometimes it cracks.
Last time my baked Macarons got crinkled top. What could be the reason?
And yes, my oven has temp fluctuations, but iam managing it using an oven thermometer.
Hi! So happy you love my videos!! The size of macarons shouldn't affect whether they have feet or not. There're number of reasons for small/no feet, cracked and crinkled shells. I have a very detailed troubleshooting guide that I encourage you to check out. I have laid out in detail potential causes and fixes for common macaron issues: www.sweetandsavorybyshinee.com/french-macaron-troubleshooting-guide/
And if you rather watch a video, watch this video: th-cam.com/video/ytZHSUjoTR0/w-d-xo.html
@@ShineeD thnq so much for replying.. saw your trouble shooting video.. I will definitely try again and fingers crossed. Hopefully, it will come out good 👍
I have electric oven so tell me should I bake on lower rod or on both rods?
Hi there. Thanks for the video. I really was curious and hoping you would explain why you bake your tray upside down? You did not cover that in the video; however, your tray is upside down with the macarons on top. Is this due to heat distribution?
Hey, I apologize I didn't mention it. It must have been cut out during editing. In one of my ovens, I noticed that flipping the baking sheet helps with even heat distribution.
@@ShineeD Thank you!
Hi What do you suggest electric or gas oven for macarons?
IS it possible to do the translation in frensh please i've not undestood verry well engleash
That’s was a wonderful videoSz what is the correct size of the macarons?? I mean standard size???
The standard macaron size is 1.5-2 inches.
My oven heats up only either top or bottom at a time. Which one is better for baking macarons? I've been playing around with it yet can't figure out.
Thank you for lots of tips btw🥰
Hi there! This's a hard question, because I have no experience with this type of oven. But here're a few things I'd suggest:
1. Bottom heat setting, adjust the rack higher, so that your baking sheet is further from the heat source.
2. Top heat setting, adjust the rack lower, so that your baking sheet is further away from the heat source.
3. OR preheat the oven with top (or bottom) setting, then when you place the macarons in oven, change the setting to opposite. For example, preheat oven with bottom heat, put macs in and switch it to heat from top.
Does that make sense?
@@ShineeD Omg thank you for such detailed reply! I'll try your recommendations😊
Hi, wenn I put the tray in the oven, the temperature falls about 20°Celsius because the tray is cold naturally and it takes about 10 min to get back to the right temperature.
So, what should I do? I would have to stand next to the stove and monitor or correct the temperature. Does every stove do that? Is that normal and negligible?
Hi, Tina. That's quite a dramatic temperature drop. How your macarons turn out? My oven never drops like that even though I too put room temp baking sheets. It's important to be quick. I never leave the door open more than a few seconds. If your macarons don't turn out well due to this significant temp drop, I recommend preheating your oven 20degrees higher, and then once you put the macarons and close the oven door, you can lower the temp to 300°F. Hope this helps. Let me know what you end up doing.
@@ShineeD Thank you for the quick answer, I don't leave the door open longer than it takes to put the tray in... About 5 seconds... I will try to heat the oven a bit hotter and then tell you how it works👍☺️I love your channel, your descriptions are so helpful.... ♥️♥️
@@TinaBäcktImGarten I have this problem, too. I am going to start preheating 20 degrees hotter. Also I lose a lot of heat each time I open the oven so I don't think I will turn the temperature down. I usually have the first tray turn out well and not so good after that and I think it's because the oven just keeps getting cooler. I try not to open it too much, but I find I have to keep putting them back in, re-checking.
After 15 minutes we have to take out from oven ? Or to living the inside to cool
I usually bake my macarons for 18 minutes, but yeah, after they're baked, take them out of the oven.
Hy..how about bake on convection microwave oven? Do u ever try? How many minutes and can i use 110°C? How about bake the macaron on the airfryer?
I have no experience with convection microwave oven. 110°C seems to be a bit too low.
Ola adiciona legendas em português grato
Hi I just wanted to know whether you use low burner of the oven, fan assisted or both the top and and bottom burner on while baking the macrons in the oven. I have an OTG oven which has fan. Idk which is the suitable way to bake them. Please help thanks 🙏🏼
I personally don't use fan setting in my oven. I set my oven to heat from top and bottom. For ovens with a fan, I recommend reducing the heat by 25° and test from there.
Thank you for the videos they been really helpful.
Why are my macarons coming out wrinkled? I followed the recipe correctly they are not hollow, I set the oven to 300F and baked for 18 minutes and after cooling they where wrinkled, I baked the second batch for 300F for 25 minutes but they where dark over baked. I’m baking in the middle, and the heat of my oven comes from the top
Please help, thank you
Hi, wrinkled shells are mostly caused by 2 things: 1. greasy almond flour, or 2. Weak meringue.
@@ShineeD yes thank you, you help me on Instagram and it was my almond flour was old. Now I’m making almost perfect macarons because of you thank you so much 😊
Thank you for the tips , what is the problem when some of my macron cracked on the top , some has no feet , some just perfect ? Please help
So, some ovens have hot spots and they could potentially cause those issues. Observe if the cracked and no feet macarons have a pattern, like they crack on the same place consistently, etc. If so, avoiding those spots or turning the baking sheet half way could help.
@@ShineeDthe one with the cracked and no feet’s were everywhere , some of them closed to the perfect one , I put 2 thermometer on the left and right . My oven is Wolfe old one ( from 2011). My second attempted were all cracked and no feet at all. I noticed the dough has a lot of air ( bubble ) , I let it 60 min before I bake , top very smooth not sticking to my finger when I rub them
I am going to keep trying, no giving up but thank you for responding I really appreciated . I get lava or figure 8 not disappear when I was folding the dough . I still need your tip to get it right . Taste really crunchy outside chewy in the middle .
can you give captions please?
Sure, I'll work on it. Thanks for your feedback!
What is the ideal temp and time for electric conventional oven? because when i made macaron for the 1st time it browned on top easily?what should i.do In baking macaron should i open both the lower and upper heat in baking macaron or just the upper heat?
Every oven runs different. This's why I made this video to explain how to experiment and adjust things to find the sweet spot for your oven.
@@ShineeD thank you so much for replying its my third time making it just keeps on browning on top the last temperature was 150c 7min 140 5 min total of 12 min baling time and there are still a little brown spots and cracks on top.
My prblm is always hollow shells.. What is d solution
I have a video with 7 tips on fixing hollow macarons. Hope it helps: th-cam.com/video/YHSLiUraSsA/w-d-xo.html
Hi, can you please tell me which oven mode should I use, I have fan in my oven
So which should I use fan onn with both top and bottom heating or without fan onn
I tried macarons for the first type, the surface and bottom both had browning…also my macaron took too long to dry, that too it didn’t form a proper skin, so can I used cream of tartar for drying it fast, would it help?
Either way works, but I bake my macarons without fan with top/bottom heating. If you bake with fan, make sure to reduce the heat by 25°. Cream of tartar is a dry acid that helps to stabilize your meringue. It doesn't help with fast drying. You may be confusing it with meringue powder. I don't have any experience with meringue powder though.
Why do you flip the tray upside down in the thumnail?
For better air circulation.
Mam ,,,what's the temperature for deck ovens ,,,plz help me
I don't know what is deck oven. I have no experience with it.
Shinee, we recently switched to a gas oven, and I started having all kinds of problems with my macarons... do you have any tips for baking in a gas oven? It seems more humid than electric one....
Oh no!! When I was shopping for an oven a few years ago, I was told that gas ovens don't heat evenly and a lot of bakers have problems. Unfortunately, I have no experience with it, so no advice from me.
I am baking with a gas oven and have a lot of trouble with temperature fluctuations
I wanted to ask
Should I bake the from down or up or both
Yes, from top and bottom.
Thank you so much
I wanna make these with my cousins next week I really needed this ur the best
Hello can we use gas deck oven since I'm using it and I'm confused what temperature should I apply ... for both ( top and bottom)
Hi, there. Sure, I've seen a lot of people bake in gas ovens. I personally have no experience, but you'll just have to test it out on your own.
@@ShineeD thank you so much for your reply
@@jyothikashiji8047 what did u use
Can I use non stick baking Paper??????
Like wax paper? Then no. But you can use parchment paper.
Hi, I have an oven where as I can use convection or conventional feature. Which one is better and what's the temperature difference to use when making macarons?
Hi, Iris. I bake my macarons with conventional (no fan) setting. But I also had good results with convection too. So either one works fine. For convection (with fan), you want to reduce the heat by 25°F.
Thank you. I tried 300 in conventional with an oven thermometer waited 30 minutes as you stated everything was fine went to put second tray they were nice shells, no feet and hollow inside.
Can i make macaron without a c? And please give short recipe for begginer ❤❤
Sure, you can make macaron without an AC. It just helps to dry out the area in humid climates. You can find my easy macaron recipe for beginners here: www.sweetandsavorybyshinee.com/french-macarons/
Thank you sooo much ❤❤
Hi , I have one question , should I switch on the fan of my oven when baking the macaron ? My macaron always turned out cracked on top but have developed feet
I don't bake my macarons with fan setting. If you want to give it a try, you're more than welcome to. I suggest reducing the temperature by 25degrees, as fan-forced setting runs hotter than conventional setting.
😊👍👌🏻👏👏👏
My oven temperature is only at 250 degree
It's probably 250° in Celsius. So you should be your macarons at around 150°C.
The most overrated cookies, to sweet, made only of sugar and almonds, impossible to eat, for small portions is at list about 280 g of sugar, very dangerous
Sure, macarons are not for everyone. And just FYI, each filled macaron has about 10g of sugar.