Thank you so much for this video! I believe it’s the meringue technique that worked for me. I’ve tried countless times to make these and they looked beautiful, but hollow. This is the first time they looked beautiful and full! The upside down pan didn’t work in my oven, they came out lopsided and domed, but they came out just perfect with the pan sitting the right way :) thank you!
Hi, TJ!! You're welcome. And I really appreciate your feedback. I'm happy that this video has been helpful for you. Yay for the full macarons!!! And I totally agree that meringue technique is so important for full macarons. That was a turning point for me too.
I struggled with several recipes on TH-cam. If it wasn’t cracked shells, it was hollow cookies. The worst was either no feet or tiny feet. Your recipe worked the first time! Perfect ruffled feet 1/3 the thickness of the entire cookie! Thank you for sharing your miracle recipe!!
I cant thank you enough. My son takes French in school and loves to bring these to class. I've struggled to get good feet. Finally! You are a blessing. We have one happy 13yo. I made your chocolate macaron recipe. Made it dairy and gluten free.
i've never gotten proper feet on my macarons before. when i tried your method and these came out of the oven, i yelled with the shock of how beautiful they are. you, ma'am, are a wizard!
I've been struggling with hollow macarons for so long but your recipe and techniques helped me finally get full shells! This video and your website are fantastic resources. Thanks for your hard work!!
I have tried literally 4-5 video recipes (probably all ones everyone else has) and failed every single time, literally for.a week straight! THIS ONE WORKS!! This was the first video that helped me get a hard top with small feet. My macaron's feet are still lopsided but I think it was due to my piping skills. I also cut this recipe in half just incase it wasn't going to work out because life. The only thing I noticed that I had to up my speed to get firmer peaks on the meringue. I have a KitchenAid hand mixer and went from a level 3 to 4 (medium to medium high). Any lower and it stayed soft peaks. The macronage is really what got me. Really follow her on getting that texture and how it very slightly melts back into the batter after the "8" figure.I really think this is what gave me success. I also didn't need to rest them as long, which has been a challenge for me. They skinned up in about 5-10 mins.I ended up piping baby shells at about 1" diameter and took them out at 8-9 mins at 300 F. Super cute and I'm finally happy and can sleep easy. Thank you Shinee!!
Yay, I'm so happy to hear your macaron success, Deedee!! Thank you SO much for sharing. And I'm glad you found my video helpful!!! It sounds like you're well on your way finding your groove with your tools and oven. If you have an Instagram, please share your photos and tag me, so I can see them too. And also I'd love it if you leave this comment under the recipe post as well. It really helps other readers. (No pressure though.)
Hey Shinee! Just letting you know that after SEVERAL attempts, I finally nailed macarons. I couldn't have done it without you and I can't wait to learn how to make even more flavors.
So happy you found my video helpful!! Let me know how your macarons turn out! I'm pretty active on Instagram, @shineshka. If you're on IG, come and join me there and share your macarons!
Thank you Shinee for sharing your recipe and tips. I’ve tried different recipes to no avail but this recipe of yours worked so easily. I’m looking forward to bake more with other flavors. Appreciate your time, effort and sharing. 😊
I loved this video because you have tried different methods purposefully. It makes a lot of sense too me the things that have gone wrong with mine and why. Thank you. Look forward to trying...again. I will let you know if it comes out perfect this time.
Hi, I made macarons last night with the recipe and tips and they turned out by far the best. I finally have feet, even distribution, no gap, shiny top. Although the bottom wasn't shiny and the rise was fair. I used your buttercream recipe base also and I tried one macaron today and I was impressed. Only different thing was I tried a method of melting shell in oven first to get the top shiny and I folded a ton to get the mixture smooth. I'm so happy. I have been trying to make a good macaron for months now. Thanks I appreciate all your helpful guiding, I'm pretty confident of basics about what I'm doing now. 💗
Sheinee I can’t thank you enough!! after six months, I finally had two consecutive perfectly made batches!! Also, your filling book is fantastic! You’re a gem!!! 🏅💎
I attempted macarons for the very first time this past weekend. I watched lots of videos but followed your recipe and video exactly. While not perfect, my macarons came out very well for the first time. Your tips were great! I imagine the 95% humidity in South Louisiana could play some part in my success. Thanks again for sharing your recipe and videos.
Aww, thanks so much for sharing your feedback, Gina! So happy my recipe worked for you! 95% humidity could definitely affect macarons. It's best to run your AC and have a fan nearby for drying the shells.
Girrrrl, yes! Same problem in summer in the mountains of Southwest Virginia lol. I don't have AC either, I just put them under a ceiling fan, and put a big square floor fan on the table next to them. It does help, but they just have really short feet lol. It's way better in winter with the woodstove going!
Hi Shinee! I’ve made coffee macaroons for the first time ever, I carefully followed all your instructions and my macaroons have turned out perfect! My boyfriend ate half of them even before I took a bite ahahaha Thanks a lot for your tips!
Ah, so happy to read your feedback, Carolina!! Glad to hear that my tips were helpful!! Coffee macarons sounds so tasty! Your boyfriend has a good taste. :p Thank you for sharing!
Sheinee i dont know from where to start really such an amazing decent women, i have been watching ur macaron series yesterday all day! Such amazing all the details and vedios and techniques ,i made my firts patch using Italian recipe came out very unpleasant,i tried your recipe one time and it went half way perfect not done yet ! I ll keep trying using ur methods just couldn’t skip not to thank you and wish me luck i guess my missing part was i under mix the batter as macaron cames out cracked on top and pointue and didnt rise ll try again am very optimistic to get it right thank you lady much appreciated 💕
Aww, so sweet of you! And thank you so much for your kind words! I'm so happy you found my videos helpful! Wish you good luck with your next batch, Rana!
Finally I did it!!! Thank you very much I follow your merengue video and I did right what you show on video. I am just excited for how I bake it!!! Thank you Thank you after many tried!!
Haven't had any success with my macarons since it's the monsoon season in my country.. She was very patient with every questions that I had.. Thank you!!
Thank you so much for taking time to explain the process of making macarons. I tried it for the first time today with my five 9-yr-old students and we were successful. I was worried because the oven was a convection oven so I told them we might fail (which is ok; since it was our first try). I’m so glad we didn’t. Thanks again! P.S. I think the cream of tartar makes a difference. That extra insurance gave me some confidence. And I also followed the steady number 2 setting for the mixer. We actually used a handheld mixer because my kitchenAid would be too heavy to bring to our school.
Hi!! Yes, here's my favorite French buttercream recipe: th-cam.com/video/btcb397YNpc/w-d-xo.htmlsi=ykJ1anm_tOf1SMWW And I also love Swiss meringue buttercream: th-cam.com/video/825u_1RSAfE/w-d-xo.htmlsi=HolkSsiD15mzRYuN
Thank you so much! Your meringue demonstration was exactly what I needed to see! I thought I had been whipping the meringue long enough, but I wasn't. My macarons are nearly perfect now :)
Thank you Shinee! Your videos were the most helpful and the most detailed! I was able to make really nice macarons with your help on macroner technique and meringue process. I live in North Carolina and I was assisted by a lady from far away North Dakota! I am also not able to buy macarons in my small town. I will look for other videos from you. Thank yo so much! Robin Sams
Hi thank u very much for ur recepi.I followed your recepi to make macaron it really came out well.My kids are very happy and we all enjoyed.Thank you very much
Hi really liked thsi detailed video. I have a major issue of browing.. Is it fine to just keep the down rod on and not the top.. and is it ok to keep temp lower then 150. Pls help looking forward for your tips
He probado varias recetas y ninguna m3 ha quedado tan perfecta como la suya. Macarons esponjosos, aún estoy aprendiendo a dominar el merengue pero quedaron espectaculares. Gracias por aportar de tu conocimiento.
Hello I enjoyed watching your video. I am new to the macaron making. I am learning a lot by watching your video. Where is the recipe for the filling? It looks amazing!!!
Hi, Victoria. So glad you found my video helpful! White chocolate ganache filling: www.sweetandsavorybyshinee.com/pure-white-macarons/ And apple caramel: www.sweetandsavorybyshinee.com/homemade-caramel-sauce/
My meringue was a wrong I know I just continue to see what happened but this was the first time I could lift them without the parchment so I'm happy, thank you so much
@@ShineeD I'm still missing or overdoing in some part (still think the meringue) but the second time we're hollow but with feet, thank you so much for this I'm extremely happy how things are going, love from Costa Rica 💕
Hi! I wanted to let you know how much your video and recipe have helped me to make nearly perfect macarons. Yours was the 5th recipe I’ve tried and the first time I had full shells. Thank you so much for making this video and for all of the tips!
Hi, just want to thank you for this video, i tried 4 times until i got it. The macaron is not perfect yet, it was hard to pipe for a beginner like me, but so happy i made the perfect meringue this time🥰
Thank you so much for this amazing tutorial. You made the entire process look so simple and easy to do. Most importantly, I managed to make the perfect macaroon shells in the second attempt. Thank you once again.
hello i want to say thank you for the first time i managed to make perfect macarons i had already made hundreds of times but it was never perfect thanks, 👍
I truly love the idea of you flipping the baking sheet upside down to tap which is more quieter than the other way I was doing it, which is noisy considering living in a apartment. I will try that method. If you don’t mind me asking, where did you purchase your sealed container for your dry ingredients? Thank you for your time.
Hi, Charlene. Yes, patting the baking sheet with a hand is much quieter! I think you'll like that a lot. I got those containers on Amazon. I linked everything I use here on this page: www.amazon.com/shop/influencer-fa14dd20?listId=1TE3H78LZ7UVF
Hi Shinee, Thank you for the video. Could you please tell me if you used a fan or conventional oven? Also, where do I find your recipe please ? Many thanks
Hi, I’ve just made your macaron recipe for the second time and turned out great again. Thank you. I haven’t filled the shells as yet. How long will they last infilled as I don’t need them till Wednesday (5days). Should I keep them in the fridge till then or will they be ok out in a cupboard (in an airtight container of course)😊
Hi there. I am wondering why the macarons look like they have been coated with shellac at 18:03. I have never seen macarons shells glisten before. Did you spray them or coat them with something? Thanks for the video.
Hi, Vincent! Great observation!! They were right out of the freezer. So they're shiny because of condensation. I don't recommend thawing frozen macarons at room temperature though, exactly because of this issue. It was done only for the video. :) Thanks for watching!!
Hi, I am so excited to see that it is not thaaaaat difficult to make macarons! 😄 I haven’t tried it so it looks easy. Once I go in the kitchen …. 😅 I love the plastic tray that fits your macarons perfectly, and the green/purple boxes that fit 4 and 7 macarons. May I ask where you got the plastic tray and boxes from? 🙏🏼
Im honestly so happy this recipe worked thanks for sharing 😭💕 my macaroons did come out crunchy but I think it might’ve left them in the oven too long 😅 I’ll have to try again ! But for my 1st time I’m pretty proud of myself ! Update : they turned from crunchy I was surprised !! Is that supposed to happens maybe the buttercream in the middle ??
Hi, Bekah! I'm so happy you read about your macaron success!!! So glad my recipe worked for you. Yes, it's perfectly normal for macarons to soften after maturing. That's why it's better to over-bake macarons than under-bake them. Thank you for sharing your feedback, Bekah!
I made my first batch using this recipe and they turned out great! I was curious about other recipes so I tried another one from TH-cam and it ended tragically. I learnt my lesson so I'm for sure gonna be using this one every single time now lol.
Hi Shinee, I just baked a batch using the cream cheese filling u shared. When I peel off my macarons from the tray after cooling, it sticks slightly to the tray which I have to be careful to slowly remove it. Is this underbaked? I've made sure that the macarons barely wiggles after baking. And after maturing overnight, I realise the shell isn't crispy like eggshell, what could be the problem? Thank you Over my attempts I've never achieved the crispy eggshell-liked macaron shell...😭
Every recipe is so different I’ve been using Bake Toujours recipe and it calls for a higher ratio of egg whites which helps for that crispy crunchy outside. It’s actually the first recipe I tried that I didn’t have to rest them and it actually worked I live in humid Florida too so that’s a plus. Im here trying to find a solution to my macarons not getting high feet they are short but other thank that perfect smooth and full. That recipe uses egg white powder instead of salt and cream of tartar
Hi there! If your macarons are completely cooled, and still sticks to the parchment paper, then they're slightly underbaked. Depending on the filling (mostly on it's moisture level), it's normal for macarons to soften all the way. I feel like the crispness is not quite there, but I see the texture. I'm not sure if that makes sense. If your macaron shells never develop that crisp egg-shell like shell, I'd recommend check whether your almond flour is on oily side, or macarons are underbaked.
Hello Shinee D, how can I transporte the meringue shake if I have a hand mixer, some speed is equivalente to one of the hand mixer or how can I make it safer, since I don't have that mixer
@@ShineeD I tried it on speed 2 but since it doesn't lift, would speed 3 be correct? Another thing, the times I've used cream of tartar it takes a long time to dry and it dries unevenly and if they come out filled, but the structure of the macarons is bad and some of them burst, and when I don't use it they come out hollow but the structure is fine, could you do a tutorial with a hand mixer?
This was my second attempt at macarons and omgg I followed you're recipe and these shells are delicious 😭 better than the 40 dollar box of macarons that I bought from a bakery! The shells also look really pretty 🤭
Great informational video ! Ive been making macarons for a while now and I still like to see other tips and tricks. Glad I dont need to wait more that 30 mins for mine to form a skin. I cant imagine having to wait 2 hours for that... What climate/ area would that be that some one needs to wait that long ?
Hi, Jami. In humid climates, it takes longer to dry macaron shells. I too won't have patience to wait for 2 hours for sure. But I know nowadays there's no-rest macaron recipe that allows people in humid climate skip this step.
Hi Shinee, i love your video and want to try, would you please text me how much sugar you use for meringue, i didn't hear you mentioned in video, thank you very much..😍
@@ShineeD Thank you ! I tried your recipe yesterday, I couldn’t quite get the meringue to set . I slowly added the sugar as you stated but it seemed to turn into a melted marshmallow consistency . My eggs were at room temp so idk what I did wrong . I still baked them and they came out ok but not sure what I did wrong
@@Rekct22 I highly recommend watching my Meringue 101 video: th-cam.com/video/LSwK7xQi-cY/w-d-xo.html I suspect your egg whites are in contact with some soft of fat/grease, which doesn't allow egg whites reach hard peaks.
Thank you! Great instructions. One note: I have the same kitchen aid as you and at setting 2 nothing happened for 20 minutes. It got the whites foamy but that’s all. I dialed it up to 4 and it still took another 20 minutes to get firm peaks. Looking forward to seeing how they turn out!
thanks so much for the this video! my macarons turned out on the first try somehow lol, but the feet were a little small. do you know what I did wrong?
Yay, congrats on your macaron success! As for small feet, I don't think you did anything wrong per se. And it's hard to pin point an exact reason, because so many things could affect it. I'd suggest couple of things next time: 1. dry the shells a bit longer before baking. 2. increase the oven temp slightly.
hello.. just found our channel... you mention on your web page that you use confectioners sugar with cornflour... not pure icing sugar (australia) is that correct? AND you dont use a food processor to get really fine almond meal and sugar mix????
Hi, Chussell. I'm not sure what is a smart oven? I usually bake my macarons at 300°F in a conventional oven (top/bottom heat). If the macarons are baked properly, they should have smooth bottom. Also, make sure to remove them from the parchment paper/silicone mat after they've been completely cooled.
Thank you for this video please I need to know how many grams of sugar do you use for the meringue . I do macaron but every body told me that is sooo sweet
Hi there! I’m exited to try your recipe and method since it’s been all beautiful looking shells with the current recipe I have but hollow on the inside and way too sweet. However, do you know if this works at high altitude? I have recently moved to high altitude and area and have had to really learn how to adjust my baking. Thank you!
Hi, there! I personally haven't tried this recipe at high altitude, but I do remember receiving feedback from couple of people that it worked at high altitude with no adjustments. Hope you will too. Let me know!
Hello, I’m glad I found your channel. I tried making macaron and didn’t come out well. Hoping to stick to your method and tricks. But can you please let me know how much sugar you used?
Hi. Thanks for the recipe. I will try it but I didn’t see how much sugar you add after cream of tartar and salt. Would you please let me know how much exactly should I add sugar?thanks
Thank you so much for sharing these infos. In terms of temps, my thermometer reads 300 @ 325 and I find early browning of the macs. What would you suggest I do? Thanks
Hi, Ruby! How long do you preheat the oven? If you set your oven to 300°F and let it preheat for at least 30 minutes, does it not reach 300°F? I feel like most ovens take at least 30 minutes reach the set temp, even though it beeps that it had reach the set temp. But if your oven just doesn't reach to 300°F after 30minutes, and the macarons are browning too much at 325°F. I suggest to set your oven to 325°F, and then reduce the heat to 300°F once you put the macarons in. Hope this makes sense. By the way, last week I published a video on how to adjust your oven setting and about baking part of making macarons. You may find it helpful as well. Here you go: th-cam.com/video/EZiD34z7FR4/w-d-xo.html
@@ShineeD hi. Thanks for your feedback. I preheated the usual beeping time. It seemed like my oven is off by 25 degrees. When I raised it to 350, it went up to 325. I think it was too hot tho. Then the feet spread outwards a lot and it was over baked and hard within the baking time suggested.. it was a total fail! Ha ha ...We do learn from our mistakes. Too bad, I even liked the colour Fusha.
![[Masterclass] How To Make Perfect Macarons At Home | Italian Method](http://i.ytimg.com/vi/jN6fnRmpDfo/mqdefault.jpg)
Thank you so much for this video! I believe it’s the meringue technique that worked for me. I’ve tried countless times to make these and they looked beautiful, but hollow. This is the first time they looked beautiful and full! The upside down pan didn’t work in my oven, they came out lopsided and domed, but they came out just perfect with the pan sitting the right way :) thank you!
Hi, TJ!! You're welcome. And I really appreciate your feedback. I'm happy that this video has been helpful for you. Yay for the full macarons!!! And I totally agree that meringue technique is so important for full macarons. That was a turning point for me too.
I am so excited to try your recipe. Thank you so much for sharing. Have a very Merry Christmas.
SAME FOR ME! You’re amazing Shinee, thank you.
I struggled with several recipes on TH-cam. If it wasn’t cracked shells, it was hollow cookies. The worst was either no feet or tiny feet. Your recipe worked the first time! Perfect ruffled feet 1/3 the thickness of the entire cookie! Thank you for sharing your miracle recipe!!
I cant thank you enough. My son takes French in school and loves to bring these to class. I've struggled to get good feet. Finally! You are a blessing. We have one happy 13yo. I made your chocolate macaron recipe. Made it dairy and gluten free.
Your tutorial is so good! I love how you are not only showing us how but also explaining the reasons behind.
😊h
i've never gotten proper feet on my macarons before. when i tried your method and these came out of the oven, i yelled with the shock of how beautiful they are. you, ma'am, are a wizard!
This is the best how-to macaron guide! Thank you!
Thank you so much! It means a lot!
Thanks for sharing your recipe. Tried other recipes too, but yours is the only one that worked for me.
Aww, so happy to hear that! Thank you for trusting my recipe and sharing your feedback, Emme!
I've been struggling with hollow macarons for so long but your recipe and techniques helped me finally get full shells! This video and your website are fantastic resources. Thanks for your hard work!!
Yay, thank you so much for your feedback!! I'm so glad my videos were helpful!!
I have tried literally 4-5 video recipes (probably all ones everyone else has) and failed every single time, literally for.a week straight! THIS ONE WORKS!! This was the first video that helped me get a hard top with small feet. My macaron's feet are still lopsided but I think it was due to my piping skills. I also cut this recipe in half just incase it wasn't going to work out because life. The only thing I noticed that I had to up my speed to get firmer peaks on the meringue. I have a KitchenAid hand mixer and went from a level 3 to 4 (medium to medium high). Any lower and it stayed soft peaks. The macronage is really what got me. Really follow her on getting that texture and how it very slightly melts back into the batter after the "8" figure.I really think this is what gave me success. I also didn't need to rest them as long, which has been a challenge for me. They skinned up in about 5-10 mins.I ended up piping baby shells at about 1" diameter and took them out at 8-9 mins at 300 F. Super cute and I'm finally happy and can sleep easy. Thank you Shinee!!
Yay, I'm so happy to hear your macaron success, Deedee!! Thank you SO much for sharing. And I'm glad you found my video helpful!!! It sounds like you're well on your way finding your groove with your tools and oven. If you have an Instagram, please share your photos and tag me, so I can see them too. And also I'd love it if you leave this comment under the recipe post as well. It really helps other readers. (No pressure though.)
Hey Shinee! Just letting you know that after SEVERAL attempts, I finally nailed macarons. I couldn't have done it without you and I can't wait to learn how to make even more flavors.
Hooray! So happy for your macaron success! Thanks for sharing!!!
@@ShineeD hello just wanted to ask exactly how many tablespoons of sugar did you add?
What a great video, love the explanations in real time, and the 'why' you do things a certain way! I can' t wait try with all these new tips!
So happy you found my video helpful!! Let me know how your macarons turn out! I'm pretty active on Instagram, @shineshka. If you're on IG, come and join me there and share your macarons!
Thank you Shinee for sharing your recipe and tips.
I’ve tried different recipes to no avail but this recipe of yours worked so easily. I’m looking forward to bake more with other flavors.
Appreciate your time, effort and sharing. 😊
Thank you for your feedback!!
I loved this video because you have tried different methods purposefully. It makes a lot of sense too me the things that have gone wrong with mine and why. Thank you. Look forward to trying...again. I will let you know if it comes out perfect this time.
Hi,
I made macarons last night with the recipe and tips and they turned out by far the best. I finally have feet, even distribution, no gap, shiny top. Although the bottom wasn't shiny and the rise was fair. I used your buttercream recipe base also and I tried one macaron today and I was impressed. Only different thing was I tried a method of melting shell in oven first to get the top shiny and I folded a ton to get the mixture smooth. I'm so happy. I have been trying to make a good macaron for months now. Thanks I appreciate all your helpful guiding, I'm pretty confident of basics about what I'm doing now. 💗
Sheinee I can’t thank you enough!! after six months, I finally had two consecutive perfectly made batches!! Also, your filling book is fantastic! You’re a gem!!! 🏅💎
Woo-hoo!! So happy for you, Maria!! Thank you for sharing your macaron success and supporting my work!!!
Omg! Been failing for atleast 6 times but after I tried your recipe and and methods I finally have almost perfect macarons! Thank you so much!!! 🤗🤗
Yay, I'm so happy to hear that! Thanks for sharing your macaron success, Ricaday!!
I attempted macarons for the very first time this past weekend. I watched lots of videos but followed your recipe and video exactly. While not perfect, my macarons came out very well for the first time. Your tips were great! I imagine the 95% humidity in South Louisiana could play some part in my success. Thanks again for sharing your recipe and videos.
Aww, thanks so much for sharing your feedback, Gina! So happy my recipe worked for you! 95% humidity could definitely affect macarons. It's best to run your AC and have a fan nearby for drying the shells.
Girrrrl, yes! Same problem in summer in the mountains of Southwest Virginia lol. I don't have AC either, I just put them under a ceiling fan, and put a big square floor fan on the table next to them. It does help, but they just have really short feet lol. It's way better in winter with the woodstove going!
Hi Shinee! I’ve made coffee macaroons for the first time ever, I carefully followed all your instructions and my macaroons have turned out perfect! My boyfriend ate half of them even before I took a bite ahahaha Thanks a lot for your tips!
Ah, so happy to read your feedback, Carolina!! Glad to hear that my tips were helpful!! Coffee macarons sounds so tasty! Your boyfriend has a good taste. :p Thank you for sharing!
hi ! i’m looking to make the same flavor, may i ask where you got the recipe for the filling ?
Sheinee i dont know from where to start really such an amazing decent women, i have been watching ur macaron series yesterday all day! Such amazing all the details and vedios and techniques ,i made my firts patch using Italian recipe came out very unpleasant,i tried your recipe one time and it went half way perfect not done yet ! I ll keep trying using ur methods just couldn’t skip not to thank you and wish me luck i guess my missing part was i under mix the batter as macaron cames out cracked on top and pointue and didnt rise ll try again am very optimistic to get it right thank you lady much appreciated 💕
Aww, so sweet of you! And thank you so much for your kind words! I'm so happy you found my videos helpful! Wish you good luck with your next batch, Rana!
Finally I did it!!! Thank you very much I follow your merengue video and I did right what you show on video. I am just excited for how I bake it!!! Thank you Thank you after many tried!!
Yay, I'm SO happy for your macaron success!!! Thanks for sharing!
One of the best macarons recipes on TH-cam ❤….I had to subscribe to your channel. Thank you for sharing your knowledge.
Thank you so so much for thia recipe!!! ❤️ A very helpfull vídeo! Thanks ❤️
Thanks ❤for this video. This is the only recipe that consistently works for me.
Thanks so much for the tutorial it helps a lot more then the regular recipes online
Best video!! Informative and so easy to understand thank you!!
Haven't had any success with my macarons since it's the monsoon season in my country.. She was very patient with every questions that I had.. Thank you!!
Great video!! Thank you for sharing 😋
Thank you so much for taking time to explain the process of making macarons. I tried it for the first time today with my five 9-yr-old students and we were successful. I was worried because the oven was a convection oven so I told them we might fail (which is ok; since it was our first try). I’m so glad we didn’t. Thanks again!
P.S. I think the cream of tartar makes a difference. That extra insurance gave me some confidence. And I also followed the steady number 2 setting for the mixer. We actually used a handheld mixer because my kitchenAid would be too heavy to bring to our school.
Do you have fillings recipe videos too? I would like to learn both white and brown filling recipes and the white baking sheet link ❤
Hi!! Yes, here's my favorite French buttercream recipe: th-cam.com/video/btcb397YNpc/w-d-xo.htmlsi=ykJ1anm_tOf1SMWW
And I also love Swiss meringue buttercream: th-cam.com/video/825u_1RSAfE/w-d-xo.htmlsi=HolkSsiD15mzRYuN
Thank you so much! Your meringue demonstration was exactly what I needed to see! I thought I had been whipping the meringue long enough, but I wasn't. My macarons are nearly perfect now :)
Yay, so happy my video was helpful to you, Kelli! Thank you for your feedback!
very good explanation
Thank you Shinee! Your videos were the most helpful and the most detailed! I was able to make really nice macarons with your help on macroner technique and meringue process.
I live in North Carolina and I was assisted by a lady from far away North Dakota! I am also not able to buy macarons in my small town.
I will look for other videos from you. Thank yo so much! Robin Sams
I always love that old sifter. It won't give so much mess. Hey, thank you so much for your tip 😊 😘
EXCELLENT INSTRUCTIONS
Thank you!!
Hi thank u very much for ur recepi.I followed your recepi to make macaron it really came out well.My kids are very happy and we all enjoyed.Thank you very much
So happy to hear that, Fasla!!! Thank you for your feedback!
Hi Shinee the recipe looks amazing! but I can’t find the sugar amount for the French meringue can you help me?
Found them never mind thanks for the recipe!
Where do you find it? I can't find the amount of sugar 🥲
Thank you ur recipe and how u explain is amazing i never had these delicious and nice shaped one
So happy my video was useful to you! Thank you for your feedback, Ziba!
really appreciate this. very detailed guidelines compare to other videos that i have seen.
Hi really liked thsi detailed video. I have a major issue of browing.. Is it fine to just keep the down rod on and not the top.. and is it ok to keep temp lower then 150. Pls help looking forward for your tips
He probado varias recetas y ninguna m3 ha quedado tan perfecta como la suya. Macarons esponjosos, aún estoy aprendiendo a dominar el merengue pero quedaron espectaculares. Gracias por aportar de tu conocimiento.
I know you might not read this comment but I had to say thank you at last I could manage to make successful macarons😊
Thank you so much for this video now I will follow your tips and will share the result soon
Sounds great!!! Good luck and I look forward to your feedback.
Hello I enjoyed watching your video. I am new to the macaron making. I am learning a lot by watching your video. Where is the recipe for the filling? It looks amazing!!!
Hi, Victoria. So glad you found my video helpful!
White chocolate ganache filling: www.sweetandsavorybyshinee.com/pure-white-macarons/
And apple caramel: www.sweetandsavorybyshinee.com/homemade-caramel-sauce/
Thank you very much for sending me the links. I can't wait to try them.
@@ShineeD thank you so much for sending me the links. I can't wait to try them all.
My meringue was a wrong I know I just continue to see what happened but this was the first time I could lift them without the parchment so I'm happy, thank you so much
Yay, so happy to read this. Thanks for sharing, Sue!
@@ShineeD I'm still missing or overdoing in some part (still think the meringue) but the second time we're hollow but with feet, thank you so much for this I'm extremely happy how things are going, love from Costa Rica 💕
Hi! I wanted to let you know how much your video and recipe have helped me to make nearly perfect macarons. Yours was the 5th recipe I’ve tried and the first time I had full shells. Thank you so much for making this video and for all of the tips!
So happy to hear your macaron success and that my video helped you. Thank you so much for your feedback, Laura!
Would it work to double this recipe? Thanks
@@lauraseltzer9105 Yes, definitely!
Shinee D thank you for the help
Hi, just want to thank you for this video, i tried 4 times until i got it. The macaron is not perfect yet, it was hard to pipe for a beginner like me, but so happy i made the perfect meringue this time🥰
Yay, so happy my videos are helpful to you. Keep on perfecting your technique. Good luck!
Thank you so much for making this video 🥰😍🎉🥳💕
Excellent instructions. Making them right now.
Thank you! Hope macaron gods were with you today. :)
Thank you so much for this amazing tutorial. You made the entire process look so simple and easy to do. Most importantly, I managed to make the perfect macaroon shells in the second attempt. Thank you once again.
Loved this recipe, very helpful!
So happy to hear that. Thanks!
Thank you, looks so complicated but you make it look easy will try.
hello i want to say thank you for the first time i managed to make perfect macarons i had already made hundreds of times but it was never perfect thanks, 👍
Yay, so happy for your macaron success! Thank you for sharing your feedback!
Thx for sharing 👍
one of the best tutorials!!
Thorough and very helpful! Thank you!
Thank you, Diane! So happy it was helpful to you.
Hi! Can I use hazelnut flour? Thank you!
Yes, you can.
I truly love the idea of you flipping the baking sheet upside down to tap which is more quieter than the other way I was doing it, which is noisy considering living in a apartment. I will try that method. If you don’t mind me asking, where did you purchase your sealed container for your dry ingredients? Thank you for your time.
Hi, Charlene. Yes, patting the baking sheet with a hand is much quieter! I think you'll like that a lot. I got those containers on Amazon. I linked everything I use here on this page: www.amazon.com/shop/influencer-fa14dd20?listId=1TE3H78LZ7UVF
Hi Shinee,
Thank you for the video. Could you please tell me if you used a fan or conventional oven? Also, where do I find your recipe please ? Many thanks
I bake my macarons in conventional oven. Here’s recipe: www.sweetandsavorybyshinee.com/french-macarons/
Hi, I’ve just made your macaron recipe for the second time and turned out great again. Thank you.
I haven’t filled the shells as yet. How long will they last infilled as I don’t need them till Wednesday (5days). Should I keep them in the fridge till then or will they be ok out in a cupboard (in an airtight container of course)😊
Hi, they'll be fine on the counter/cupboard for up to a week. You can also refrigerate them too, but not necessary.
@@ShineeD Thank you 😀
Hi there. I am wondering why the macarons look like they have been coated with shellac at 18:03. I have never seen macarons shells glisten before. Did you spray them or coat them with something? Thanks for the video.
Hi, Vincent! Great observation!! They were right out of the freezer. So they're shiny because of condensation. I don't recommend thawing frozen macarons at room temperature though, exactly because of this issue. It was done only for the video. :) Thanks for watching!!
Very detailed video! Looks like I might finally be able to smile at a successful attempt at macaron making! May you kindly share the recipe?
You can find the full recipe here: www.sweetandsavorybyshinee.com/french-macarons/
Hi, I am so excited to see that it is not thaaaaat difficult to make macarons! 😄 I haven’t tried it so it looks easy. Once I go in the kitchen …. 😅 I love the plastic tray that fits your macarons perfectly, and the green/purple boxes that fit 4 and 7 macarons. May I ask where you got the plastic tray and boxes from? 🙏🏼
Im honestly so happy this recipe worked thanks for sharing 😭💕 my macaroons did come out crunchy but I think it might’ve left them in the oven too long 😅 I’ll have to try again ! But for my 1st time I’m pretty proud of myself ! Update : they turned from crunchy I was surprised !! Is that supposed to happens maybe the buttercream in the middle ??
Hi, Bekah! I'm so happy you read about your macaron success!!! So glad my recipe worked for you. Yes, it's perfectly normal for macarons to soften after maturing. That's why it's better to over-bake macarons than under-bake them. Thank you for sharing your feedback, Bekah!
I finally achieved feet on my macarons! thank you!
Yay, thanks so much for sharing your macaron success, Ruth!!!
Hi Shinee! May I ask what brand of food scale are you using. Thank you for all ur wonderful videos and recipes. Very informative ❤️😘
I made my first batch using this recipe and they turned out great! I was curious about other recipes so I tried another one from TH-cam and it ended tragically. I learnt my lesson so I'm for sure gonna be using this one every single time now lol.
Ah, I'm so happy my recipe worked for you!! Thank you so much for your feedback!!
Wich one did you try before this ? Pls answerrr im gonna make macarons for the first time and dont know wich recepie to follow
@@yagmur983 follow this one. I tried Tasty's recipe
j'aimerais bien faire des macarons et ta recette te m'aider! merci beaucoup!
I’m excited to try this because you explain and show extremely well. Question: my oven has bake and convection settings, which shall I use?
Either setting works fine. I use regular conventional setting with top and bottom heating.
Can you mix seeds from a vanilla bean into the flour and sugar mixture?
Omg you give me confidence ❤🥰👏🥰🙏🏼🥰👏👏🥰🥰
Thank you for sharing! Can't wait to try your recipe.
You're welcome, Nasdy! Let me know how it turns out.
Thanks for the recipe. I have a question about the oven, do I turn it on from above and below with the fan?
I set my oven to heat from top and bottom without fan.
Hi Shinee, I just baked a batch using the cream cheese filling u shared. When I peel off my macarons from the tray after cooling, it sticks slightly to the tray which I have to be careful to slowly remove it. Is this underbaked? I've made sure that the macarons barely wiggles after baking.
And after maturing overnight, I realise the shell isn't crispy like eggshell, what could be the problem? Thank you
Over my attempts I've never achieved the crispy eggshell-liked macaron shell...😭
Every recipe is so different I’ve been using Bake Toujours recipe and it calls for a higher ratio of egg whites which helps for that crispy crunchy outside. It’s actually the first recipe I tried that I didn’t have to rest them and it actually worked I live in humid Florida too so that’s a plus. Im here trying to find a solution to my macarons not getting high feet they are short but other thank that perfect smooth and full. That recipe uses egg white powder instead of salt and cream of tartar
Hi there! If your macarons are completely cooled, and still sticks to the parchment paper, then they're slightly underbaked. Depending on the filling (mostly on it's moisture level), it's normal for macarons to soften all the way. I feel like the crispness is not quite there, but I see the texture. I'm not sure if that makes sense. If your macaron shells never develop that crisp egg-shell like shell, I'd recommend check whether your almond flour is on oily side, or macarons are underbaked.
Hello Shinee D, how can I transporte the meringue shake if I have a hand mixer, some speed is equivalente to one of the hand mixer or how can I make it safer, since I don't have that mixer
Hi, Daniel. You can adapt the speed to your mixer. My main point was to keep in consistent at a lower end of the speed.
@@ShineeD I tried it on speed 2 but since it doesn't lift, would speed 3 be correct? Another thing, the times I've used cream of tartar it takes a long time to dry and it dries unevenly and if they come out filled, but the structure of the macarons is bad and some of them burst, and when I don't use it they come out hollow but the structure is fine, could you do a tutorial with a hand mixer?
What’s the white filling cream? I watched the video hoping you would show how to make it. Is it just buttercream?
Swiss buttercream
This was my second attempt at macarons and omgg I followed you're recipe and these shells are delicious 😭 better than the 40 dollar box of macarons that I bought from a bakery! The shells also look really pretty 🤭
Yay, so happy to hear your macaron success!!! Thank you so much for sharing!!!
If you would like to use almond extract, at which point would you do so?
Great informational video ! Ive been making macarons for a while now and I still like to see other tips and tricks. Glad I dont need to wait more that 30 mins for mine to form a skin. I cant imagine having to wait 2 hours for that... What climate/ area would that be that some one needs to wait that long ?
Hi, Jami. In humid climates, it takes longer to dry macaron shells. I too won't have patience to wait for 2 hours for sure. But I know nowadays there's no-rest macaron recipe that allows people in humid climate skip this step.
@@ShineeD ohh ok !! That makes sense !! 👍 And I bet that is an especially good recipe for them then!!
Hi Shinee, i really want to to try your recipe, but can i divide it into half and use my hand mixer?? Thank you very much..😍
So this recipe is already pretty small, but you can give it a try.
Amazing!!
Hi Shinee, i love your video and want to try, would you please text me how much sugar you use for meringue, i didn't hear you mentioned in video, thank you very much..😍
75g of super fine granulated sugar. Full written recipe link is included in the description.
Hello ! How much sugar was incorporated in the meringue process ? Please and thank you ♥️
Please see the full recipe here: www.sweetandsavorybyshinee.com/french-macarons/
@@ShineeD Thank you ! I tried your recipe yesterday, I couldn’t quite get the meringue to set . I slowly added the sugar as you stated but it seemed to turn into a melted marshmallow consistency . My eggs were at room temp so idk what I did wrong . I still baked them and they came out ok but not sure what I did wrong
@@Rekct22 I highly recommend watching my Meringue 101 video: th-cam.com/video/LSwK7xQi-cY/w-d-xo.html
I suspect your egg whites are in contact with some soft of fat/grease, which doesn't allow egg whites reach hard peaks.
Thank you! Great instructions. One note: I have the same kitchen aid as you and at setting 2 nothing happened for 20 minutes. It got the whites foamy but that’s all. I dialed it up to 4 and it still took another 20 minutes to get firm peaks. Looking forward to seeing how they turn out!
thanks so much for the this video! my macarons turned out on the first try somehow lol, but the feet were a little small. do you know what I did wrong?
Yay, congrats on your macaron success! As for small feet, I don't think you did anything wrong per se. And it's hard to pin point an exact reason, because so many things could affect it. I'd suggest couple of things next time:
1. dry the shells a bit longer before baking.
2. increase the oven temp slightly.
@@ShineeD okay, thanks so much and thank you again for an awesome recipe!!
Hi, I love you recipe where did you get de heart shape silicone mat ??? Thank you
I got it on amazon. Here you go: amzn.to/3r3TjhT
Hi I have a question how many sugar did you add and thanks 🙏
Please check out the recipe here: www.sweetandsavorybyshinee.com/french-macarons/
Ok thanks 🙏
I have a question. How many grams of sugar did u add in the white egg. Second . How long did you bake it at the oven ie the temperature
Full recipe is here: www.sweetandsavorybyshinee.com/french-macarons/
hello.. just found our channel... you mention on your web page that you use confectioners sugar with cornflour... not pure icing sugar (australia) is that correct? AND you dont use a food processor to get really fine almond meal and sugar mix????
Hi. Thank you for your recipe. I have a question. I would like to know what kind (brand) of almond flour do you recommend. Thank you in advance.
Bob's Red Mill Super Fine Almond Flour is my go-to.
@@ShineeD Thank you very much!
How much sugar for the marine? I can't seem to find that part in the video. 😳
Hi sheinee, I would like to ask what will be the temperature on a smart oven will I set? And oh how to achieve a smooth bottom.
Hi, Chussell. I'm not sure what is a smart oven? I usually bake my macarons at 300°F in a conventional oven (top/bottom heat). If the macarons are baked properly, they should have smooth bottom. Also, make sure to remove them from the parchment paper/silicone mat after they've been completely cooled.
@@ShineeD Hello shinee, thank you!
Thank you for this video please I need to know how many grams of sugar do you use for the meringue . I do macaron but every body told me that is sooo sweet
Thank you perfect recipe ❤️
Hi what is the amount of granulated sugar used for the meringue, not mentioned in the video. Tks
75g. The link to the full written recipe is in the description box.
Hi there! I’m exited to try your recipe and method since it’s been all beautiful looking shells with the current recipe I have but hollow on the inside and way too sweet. However, do you know if this works at high altitude? I have recently moved to high altitude and area and have had to really learn how to adjust my baking.
Thank you!
Hi, there! I personally haven't tried this recipe at high altitude, but I do remember receiving feedback from couple of people that it worked at high altitude with no adjustments. Hope you will too. Let me know!
Hello, I’m glad I found your channel. I tried making macaron and didn’t come out well. Hoping to stick to your method and tricks. But can you please let me know how much sugar you used?
You can find the full recipe here: www.sweetandsavorybyshinee.com/french-macarons/
Hello,
I have Indian OTG, please guide about the temperature for Preheating & after preheat wht temperature & duration I need to keep. Thnks..
Hello. Please watch this video on baking temp, adjusting oven etc: th-cam.com/video/EZiD34z7FR4/w-d-xo.html
New Subscriber here 😀 thank you so much for sharing your ideas 😉
Beautiful
Hi. Thanks for the recipe. I will try it but I didn’t see how much sugar you add after cream of tartar and salt. Would you please let me know how much exactly should I add sugar?thanks
Thank you so much for sharing these infos. In terms of temps, my thermometer reads 300 @ 325 and I find early browning of the macs. What would you suggest I do? Thanks
Hi, Ruby! How long do you preheat the oven? If you set your oven to 300°F and let it preheat for at least 30 minutes, does it not reach 300°F? I feel like most ovens take at least 30 minutes reach the set temp, even though it beeps that it had reach the set temp. But if your oven just doesn't reach to 300°F after 30minutes, and the macarons are browning too much at 325°F. I suggest to set your oven to 325°F, and then reduce the heat to 300°F once you put the macarons in. Hope this makes sense.
By the way, last week I published a video on how to adjust your oven setting and about baking part of making macarons. You may find it helpful as well. Here you go: th-cam.com/video/EZiD34z7FR4/w-d-xo.html
@@ShineeD hi. Thanks for your feedback. I preheated the usual beeping time. It seemed like my oven is off by 25 degrees. When I raised it to 350, it went up to 325. I think it was too hot tho. Then the feet spread outwards a lot and it was over baked and hard within the baking time suggested.. it was a total fail! Ha ha ...We do learn from our mistakes. Too bad, I even liked the colour Fusha.