I just want to Say thank you...your are amazing..thanks to you I can say now I can bake macarons.. I tried to many recipes with fails and fails..and now thanks to you I can say I'm happy without frustration..thank you, I love everything you do,especially Macarons ❤
You are so amazing to share your gift to encourage and help people like me to be successful in making macarons. Your videos and recipes have helped and encouraged me so much! Thank you for being willing to share your tips and recommendations -- you are a treasure!
Thank you Camila for sharing ... I made the macarons last night and they came out beautiful with your method,,, and the passion fruit ganache absolutely delicious,,, It's a keeper for me♥
Hi thanks for the recipe! Was wondering how you got such a nice ganache without using cream? Also I followed the baking method and temperature but the macarons were still charred after 15 min haha was wondering how to improve it! I based everything on 50ml of passion fruit pulp and downsized the proportions of all the ingredients accordingly I didn’t get the same texture of the eggs with sugar which was a little runny Please do advice! Thank you 😊
Hi I have a question I been looking for a recipe for guava filling for my macarons but I can’t find one anywhere can you suggest either a ganache or a pastry cream where I can use guava marmalade? TIA BLESSINGS❤🙏🏼
Do you think that using a Swiss method of making meringue in macarons would be better than French if I will be heavily colouring them? I haven’t been able to get good macarons with food colouring in them, and although I do think it’s partially because of the kind of egg whites I’m using (pasteurized) Swiss meringue is supposed to be more stable than French which will prevent over mixing (which is easier to accidentally do when adding colouring) and if it’s more stable they’re less likely to crack as well. I think it’s half colour half egg whites, because with the pasteurized egg whites my meringue falls much quicker and they always crack, but another way my macarons could be cracking according to your blog would be adding too much food colouring. I’m trying to make red velvet macs so yes there is a lot of colouring required to get a good red. I’m using Wilton gel colour
I tried the ganache and it tastes exquisite, but I take it out of the fridge and as soon as I fill it the macaron starts to melt, that affects me because I send by mail, have I done it wrong?
Have you used really good quality white chocolate with at least 20% cocoa butter in it? Was it firm when you piped it, but then melted after? Did it separate, like between solid and liquid or just melted? Also, I don't recommend leaving this type of filling unrefrigerated to send it through the mail, it would probably take at least a couple of days and the macarons need to stay refrigerated.
Gorgeous! I can’t wait to try making these.
They're so pretty! I love passionfruit! 🧡💛
Yum! I love learning different macaron techniques and fillings. Definitely going to try out this passion fruit ganache. 💕
Hope you enjoy thank you!
You are the best!
I just want to Say thank you...your are amazing..thanks to you I can say now I can bake macarons.. I tried to many recipes with fails and fails..and now thanks to you I can say I'm happy without frustration..thank you, I love everything you do,especially Macarons ❤
You are so amazing to share your gift to encourage and help people like me to be successful in making macarons. Your videos and recipes have helped and encouraged me so much! Thank you for being willing to share your tips and recommendations -- you are a treasure!
That’s truly so sweet! Thank you so much!!!
I love macarons! So fun to watch them being made...these are really pretty!! 💜
thank you so much
Thank you Camila for sharing ... I made the macarons last night and they came out beautiful with your method,,, and the passion fruit ganache absolutely delicious,,, It's a keeper for me♥
Amazing 🎉
i haven't tried passionfruit but after this i definitely will😀
it's so good!
Your macaroons are unique 👍✌️
thank you so much!
Sounds so yummy! Never tried passion but I would love to try this recipe 😋
Omg do try it it's so aromatic, tangy, delicious!!!
They look cuter than the last ones... Your getting better and better! 🤩🧡💛🧡💛
Hi Camila yours Macarons are amazing 😍 Can you share what brand of white chocolate do you use please and thank you 🙏🏽
Thanks 🙏 !!! You’re the best !!!
thank you :)
Amazing, why do we melt egg white over water bath?
Hi thanks for the recipe!
Was wondering how you got such a nice ganache without using cream? Also I followed the baking method and temperature but the macarons were still charred after 15 min haha was wondering how to improve it!
I based everything on 50ml of passion fruit pulp and downsized the proportions of all the ingredients accordingly
I didn’t get the same texture of the eggs with sugar which was a little runny
Please do advice! Thank you 😊
Hi I was just wondering where you get your piping bags from?
What piping bag and tips are you using?
Hi I have a question I been looking for a recipe for guava filling for my macarons but I can’t find one anywhere can you suggest either a ganache or a pastry cream where I can use guava marmalade? TIA BLESSINGS❤🙏🏼
Any thing could replace white chocolate? Say egg n sugar ?
hi, can we use egg replacer powder instead of egg white powder
Which brand of passion fruit pulp do you recommend?
Hi!
Just love your macarons 😍😍
For the ganache can I replace it with mango pulp?is it the same quantity?
Yes and yes 💜
Love them ❤️
Love ir omg!
thank you so much!
Do you think that using a Swiss method of making meringue in macarons would be better than French if I will be heavily colouring them? I haven’t been able to get good macarons with food colouring in them, and although I do think it’s partially because of the kind of egg whites I’m using (pasteurized) Swiss meringue is supposed to be more stable than French which will prevent over mixing (which is easier to accidentally do when adding colouring) and if it’s more stable they’re less likely to crack as well. I think it’s half colour half egg whites, because with the pasteurized egg whites my meringue falls much quicker and they always crack, but another way my macarons could be cracking according to your blog would be adding too much food colouring. I’m trying to make red velvet macs so yes there is a lot of colouring required to get a good red. I’m using Wilton gel colour
i using camilla‘s recipe but doing the swiss method
Por favor me podrias decir si igual se puede hacer con chocolate oscuro y si es así seria la misma cantidad de pulpa?
un poco mais talvez. Puedes poner mas caso necessites.
Have you tried the ganache using dark chocolate or milk chocolate?
someone just commented on the blog or here on the video, I dont remember, they made it with dark chocolate and they loved it.
I tried the ganache and it tastes exquisite, but I take it out of the fridge and as soon as I fill it the macaron starts to melt, that affects me because I send by mail, have I done it wrong?
Have you used really good quality white chocolate with at least 20% cocoa butter in it? Was it firm when you piped it, but then melted after? Did it separate, like between solid and liquid or just melted? Also, I don't recommend leaving this type of filling unrefrigerated to send it through the mail, it would probably take at least a couple of days and the macarons need to stay refrigerated.
Ganache not "monté" ? but seems good tho
Deliciosos!!!!!!!
Plz make egglss macrons recipe
i have a bunch of those on my youtube channel already
@@PiesandTacos OK thanks for replying will check