Fantastic recipe! I made these for galentines and my friends loved them! So beautiful and picturesque. I used the Costco champagne and the filling tasted faintly of it. I think next time I will go for better quality champagne to preserve more of the taste, or perhaps boil it less. Either way, they were very tasty!
Love your recipe! it is the first time I've ever made have non-hallow shells. Quick question, my second batch seems to always be lopsided, I think it is because I left it out too long. Any idea of how I should slow down the drying process for the second batch? cover it with parchment paper? Thank you!
Question , why do we have to put the sugar and eggs over the stove before making the stiff peaks ? I’m sure it’s bc It makes the sugar less harsh and more liquid but we don’t do that in every recipe
this is the swiss method, on swiss method of making meringue you whisk the sugar and egg whites over a double boiler to melt the sugar, which will help the stability of the meringue, one because the sugar crystals will be dissolved, and two because of the introduction of slight heat, both of those factors make a more stable meringue because they help with the unfrilling of the protein molecules and bonds, which is called the denaturation, and it's the first stage of meringue making, when you unravel those bonds, in order for them to get organized and form a structure that will keep the hydrophobic amino acids and hydrophilic amino acids in place trapping the air bubbles and keeping them away from the water content present in the meringue. The other method is french, which doesn't involve the introduction of heat, but it is a method prone to more instability specially for beginners. And the other method would be the Italian, which also involves the introduction of heat, but in the form of a sugar/water syrup, which gets added to half whipped egg whites, and yields a very stable and strong meringue.
Your videos are fantastic!! I took your advice and I see that my oven temp is not accurate. I used two thermometers to test it. I preheated to 300. One internal thermometer was about reading 315 and the other side was close to 300. Question -- how do you account for the fluctuations within an oven? I also noticed your ratios are almost equal parts -- do you find that this has accounted for your absolutely flawless shells? Thank you again!!!!
My oven is hotter on the left side, so I have to rotate the trays in the oven while baking. I rotate after 5 minutes baking, and then maybe even once more during the baking time if I feel like the shells are coming out a bit lopsided. Experiment with the temperatures to see what's going to be best for your oven and macs, if keeping the temp at 315 is making the macarons crack, then lower it slightly to account for the different temp between the two sides. I keep mine at 325, being 325 the highest temp in the oven on the left side, not the temp on the right side, which is usually 315 when the left side is 325. Hope that made sense 😅 And I find this to be a great ratio, I've tried with lower ratios of almond flour and powdered sugar and over the years I've increased the amounts through experimenting. I do believe it's necessary to have a very similar ratio of egg white and granulated sugar, I've tried lower sugar ratios before and did not work well.
yes they are. meringue powder contains additives, sugar, cornstarch, etc, while egg white powder is made of only dried egg whites. some people do use meringue powder with success tho. I've never tried with it.
TH-cam needs to have TH-cam should have a star or something to show them peoples favorite favorite TH-camrs. Because you are one of mine.
I halved your recipe (53 g almonds, 53 g PS) no resting, 130 C for 30 min, macs came perfectly out of the oven
You’re so talented! ❤️❤️
thank you so much 🥰🥰🥰
Fantastic. Really enjoy your videos.
What a great non intimidating tutorial! Happy New Year!
See! Your becoming famous already! You're amazing🤗
🤗🤗🤗 another great recipe!!
I wish you a very happy and healthy New Year. TFS grtz Petra
Fantastic recipe! I made these for galentines and my friends loved them! So beautiful and picturesque. I used the Costco champagne and the filling tasted faintly of it. I think next time I will go for better quality champagne to preserve more of the taste, or perhaps boil it less. Either way, they were very tasty!
Lovely ❤️happy new year 🎄🌲🎄🌲🎄🌲
Hello from Indonesia, i love your all recipe about macaroon ❤ Please make a recipe for beginner only use 1 egg white ❤❤
Im in love with your recipes 😍😍😍
These look so yummy! I’ve been turning my tray every 5 minutes and it’s made a huge difference. Thanks for the tip!
yes for me too! if i dont do it my macarons turn out lopsided 😄 good thing its such an easy fix lol
When you rotate the trays every 5 minutes, do you add extra time or continue baking without adjusting the time?
Just in time for New Years parties!
🎉🎉🎉🎉
Well done!!! this is awsome!
You should do a top 5 or 10 favorite macaron video of 2020!
Wow!
Wooov impressed 👍 loved it 👌 keep shining dear
Happy New year
Hope to see you around soon
As always your macarons look amazing and I see the new backdrop. It’s looks great 👍🏼
Also why are my macarons hollow and the top and feet deflate? I am mainly taking abt your chocolate macaron recipe?
hey I wanna ask if you can replace any other drink with campaign since I don't drink
yes with heavy cream :) I dont drink either, but the alcohol evaporates in the cooking process.
Sensacionais!!!!!
I don’t drink champagne so I don’t know too much. What kind of champagne did you use for this recipe?
I dont drink either, i think it was a rose champagne. any will work
Very stunning Camila 💗. You need to publish another cookbook only about macarons!!
Love your recipe! it is the first time I've ever made have non-hallow shells. Quick question, my second batch seems to always be lopsided, I think it is because I left it out too long. Any idea of how I should slow down the drying process for the second batch? cover it with parchment paper? Thank you!
♥️
Question , why do we have to put the sugar and eggs over the stove before making the stiff peaks ? I’m sure it’s bc It makes the sugar less harsh and more liquid but we don’t do that in every recipe
this is the swiss method, on swiss method of making meringue you whisk the sugar and egg whites over a double boiler to melt the sugar, which will help the stability of the meringue, one because the sugar crystals will be dissolved, and two because of the introduction of slight heat, both of those factors make a more stable meringue because they help with the unfrilling of the protein molecules and bonds, which is called the denaturation, and it's the first stage of meringue making, when you unravel those bonds, in order for them to get organized and form a structure that will keep the hydrophobic amino acids and hydrophilic amino acids in place trapping the air bubbles and keeping them away from the water content present in the meringue. The other method is french, which doesn't involve the introduction of heat, but it is a method prone to more instability specially for beginners. And the other method would be the Italian, which also involves the introduction of heat, but in the form of a sugar/water syrup, which gets added to half whipped egg whites, and yields a very stable and strong meringue.
Those are lovely sprinkles! Very festive and grown-up. Where did you get them?
those were sweetapolita sprinkles
@@PiesandTacos, thank you!!!!
Is the recipe measurement for the champagne the reduced amount?
before reducing
Your videos are fantastic!!
I took your advice and I see that my oven temp is not accurate. I used two thermometers to test it. I preheated to 300. One internal thermometer was about reading 315 and the other side was close to 300. Question -- how do you account for the fluctuations within an oven?
I also noticed your ratios are almost equal parts -- do you find that this has accounted for your absolutely flawless shells? Thank you again!!!!
My oven is hotter on the left side, so I have to rotate the trays in the oven while baking. I rotate after 5 minutes baking, and then maybe even once more during the baking time if I feel like the shells are coming out a bit lopsided. Experiment with the temperatures to see what's going to be best for your oven and macs, if keeping the temp at 315 is making the macarons crack, then lower it slightly to account for the different temp between the two sides. I keep mine at 325, being 325 the highest temp in the oven on the left side, not the temp on the right side, which is usually 315 when the left side is 325. Hope that made sense 😅
And I find this to be a great ratio, I've tried with lower ratios of almond flour and powdered sugar and over the years I've increased the amounts through experimenting. I do believe it's necessary to have a very similar ratio of egg white and granulated sugar, I've tried lower sugar ratios before and did not work well.
Is egg white powder different than meringue powder?
yes they are. meringue powder contains additives, sugar, cornstarch, etc, while egg white powder is made of only dried egg whites. some people do use meringue powder with success tho. I've never tried with it.
I’m not sure if I missed it but what food coloring did you use for these?
I used a couple of drops of mauve by Americolor.
Hello, can you please tell me how many macarons do I get with these doses? Thanks
it depends on the consistency of the batter, on how big you pipe them. I am able to obtain around 40 shells but it varies.
@@PiesandTacos okay thanks very much
Why you decreased powder egg white to 2 g?
Ops I just wrote it wrong. I used 4 grams. Fixing it now.