I have dreamed of making macarons for over a decade, but I was so daunted. I tried one previous recipe and they were hollow and spread. On my second try with your advice (my third time making macarons) they turned out perfect. Not hollow, perfect feet... I couldn't believe it. I have watched countless videos, read so many blogs on this... you are the best teacher there is!
I just started making macarons. And was lucky enough to come across your videos with your fabulous tips. Thank you so much. The ones I made this evening had a little space at the top and I was worried but now I understand it is acceptable. I like making pale pink macarons and it is hard to get them right as they seem to brown a little as the colour is so pale. I hope I can work out how to keep them pink. Thank you again for your tips.
This may also be because you use liquid colouring instead of gel, gel tends to keep the color why baking, while liquid colouring kind of fades, hope this helps!
I tried out macarons recently am thankful to find your video. I do have a small hallow and will try to keep it for 24hrs to see if it springs back. Your tips have all been very insightful for beginners and I hope to perfect mine soon. Thank you very much!
Here's my macaron troubleshooting guide where I share possibly causes for cracked macarons: www.sweetandsavorybyshinee.com/french-macaron-troubleshooting-guide/#Cracked_shells Hope it's helpful.
I LOVE your tutorials! I printed your template. Thank you SO MUCH for it! I will be attempting to make my very FIRST macarons this weekend. I will come back and comment on how they turned out!☺️
Thank you sm for this!! I always get that space between the shell and the cookie and thought it was bad. In fact I just checked for a macaron I made yesterday and realised you're right, it actually filled itself outxD But I also make my meringue wrong, so I'm hoping to be able to achieve better results next time thanks to you!
i just made swiss macarons last night and i thought they were turning out really well until i found out they were hollow! i baked them at 285 for 15 minutes and the bottoms were browned and crunchy, and the shells were hollow. do i raise or lower my oven temp?
Hmm, honestly, I'm not familiar with Swiss method, and not sure if they have similar troubleshooting as French method. Check out my friend Camila from Pies and Tacos, she is a pro with Swiss meringue method. As for the oven temp, are you going by oven settings or do you check the actual oven temp with oven thermometer? To me, it sounds like your oven might not be accurate. My macarons bake for at least 18 minutes at 300°F. So, if your macarons are browning and crunchy after 15 minutes at 285°F, first double check the accuracy of your oven with an oven thermometer. And then I'd suggest lowering your oven temp.
Hi. I use Kirkland brand almond flour. I notice that when I macaronage it seems to get stiffer. My arm hurts. Just when it's starting to ribbon it goes back to a thick clump. What am I doing wrong?
Hey, there. I've never tried Kirkland brand almond flour, so I can speak about it. I also never had that thick batter issue, but I've heard a lot from my readers, especially when it comes to chocolate macarons. I just can't recreate that problem myself. I always suspect it might be due to cocoa powder. What recipe were you making? And have you checked if your almond flour might be too oily?
Just used the Kirkland brand of almond flour. I noticed there were more bits I threw away after each of the 3 sittings versus when I used Bob’s almond flour. After piping, the tops of the macaroons were not as smooth and I had to burst more air bubbles. The Kirkland brand is less expensive and being a Costco fan, I put small batches of the unused Kirkland flour in my food processor flour . This seemed to take care of the grainy texture. Now it is more like fine sand and the volume of the processed flour also increased from when I dumped it out of the bag. The next time I make macaroons I will post again and tell you how it turned out😀
I bake my macarons at 300°F and the inside always collapses once they come out of the oven, but if I increase oven temperature, the outside becomes too crispy. Any tips? I use the Italian meringue method.
So, collapsing after they come out of the oven indicates the macarons are under-baked. I would not increase oven temperature. Simply bake them a minute or so longer at 300F.
Is it alright to slow bake the macarons in low temp to avoid over baking it? Because it always gets burned if I set the temperature at 300°c and it becomes flat when the temp is lower than that
Hi, there. Do you have an oven thermometer to double check your oven accuracy? It sounds like your oven is a little off, which is pretty common. Also, I highly recommend watching this video on how to find the sweet spot for your oven. th-cam.com/video/EZiD34z7FR4/w-d-xo.html
If you're in a humid climate, and/or your kitchen is humid from running a dishwasher, etc, it's hard for macarons to form a skin. In humid climate, I recommend running your AC and/or dehumidifier, or place a fan nearby to promote drying. Or you can also research some no-rest macarons that use meringue powder.
I got the oven thermometer and was SHOCKED! So I set it to 300 thinkin ok it's at 300. Boy oh boy was I wrong. The thermometer said it was 300 at first, but then it kept going up to 330!!!! Oven was still set at 300!!! So I lowered the temp to 250 and opened the oven door to let out some heat. It went down so I set it to 300 again. This time, the temperature kept going down to 275... maybe I left the door open for too long... How do I fix this without getting a new oven?
Right?? It's very eye opening when you check the accuracy with an oven thermometer. So, you just need to get to know your oven better. Here's what I'd suggest: 1. Allow your oven to preheat for at least 30 minutes and check the temp on oven thermometer. It usually takes about 30min for ovens to regulates its temperature. 2. If you set the oven to 300°F and after 30 minutes, it says it's 330°F. Then you know your oven runs hotter by 30°. 3. So next time, you'll need to set your oven to 270°F and wait for 30min for it to properly preheat. And this time, hopefully the actual temperature on the oven thermometer will be 300°F. Hope this makes sense. Good luck!
@@ShineeD you are amazing!!! I did find today that after the first batch, second batch comes out better and is more stable in temperature. I used to just pop in my first batch when I see it's reached 300. That was my mistake. I didn't preheat for 20~30. Usually 10min and popped it in. Thank you Shinee!
Thankyou SO MUCH! I think I figured out a few different things I've been doing incorrectly Thanks to this detailed video and I'm going to try to make macarons again. Lucky batch number 6???
Hi, Jullienne. Humidity does affect macarons, but I know a lot of people make successful macaron even in the humid environment. If you could tell me more details on how your macarons failed, we can troubleshoot the issue. Or you can go to my comprehensive troubleshooting guide: www.sweetandsavorybyshinee.com/french-macaron-troubleshooting-guide/
Unfortunately, not all hollows will be fixed through maturing. If your macarons are completely hollow, you'll need to work on your technique. Rewatch the video and implement the tips.
Typically, soft wrinkly shells is indication of excess moisture. Check out my full macaron troubleshooting video here: th-cam.com/video/ytZHSUjoTR0/w-d-xo.html
I have dreamed of making macarons for over a decade, but I was so daunted. I tried one previous recipe and they were hollow and spread. On my second try with your advice (my third time making macarons) they turned out perfect. Not hollow, perfect feet... I couldn't believe it. I have watched countless videos, read so many blogs on this... you are the best teacher there is!
Thanks for sharing!!!
no faff, straight honest tips. thank you so much for your tips.
Happy Sunday! Nice to meet you/ your channel🎉
What temperature do you cook them on in a propane stove?
“sometimes your oven may be lying” LOL🤣
Exactly😂😂😂
I just started making macarons. And was lucky enough to come across your videos with your fabulous tips. Thank you so much. The ones I made this evening had a little space at the top and I was worried but now I understand it is acceptable. I like making pale pink macarons and it is hard to get them right as they seem to brown a little as the colour is so pale. I hope I can work out how to keep them pink. Thank you again for your tips.
This may also be because you use liquid colouring instead of gel, gel tends to keep the color why baking, while liquid colouring kind of fades, hope this helps!
This was very helpful thank you!
Thank you vey much for your useful tips. I did some mistakes for piping and making meringue. I will try again.
I tried out macarons recently am thankful to find your video. I do have a small hallow and will try to keep it for 24hrs to see if it springs back. Your tips have all been very insightful for beginners and I hope to perfect mine soon. Thank you very much!
Good luck!! And thank you for sharing your feedback!
Thank you , it’s very helpful. The other things that the top of my macaroons cracked. Why do you think that is?
Here's my macaron troubleshooting guide where I share possibly causes for cracked macarons: www.sweetandsavorybyshinee.com/french-macaron-troubleshooting-guide/#Cracked_shells
Hope it's helpful.
I'm super happy to discover your Chanel 😘😘😘
Thanks so much for sharing all this tips
Yay, welcome! So happy you enjoy my videos. Thank you for your feedback!
I LOVE your tutorials! I printed your template. Thank you SO MUCH for it! I will be attempting to make my very FIRST macarons this weekend. I will come back and comment on how they turned out!☺️
Yay, so happy you found my tutorials helpful. And I can't wait to hear how your macaron turn out. Let me know. And have fun!
10 months later....
1 year later...
@@ruby_sego7041 🤣🤣
@@deeppatel1359 🤣🤣🤣
I know this is random. But what is the song in the beginning that continue in the back? It’s poppin
Thank you sm for this!! I always get that space between the shell and the cookie and thought it was bad. In fact I just checked for a macaron I made yesterday and realised you're right, it actually filled itself outxD But I also make my meringue wrong, so I'm hoping to be able to achieve better results next time thanks to you!
Yay, so happy that you find my videos helpful! And let me know if you see any improvement when you make changes to your meringue process.
@@ShineeD Will do!
i just made swiss macarons last night and i thought they were turning out really well until i found out they were hollow! i baked them at 285 for 15 minutes and the bottoms were browned and crunchy, and the shells were hollow. do i raise or lower my oven temp?
Hmm, honestly, I'm not familiar with Swiss method, and not sure if they have similar troubleshooting as French method. Check out my friend Camila from Pies and Tacos, she is a pro with Swiss meringue method. As for the oven temp, are you going by oven settings or do you check the actual oven temp with oven thermometer? To me, it sounds like your oven might not be accurate. My macarons bake for at least 18 minutes at 300°F. So, if your macarons are browning and crunchy after 15 minutes at 285°F, first double check the accuracy of your oven with an oven thermometer. And then I'd suggest lowering your oven temp.
Link to the pipping tip u use to pipe the macaroons?
Wilton 12 round tip: amzn.to/3GmgH2B (affiliate link)
Hi. I use Kirkland brand almond flour. I notice that when I macaronage it seems to get stiffer. My arm hurts. Just when it's starting to ribbon it goes back to a thick clump. What am I doing wrong?
Hey, there. I've never tried Kirkland brand almond flour, so I can speak about it. I also never had that thick batter issue, but I've heard a lot from my readers, especially when it comes to chocolate macarons. I just can't recreate that problem myself. I always suspect it might be due to cocoa powder. What recipe were you making? And have you checked if your almond flour might be too oily?
@@ShineeD hi. I was using your recipe. I'll try another brand
I have the exact same issue! And it usually results in possible over mixing to get the ribbon consistency ): Also using Kirkland almond flour
Just used the Kirkland brand of almond flour. I noticed there were more bits I threw away after each of the 3 sittings versus when I used Bob’s almond flour. After piping, the tops of the macaroons were not as smooth and I had to burst more air bubbles. The Kirkland brand is less expensive and being a Costco fan, I put small batches of the unused Kirkland flour in my food processor flour . This seemed to take care of the grainy texture. Now it is more like fine sand and the volume of the processed flour also increased from when I dumped it out of the bag. The next time I make macaroons I will post again and tell you how it turned out😀
It work so well my kid loved them
Yay, so happy you made macarons with your kids, Sarah! Thanks for sharing!
Is it okay to whip meringue at a low speed if you're using the Italian method?
Hi, Emma. I don't think there is much benefit whipping the Italian meringue on low speed. Italian meringue is pretty stable meringue.
@@ShineeD thank you!!
How do you fix cracks and brown spots on the top and there is no feet on my macaron?
Hello! Here's my full macaron troubleshooting video: th-cam.com/video/ytZHSUjoTR0/w-d-xo.html
I bake my macarons at 300°F and the inside always collapses once they come out of the oven, but if I increase oven temperature, the outside becomes too crispy. Any tips? I use the Italian meringue method.
So, collapsing after they come out of the oven indicates the macarons are under-baked. I would not increase oven temperature. Simply bake them a minute or so longer at 300F.
@@ShineeD thank you very much, I'll try this
Is it alright to slow bake the macarons in low temp to avoid over baking it? Because it always gets burned if I set the temperature at 300°c and it becomes flat when the temp is lower than that
Hi, there. Do you have an oven thermometer to double check your oven accuracy? It sounds like your oven is a little off, which is pretty common. Also, I highly recommend watching this video on how to find the sweet spot for your oven. th-cam.com/video/EZiD34z7FR4/w-d-xo.html
You used 300 C it’s 300 F
how to solve about macaron shell not get dry skin even leave them many hours
If you're in a humid climate, and/or your kitchen is humid from running a dishwasher, etc, it's hard for macarons to form a skin. In humid climate, I recommend running your AC and/or dehumidifier, or place a fan nearby to promote drying. Or you can also research some no-rest macarons that use meringue powder.
@@ShineeD thank you for your answer😍
Dry them in the oven. Then the outside humidity doesn't matter.
Thank you for sharing this 💐💐
My pleasure, Asoume! Hope it's helpful!
I got the oven thermometer and was SHOCKED! So I set it to 300 thinkin ok it's at 300. Boy oh boy was I wrong. The thermometer said it was 300 at first, but then it kept going up to 330!!!! Oven was still set at 300!!! So I lowered the temp to 250 and opened the oven door to let out some heat. It went down so I set it to 300 again. This time, the temperature kept going down to 275... maybe I left the door open for too long... How do I fix this without getting a new oven?
Right?? It's very eye opening when you check the accuracy with an oven thermometer. So, you just need to get to know your oven better. Here's what I'd suggest:
1. Allow your oven to preheat for at least 30 minutes and check the temp on oven thermometer. It usually takes about 30min for ovens to regulates its temperature.
2. If you set the oven to 300°F and after 30 minutes, it says it's 330°F. Then you know your oven runs hotter by 30°.
3. So next time, you'll need to set your oven to 270°F and wait for 30min for it to properly preheat. And this time, hopefully the actual temperature on the oven thermometer will be 300°F.
Hope this makes sense. Good luck!
@@ShineeD you are amazing!!! I did find today that after the first batch, second batch comes out better and is more stable in temperature. I used to just pop in my first batch when I see it's reached 300. That was my mistake. I didn't preheat for 20~30. Usually 10min and popped it in. Thank you Shinee!
Thankyou SO MUCH! I think I figured out a few different things I've been doing incorrectly Thanks to this detailed video and I'm going to try to make macarons again. Lucky batch number 6???
Yay, so happy you learned something here. Please keep us posted on your progress.
Hello! I've been trying to make macaroons for 5th times already but always a failure 😭. I'm from Philippines. Is the temperature here matter?
Hi, Jullienne. Humidity does affect macarons, but I know a lot of people make successful macaron even in the humid environment. If you could tell me more details on how your macarons failed, we can troubleshoot the issue. Or you can go to my comprehensive troubleshooting guide: www.sweetandsavorybyshinee.com/french-macaron-troubleshooting-guide/
please bake static oven or convection oven
Either setting works. I bake mine on conventional (no fan) setting.
I followed your step and mature my macaron for 24 hours and they still got hollow. Hic I don’t know what step
I make wrong? Thank you
Unfortunately, not all hollows will be fixed through maturing. If your macarons are completely hollow, you'll need to work on your technique. Rewatch the video and implement the tips.
Why did my macarons came out with feet and nice color and full but they are wrinkly!!! Help!! It’s my oven to hot? Do I need to rest them more?
Typically, soft wrinkly shells is indication of excess moisture. Check out my full macaron troubleshooting video here: th-cam.com/video/ytZHSUjoTR0/w-d-xo.html
Why are macarons so damn hard to get right