Macaronage Experiment | Macaronage With Stand Mixer Part 2
ฝัง
- เผยแพร่เมื่อ 22 ก.ค. 2024
- MACARONAGE EXPERIMENT | MACARONAGE WITH STAND MIXER | PART 2 // Today we revisit doing the macaronage process with a stand mixer. Stand mixer macaronage was made famous by the TH-cam channel Sugar Bean. Can you macaronage with a stand mixer and still get perfect shells? Watch to see if Amy from the Macaron Academy can replicate Sugar Bean’s success macaronaging with a stand mixer. In the macaronage experiment, the swiss meringue method is used to make the meringue. Follow along and see if this macaronage technique is successful.
____________________
MACARON RESOURCES:
1.5 in CIRCLE TEMPLATE: bit.ly/3bQv5m9
MACARON SUCCESS JOURNAL: bit.ly/macsuccessjournal
____________________
Chapters:
00:00 - Intro and Experiment Explanation
00:36 - Macaron Ingredients
01:26 - Swiss Meringue Method
02:20 - Macaronage With Stand Mixer
09:26 - Pipe, Rest and Bake Shells
10:21 - Results for Test 1
11:16 - Results for Test 2
12:12 - Next test
____________________
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you!
Macaron Shell:
95 g Almond Flour (amzn.to/3rHtiV8)
95 g Powdered Sugar (amzn.to/3fz0bAU)
90 g Granulated Sugar (amzn.to/3cFpCik)
90 g Egg Whites (Approx. 3 large eggs)
4 g Dried Egg White Powder (amzn.to/3mdF34c)
Gel Food Coloring (amzn.to/3ufiDCM)
Vanilla Buttercream:
1 Stick of Salted Butter (½ cup)
175g Powdered Sugar (amzn.to/3fz0bAU)
1 tsp of Vanilla Extract (amzn.to/3rIzNXI)
⅛ cup of Heavy Whipping Cream
IN DEPTH MACARON TUTORIAL:
How To Make Macarons | Easy Beginner Macaron Recipe | Real-Time In-Depth Tutorial
• How To Make Macarons E...
MORE MACARON VIDEOS:
Macaronage Experiment | Spatula vs Mixer
• Macaronage Experiment ...
Proper Macaronage Technique For Macarons
• Proper Macaronage Tech...
Red Velvet Macarons With Cream Cheese Filling
• Red Velvet Macarons Re...
Italian Method Macaron Experiment
• Italian Method Macaron...
Easy Macarons Playlist
• Easy Macaron Recipes
____________________
Visit us on Social!
Instagram: / macaronacademy
Facebook: / macaronacademy - แนวปฏิบัติและการใช้ชีวิต
![[TH] VCT Pacific Stage 2 - Playoffs Lower Bracket Final // PRX vs DRX](http://i.ytimg.com/vi/5HwO1bQyAx4/mqdefault.jpg)
Have you tried to macaronage with the stand mixer? How did it turn out?
As an FYI when I did macarons at the French Pastry Institute we used the flat beater for the macaronage. Not sure if that might help. Here are the instructions for that step: Mix in thirds, using the flat beater and scrape the bowl after the first 2 additions to ensure an even mix. Mix on the lowest setting at all times until you get a good feeling for how much to mix. Stop when the mixture takes about five seconds to stop flowing for normal macarons, or earlier if you need a stiffer mixture for piping small cakes.
I've heard about switching beaters before...must try then.
I’m going to try this! Thank you so much!
I’m going to try this today! The flat beater seems like it may work better
Yes please. I've tried making these eight times & theyve all been a fail. I have a hard time macranoging. Not enough strength so this technique would be great.❤
The whole reason why you are wanting to perfect this method I think is so sweet!
Thank you so much!❤️
What about switching out the wisk to the paddle for the macronage? I say that because the paddle would be closer to a spatula and it would keep the ingredients from getting caught up in the wisk. I haven't read the other comments yet so this may have been suggested but it came to mind while watching. Thanks for the videos!!
I don't have stand mixer, but i use handmixer to do macaronage. Always stop right before the perfect consistency. Finish with hand macaronage just a few stroke. And done.
That’s great! Sounds like you have the technique perfected! 😁
Jesus, what a mess 😲
Can you try with the hook attachment on the kitchenaid?
I use the flatbeater just to homogenise the pastry. It takes about 5 -6 sec. with speed 1. I do the macaronage by hand.
Did you make the video changing to paddle attachment? Dying to try that method . Mine also come out hollow using the whisk attachment
Missing you & your macaron videos.
Hope all is well with you!
Me too, idk what happened. She was super active and then just dropped off. I hope she's okay :(
Hello, I tried so many times but still hollow. I’m waiting for you to help. Thanks for this video
Would you have any tips or tricks if we want to do a sugar free recipe? I have some diabetic friends that would love to try some. I tried doing it sugar free and it flopped big time
I tried last night and the macarons where ok...although not my favorite my feet where fragile I'd say as I handled the shells the feet could easily brake. But I'll definitely try again.
So glad you tried it! Let me know how next experiment goes! I’m going try again as well. 😀
Interesting. Why don't you remove bowl from the machine to scrap, it works it won't be so awkward, just a suggestion 😊
Amazing explanation☺!
hey,I only have one silpat, do I have to wait for silpat to cool down to make more macarons? and can I leave the oven on constantly in this case? or the temperature may increase and the macarons will not work?
Thank you Elizabeth! You can leave oven on if you like. I do if I’m making several batches so my temperature stays consistent. I’ll wait for the shells to cool which is about 15 minutes for me. As soon as they cool I’ll wipe the small crumbs off the silpat and start piping the next batch.
If your unsure, make a small test batch keep your oven on in between trays and then try again reheating the oven while your 2nd shells are drying. Every oven is different so my philosophy is always experiment. 😀
Just buy some parchment paper. Or don't buy the overpriced Silpat brand of silicone mats.