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- เผยแพร่เมื่อ 25 มี.ค. 2021
- Macaronage (a process of mixing a macaron batter) is one of the crucial techniques for making perfect macarons.
In this video, I'm taking you with me in the process of making my macaron batter so you can see the proper consistency of the correct macaron batter and learn key points of the technique.
MY BASIC MACARON RECIPE: www.sweetandsavorybyshinee.co...
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This might be one of the most useful vids I have seen so far. It is awesome that you make us learn instead of simply giving us the finished product.
Oh my, this means so much to me. Thank you for your feedback!! My goal is to teach the "why"s behind the technique to empower my viewers, and I'm so happy you got exactly that out of my video. Thank you for watching, Dax!!
Totally agree!
Yesss I agree!! She’s an EXCELLENT teacher!!❤
I really like the split screen graphic. It’s helpful to watch the macaronage the whole time
So glad you liked that split screen! And I'll let my video editor know. ;) It's always nice to hear the positive feedback like this!!! Thanks, Marie!
You’re a master. End of discussion. You’ve taught me more in your videos than any other. Anywhere.
You're so kind, Sandy! I'm happy that my videos were helpful!! And thank you so much for your feedback!
thanks you so much! a lot of the recipes i have seen in the past day that the batter should “flow like lava” but i have never seen lava before, so this was most helpful!
Wow👏🏽I’ve seen over 100 videos and no one has explained it like you! Thank you ❤️
Thank you very much! Excelent! Your video gave so much information. Finally somebody teaching and not only showing.
Thank you so much for your feedback, Manfred! It means a lot that these videos have been helpful to you!
I follow along every time I do my macaronage and this video has never lead me astray! Thanks so so much!
This was extremely helpful!! You did an amazing job explaining everything
Yay, happy to hear that this video was valuable to you! I appreciate your feedback!
Thank you for explaining further beyond the ribboning/figure 8. It never occurred to me that even if they were made but if it doesn't sink, it's just almost there. The most helpful tip thus far in my macaron journey. Thank you so much!
So happy it was helpful! I appreciate your feedback!
Thank you for the informative video. I appreciate seeing the development of the batter during the macaronage. Your videos are the best I have seen showing the different stages and specifically when the batter is ready.
I appreciate your feedback!!! Happy it was helpful!!
This video is very helpful for everyone who wants to make a perfect macarons. So many " How to make macarons" on youtube but you are showing so much details than anybody else. Thank you
Thank you so much!! Your feedback means a lot to me!
I’m so glad I found your channel! I love your teaching style and I’m learning so much!! You’re so sweet too 💕 Thank you for sharing your knowledge ❤
Thank you for sharing your method of macaronage, Shinee. Great tips.
I have watched a few of your macaron video's as a beginner. I do have your recipe written but I'm a visual & hands on learner and I feel confident that I will have success. I will let you know. Thanks for creating these videos!
i watch this every time i make macarons!! so helpful bc it’s real time ❤️❤️ thankful for your recipes
I love your teaching style. Your recipe is phenomenal, and it is truly the only one that works for me! Thank you for all you do! :)
The most informative macaronage video on TH-cam. I have seen almost 50 videos on macarons and non showed this detail of mixing which is absolutely crucial. Other show the mixing like it's just a matter of minutes which causes me and poor quality macaronage. Thanks a lot
And she even replies to every questions i had on her instagram! Such a blessing to us frustrated bakers ❤
Super helpful video! Thank you!
Best tutorial I have seen for macaronage technique. Thank you!
Thank you!
Thank you so much for making these macaron video's. It is the best and most detailed shown method that I have watched. It has inspired me to try my hand at macrons again. Be blessed
Thank you for your feedback!!
Thank you so much. I'm gonna try your method. 😊
Best demo I have ever seen. Best explanation ever - and I have had 2 live coaching sessions.
Thank you so much! It means a lot to me!
This video is really helpful to me! Thank you so much! 👍🏻👍🏻
Perfect explanation. No-one else explains so well. Thankyou. ❤
Aww, thank you so much!!!
Thank you for sharing. This is so useful.
Thank you very much for your instructions it's very clean and clear.
Thanks again
Good luck!
You’re welcome!!
Thank you! This is really helpful!
Very useful video, that technique is pretty hard to get perfect so thanks for sharing those nice tips :D Awesome work, keep it up :D
Thank you so much!!
Great video!
Thank you so SO much for this! I am dedicated to making macarons from home locally (I am in love with them). Lol This made mine come out perfect!! Did not know to mix this long. This technique is perfect.
I'm so happy to hear that! Thank you so much!
Thank you very much! I’m four attempts deep into macaroons and still haven’t done it right. I will try your recipe and method very soon!
Sounds great! I'd love to hear your feedback if you give it a try.
fantastic instruction!!!!
You have such helpful videos! Thank you!
So happy you find them helpful. Thank you for your feedback, Christy!!
Too good
Best video I’ve seen so far explaining
Thank you!
Thank you for the video :)
Thank you so much. The past month I have been practicing making macarons every Sunday. I am on my fourth batch of macarons and still struggling. Last week I had legs but they shifted to the side. I thought I over macronaged but this week I did less and ended up with no legs. I like your process here and the way to test it. Thanks again. Hopefully next week I will have success.
Hello! Thank you for sharing your experience. Kudos to you for willing to practice and experiment!!
Before your next macaron baking day, check out my Macaron 101 playlist where I go over each aspect of macaron making in details: th-cam.com/play/PL96TTOuRcp_5drrvTJPrGsF7ezLEWyQkU.html I think you'll gain comprehensive understanding that you could apply for your next testing.
Shinee! thank you for your amazing videos...I have never tried macarons but I think they are yummy and so darn cute. I am going to start tomorrow!! After watching all of your videos I feel like have a great understanding of the process and steps. Fingers crossed you have helped be skip some frustrating moments. I'll let you know how I do.
Yay, thank you so much for watching and your feedback. So happy you found my videos helpful! I can't wait to hear how your macarons turn out!
how'd they go?
I had the best stiff peaks and sharp ridges before starting this macarange step..i I’m stirring for well over 200 times now and batter is still stiff 😮 only difference so far is that I added some gel food coloring after I added the dry ingredients and mixed in which I saw that you did in another video when you used multiple colors.what would cause this to not soften?
Hi can we double the quantity or better to make each alone?
Thank you very much! It's a very helpful video. I have a question that What should I do if the batter is too runny because of over-mixed batter in macaronage stage?
Glad it was helpful! Unfortunately, there's no fix once the batter is over-mixed.
And can we use a hairdryer on cool air
I make the half of the bottom clear, and whatch how it is flowing back. It must have a certain velocity. Slow but not very slow. An other help.Put a small amount into the bag, make a couple os macarons and check how they are spreading.
Hi. I made your macaron recipe for the first time yesterday. Overall I was pretty happy with my first attempt. I was confident with my meringue. As soon as I got to the step of adding the dry ingredients to the meringue it seemed my mixture was very grainy. I was a little concerned at the beginning my almond flour wasn't fine enough. I sifted 4 times total and discarded about 2 tablespoons worth of larger bits. My mixture melted back in but seemed a bit thick and after piping and resting the macarons did not really spread to the 1.5 inch size. The shells came out in tact, not hollow, but with a cracked appearance on the shells. I'm thinking the problem could be my brand of almond flour. What brands do you recommend? I'm in Australia so would prefer something I can find in store. Thank you.
That happened to me 4 times. Did you get what you did wrong?
Hi Shinee, why can't we add the meringue into the dry ingredients? What difference does it make?
Not much difference other than it's harder to incorporate the dry ingredients from the bottom of the bowl.
Hi,
My macarons turn good well cooked top and bottom but some not strait and inside is a little bit empty I want to know where my mistake is
Thank you
Anna
Hi, Anna. I have a video on how to fix hollow macarons: th-cam.com/video/YHSLiUraSsA/w-d-xo.html Hope it helps!
I'm still having so much trouble with my macs! My first batch was nearly perfect but since then it's been many repeated disasters. This last batch I tried watching this video while macronaging, and I thought my batter looked good....but my macs were hollow, and my feet grew outward. Is it possible I overwhipped the meringue? Or rested them too long? I think I might have a tendency toward those two things...
I also had my oven temp a little lower than the last time i tried (because last time they got more brown yet still didn't fill out well inside), and baked them a minute longer... my oven is gas, and even though I use an oven thermometer, it still feels somewhat inconsistent.
Help!
Hi there! Bulging feet typically caused by too hot temperature. And hollow macarons can totally be due to weak meringue. I recommend watching my other videos, specifically my meringue video and how to fix hollow macarons. Those videos will give you much more info. And yeah, unfortunately, I was told that gas ovens tend to be inconsistent and heats unevenly.
Hi, may i know how long does the macronage process usually take? I’ve been mixing mine for almost 30 mins but it is still super thick, i cannot doo the figure 8 but my arm was too tired so i just piped it haha… it is my first time baking it
Hello! This video is actually real-time. For me, macaronage takes 3-5 minutes. It shouldn't take that long at all. What you had encountered is thick batter issue. Typically, it happens if your ingredient ratios are off (i.e. due to mis-measuring the ingredients), or oily almond flour.
@@ShineeD oh I see! I doubled the almond flour and halved the sugar because I saw someone say they did it in the comments 🤣🤣🤣 (and honestly the amount of sugar needed is quite alarming to me) maybe shouldn't have done that
Is the vid in real time? How long does it take you to get into the right consistency?
Yes, the macaronage part is in real time. If you watch the video, I mentioned that. It takes me 3-5 minutes.
Hi Shinee!!!, It's the second time I've made the recipe and I really like the not so sweet flavor, but the mixture is very thick despite mixing a lot and my macaron is not smooth, why does that happen?
Hi, Maribel. Thanks for reaching out. How many grams of egg whites did you use?
@@ShineeD Hi Shinee! I use your recipe: 100gr. Almond flour, 75 gr. Powder sugar, 70gr. Egg whites, 75 gr. Sugar, 1/4 tsp cremor, 1/4 salt
Beat the whites for 14 minutes on low speed and do not crush the macarronage
@@ASTEHTIC._. Ok, so you used 70g of egg whites? I'd suggest increasing the egg whites by 2g.
@@ShineeD Ok Shinee, right now I'm going to make macarons again and I'll tell you what happened :) Thank you!!!
If I double the recipe and make it, can I get the same result?thank you ..💜🙏🌹
Yes, this recipe doubles perfectly! As long as you've got your technique down and the single batch works well for you, you should have no problem with double batch!
@@ShineeD I started making macarons with your recipe.. I was successful at the first try.. thank you very much.. I love making macarons thanks to you.💜🌹🙏
Shinee, do almond ground is the same as almond flour?
I've never seen "almond ground" as label, but almond flour is nothing but finely ground almond. So I'd imagine they'd be the same thing.
@@ShineeD i tried using it a few times and my batter turned out too thick, i used scale too to measure the ingredients. My meringue was good tho. Is it because of the almond grounds? Because seems like it is not too fine tho i sifted it a few times
@@fatihahbaharudin_ On the ingredient list, does it list just almonds? Or are there any other ingredients? Also, if it's coarse, I'd recommend getting a fine almond flour.
@@ShineeD aitee, thanks Shinee!
Hi shinee! My batter has become too thick! Please let me know how to fix it?
There’s not much you can do if the batter turned out thick. But to prevent the issue, be sure to follow the recipe by weighing the ingredients accurately. And don’t leave too much meringue on the whisk/bowl. If you followed your recipe and weighed all the ingredients well, then try increasing the egg white amount by about 2g.
@@ShineeD Got it! Thanks! Also I just tried adding 1 tsp of milk in the mixture to loosen it a bit. The batter came out fine! Now all that’s left is to bake them. I’ve piped it just now and kept it aside to rest it for half an hour.
Mine are always grainy :/ she said it's from over whipped whites, but I feel like they're not stiff enough (and they're not like her example of over whipped) Idk what to do :/
Do you mean your macaron shells come out grainy? If so, it's nothing to do with meringue. It's either batter isn't mixed well, or almond flour is too chunky.
@@ShineeD tysm!!
Like
Every video I have seen on the subject ends up with perfect macarons which suggests each poster never ever makes a mistake which which is definitely not true in my case. Personally I would really like to see 'REAL-TIME' videos where things don't turn out perfect, together with suggestions about where things might have been done better. Another thing that is annoying is that everyone has a completely different recipe making it hard to know which one to use. I would like an explanation of why each quantity was chosen and how it affects the end result. Obviously it is impractical for a video to answer all these things which means a great deal of time and money is needed to get things right. Those lucky ones who commented that things turned out perfectly first time, are probably in the minority and I would be interested to hear about their second attempt.
Yes, this is super valid opinion. And thank you for sharing!! Even though I've got the technique down, I still get failed macarons every now and again. It can be due to old (oily) almond flour, different oven, humidity, climate, etc.
There're so many little things affect the final outcome. That's exactly why I have series of videos on each stage of making macarons. Hope you'll browse through them and find them useful.
Yes, the directions are very helpful, but without the actual recipes, it’s very disappointing. For example, while the video for French Macarons filled with chocolate ganache and passion fruit curd is inspiring, how can we try it out without the actual recipe?
Measurements were way off. Batter was far too thick.
This recipe has been made by hundreds (if not thousands) of people with great success. Instead of blaming the recipe, check with yourself how accurately you've measured your ingredients, have you made any changes, and the quality of your ingredients. Sometimes oily and/or coarse almond flour can cause thick batter issue, sometimes over-beaten meringue, or 1-2g of less egg whites could cause thick batter issue. I'm saying all this not to prove my recipe works (I know it does), but I want you to look for the actual culprit and find success in baking macarons. And if you just blame the recipe, it's going to be hard to nail these cookies! Good luck!
The stupid thing is hard to get right