This stage encourages good piping skills. The better the piping the more likely the shells will be quite similar so not a lot of time will be needed ( or wasted) pairing up shells. Thank you for your videos!
That's very true. Most of the shells pair well, but there're sometimes slightly off ones as they all set differently. Thank you for your feedback, Paul!
I’m not a big buttercream fan as well. I’m also not fond of straight up jam, it’s too sweet and can’t fill macarons with jam alone. Ganache is my favorite, and you can pair it with jam or fruit curds and confitures.
I’m making my way through your macaron (and fillings) videos. All great- thank you! I haven’t come across it (yet!) so how do you transport macarons safely? Do they travel well on the post? What is their shelf life? Can you make them, package and post and allow them to mature DURING their posting time?! (In the Uk post usually takes 1-2 days depending on first or second class postage chosen.) Thanks ever so much! 🤗🤗 xx
Oh man, this could be a whole new video! I have so much to say. But in a nutshell, I'm not fan of mailing macarons. Technically, yes, you can mail it and let macarons mature in the process, but they tend to get beaten up a lot during transport.
The lemon curd filling is my favorite too!!! Thanks for the video.
Thank you for doing your macaron series!
My pleasure!! Glad you found them helpful.
I actually like the pairing step haha, it's like solving a puzzle, and narrowing down the ones that have no suitable partners so I can eat them 😋
Haha now that you mentioned that I enjoy all of those!! :)
Great video great advice. learning so much.
This stage encourages good piping skills. The better the piping the more likely the shells will be quite similar so not a lot of time will be needed ( or wasted) pairing up shells. Thank you for your videos!
That's very true. Most of the shells pair well, but there're sometimes slightly off ones as they all set differently. Thank you for your feedback, Paul!
@@ShineeD Is there a way for me to send you a photo of some macarons I made? I have a question about the "feet" that they have.
Do you have a recommended tip size for the dollop method?
Thank you for these videos!!!
You're welcome!
Wondering howling the unused fillings can stay fresh in the refrigerator. Do you make them in batches or for one-time use only?
I’m not a fan of butter cream is there a jam you recommend kinda like laudree
I’m not a big buttercream fan as well. I’m also not fond of straight up jam, it’s too sweet and can’t fill macarons with jam alone. Ganache is my favorite, and you can pair it with jam or fruit curds and confitures.
@@ShineeD I’m looking for your books for filling I can’t find the link, take my money 💰 shineee please!
I’m making my way through your macaron (and fillings) videos. All great- thank you! I haven’t come across it (yet!) so how do you transport macarons safely? Do they travel well on the post? What is their shelf life? Can you make them, package and post and allow them to mature DURING their posting time?! (In the Uk post usually takes 1-2 days depending on first or second class postage chosen.)
Thanks ever so much!
🤗🤗 xx
Oh man, this could be a whole new video! I have so much to say. But in a nutshell, I'm not fan of mailing macarons. Technically, yes, you can mail it and let macarons mature in the process, but they tend to get beaten up a lot during transport.
I love the rainbow colour of your macarons, what flavour is that?
Cotton candy!!
If the percentage of cocoa butter in white chocolate is 28%, how much should the ratio of cream and white chocolate be to Calibut chocolate?
8 oz how many grams
&4 Oz plz❤