For the first time, after watching many videos on cake, cup cakes baking, I found some one refering to "Cut & Fold" method. Thanks for informing about it. 🙏
That what happen to me every time i bake macrons...yesterday i made it whith more macronage and for the first time no hollowd..Thank you sooooo much💗💗💗
Oh my god, never knew this was the case. even though I use the same recipe sometimes the hollows show up and I can never tell why! Thank you so much for this.
I started seeing more videos like yours where the process of macaronage is reconsidered. Indeed, what a difference between stopping too early and stopping just at the right time. By looking at the macaronage process for the "yellow batch", I would have stopped two rounds too soon. And guess what? Always hollow shells for me! I will try again this weekend, except that this time, I will perform the macaronage for another two rounds past my "satisfaction point". Let's see if I can achieve the same results! Thank you for sharing your videos, they help a lot! Keep up the good work. Looking forward to your next video: "no more lopsided macarons" 😉😉😉. See what my problem is???
Thank you for your kind words 😊 Yes, it makes a lot of difference when you stop. But it is a thin line 😆. As far as lopsided macarons go I think they occur when you don’t pipe straight down, if they are dried for too long, if the fan in your oven is too strong, or if you use a fan to dry your macs from one side. I don’t know if any other reasons. May be I should do some experiments on that as well. Have a wonderful day !!! Thank you once again.
Hi there! Unfortunately, the trick didn't work with me. Going past the stage of ribbon consistency for another couple of foldings ended up giving me the same result in regards to hollow macarons. I'm still investigating, mainly focusing on the stiffness of the meringue and how to incorporate the dry powders to said meringue. I'm going to try adding the stiff meringue TO the tant-pour-tant, next. We'll see. However, I managed to control the lopsidedness by minimizing the drying time down to 20 min prior to baking (instead of the +45 min drying time that I was using before). Made a huge difference! I'll report sometime this weekend as I'm making macs for Easter. Wish me luck!
@@jean-charlesmarie5010 I see that you are drying your macs before baking. Try baking them by oven drying them as shown in the video. Also, a lot depends on the technique used during macaronage and the baking time as well. If you are following my recipe please use the bake time provided. Another tip is to use a oven thermometer to check if the temperature is correct. Hope that helps
@@jean-charlesmarie5010 Ugh, sorry it didn't work for you. I was hoping to hear good news. If you are looking for a good vid on meringue, check out Man Bun Bakery. I have challenges with lopsided macs and hollows. I only have a conventional oven and I need to rest my macs before baking and worry my lopsided ones are from too much resting. If I shorten the time, my macs crack. Keep posting to let me know how your Easter batch works out.
thanks for sharing this comparison video. I find that when I get to the orange ribbon stage, my batter seems overmixed and spreads too much. at what temperature do you bake them at?
Hello and thank you for your comment. I dry them for 3 minutes at 245 degrees F with door slightly ajar. Then bake at 300 degree F with door closed in a convection oven for 14 to 15 minutes. Please watch this video for more detailed explanation th-cam.com/video/YltPTIHFX2s/w-d-xo.html Hope it helps. Have an awesome day !!!
I am frustrated as I get lopsided and hollow macs? I will try macatonaging as you show on the video. question, are you using a convention oven or convection oven with fan? looks like you bake the macs with no resting. please share more details.
Hello, thank you for your comment. I use convection oven (fan forced), and yes I bake them without resting them. Basically the drying happens in the oven in first 3 minutes at 245°F with the oven door slightly open. Then I increase the temperature to 300°F and continue baking them with the oven closed. Please do check out my other videos on making macarons where I have showed detailed steps. If you have further questions please do comment and I will try to help as much as I can. Have a wonderful day!!!
I have new new issue what I have is after putting dry ingredients to meringue and just to combine ingredient I am getting flowing consistency, I not even started folding it, as soon I just combing almond flour mixture to meringue I am there with piping consistency, so many folding so much to get the consistency why I am not Please advise
Hi all. I try 15 different recipe and stop here because all of them go to garbage. Can somebody help a bit? I follow all instructions and proportions but when come time to fold and get "lava" consistention, my mix goes harder and harder, not softer . Last time i mix about hour 😮At home is 24° and 40 humidity. I mix in metal cup. Whats wrong?
do you weigh your ingredients on a scale or do you use cups and tablespoons? also, what recipes have you tried? im curious if the proportions are off (too much dry ingredients). another thing may be that youre overbeating the meringue
Hi there, try adding dry ingredients in 3 stages and only after part 1 is mixed thoroughly then part 2 and part 3. This way the process of macronage will be easy and it helps to achieve 'lava' consistency a bit faster.
You probably moved on, but if you're having a thick batter it is probably because you are using almond "flour" and not ground almonds. In fact here in Germany, almond flour is 50% protein, it is basically a protein powder! Real ground almonds should be around 20%.
For the first time, after watching many videos on cake, cup cakes baking, I found some one refering to "Cut & Fold" method. Thanks for informing about it. 🙏
3:05 and 5:57 is you want to check the differences in how the batter flows
Por fin un video que explica la diferencia y el como deben quedar por dentro los macarons! Me ha sido de mucha utilidad, graciaas ✨
Thanks, I have done 4 batches in the last week.. look perfect but super hollow, now that I think about it, could definitely be stopping too early 😊
Great macronage comparisons . Thank you
That what happen to me every time i bake macrons...yesterday i made it whith more macronage and for the first time no hollowd..Thank you sooooo much💗💗💗
You are very welcome. Yay !!! I am so glad it worked for you. Happy to hear back from you !!! Have a wonderful day!!🙂
Oh my god, never knew this was the case. even though I use the same recipe sometimes the hollows show up and I can never tell why! Thank you so much for this.
Yes, proper and the right amount macaronage is important. Try it the next time you make macarons. Have an awesome day !!! 🙂
After oven drying, do you count the preheating time to 300F as part of the baking time, or do you start the timer until the oven finishes preheating?
Thank you for your clear explanations. Do you use just convection or you set up and down convection mode?
Thanks for posting! Super cool, never new mixing made such a difference, ur probably really dedicated to ur trade to figure that out 💖💖💖💖
Thank you for sharing your tips, do you bake with fan?
Thank you so much for this, I think this stage is where I’m occasionally getting hollow batches. Great video and tip!
Can you tell difference was flow of batter?
I started seeing more videos like yours where the process of macaronage is reconsidered. Indeed, what a difference between stopping too early and stopping just at the right time.
By looking at the macaronage process for the "yellow batch", I would have stopped two rounds too soon. And guess what? Always hollow shells for me!
I will try again this weekend, except that this time, I will perform the macaronage for another two rounds past my "satisfaction point". Let's see if I can achieve the same results!
Thank you for sharing your videos, they help a lot! Keep up the good work. Looking forward to your next video: "no more lopsided macarons" 😉😉😉. See what my problem is???
Thank you for your kind words 😊
Yes, it makes a lot of difference when you stop. But it is a thin line 😆. As far as lopsided macarons go I think they occur when you don’t pipe straight down, if they are dried for too long, if the fan in your oven is too strong, or if you use a fan to dry your macs from one side. I don’t know if any other reasons. May be I should do some experiments on that as well. Have a wonderful day !!! Thank you once again.
did you try this and did your macs bake up with no hollows?
Hi there! Unfortunately, the trick didn't work with me. Going past the stage of ribbon consistency for another couple of foldings ended up giving me the same result in regards to hollow macarons. I'm still investigating, mainly focusing on the stiffness of the meringue and how to incorporate the dry powders to said meringue. I'm going to try adding the stiff meringue TO the tant-pour-tant, next. We'll see. However, I managed to control the lopsidedness by minimizing the drying time down to 20 min prior to baking (instead of the +45 min drying time that I was using before). Made a huge difference!
I'll report sometime this weekend as I'm making macs for Easter. Wish me luck!
@@jean-charlesmarie5010 I see that you are drying your macs before baking. Try baking them by oven drying them as shown in the video. Also, a lot depends on the technique used during macaronage and the baking time as well. If you are following my recipe please use the bake time provided. Another tip is to use a oven thermometer to check if the temperature is correct. Hope that helps
@@jean-charlesmarie5010 Ugh, sorry it didn't work for you. I was hoping to hear good news. If you are looking for a good vid on meringue, check out Man Bun Bakery. I have challenges with lopsided macs and hollows. I only have a conventional oven and I need to rest my macs before baking and worry my lopsided ones are from too much resting. If I shorten the time, my macs crack. Keep posting to let me know how your Easter batch works out.
Wow great tips
thanks for sharing this comparison video. I find that when I get to the orange ribbon stage, my batter seems overmixed and spreads too much. at what temperature do you bake them at?
Hello and thank you for your comment. I dry them for 3 minutes at 245 degrees F with door slightly ajar. Then bake at 300 degree F with door closed in a convection oven for 14 to 15 minutes. Please watch this video for more detailed explanation
th-cam.com/video/YltPTIHFX2s/w-d-xo.html
Hope it helps. Have an awesome day !!!
Is this Italian or Swiss method ?
I am frustrated as I get lopsided and hollow macs? I will try macatonaging as you show on the video. question, are you using a convention oven or convection oven with fan? looks like you bake the macs with no resting. please share more details.
Hello, thank you for your comment. I use convection oven (fan forced), and yes I bake them without resting them. Basically the drying happens in the oven in first 3 minutes at 245°F with the oven door slightly open. Then I increase the temperature to 300°F and continue baking them with the oven closed. Please do check out my other videos on making macarons where I have showed detailed steps. If you have further questions please do comment and I will try to help as much as I can. Have a wonderful day!!!
I have new new issue what I have is after putting dry ingredients to meringue and just to combine ingredient I am getting flowing consistency, I not even started folding it, as soon I just combing almond flour mixture to meringue I am there with piping consistency, so many folding so much to get the consistency why I am not
Please advise
Compare Consistencies:
Too Early 3:00
Right Consistency 5:56
I tried your method, some macaroon came smooth but one side feet, and some cracked, what I would have done wrong . I kept tray in the middle of oven
Awesome video!
Do you use a convection oven or conventional? I thought the Sugar Bean No-rest method does require a convection oven to work
Hi all. I try 15 different recipe and stop here because all of them go to garbage. Can somebody help a bit? I follow all instructions and proportions but when come time to fold and get "lava" consistention, my mix goes harder and harder, not softer . Last time i mix about hour 😮At home is 24° and 40 humidity. I mix in metal cup. Whats wrong?
do you weigh your ingredients on a scale or do you use cups and tablespoons? also, what recipes have you tried? im curious if the proportions are off (too much dry ingredients). another thing may be that youre overbeating the meringue
Hi there, try adding dry ingredients in 3 stages and only after part 1 is mixed thoroughly then part 2 and part 3. This way the process of macronage will be easy and it helps to achieve 'lava' consistency a bit faster.
You probably moved on, but if you're having a thick batter it is probably because you are using almond "flour" and not ground almonds. In fact here in Germany, almond flour is 50% protein, it is basically a protein powder! Real ground almonds should be around 20%.