Thank you for being clear and showing all the small steps. I did not see where you added your Tartar though? IT should be added at the beginning of whipping the whites, correct? Thank you in advance!
Hi, my macarons looked really nice but the foot and the top split. When I opened one macaron, it was gluey inside and there was no rise/they were hollow. Did I over macronage or something? I've noticed they come out a bit better when I use rough almond flour but I'd like to make them with the fine flour.
hi when i did my meringue today my meringue stayed at the second stage of mixing and i tried mixing it for 15 min but it didn't work it was glossy but stayed liquidy can you please tell me why ? thank you , and i did let my egg at a room temp for like 40-50 min
There could be a few reasons this happened. The two most common reasons are, if any yolk is present your meringue won’t stiffen up, even a tiny amount. The other reason is there could be grease in the bowl. If you use that bowl to mix many things, there could be leftover grease in pores of the bowl, even after washing. Basically you do not want any fat content to come in contact with your meringue. Next time try taking a paper towel soaked in white vinegar and wipe your mixing bowl before making your meringue. Then try and be very careful not to get any yolk when separating your eggs. 😀
Hi Gabriela! Thank you so much for your interest. I'm in the process of switching over to a new platform. It should be live next week and you will be able to see the class offerings and book directly on the site. I can come back to this comment and let you know when it's live.
Hi Gabriela! Sorry it took so long but I now have an active link to sign up for a class if you are still interested. Go here: calendly.com/macaronacademy/private-macaron-class. Thanks! I hope to get to bake with you! 😀
Hi! Unfortunately yes. You need both kinds of sugar. Don’t give up and keep trying! I have an in-depth and real-time tutorial that takes you through each step of the process. You can find it here: th-cam.com/video/-krTKTEhSJo/w-d-xo.html You got this! 😀
What questions do you have about the making meringue or getting those stiff peaks?
Your videos make me feel confident about making Macarons. The explanation and visual definitely helps me know how to do it myself. Thank you.
You are so welcome!
Thank you for being clear and showing all the small steps. I did not see where you added your Tartar though? IT should be added at the beginning of whipping the whites, correct? Thank you in advance!
Thank you so much! Sorry about that and yes, I add it at the same time I add my egg whites to mixer. 😀
Hi, my macarons looked really nice but the foot and the top split. When I opened one macaron, it was gluey inside and there was no rise/they were hollow. Did I over macronage or something? I've noticed they come out a bit better when I use rough almond flour but I'd like to make them with the fine flour.
hi when i did my meringue today my meringue stayed at the second stage of mixing and i tried mixing it for 15 min but it didn't work it was glossy but stayed liquidy can you please tell me why ? thank you , and i did let my egg at a room temp for like 40-50 min
There could be a few reasons this happened. The two most common reasons are, if any yolk is present your meringue won’t stiffen up, even a tiny amount. The other reason is there could be grease in the bowl. If you use that bowl to mix many things, there could be leftover grease in pores of the bowl, even after washing. Basically you do not want any fat content to come in contact with your meringue. Next time try taking a paper towel soaked in white vinegar and wipe your mixing bowl before making your meringue. Then try and be very careful not to get any yolk when separating your eggs. 😀
@@MacaronAcademy yes thank you i used your tips today and it worked 🥰
@@Mahaaalmmm YAY! I'm so glad! :)
@@MacaronAcademy 🥰🥰
Hi Amy!
I would love to take your class!
How do I find more info?
Hi Gabriela! Thank you so much for your interest. I'm in the process of switching over to a new platform. It should be live next week and you will be able to see the class offerings and book directly on the site. I can come back to this comment and let you know when it's live.
@@MacaronAcademy thank you!
Hi Gabriela! Sorry it took so long but I now have an active link to sign up for a class if you are still interested. Go here: calendly.com/macaronacademy/private-macaron-class. Thanks! I hope to get to bake with you! 😀
Ugh you need granulated sugar too??🤦🏻♀️ I thought it was just it was powdersugar for macarons :(
Hi! Unfortunately yes. You need both kinds of sugar. Don’t give up and keep trying! I have an in-depth and real-time tutorial that takes you through each step of the process. You can find it here: th-cam.com/video/-krTKTEhSJo/w-d-xo.html
You got this! 😀
You are pronouncing it wrong, you pronounce it like Macron like the French President, its Macaron (mack-ah-ROHN)
@Heather Smith ? should have written ???
@Heather Smith ? should have written ???