Hello, This is Sugar Bean..! 💜
This video is about 'How to make perfect
and non-hollow macaron shells'..👏🏻👏🏻👏🏻
It's a fool proof method for beginners.
The Swiss method can make meringue
more stable and stronger.
That's why I use this method.
And this time, I did macaronage with
whipper by hand, not machine (mixer)
I use a whipper, not spatular 😉😉💕
This is the first time I've shown you this
method. It is more easy for beginners!
(Actually, I usually do macaronage by
stand mixer, not hand, but I made this
video for you..! 🤭🤭🤭)
I don't dry at room temp, put in the oven
immediately after piping (not rest).
And dry in the oven at high temp for 2-3
min. This is very fast, convenient tip!👌🏻
If you have a regular oven, you can dry
at room temperature as you used to.
I hope you can make non-hollow
shells when you watch my video and
follow me. Thank you! 😊😊🧡
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🚩 SUGAR BEAN INSTAGRAM 🚩
http://instagram.com/sugar___bean
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●ingredients●
(about 12-16 pairs, 약)
egg white 80g
sugar 75g
almond flour 95g
sugar powder 85g
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■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■
1. What is oven shower..??
- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)
2. How to dry in the oven..?? (high temp.)
- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower
Look at the subtitles in the videos, there is detailed temperature.
3. What is the baking mat's name..??
- This is called a teflon sheet.
4. How long do you whisk meringue or do macaronage with mixer..??
- It's not important how long I did.
Because we have different machines and environment..!
You should check the cocsistency of meringue or mixture frequently.
5. What kind of colors do you use?
- Chefmaster liquid colors
You can get it on 'Amazon.com'
6. Please English subtitle
- Sorry,, My English is poor..
I can use only easy words 🤣
I'm a Korean..👌🏻👌🏻🧡
7. Where is the filling recipes?
- My videos focused on the macaron art,
not filling recipes..! I want to show you
my designs and arts 😊😊😊💜
8. What ia your oven and type..?
- My ovens are UNOX 135 and convection type.
9. Where can I get the templetes..?
- I made all templetes myself and I am not
sharing now.. Sorry..! 🙏🏻🙏🏻
10. Do you left or bake immediately..?
- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.
It is a very useful and convenient tip to reduce the time required.
Also you can get shiny and smooth shells.
#koreanmacarons #Macarons #macaronart
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