Shinee, you are an inspiration! I learned how to make macarons from watching all your videos, and have made dozens and dozens to serve at my daughter's wedding! I was initially discouraged, but your encouragement to "never give up!" kept me going. You are an amazing teacher, and I appreciate the skill and care you put into all your videos. Keep up the excellent work!
Oh my, I'm SO happy you were able to make macarons for your daughter's wedding!!! YAY!!! Glad my videos were helpful, but kudos to you for not giving up!!! Thank you so much for sharing this!!!
Thank you so much for your macaron videos! My first was a disaster, not following your recipe, the 3rd is getting way better, so I'm hopeful with experience and following your tips they'll be amazing!
I used your lemon buttercream with the macaron recipe that I usually use and I think this the best buttercream recipe! The only other thing I did differently was to use Meyer lemons. I grow these indoors under lights and every year, I juice and zest and freeze for baking. Meyer lemons give a more delicate flavor, as it is not a true lemon, but a cross between a lemon and a tangerine. If you love baking with lemons, give it a try!
Yay, so happy you tried and loved the buttercream!! And no, I've heard many good things about Meyer lemons, but never had a chance to try it yet. I've never seen them at out grocery stores. Hopefully one day I'll get to!
@@ShineeD I willl I promise! I’m having a hard time with time management because I’m still learning and I make mistakes so it doesn’t matter how early I start I end up taking most of the day figuring out and trouble shooting with my recipe. My question is how long does it take you and how much time do you allot for mistakes ? And how do you streamline the process? Do you measure everything out the night before or something because I feel like I only have the energy to make 2-3 trays then I’m tired when the filling comes, so now I’m getting better with making the filling separate then the shells separate then defrost and combine on a Sunday night so it’s ready for Monday or Tuesday morning after they soaked up the fillings as well as I can freeze them for future use but it’s definitely not been therapeutic since I feel like I’m running out of time ⌛️ but I still enjoy it a lot and I enjoy life Thank you for inspiring me to be happy 😊
If you don't want to add lemon juice to the meringue, lemon kool-aid works great! The little packets are all powdered color and flavor so you don't have to add any liquid to get the flavor or color.
Thank you for sharing your recipe and technique for making Macarons. Please share a link to the e-book you mention at 9:30 in this video. Going to pick lemons and try this recipe today.
I think your macs turned out beautiful too !!! I have never added any liquid to my macs but I have done freeze dried fruit powders, cocoa & finely ground cereal .. I bet those were delicious !! Ill have to go pick up a couple lemons & see if I can pul this off !! One question, What piping tip number did you use for the filing ? 😬🤔
Thank you, Jami!! It's French star tip. Unfortunately, I don't have the exact number for the tip, because it's at my studio. I'll get the details when I stop by the studio next time.
I don't have salted caramel macaron recipes. BUT I do have recipes for homemade salted caramel sauce and salted caramel buttercreams (Swiss and American) that you could use to fill your macarons. You can dulce de Leche too!
@@ShineeD so your dulce hack worked! It tastes amazing… Not quite the Carmel I’m looking for but it’s delicious, I might figure out how to thicken your caramel recipe or just use a butter cream caramel with dulce in the middle I also learned how to make the chocolate ganoche ! It was tough because I had the measurements off but I saved it! Thank you for everything! When I get paid next I will be ordering your fillings recipes because you have taught me so much.. Do you have any suggestions for what to pair chocolate with? Maybe a chocolate raspberry or just keep it simple. I’m quite afraid to try the chocolate macaron shells because it seems intimidating but I mastered the basic stuff just need to make sure I am truly mentally prepared! How do you make multiple batches in one weekend?!
Putting my kitchen aid to 2 to do meringue was so long, my meringue took 45 min. Before it even look like it was stuffing. I moved it to 10 before it worked. Are you sure 2 is okay?
what are the measurements for the ingredients? edit : CAN YOU PLEASE TELL US THE MEARSURMENTS CUZ LIKE HOW IS SOMEONE SUPPOSED TO KNOW IF YOUR SUPPOSED TO PUT 100 KG OF ALMOND FLOUR
Ingredients FOR MACARON SHELLS: ▢100 g super fine almond flour ▢75 g powdered sugar ▢70 g (1/3 cup) egg whites at room temperature ▢¼ teaspoon cream of tartar optional ▢¼ teaspoon coarse kosher salt ▢75 g super fine granulated sugar ▢½ teaspoon fresh lemon juice ▢Yellow gel food coloring ▢1 teaspoon lemon zest FOR LEMON BUTTERCREAM: ▢80 g unsalted butter at room temperature ▢130 g powdered sugar sifted ▢1 tablespoon fresh lemon juice ▢1 teaspoon lemon zest ▢1/8 teaspoon coarse kosher salt
I have a question about the filling and melting? I made one caramel butter filling, it got firm in the fridge but beeing outside in the room temperature about 20 min I think is started to melting. Last time I made white chocolate filling. About that I don’t know how it stays in the room temperature. But when I see all these macarons on the room temperature and placed some outside frame I am wondering which filling is lasting in the room temperature?
So I guess it depends what is the room temperature. Generally speaking, 68-72°F is an average room temperature. My buttercream and ganache fillings hold really well at this temperature for hours. But they'll melt at warmer temperature.
Hiii darling Thank you for sharing your method...i want to tell you am so mad i told you befor i make macrons every day but everyday are worse ido no why...please help me...this days turm dry from top and when i want to take it from the try the bottom stick and top crack they vvvvvery dry from the top and my oven is convection oven with fan😞😞😞 the shap are sssssooooo nice but stick or dry or emty inside 😰😰😰😰please help me
Hi there! Thanks for reaching out. I have a lot of resources on master your macaron technique. It sounds like you experience a lot of different issues, so please check out my Macaron Troubleshooting Guide for specific issues: www.sweetandsavorybyshinee.com/french-macaron-troubleshooting-guide/ Also, watch my Macaron 101 playlist where I go over each aspect of macaron making in details: ru-vid.com/group/PL96TTOuRcp_5drrvTJPrGsF7ezLEWyQkU I'm confident you'll find a lot of answers to your questions in these videos.
I find that the temperature of the egg doesn't really matter. The age of the egg does though - you need fresh eggs. Also, the humidity. I get much better cookies when it's dry than when it's humid.
