There was a mistake in the subtitle. (egg yolk - 30g) in video, It's wrong 😭 I used 120g egg yolks as I wrote in the detailed description. Sorry,, TTTTTTT -------------------------------------- 🚩 SUGAR BEAN INSTAGRAM 🚩 instagram.com/sugar___bean -------------------------------------- ㆍ ㆍ Hello, This is Sugar Bean♥ I made creme brulee macarons today. Also, this video includes a filling recipe! (Vanilla flavor and caramel sauce) You can find a lot of methods to make caramel sauce on RU-vid and it doesn't matter if you skip. (You can make only vanilla cream because the shell was caramelized. ) This is the most popular menu in my store. So, I want you to enjoy and try it! Thanks💕 (You can use more small batch than my all ingredients - same ratio, and you don't have to peel many eggs like me 😉😉) ●ingredients● (about 20-25 pairs, 약 25쌍) [Shells] egg white 160g 달걀 흰자 sugar 150g 설탕 almond flour 190g 아몬드파우더 sugar powder 170g 슈가파우더 [Filling] yolk 120g 달걀 노른자 unsalted butter 450g 무염버터 sugar 110g 설탕 water 30g 물 vanilla bean 1 or paste 1T 바닐라빈 또는 페이스트 [Caramel Sauce] water 20g 물 sugar 100g 설탕 whipped cream 70g 생크림 (You can check the tips on youtube👌🏻 'how to make caramel sauce') ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ ■■■ ■■■ ■■■ 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 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 ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ 안녕하세요 슈가빈 입니다 ☺☺ 오늘은 두 말 하면 입 아픈 저의 최애 메뉴이자 매장 판매 1위 메뉴인 크렘브륄레 마카롱을 만들어 보았어요 ㅎㅎ 슈가빈표 크렘브륄레는 표면이 정갈하고 예쁘게 태워지는 특징이 있고 좀 더 쉽게 만들 수 있는 장점이 있습니다~~ 많이 달지 않고 쫀쫀한 파트아봄브 크림을 베이스로 사용하고 있구요❤ 카라멜 소스는 유튜브 검색해보시면 많이 나옵니다,, 따로 촬영은 못 했지만 레시피는 같이 올려 두었으니 참고부탁드려요 ㅎㅎ 재미있게 보셨다면 구독과 좋아요 꾸욱! 부탁드립니다👏🏻👏🏻👏🏻 감사합니다~~ (저는 작업해두느라 달걀을 많이 깠지만 시청자분들은 필요하신 만큼만 준비하시면 됩니다)
Sugar Bean 슈가빈 I love the detailed instructions 🥰 It really shows that you care. Also, I can tell why this is the most popular macaron in you shop; it looks delicious 😋
You are a PRO!!!!!!! ABSOLUTELY GORGEOUS M!!!!!! Macarons are my most Favorite snacks I had to make them in order to try them!!!!! 1st try cane out PEEFECT!!!!!! OMG LOVE THEM SO MUCH!!!!! THANK YOU PRAYERS!!!!!!!🤩🥰🤩🥰🤩🥰🤩🥰🤩🥰🤩🥰🥰🥰🤩🥰🤩🥰🥰🥰🤎🥰💯🥰🤎🤍🤎🤍🤎🤍🤎🤍🤎🤍
You're confidence in breaking all the eggs in the same bowl without being scared of one yolk piercing and nullifying all the whites is awesome! Really love your channel!
Hay por diooosss!!! Que trabajos tan delicados y tan bien elaborados muchas felicidades y gracias por compartir!! Y también por la lista ingredientes aunque sea en inglés, gracias gracias y saludos desde México lindo!!!
I tried to do the macaronage in the stand mixer & it completely messed up my batch, they came out hollow & the feet didnt raise they looked more like oatmeal cookies just missing the oatmeal guess I'll have to try it using this specific recipe instead. Prayers n love!!!!!! You are SLAYING these VIDZ are keeping me SANE!!!!!! PRAYERS N LOVE Keep staying safe yall HUGS 😍🥰🤩😍🥰🤩😍🥰🤩😍🥰🤩😍🥰🤩😍🥰🤩😍🥰🤩😍🥰🤩
wow...I can imagine biting into that! Thank you. Your oven drying, baking temperature and oven shower made all the difference for me. Even with my conventional oven, I get nice feet and level macarons. I have now moved on to addressing the hollow shells ...
Your skill level is the best I’ve seen. I am guessing you are in China. I wish I could taste some of your baking what a shame. God bless you for starting this channel you are going to make a lot of money on this. I’m so happy for you.
Oh my! I planned on doing macarons this coming week! Thank you so much for sharing your recipe and technique ❤️ I always enjoy the content you create. Can’t wait to try making then
This is still my all time favorite video of yours Sugar Bean! It shows the immense talent you have at flavor profiles and the way to present them in your favorite form, the macaroon. I like the characters you do but I like these types of cookies way better. Thank you for being so AWESOME!
Sugar Bean 슈가빈 awe thank you, sad to say I did not get to bake today, no eggs, never in my life have I not had eggs in my kitchen, COVID 19 has a lot to answer for. I consoled myself by binge watching your channel again, so inspirational thank you.
Your macarons looks soooooo perfect and pretty! I tried to make macarons lots of time but so not easy to make non-hollow shells. Would you mind telling me which almond flour you are using? Do you grind it finely before you use or do you use 100% almond flour or mixed one? I would really appreciate your professional opinion!
What Samsung cooktop? Is it Induction? How old is it, what model? Please, thank you kindly! I just watched entire 2000 video... Sooo peaceful and telaxing ❣️ Such a joy to watch you work so beautifully ❣️
These look so delicious, thank you for sharing! I was wondering if you can tell me where you bought your pastry bag holders for filling the bags. They are great.
Sugar Bean, Thank you for sharing your talent. May I ask what size tip do you pipe your shells? Also, the open star tip used in this video for the filling looks large as well. Maybe that is my problem, tips are too small. Thank you.
Amazing result! What kind of powdered sugar do you use? Is it homemade from sugar? or you buy it? With corn starch or without it? Name the brand please
i wonder what should i call you instead sugar bean? I love your channel and 10q for everything. if only i can go and buy your macaroon that will be lovely. your big fan from Malaysia.
와대박...진짜 위에 토치로 지진 거 너무 맛있어보여요...무슨맛일까...한번도 안먹어봤어요 사실 ㅠㅠ 근데 상상 가는 맛이네요 엄청 리치하고 맛있을 것 같은 느낌은 틀리지 않겠죠...❤ 근데 진짜 뜬금없는 질문이긴 한데, 혹시 휘퍼 사용하시고 나서 휘핑기에 묻은 남은 머랭은 어떻게 긁어내시나요..? 크림이나 머랭이나 그냥 묻어있는 거요 깔끄미주걱으로 잘 안긁혀서 혹시나 팁이 있는지 궁금해요 ㅋㅋㅋ 저는 그냥 설거지통으로....
I definitely need to try your recipe. May I ask you where you’ve bought your baking trays and your storage boxes ? I couldn’t find the answer in the previous comments. Thank you in advance !
@@darrylharvey8368 I know. 🥺 But I bought a different oven because my family prefers traditional ones. I kept telling them Unox is better and the brand I prefer, it took me 5 months to pick another oven, they say it's all the same. 😂
I love all your videos....thank you so much for sharing. Quick question....after oven drying, do you take the Macarons out to set the baking temp or do you leave it in there while the temp is slowly rising? Thank you in advance.
Lovely. I know you said you not sharing your template. But in case you change your mind. I don’t mind. Love from Newyork. 💕💕💕💕💕💕💕. And I never knew you can dry your macaroons with the oven. Why haven’t I tried it yet 🤣🙈😱
