How to make perfect Macaron with no hollow shell (from Korea) 

와.. 이거 진짜에요 ㅠㅠㅠㅠㅠ 제가 그동안 마카롱 만들면 꼬끄 윗 부분에 왠지 모를 얼룩도 생기고, 구울 때 자주 옆으로 퍼지듯이 구워져서 속상했는데 이 방법으로 똑같이 하니까 진짜 이쁘게 나와요!! ㅠㅠㅠㅠ 좋은 영상 만들어주셔서 감사합니다😍💕💕

Just wanted to let you know, I have been making macarons for a little over a year now. I’ve tried Italian and French. And I have had various degrees of success with French but 9 times out of 10, they are hollow. I tried your recipe last night and they were the most perfect macarons I’ve ever made. Beautifully chewy with no hollows in sight! Thank you for sharing your technique. You made me very happy!

Made this kind of method a couple of times & it never fails, love how you showed the whole process of making macarons. Thank youuu!! Tried a bunch of methods & this is actually helpful

보기만해도 쫀쫀한게 느껴져요ㅠㅠ 조카가 마카롱을 좋아해서 만들어주고 싶었는데 이 레시피로 도전 해 볼게요:)

Today, upon my 6th attempt, because I tried this recipe, I nailed macarons for the first time. Thank you so so much for this tutorial. I had a tough time telling if the meringue had reached the right stage so I may have overbeaten it. I realized this after seeing some hollowness around the tops of shells but otherwise they're full, shiny and perfect! I followed this recipe to the gram using a weighing scale so I think you're bound to get it right if you do exactly as Joconde says. Finally a wonderful experience with these tricky confections. I'll be happily posting on my ig account about this 😊

I made these macrons for Mother’s Day and they were ABSOLUTELY perfect!! I’m watching this vid again because I’m going to make them for Father’s Day!! Some tips I have from making dozens of macs is to 1. Weigh all your ingredients, even the egg whites!! 2. Don’t rush your macaronage bc you’re gonna end up with weird macs so why not spend the extra 5 minutes now then redo it all later right? 3. For the frosting I really recommend using a Swiss meringue butter cream!

These look like the most amazing macarons I have ever seen! Gonna try it soon!

대박 여태까지 봤던 마카롱 영상중에 제일 꼼꼼하게 자세히 알려주시는 거 같아요 실패할까봐 맨날 영상만 주구장창 봤었는데 이영상 보면서 만들어봐야겠어요 교과서같은 영상.......❤️

이 레시피는 제가 매우 애정하고 있어요.. 진짜 너무 잘나와요ㅜㅜ 속도 꽉차구 삐에도 잘나오는!!

Omg I can’t wait to try this out!!!! I tried making french Macarons 4 times but they were all hollow. I’m so happy I found this recipe and even ordered a kitchen scale and a thermometer to do this!! I will definitely try this!

다 필요없고 마카롱 반띵한거 보자마자 구독눌렀습니다 *스위스 머랭 마카롱 저 속 꽉찬 기특한 녀석같으니....*

마카롱 영상 중에 제일 친절한 거 같아요!

I have been making macarons using the French method for years now, but they always turn out a little hollow, which didn’t bother me until now. After trying this Swiss method, they came out perfectly! Super fluffy and not hollow!

매일 마카롱 실패했었는데 이영상보고 바로 성공했어요!! 감사합니다 ㅠㅠㅠㅠㅠㅠ 제가원하는 꽉찬 꼬끄와 겉은 바삭 속은 촉촉쫀뜩 ㅠㅠ 오븐이 다른제품인데다 오래된거라 온도만 다르게 해서 성공했어요ㅠ 이영상을 왜 이제 봤을까 ㅠㅠㅠㅠㅠ 이제 마카롱은 문제없을거같아요 감사합니다!!♡ 구독했어요!!

I've never seen such full macarons before. Outstanding! :)

와 대박 ㅠㅠㅠㅠ 다른 레시피로 했을 때에는 뻥카롱이 거의 매일 나왔는데 어머.... 성공했습니다 ㅠㅠㅠㅠㅠㅠㅠ 진짜 감사드려요 💖💖

진짜 이 레시피 그대로 했더니 처음으로 꽉차고 껍질도 두꺼운 마카롱이 나왔어요ㅜㅜㅜ 전에는 얇은 껍질로 나오거나 속이 비었는데 이 레시피 대로 하니까 몇번을 해도 성공했어요ㅜㅜㅜ 영상 정성스레 찍어서 올려주신거 너무너무 감사해요 보답으로 구독하고 가요!

This is so satisfying to watch. Thank you for the recipe and technique 😍

I made these and they turned out amazing. I've tried french and Italian methods but always either had no feet or hollows. These had nice feet and no hollows at all! Perfect

뭔가 디테일한 비법까지 알려주신것같아서 좋아용~ 조만간 집에서 한번 도전해 봐야겠어요!

진짜.. 제가 지금까지 봐온 마카롱 반죽중에 곱다라는 말이 처음으로 나왔어요.. 조꽁드님 다른 영상들도 진짜 좋아요!! 오븐 새로사고 마카롱 적응기인데 꼭해볼게요 ㅠㅠㅠ

진짜 빨리감기안하고다봤는데 역시 이래서 마카롱이 비싼이유가 다있어요 정성이...

Your result impressed and inspired me. I still have only 3 attempts to bake macaroons according to different recipes. My macaron are still hollow and cracked. But I do not give up.

와...오동통하니 정말 예쁘게 부풀고 속이 실하네요~잘 보고갑니다~~👍

이 영상을 보면 기분이 좋아져요! 뭔가 안심되는? 그런 기분이 들게해요😊

Been trying to get macaroons right for months and today I tried this recipe and method...I’m dancing at the moment. Thank you for sharing❤️❤️❤️❤️❤️

오늘 망카롱 만들고 우울했는데..😂 조꽁드님 영상보고 다시 도전해볼랍니다!

영상에 설명이 있어서 너무 좋았습니다 머랭부터 질감이 다른게 결과물이 좋을수밖에 없네요 ㅜㅡㅠ 제마카롱이 왜 실패하는지 알수있는 명쾌한 영상이였어요 진짜 ! 잘봤습니다 ㅎㅎ

오ㅏ..❤️귀여운마카롱은 많이봤지만 기포도 작고 표면도매끈하고 너무 귀엽고 깜찍한 마카롱이네요 👍🏻👍🏻자세한 설명덕분인지 저도 만들수 있을것같아요 ..! 성공한다면야 진짜 먹고싶네요 ㅎㅎㅎ

여지껏 봤던 막갈옹중에 두께, 속, 꼬끄 가장 완벽한것 같아요!!!!!!!!!!!!!!!

와 이렇게 꽉찬 마카롱은 처음봐요....

프렌치 머랭법으로 마카롱 두번이나 실패했는데 재료 시킨거 배송오면 이 레시피로 다시 도전 해봐야겠어요! 감사합니다❤️

계속 뻥카롱 만들다가 지쳐서 포기하려고 하던차에 조꽁드님 영상보고 처음으로 속이 꽉차게 만들었어요 ㅜㅜ 감사한 마음 전하고 싶어서 댓글 답니다 ㅜㅜ 👍🏻👍🏻👍🏻👍🏻👍🏻

Beautifully done! Thank you for sharing your skill and talent! I look forward to following your instruction for these macaroons 😊

The recipe and all your videos are great! However looks like my oven with fan at 150 degrees is too strong. My vanilla macarons because caramel color. But for the first time my macarons are not hollow! And one more thing: I’m impressed how clean you work, it’s so relaxing to watch. No mess and no mistakes. You are perfect! 😍😍😍

이렇게 자세한 영상 너무 좋아요! 구독눌럿어용:)

와 이러케 알기쉽고 자세하게 알려주는 영상은 처음이네요 👍 다들 마카로나쥬에대한 막연한설명뿐이었는데 ... 한번 대실패했는데 다시 도전해볼 자신감이 생겨요 🫶

조콩드님감사해요.마카롱진짜해주셨네요🙏💕💕🤦‍♀️

Thank you so so much for this!! I too have attempted macarons in the past at least 3 separate times and I knew I failed each one because they were all hollow inside (even though they tasted decent). Those times I used the French method since it didn't require heating the egg whites which i thought was cumbersome. BUT NOW I will forever go with your Swiss macaron! I tried it just now and I thought I messed up with the meringue thinking it wasn't right and with macaronage, guessing when to stop. But after baking, IT ALL WORKED OUT! No hollows!! I didnt blend/grind my almond flour and powdered sugar, just sifted it multiple times and threw out the bigger bits. Using a conventional oven, I preheated at 335F for 20 mins then baked at 300-305F (my thermometer register 288Fish for the most part and the highest was at 304F) for 14 mins. Some notes during my attempt: Do NOT use carton liquid egg whites, they will not work. Better to under mix during macaronage than to over mix, then fold fold fold gently till it's just right. Use Teflon sheets, not Parchment or siicon mats. Definitely use an oven thermometer especially if not using a convection oven.

마카롱 만들기 영상중에서 꼬끄가 젤 예뻐요! 그렇지만 만드는 정성이 가장 많이 들어가네요! 역시 세상에 꽁짜는 없다 그쵸 ㅎㅎ

이 영상 보고 바로 좋아요 구독 눌렀습니다....ㅋㅋㅋ 진짜 마카롱 잘만드시네요...

This is honestly the best recipe! I have made them twice now and they come out perfect. Ive tried french and italian and they are always hallowed! Thank you

I MADE THESE AND THEY WORKED!!! I’ve been trying to find a solid macaron recipe for a long time!

조꽁드님 늘 잘보고 있습니다 뻥카롱만 나오다가 이거 리얼타임으로 틀어두고 신중하게 했더니 속찼어요ㅠㅠ❤️감사해요

다른 제빵 영상들 보면 아무 생각도 안들었는데 직접 만들어보고 싶다는 생각을 들게한 영상이예요 ㅠㅠ 잘 보고 갑니다!

Thank you so much for the recipe and technique! My macarons come out just like yours. Now I finally found out the right method for myself :D

I followed this recipe and it's amazing. I've done a lot of macaron recipes and failed in the past but this one gave me confidence in making it.

저는 유튜브 베이킹 영상중에 조꽁드님이 제일 좋아요 얼마전에 조꽁드님 영상보고 제누와즈 완전 잘됐어요 너무 감사해요 ~^^

선상님 제가 마카롱 영상 10편은 넘게 본것 같은데..이렇게 자세한 영상은 첨 봐요 정말 감사해요♡♡

Been frustrated with french macarons lately. I needed to get this swiss method right. Let's see how it goes! Thanks for the video.

맨날 망카롱만들다가 조꽁드님 이 영상 덕에 요즘 마카롱 넘 잘만들어져요ㅠㅠㅠ감덩감덩 ... 감사합니다 !!!!! 혹시 양을 늘려서 만들고 싶으면 저 레시피에 *1.5배씩 해서 만들어도 이상이없나요????

A great video! I will be trying out this recipe and following it along with you. Haven't had much success prior.

마카롱 저도 항상 실패 했는데 이 레시피 대박이네요, 조꽁님 감사합니다, ❤

This is amazing! My macarons came out chewy and FULL! No hollows! I always had to mature my macarons to make them full, but this method/recipe didn't need it! My first try it did not work. I found that having a small soft peak was good enough for me. When I had a stiff peak, my batter became very thick and it did not soften up. I restarted and on my second try, I stopped at medium peaks. I let it rest for about 40 min to 1 hour. Since every oven is different, I decided to pipe onto 2 different trays. Tray 1 was baked for 280f for 20 min (my usual baking time for other recipes). Tray 2 was baked at 305f for 14 min. Tray 2 was much better than tray 1. Next time I may bake at 305f for 15 min to get a more crunchy top but still soft and chewy inside. Thank you so much!

i just made these and they came out perfectly 🤧🤧 they were smooth and had such nice y’all feet. i’ve tried soooo many different types of french macarons, and had a few good batches and a lot of bad ones. this recipe was soo well i’m never going back! i highly recommend this to everyone

Thank you thank you Finally starting to see good results after trying your technique! Much appreciated

일단영상넘감사드려요 제꼬끄가떡처럼쫀득촉촉해요 속도꽉찼어여 이방법으로첫번만에터득했네요 진짜처음만들었는데성공~ 기분넘넘좋으네요 그거말고는처음치고대성공이예요

Hiiiiii i tried this today and my macaron were 90% perfect. Thank you sooo much! Your recipe is perfect!! Won't go back to others. After 2 times i failed, now i made it 😍

Omg beautiful! I make French Macarons and no hollows at all. I love your technique and how you take your time. Love it!

이 레시피 너무 감사해요! 저가 제주도에 사는데 습도가 높아서 항상 실패했었는대 스위스 머랭 마카롱 레시피로 해보니 너무 잘되네요! 정말 레시피 강추에요! 감사합니다~!❣️💕💖

I just made this macaron using your recepies and following step by step your instructions and it turn PERFECTLY like the macaron suppose to be. No hollows, crispy shell but soft & chewy inside. Thank you again for your recepies and step by step instruction. Who ever that still looking the perfect macaron recepies, should try this now 😊

와 반으로 갈랐을때 거의 케이크 수준이네요 ㅎㄷㄷ

I think if I will ever want to make good looking macarons, I'll definitely go to this video :) not only because of the smooth result, but also for how well explained everything is.

I’ve tried soooo many recipes Italian, French but this was by far the best one of all. Thank you💛

아니 어쩜 마카롱 속이 저렇게 춈춈하고 꽉찻죠?? 너무 예뻐요ㅜㅠ

Thanks for the recipe, I tried it for my daughter’s birthday and it was a success ! 👏🏻 best macarons I have ever made ! Stick to the recipe is the only Advise I can give 😋

조꽁드님은 아몬드가루,슈가파우더,오븐 뭐쓰세요? 아, 그리고 이영상보고 바로 구독했다죠ㅎㅎ

세상 썸네일보고 홀려서 들어왔는데 퀄리티가 ㄷㄷ 오늘부터 구독자할게요

마카롱 만들기가 오랜 꿈이었는데 ^^ 오늘 저녁 떄 만들어서 제법 성공했어요. 가족들 모두 행복하게 나눠 먹었답니다. 제가 마카롱을 만든게 신기하고 행복해서 그 여운으로 다시 몇개 마카롱 만들기 비디오 보며 흔적 남기고 갑니다. 프랑스 , 이태리 마카롱은 들어 봤지만 스위스 마카롱은 처음 들어요. 더 정성히 가는 것 같아요- ) 만드시는 분도 참 섬세하고 고운 분인듯 느껴집니다. 감사합니다 ~ * °°

정말정말 감사합니다! 이 레시피로 두번째로만들어봤는데 대성공했어요 ㅎㅎ 정말 고소하고 쫀듯하고 ㅠㅠㅠ냉장고에서 숙성시키고나니까 바삭하기까지..!♡ 레시피 정말 추천합니다!

Making macarons for the first time. Failed at 1st attempt using another recipe. 2nd attempt using your recipe AND IT WAS A SUCCESS!! WOOHOO! THANK YOU SO MUCH FOR SHARING. ❤

유튜브 베이킹 영상을 보면, 설명 없이 예쁜 영상만 주욱 늘어놓은게 대부분인데 (요새 트렌드니까요 ㅠ ㅠ) 저는 전문가가 제대로 된 레시피로 자세한 영상과 설명을 덧붙여 베이킹을 하는 영상이 너무 좋더라구요 구독할 베이킹 영상 생겨서 너무좋아요♡

I love the way you gave explanations! Alot of cooking videos show techniques but don't explain the reason behind it. This was very helpful :)

YES! YESSSSSS! I'VE DONE IT! I have made my first successful MACARONSSSSSSSS...thankq thankq so much for sharing your recipe!!!!! XXXXXX. This was my 9th attempt, not perfect looking (that can be tweaked later!) but I am so pleased with myself!!!! For years of frustration.....at last I can tick this box off! Thank-you!!!!!!

영상이 너무 이뻐요ㅠㅜ마카롱 만들기가 어렵다해서 겁먹고 시도도 안해보고 있었는데 꼭 한번 만들어봐야 겠어요!!근데 저렇게 꼬끄를 만들고 안에 필링은 가득히 넣어도 상관이 없나요?

이거 보고 어제 구웠는데 처음으로 뻥카 탈출했어요!! 조꽁드님거 항상 잘보고 있고 케이크나 다른 레시피도 많이 해봤는데 다 성공했어요 !! 항상 감사합니다^.^

기다리던 영상이어요 ㅎ 당장에 시도해봐야겠어요 ㅎ

머랭 1. 45도정도까지 올리기 2. 핸드믹서를 너무 크게 휘젓지 말기 3. 4단 2분후 3단 3분정도 (색소) 1단 1분 기포정리 4. 너무 단단하게 x 끝이 살짝 휘어지고 로션과 크림의 중간

영상보다 잠들거 같아요,,마카롱 쫀득한거 젤로좋아하는데 머꼬싶네용👍

다른 레시피로는 뭔가 아쉽게 결과물이 나왔는데 이 레시피는 결과물이 항상 잘나와서 너무 좋네용ㅎㅎ 레시피 감사드려요👍

진짜 프렌치머랭으로 하는 거 보다 스위스머랭으로 하니까 설탕이 잘 녹아서 그런가 속이 꽉 차서 나오네요 먹는 식감부터 달라서 깜짝놀랐어요 ㅠㅠ 좋은 영상으로 좋은레시피 얻어갑니다 감사해요 😍😍👏👏

Thank you! I have tried so many recipes over the last few years and yours is the best. Wish I have found your video sooner and I would save so much time and money. I am successful on my first try and there is no hollow. Cookies are crisp on the outside and chewy on the inside.

I had 30 attempts to make macaroons. only 31 attempts were successful. 31 times was your recipe. thanks!!!

Best Macaron Recipe ever🤩. I came across your recipe and tried making macaron for the first time ever, and they came out exactly like yours. Wow Thankyou❤️ Keep posting more videos to inspire us. 😄

기도하는 마음으로 섞는다는게 ☺ 좋네요

The most beautiful macarons I’ve ever seen, I’m so frustrated with the French method and can’t wait to give this a try

영상이 차분하고 설명을 쉽게 알아들을수 있어요 이 영상 보고 따라 만들어 봐야 겠어요 그리고 스톱워치 어디서 구매 했는지 궁금해요

The complete process looks so beautiful. Specially with the colour. I have only used food colouring twice at home. But I think now I will use it often with the macaroons. Thank u for sharing

엄청 꽉!찬 마카롱이네요! 이렇게 꽉찬 마카롱은 첨이에요!^♡^!

Wow i love it very nice.thnks for sharing.😋😋😋

Excellent and very detailed instructions. Thank You! I will try this weekend

이런 고급정보를 이렇게 알려주시다니 ㅠㅠㅠ 정말 많이배워갑니다

10분 넘도록 멍때리며 보게되는 영상이네요. 색도 너무 예뻐요~ 실크같은 머랭에 쑥 빨려들어갈것 같아요! :)

I just tried making these today and they came out perfect!!!!!! Finally 😭😭😭 I’m so lucky I found your recipe after my first failed attempt so I didn’t have any more failures ❤️ always gonna follow this recipe from now on!!! Thank you~~~

Thank you so much for this recipe!!! First time making macarons and turned out perfectly. I followed exactly step by step. Thanks again!

I,m excited to try this method , thanks for sharing.

This is the first time my macarons have been perfect! Thank you so much for the recipe and the technique.

Hi! I’ve been trying to make macarons (for at least a year now😅) tried both italian and french method, even attended a class but I can never seem to find a macaron recipe that worked for me. I just tried your recipe and the swiss method and I am happy to say that they were the best macs I’ve ever made. Thank you for sharing!!!!😊

조꽁드님 구독 안할 이유가 없죠~ 전 늘 프렌치로만 하나의 레시피로 만들었어요 감 잡을려고요 근디 이젠 조꽁드님 레시피로 갈아탈래요ㅎㅎ 스위스 머랭 기다려~~ 성공여부 꼭 알려드릴게요^^♥

보는건만으로도 마음의 안정감이쫙