Thank you, thank you, thank you Liz for all the tips 😍 I’ve lost count of the number of failed attempts I’ve done For the first time in a very long time, all my macarons have come out PERFECT!!!! With perfect feet, no cracks, none being lopsided and perfectly cooked Followed your instructions to the T Much love to you 😘🥰
I’ve had some great macarons and also had some macarons fail before so I’m happy to learn all your tips! I’ve been using your marshmallow fondant recipe, won’t use anything else ever since I found it last year and everyone in my house loves it even those who don’t usually like fondant! I love how well you explain every detail! Thank you 🥰
I have a little bit of a story to share... I am a young baker and I became obsessed with learning how to make absolutely perfect macaroons. Long story short, I spent a whole week doing research, watching videos and even reading recipes about these cookies. Eventually I wrote down a recipe including all the tips and tricks I could find. Last week I made them, they didn't come perfect at all. I tried them again that Sunday, better, but still not perfect. I am researching to hopefully nail it this week and then I came across you, with a absolutely amazing and detailed recipe. Not only is it so helpful and contains tips and tricks, but your energy is so awesome, you seem so happy and calm. I will be trying your recipe next, thank you so much! ❤️
I bought a mat like the ridge one and same thing happened. It didn’t fit on my pan so I put the Mat on my upside down pan lol. They All got stuck but my trick to not waste I put it in the freezer and they came right off after all 👍🏼
Hey Elizabeth, you are my Goddess of Baking🙏🏻🙏🏻. I strongly believe that any recipe of yours will be perfect and never fails, even in the last minute baking I just blindly follow your recipes ..🙏🏻🙏🏻
That was a lot of really great advice thank you very much! One thing I know on some silicone mats maybe not on those particular ones, is that some can be turned upside down, and you need to pay attention to right side up.
Great video! very well explained, thank you for sharing it! I have a few questions: 1. Do you bake on a convection oven (with fan) on regular oven? 2. Do you put then in the middle rack? 3. Can more than one pan be bake at a time? 4. how long can be kept in the fridge? 5. How long it stays good after filling it? Thank you again for sharing your expirience with us!
Omg 😱 thank you!!! Thank you so much this is my 15 time attempting trying... and finally I got it 🥰 I’m so happy still have a few of hollow ( but you said it was okay 🥴) thank you once again ❤️
Thank thank you thank you I am so exciteddddd first time after so many attempts and different recipes finally I made macaroons !!!!! I follow every step of your video since the beginning and it worked!
i just made macarons for the first time and the shells came out thin, cracked with no feet. It was so sad. But like you said, they still tasted delicious! Thank you for this tutorial. It was very fun and helpful! I think I will try again
Hi, i've tried a lot of macaron recipes..But your's is the winner...Thank you for explaining so well...(esp the video focussed into the bowl , so that i knew exactly how u were doing it) I follow someone else for most of my recipes...i tried her macarons recipe..but wasnt happy with the outcome.....so Thank you from all the way from India...
The funniest thing happened when I first started making macarons. You hear so much about the batter looking like lava ( which I have never seen in person, just pictures) and I ended up with volcanoes! I think I might have not did the 4 wrap on my bench 🤣 I finally found a recipe that works great for me! Everyone has to start somewhere! Even professionals 😉
Good demo for choice of baking material comparison. That really helps me to decide which to buy with the choices we have in the market now. Thks for the job.
Macarons are beautiful to look at when I see them in bakeries. Fortunately for me, I’ve never liked them. If I liked them, I’d eat a lot. However, I enjoyed watching this. You’re awesome.
Hi BT. The ridged ones always need more time in the oven. They seem thicker and maybe that's the reason why. I don't like them much, even though you always get the same size, because the macarons they make are too small. I've looked for ones with larger circles but no luck. And Sugar Geek Show missed the baking mats the Asian experts use most, the teflon sheets.
As a side note: a few rare people are sensitive to corn and corn products. A lot of powdered sugar has cornstarch in it as an anti-caking agent. What I do is I have a dedicated coffee grinder for sugar. A few pulses of regular granulated sugar will render perfect powdered sugar.
Some things not mentioned is first that many ovens don’t match the temperature on the setting. It helps to buy a third party thermometer to put in the back. The higher the temp the more likely they will burn and lose color. Second most food coloring purchased in a supermarket is liquid, which can ruin the consistency of the merengue and fade during bake. It’s best to use gel or paste food coloring. Finally the best advice is to prep everything including the baking trays before any mixing. The worst is to try to scramble to get things set up while the mix is sitting there.
I find that unbleached parchment paper works best for me. With the silicone mats, they get too hot. Then again, I bake mine at much higher temperature, 340F in pure convection (Pierre herme recipe). I’ve tried your chocolate ganache filling and it was a hit!
Thank you so much for getting back to me on aging the eggs. I know have another question. Would you please give me the link for the silicon macron sheet. I want to make sure I am doing and using everything you did. I am hoping that will mean success. Thank you again, Suzie
Try the recipes that use the Italian merengue. Much higher success rate than the ^aged'^ eggs recipes. Plus no waiting a day to agg them. I've made it twice and no fails
At my old job, when you get to the part where you drop the tray on the counter to make the macarons flat. My boss would put a felt tablecloth underneath so you don’t have to make so much noise!😁
Mil gracias ya entré en la web y ahí pude traducir y con el vídeo entiendo todo el porcedimiento..mil gracias y si quiero mas receta de macarons y rellenos, los amo..
This was so fun to watch! You are so cute and happy! I have made 4 batches of failed macarons. I’m going to try again using your info! Fingers crossed!😁
Thank you for a great tutorial on making Macrons! I missed what you said about the egg whites, how long do they sit under the plastic wrap before they are ready to use. Thank you. You have convinced me to try again!
Haha, I love this host. She is so adorable! I have been trying to study up on how to make these as I am hoping to sell them at our locale farmers market. But so far I havent made really good looking ones yet. Hopefully these tips help me with the next batch!
I use parchment paper but I think it varies through the recipe. If you have a thicker less moist batter then parchment paper. A thinner more moist batter then silicone mat.
I once put snowflake sprinkles on some macarons I was making for my sister, and they melted. Looked like my macarons had a run in with Bonnie and Clyde. XD Also, I have a couple of the mats with the risen edges, and they're not my favorite. Definitely need to cook them for longer, I just haven't really figured out how much longer yet.
Thank you so much for the tips first time making macarons and I succeeded but I wish I had seen your video before buying the third silicone mat and some stuck I think I over macronised the mix and was a bit runnier but overall tasted amazing with strawberry ganache
Macaron disaster: when they spread! It’s usually after the second batch. Meaning I’ve mixed and baked one batch and left some batter in the piping bag. When I go to pipe those, that batch will spread and the feet are very high. Maybe it’s because the oven is hotter by that point? I’d love your input.
Hi I just came across your video after attempting macarons for the past few weeks. I made 4 batches and they all came out cracked and without feet but I can’t pinpoint where I went wrong 😅 I do have a few questions to ask though : 1. Do oil based colourings affect macaron batter? 2. My batter turned out quite wet and sticky and they take hours to dry (maybe due to the rather humid weather where I live) and some blogs recommend adding salt to the egg whites and also adding more almond powder during the mixing process when they get wet. Do you think this is a good idea? 3. Is it a good idea to let macarons dry in the oven under low heat + fan? I’m sorry for asking so many questions but I’ve been doing so much research and they all turn out to be failed and i don’t know what’s my mistake 😅 (they were all delicious though, just wasn’t impressed by how they turned out)
I made macaroons 3 times. 1st time I tried french macaroons and it was a disaster 😬. 2 time I made a Italian meringue macaroons it was ok but spread alot in oven. 3 time I made the same Italian meringue method but it cracked😣😣. Can you share macaroons recipe in Italian method?
making macarons definitely takes practice. I have made so many fails so I feel your pain. Cracks can be from under-mixing or from teh shell not developing enough.
Can you please tell me the brand of the pink edge silicone mat? I can NOT WAIT to try these. My daughters LOVE Macaroons!! Can you make a macaroon cake?!
Had you tried using the thick silicon mat laid out on the reverse side of the backing pan? Aside from alleviating the fit inside the pan it may also hold some heat on the bottom helping to cook without extending the time.
I was taught to use gel food coloring because the liquid will throw off the meringue and will make the batter runny. But I saw you use it. Did you have to adjust anything to compensate for the liquid difference?
I’ve just watched this and definitely gonna try and make them, I also watched your italian buttercream video and loved the double mixer you used, can you tell me where I can get one of those! Love your videos down to earth and fun tutorials 👍
My macarons came out a bit wrinkled, and they had a hard time coming off the sheet, although they baked for 15 minutes. (I used a silicon mat with a template, just like your winner in this video). Any troubleshooting would be greatly appreciated! :)
Can you please tell me what kind of sugar you have used?? Is it powdered sugar or icing sugar?? Also did you grind regular sugar a bit and calling it granulated sugar??
Thank you so much Liz, I tried your chocolate macaroons and they were very successful. 🥰👍 Just had a question regarding flavourings, I wanted to make macaroons with lemon and orange flavourings but I realised after buying the extracts that they are made of rapeseed oil and orange or lemon oil. So, do you think the oil in them would make it hard for the meringue to be strong and form stiff peaks. Many thanks ❤
Thank you for a great tutorial on making Macrons! I missed what you said about the egg whites, how long do they sit under the plastic wrap before they are ready to use. Thank you.
Hi! So to age your egg whites, just crack them into a bowl, place a piece of plastic wrap over the bowl, poke a few holes in the top, and let them sit overnight (about 12 hours minimum) before using.
Hi Liz! Thanks for getting back to me on that. I do have another question when you weigh your egg whites do you weigh them before they're aged or after? Thanks so much!
Sanya, she actually does have an indepth video on ganache and colors and ratios..It is a wonderful video. If you search for ganache in sugargeek, you will find it. I learned everything I know about ganache from Liz! Hope this helps!
I used parchment paper for my macaroons and no matter what I did, it would not come off. I even cooked it for an extra 10 more minutes. Because I couldn't get them off the paper, they were ruined.
Help, I made your chocolate macrons and I used an air cookie sheet and a silicone mat everything went great until I tried to get them off the mat and they were not done. How to know when they are done to avoid this and by the way this was the very first time I made them. Thanks for being a great teacher. 🥰 Teresa
When I tried to make macarons I used parchment paper with a template and let them set and everything they had a weird texture and didn't flatten out when I dropped it. When they cooked, they raised a ton and then spread out and slid over the paper. It was very weird.
