Your videos are the best by far. They are detailed, professional yet easy to follow. The kitchen is pristine, no hair hovering over the food, gloves on. Thank you! Oh and a pet peeves of mine, never to you ever refer to your audience as "you guys."
thank you for your tutorials! ive been contemplating adding macarons to my desserts list and havent done so because ive heard they are so complicated. you just convinced me to give them a go. love the videos, very well done.
Cupcake Savvy's Kitchen soo, somewhere i messed up it seems. how long do you usually "mix and squish?" my dough ended up looking very dry. i measured all my ingredients, including the egg whites. not quite sure where I'm making my mistake :( these are tricky!
Hi! I have nearly watched all your macaron videos and I have tired them and they turn out just like yours! However, when I have tired to make the filling, it doesn't turnout the way I want it to. How long do you leave your filling to rest before it thickens? Thanks! Keep up the great work!
You can use them to make a rich chocolate cake, or a custard, pudding or curd. If you want somethig savory, you can make a Hollondaise or Bearnaise sauce. A good rule of thumb that I've learned is that in any given recipe, you can substitute a single egg with two egg yolks. The more egg yolks in a recipe, the more moist the result. Conversely, more egg whites make the product drier. Had the same problem recently when I made a lot of Financiers and had 6 egg yolks left over :P I ended up making soft jaffa-cake-like sandwich cookies with them.
Loving all of Chrissy's suggestions! You can also use it to make some Pastry Cream like I've done in this video ua-cam.com/video/XwybfszMkxs/v-deo.html My Vanilla cupcakes are also really easy to make so you can use them there as well and there is no need to use a Mixer! ua-cam.com/video/8N3bG8n_7E8/v-deo.html
Another great video and totally loving the effect of the wax seal stamp. Just want to know the temperature of the chocolate before putting the stamp on it? Was it warm or cooled down? Thank you!
this is fantastic, where did you get the stamp from, its a great idea.☺ i love love all your macarons recipe videos. i look forward to seeing more of them.
hello ça fait longtemps que j'ai pas commenté tes vidéos désolé un dépassé par les événements 😊😊toujours au rendez vous pour nous faire plaisir et nous donne envie d'essayé tes merveilleuses recettes👍👍👍👍j'aime beaucoup bravo et bon continuation 😍😍
Cupcake Savvy's Kitchen I tried this recipe and followed it to the letter but mine looked like brownie cookies 😜 Tastes good but would be nice if they look good as yours. Where did you position the pan in the oven? Thanks!
I haven't frozen them myself because they don't last that long around here but they can be frozen. If you Google it, there is quite a bit of information out there on the best way to do it :-)
Hello! Those chocolates has to be chilled or kept it out side? I tried decorating stuffs with melted chocolate and it didn't dry at all when I kept it out so I had to keep it in the fridge to set the chocolate. Is there any specific chocolates that we can keep it out to dry? Pls help! TIA.
So I’ve done this recipe 3 times and each time the batter won’t thin out, it stays thick no matter how long I fold it. I’ve done your “fool proof” mocha recipe a few times and it works fine. I’m not sure if the extra cocoa powder is causing it bc thats the only difference. Any pointers? Thanks!
The extra cocoa can cause a few minor problems. If find with this one if I do more squishing of the batter against the side of the bowl it thins out fine.
I tried this recipe and ran into some troubles unfortunately :( After adding the meringue to the sifted ingredients and sticking to the "scrape and squish" method, the batter became really thick. Almost to the point that I couldn't scrape anymore sind it was too stiff. After 10+ minutes, the batter only became thicker instead of thinner. Do you have an idea what I did wrong?
It sounds like you need to do a lot more "squishing" to get the air out of the batter. It will stay thick until most of the air is squashed out. I hope this helps.
As it turned out, we have something called "almond flour" in Germany - which is de-oiled. Today, I tried this recipe with ground almonds and it worked perfectly! But before this, I didn't even know that there is a difference.
Can you please list out the ingredients amount either by grams or oz. thanks really want to try this recipe. I had tried few others but my shell top doesn’t get smooth and shiny. I even grind the almond flour with icing sugar and sifted but still not smooth and shiny
Hi I’ve tried the recipes 4 times now and every time i try my macarons mix come out to thick mixture the more I mix the thicker it gets any idea where I could be going wrong
No tengo problema para hacer macarons , pero quiero probar tu receta de chocolate, pero 125 gr de azucar caster me parece demasiado ,como te digo he hecho muchas recetas y jamas vi una con tanta azucar ,me parece que esa cantidad lograra una mezcla muy pesada !
sasweeni balakrishnan definitely keep mixing! When you mix you need to push it against the side of the bowl or squish it to get the air out. That's when it will start to thin out and get glossy. Good luck!
So i don’t know what i’m doing wrong, but I can never seem to get the chocolate shells to turn out, the batter is always too thick, no matter how much I fold it. It almost seems to get thicker the more I fold. I don’t think my problem is the folding technique, as my other macarons (non chocolate shells) turn out great! I feel like the cocoa powder makes it too thick! I’ve not tried reducing the amount of cocoa powder yet, but might have to. Does anyone else run into this issue?
Katrina Uecker it has happened to me as well. You can really work it and scrape it along the side of the bowl and squish it as much as you can even more than other flavours. I sometimes reduce the cocoa and add a bit of brown gel to compensate the colour.
Cupcake Savvy's Kitchen gracias por contestar estaria bueno que sustitules los ingredientes en castellano para las personas como yo que no sabemos ingles ya que amo tus recetas y como las haces sos simplemente perfecta EXITOS
Love your videos, but when I'm sifting the icing sugar and almond powder, there are always lumps that i can't sift through.Can I leave those or should I try my best to sift everything through?
Your videos are the best by far. They are detailed, professional yet easy to follow. The kitchen is pristine, no hair hovering over the food, gloves on. Thank you! Oh and a pet peeves of mine, never to you ever refer to your audience as "you guys."
Hi Diane! I am pleased you are enjoying my videos. I put a lot of work into them and it's nice to read such lovely feedback. Thank you :-)
wow, that wax seal stamp idea is soooo cute!!!!!!!
I know, right! Thanks :-)
Omg. The wax seal is such a bloody good idea!
Thank you! :-)
Totally impressive result and your tutorials are the best on UA-cam!
Allegra Rosa thank you so much for the lovely feedback :-)
thank you for your tutorials! ive been contemplating adding macarons to my desserts list and havent done so because ive heard they are so complicated. you just convinced me to give them a go. love the videos, very well done.
That's great Natassia! They can be a bit tricky and I still have fails every now and then but on the whole it just takes a bit of persistence :-)
Cupcake Savvy's Kitchen soo, somewhere i messed up it seems. how long do you usually "mix and squish?" my dough ended up looking very dry. i measured all my ingredients, including the egg whites. not quite sure where I'm making my mistake :( these are tricky!
What a nifty trick with the monogram, love it and well done on the macaron tutorial, explained with visual clues nicely.
Thanks so much Noreen :-)
These are LOVELY!!!!!! Glad to see your all having a Great New Year!!!!! 💚⚘💚⚘💚⚘💚⚘💚⚘💚⚘💚⚘💚
Thank you and all the best for the New Year to you and your lovely family :-)
I love how you made the disks! What a cool idea 😎
Thank you :-)
Yay, I love French Macaron recipes!
Yay! Me too :-)
the best macarons recipe ever..Thank you so much
Frieslanda Uneputty that’s fabulous! You’re welcome :-)
😍 magnificent ❤ i really want to make those to impress my family ❤ thank you
You're welcome Rania! Good luck :-)
Rania Belkheir gffx
Hi! I have nearly watched all your macaron videos and I have tired them and they turn out just like yours! However, when I have tired to make the filling, it doesn't turnout the way I want it to. How long do you leave your filling to rest before it thickens? Thanks! Keep up the great work!
How fabulous! You can put it in the fridge to speed up the process of thickening. Just stir it every 10 minutes.
Hi really like you recipe
Wondering if I don't have cream of tartar can I not add it? Or can I substitute with something else?
Thank you!
You can omit it or sub with 1/2 teaspoon lemon juice :-)
Crystal Lu I
Yaaay, you made another macaron recipeee, I'm might make one of your macaron recipes this weekend! 😍😍
Yep....and there's heaps more to come! Good luck with your baking...I would love to see a pic :-)
Just had a thiught, what do I do with the egg yolks?...
You can use them to make a rich chocolate cake, or a custard, pudding or curd. If you want somethig savory, you can make a Hollondaise or Bearnaise sauce.
A good rule of thumb that I've learned is that in any given recipe, you can substitute a single egg with two egg yolks. The more egg yolks in a recipe, the more moist the result. Conversely, more egg whites make the product drier.
Had the same problem recently when I made a lot of Financiers and had 6 egg yolks left over :P I ended up making soft jaffa-cake-like sandwich cookies with them.
Loving all of Chrissy's suggestions! You can also use it to make some Pastry Cream like I've done in this video ua-cam.com/video/XwybfszMkxs/v-deo.html My Vanilla cupcakes are also really easy to make so you can use them there as well and there is no need to use a Mixer! ua-cam.com/video/8N3bG8n_7E8/v-deo.html
They look delicious. Well done.
Thank you :-)
They look great, Fay! Just out of curiosity, Is the “R” significant for a reason. I just purchased, an “M” for Macaron, lol.
Thanks Linda! Yes, the "R" in this case id the initial of my beautiful niece!
@@CupcakeSavvysKitchen Thankyou, that’s beautiful!
Oh my god, this is magnificent! congratulations
Thank you :-)
Wow! Those looked awesome! Very nice job! 👍
I love the monogram addition. Is you wax seal stamp food safe?
Another great video and totally loving the effect of the wax seal stamp. Just want to know the temperature of the chocolate before putting the stamp on it? Was it warm or cooled down? Thank you!
It was warm :-)
Cupcake Savvy's Kitchen Thank you for clarifying that!
très bien je vous félicite c'est très appétissant!!!formidable!!!!
اعشق هذا الجمال👌
شكرا لكم
Clever idea!!! Plus they look delicious
Thank you :-)
Beautiful! Just like all of your work!
Thank you so much :-)
this is fantastic, where did you get the stamp from, its a great idea.☺
i love love all your macarons recipe videos. i look forward to seeing more of them.
Thanks Angela! I got it on eBay. If you search for "wax seal stamp" you should find plenty :-)
this looks delicious!!!! I'm going to try this soon, but how many eggs in 90g egg whites? 2 eggs?
90g of white is 3 large eggs :-)
I am quite a good macaron maker, but these chocolate stamps are just perfect "icing on the cake!"
Thanks so much Karen! :-)
hello ça fait longtemps que j'ai pas commenté tes vidéos désolé un dépassé par les événements 😊😊toujours au rendez vous pour nous faire plaisir et nous donne envie d'essayé tes merveilleuses recettes👍👍👍👍j'aime beaucoup bravo et bon continuation 😍😍
Salut Sophia! Il est agréable de vous entendre nouveau. Merci pour vos belles paroles. :-)
This is brilliant. Today I bought a monogram stamp just so I can make these. My family is going to love them. Thank you so much, such a fabulous idea.
How wonderful! I would love to see a pic. Please tag me on Instagram or share to my Facebook page. Good luck! :-)
Love the chocolate Monogram, so clever!
Thank you! :-)
Hi, i have a lot of eggwhites that i froze. Do you think I can use it for making Macarons? or better just use a fresh one? Thanks!
Yes, you can. You will need to bring them back to room temperature before using :-)
Which material would be better brass or acryalic for using it for chocolate? n how much depth is required? since i'll be making it customised!
amaizing 💖👍
Thank you :-)
Yummy! I wonder how it looks when you bite it. Can you show the inside of the baked macarons on your next video? Thanks!
No problem Lyn! I get asked that all the time and I never think to do it when I'm recording. I will make a point of it in my next Macaron video :-)
Cupcake Savvy's Kitchen I tried this recipe and followed it to the letter but mine looked like brownie cookies 😜 Tastes good but would be nice if they look good as yours. Where did you position the pan in the oven? Thanks!
Cupcake Savvy's Kitchen Thank you so much for responding to all my comments. I really appreciate it.
ohhhhh.its mouth watering....😍
Thank you :-)
You're amazing! Thanks for the help!
That's very sweet. Thank you :-)
Hello, where do you get the stamp moulds? Thank you
Just search for them online under "wax seal stamp" :-)
Are these able to be frozen ahead of time? With or without the chocolate stamp?
I haven't frozen them myself because they don't last that long around here but they can be frozen. If you Google it, there is quite a bit of information out there on the best way to do it :-)
Do you leave them at room temp until needed? I ask, since sometimes the chocolate (stamp) changes color or loses shine in the refrigerator.
Store them at room temp in an air tight container.
Hello! Those chocolates has to be chilled or kept it out side? I tried decorating stuffs with melted chocolate and it didn't dry at all when I kept it out so I had to keep it in the fridge to set the chocolate. Is there any specific chocolates that we can keep it out to dry? Pls help!
TIA.
keethu rajan there is no need to refrigerate. Try using Nestle Dark Chocolate Baking Melts.
Than you.. will try that and see 😊
Thanks a lot for recipe, is the almond powder same as almond meal?
Yes, it's probably better because it is finer :-)
Hello! Love the video. How many macarons does this recipe make??
Greetings from colombia
Thank you! It will make approx 60 shells/30 Macarons :-)
Cupcake Savvy's Kitchen thank you!!! I'm in love with your recipes not one had fail me yet!!!😍💁🏻
hi, just wanted to ask, for the chocolate, do i just leave it at room temperature or do i have to put in the fridge for the chocolate to thicken?
Cheryl Lim you can do either. If you refrigerate, it will thicken quicker.
Cupcake Savvy's Kitchen okayy and does the weather and humidity affect the macaron? sorry for all the qns hahaha
Cheryl Lim I don’t think it does but I know others will disagree ;-)
Cupcake Savvy's Kitchen thank you so much!😄 will try this out one of the days 😁😁
For the macaroons can I use normal flour instead of the almond meal ?
No, normal flour will not work.
So I’ve done this recipe 3 times and each time the batter won’t thin out, it stays thick no matter how long I fold it. I’ve done your “fool proof” mocha recipe a few times and it works fine. I’m not sure if the extra cocoa powder is causing it bc thats the only difference. Any pointers? Thanks!
The extra cocoa can cause a few minor problems. If find with this one if I do more squishing of the batter against the side of the bowl it thins out fine.
Cupcake Savvy's Kitchen good to know. I’m also thinking my almond flour is old as it was kind of grainy
Ahhhh...that may have something to do with it was well.
Cupcake Savvy's Kitchen yeah just tried to do this recipe again and it doesn’t look like the batter will thin out :(
I tried this recipe and ran into some troubles unfortunately :( After adding the meringue to the sifted ingredients and sticking to the "scrape and squish" method, the batter became really thick. Almost to the point that I couldn't scrape anymore sind it was too stiff. After 10+ minutes, the batter only became thicker instead of thinner. Do you have an idea what I did wrong?
It sounds like you need to do a lot more "squishing" to get the air out of the batter. It will stay thick until most of the air is squashed out. I hope this helps.
As it turned out, we have something called "almond flour" in Germany - which is de-oiled. Today, I tried this recipe with ground almonds and it worked perfectly! But before this, I didn't even know that there is a difference.
How wonderful! :-)
Can you please list out the ingredients amount either by grams or oz. thanks really want to try this recipe. I had tried few others but my shell top doesn’t get smooth and shiny. I even grind the almond flour with icing sugar and sifted but still not smooth and shiny
There is a full list of ingredients with measurements below the video in the Description Box ;-)
So how long does it take u to wip the eggs before adding the sugar?
If they are at room temp, less than a minute :-)
Hi I’ve tried the recipes 4 times now and every time i try my macarons mix come out to thick mixture the more I mix the thicker it gets any idea where I could be going wrong
So sweet!
Thanks :-)
Hi can I use semi sweet chocolate for stemp? Thank you
Sure can! :-)
thanks for all information
Love this idea!! So cool! :)
Thank you! :-)
No tengo problema para hacer macarons , pero quiero probar tu receta de chocolate, pero 125 gr de azucar caster me parece demasiado ,como te digo he hecho muchas recetas y jamas vi una con tanta azucar ,me parece que esa cantidad lograra una mezcla muy pesada !
Puedes cambiarlo si quieres.
very nice cake
Thank you :-)
u are very innovative! excellent
Thank you :-)
Oceanic Blues
OMG where can I buy the seal stamp.I have to make these 😱😱😱😱😱😋😋😋😋
You can find them on Ebay. Just search for Wax Seal Stamp :-)
After mixing in the merengue, it got super thick, not glossy or smooth. Is this normal? Do I have to persevere and keep mixing???
sasweeni balakrishnan definitely keep mixing! When you mix you need to push it against the side of the bowl or squish it to get the air out. That's when it will start to thin out and get glossy. Good luck!
Cupcake Savvy's Kitchen thank you. Fingers crossed!! Although this batter has already claimed one spatula handle as a victim
Yes, I too have lost many spatulas! lol
thats perfek i want to do it in my hous thank you
You're welcome and good luck with it! :-)
So i don’t know what i’m doing wrong, but I can never seem to get the chocolate shells to turn out, the batter is always too thick, no matter how much I fold it. It almost seems to get thicker the more I fold. I don’t think my problem is the folding technique, as my other macarons (non chocolate shells) turn out great! I feel like the cocoa powder makes it too thick! I’ve not tried reducing the amount of cocoa powder yet, but might have to. Does anyone else run into this issue?
Katrina Uecker it has happened to me as well. You can really work it and scrape it along the side of the bowl and squish it as much as you can even more than other flavours. I sometimes reduce the cocoa and add a bit of brown gel to compensate the colour.
This happened to me too . It ended up looking like brownies. Thick and dense . I mixed it a lot and it just kept getting thicker.
what brand of cocoa powder do you use?
Nestle :-)
Where did you get your stamp from?
Qwerty 101 eBay. If you search for wax stamp you should find plenty.
Where can I get the wax paper from?
Looks 😋
Angenetta Williams thank you!
Svp les blancs d’œufs est ce qu’il faut les sortir la veille!?
from where did you buy the stamp?
I got it on eBay. If you search for "wax seal stamp" you should find plenty.
Are they expensive?
It varies. It's best to just jump online and have a look ;-)
perfect 👌
X57p Kfuet thank you!
Do you age your egg whites?
No I don't :-)
What does cream of tartar mean please?
It's optional. You can leave it out if you like. You can read a bit more about it here www.mckenziesfoods.com.au/product/mckenzies-cream-of-tartar-2/
You are great 👍🏻 ❤️😍
Hermosos cuanto mide tu sello de la inicial gracias
Lo tengo muy barato en línea. Fue menos de $ 5
Cupcake Savvy's Kitchen gracias por contestar estaria bueno que sustitules los ingredientes en castellano para las personas como yo que no sabemos ingles ya que amo tus recetas y como las haces sos simplemente perfecta EXITOS
Puede usar Google Translate para traducir toda la información, incluidos los ingredientes en el cuadro de descripción debajo del video.
No recipe．May you please tell us how many grams is each ingredient by put the writing on the video? Thank you
It tells you at 0:14 in the video that there is a full list of ingredients listed below the video ;-)
can it be milk choclate
Yes it can :-)
Cupcake Savvy's Kitchen oh thank u VERY much X3
Love your videos, but when I'm sifting the icing sugar and almond powder, there are always lumps that i can't sift through.Can I leave those or should I try my best to sift everything through?
If the final lumps are less than 2 tablespoons, you can leave them out :-)
It looks. Really
Thank you!
Your welcome
yammmmmmmmmmmmmmmmmmmmmmmmyyyyyyyyyyyyyyy
Thank you! :-)
Hummmmm
Thanks for watching :-)
and for the video
I don't suppose someone would make these and email them to me, would they? ;)
I wish I could...they were delicious! :-)
Hummmm
Thanks for watching :-)
что такое - крем зубного камня?????😞
Вам не нужно использовать его. Это необязательно.
Cupcake Savvy's Kitchen Спасибо что ответили🌹
иι¢є
Thank you! :-)
send it all to me
Too late, all gone! :-)
B