그리고 작성자분이 이제 알진 모르겠지만 얼룩이지는경우-오버마카로나쥬or아몬드가루를 체치는 과정에서 유분이 뜸 이 문제고요, 스위스마카롱은 온도가 많이차이나는 것 아니면 크케 중요하지않아서, 없어도 충분히 가능해요 오버나쥬되는 것 보단 살짝 덜 해주는게 어짜피 담는과정에서 더 되기때문에 감이안잡힌다 하시는분들은 계단이 꾸덕하게내리는것을 확인하고 곧바로 담아주시는게좋아요! 제 경험을 바탕으로 적은것이니 꼭 이렇게 하시라는것은 아니예요!
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!
I am so glad to hear that you finaly got no hollow macarons. I am realy happy for you ~!!😄😁😊 It is the kind of dream to make perfect macaron here in Korea. So I really studied hard to get them.🤣🤣 French methods are quite easy but it is not easy to melt the sugar completely, especialy in winter season. That makes the hollow I think. Plz, Keep trying to maintain perfect macaron making skill forever. 😁😁😁
@@Karodama92 Used fan oven. If there is no top and bottom heat, no matter which shelf. But it has both heats, you'd better put the pan on the middle shelf. Focus on making dense meringue. If you make perfect meringue, it will come out great. And then check the temperature accurately.
That's right ! But If you have only upper heat, it will not come out well. If only bottom heat, put the pan in the middle shelf. If it is still too high temperature, you need use two oven pans.
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!
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 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!
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.
Good post. Many say you can't get good results using a conventional oven, but you've proven them wrong. There's some good advice there. My only addition is that the baking times given are often too low as these professionals use very good ovens with powerful engines and fans. One should experiment to find the right procedure for the oven used. I have a consumer convection electric oven and bake at 300F (150C) for 19 minutes. I use the Joconde's baking recipe and make a few changes to her methods (mostly following Sugar Bean).
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
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!
Bonjour vous mettez très plateau ou vous avez fait un part un et vous les laisser croûter combien de temps car le ventilateur chaleur tournante combien de temps
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. ❤
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.
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
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!!
came back just to comment that this was my very first try at macrons and it was a success!! every single one of my macrons came out picture perfect with no hollow shells. thank you so much joconde!! 🥰
Ashaley Jxxg That’s great, congrats on your macarons. I’ve never baked before but I’m eager to try especially making this recipe. Is there any tips you can give me?
@@stellacinni I just made them!! Keep an eye on the consistency!! I think i over-mixed mines, but I won't know until i put them in the oven. A way I've learnt to test them is to let them sit in the batter bowl and if it's shiny and the batter doesn't become flat in 2 minutes then the consistency should be good.
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 😊
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
Oh!! glad to hear that~. and So~ happy for you~! You have been practicing a lot so finaly paied off. Because you found my recipe~! Yes, never go back! 😁😁 Thank you for watching my video!
Omg! I was so fascinated by this super beautiful macarons and I never ever seen this way when you’re processing it. Thank you so much for sharing and showing this video tutorial.
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!
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! 😍😍😍
Thank you so so much for your recipe! I used to only make Italian meringue macs and failed with small batches. First time trying your this recipe, it worked and your recipe makes one tray and save me so much time when I only need a few to deco my cakes. tqsm! Just that my macs took 25+ minutes cuz it still sticks to the tray...
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!!!!!!
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.
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 ~ * °°
I have made the French method before. Each time a third of the macarons where broken on top, no feet...so now I saw your great video and I had to make them right away 😁 I am so happy with the result... I used double this recipe. 3 baking sheets. 1 silicone macaron mat, 1 silicone Teenra mat, 1 with baking paper. I let them dry for 30 minutes with a humidity of 70 % I have a seperate Thermometer in my oven which was continues 140 degrees Celsius The silicone mats need more time because the macarons where not done (14min) after they cooled down on the baking sheet. The macarons on paper where lighty colored brown and done. So I have to test some more to get it right. Also the surfes of the macarons where not as smooth as I would like...do you have a tip for me how to get that right? 😊 maybe longer macaronage. They all have nice feet. This method is The Method for me. 👍👍👍👏😍
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
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.
Hi, I have tried countless times making macaron but they are still hollow on the inside :’(( How do I know if the batter is ready or not? I’ve tried using the figure 8 test but that batch of macarons I made was still hollow :(
@@dolsemiyano if it's still hollow your oven is too cold!! try adjust from whatever temperature you're currently using! for every 25°F you should reduce the cooking time by 2-3 minutes, so if you went from 350°F and 10 minutes to 375°F youd bake them for about 7-8 minutes
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~~~
Hi can how long you let it develop the skin before putting it in the oven? I have a conventional oven so it doesn’t have a fan :( also is it humid where you live? I’ve made 2 attempts in making macarons and they always end up hollow :(
ooh3suh i left it out for about 2 hours till it didn’t stick when I touched it!! I live in a pretty humid country, so I left the fan running while they waited out, not sure if that helped. As for the hollow macarons, I would think it’s the meringue stage + the macronage stage that contributes to it!!
Chloe hi! I left the macarons to dry for about 2 hours and kept the fan pointed at them and it totally worked! My macarons used to stick to the parchment paper and the tops used to collapse on itself but now it really made a difference! Although, it’s still a bit hollow though 😅 I need to practice my macaronage more haha but ty!
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 😍
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 😋
Macarons have been my nemesis since I started baking. I tried so many recipes!!!! Wasted so many ingredients, energy and patience!!! I TRIED YOUR RECIPE AND METHOD TODAY!!!!!!!!!!!! IT WAS THE FIRST TIME ALL MY SHELLS developed feet, did not cracked!!!!!!!!! I was so excited!!!!!!!!! But they are still hollow inside!!! They tasted great and looked better than any other macs I made, but I am still doing something wrong!!!!!!! =( I will try again! Loved this recipe!
Ur recipe just works wonder, I have attempted so many times to make them yet unsuccessful until I used urs. Thank you so much. My kids absolutely loves them
I don’t know how to thank u I have tried Italian and french macarons but never happy with results I followed ur method and it was the first time I had made Swiss meringue and they came perfect I m very happy thanks to you
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!!!!😊
I literally cannot thank you enough for sharing this recipe. I have tried nearly every recipe on youtube, I have spent days, weeks, long hours & nothing was turning out. They were wonky, lopsided, hallow, crunchy, misshaped, ugly, too burnt, too undercooked. I honestly was about to cry & give up but i thought lets give it one more go! & on the final go, your recipe has saved my life. They look absolutely amazing & I am now a swiss meringue fan !! Love Love Love. The only thing i did notice was that the second tray wasn't as great & I had some flop over. Do you know why this could be ?
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. 😄
I just finished this swiss macaron but it was burnt a bit and it crack🤦♀️ i forgot to set aside for 15 mins i was too excited and immediately put inside the oven🙄 and i think for normal oven it should be less than 13 mins after pre-heating. It was too sweet for me, can i reduce the powder sugar? Im a macaron monster, I love to eat it so i need to perfect based on my taste🙈🙊
I think the temperature of the lower heat is too high. Definitely causes the crack. After preheating at 150*c reduce to 140*c after you put into the pan . You can reduce 5% of Sugar powder~. I already reduced the ratio of the sugar for this recipe. I think it is just right. For macarons, less sugar does not lead to good quality especially for the meringue .😁 Thank you for watching ~! Buy the way.
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😍💕💕
아 공감합니다~~ 정말 속상했는데~ '있지말야'님이 검증해주셨으니~ 저도 손놨던 마카롱을 다시 도전해 보는 것으로!
조꽁드님 좋은 노하우도 감사합니다
혹시 기포정리까지 해서 4분인가욤?
@@항상10억이있어하고싶 마카롱은 왠만하면 시간이나 횟수로 측정하면 실패확률이 높습니다. 결이남고 들어올렸을 때 뿔이 흔들거리지 않는정도가 가장 안정적이구요, 마카로나쥬는 ‘상태’를 최대한 영상을보고 확인하고,비슷하게 만드는게 최적입니다. 여러번의 연습과정을 거치면 언젠가는 꼭 성공할겁니다 화이팅!!
그리고 작성자분이 이제 알진 모르겠지만 얼룩이지는경우-오버마카로나쥬or아몬드가루를 체치는 과정에서 유분이 뜸 이 문제고요, 스위스마카롱은 온도가 많이차이나는 것 아니면 크케 중요하지않아서, 없어도 충분히 가능해요 오버나쥬되는 것 보단 살짝 덜 해주는게 어짜피 담는과정에서 더 되기때문에 감이안잡힌다 하시는분들은 계단이 꾸덕하게내리는것을 확인하고 곧바로 담아주시는게좋아요! 제 경험을 바탕으로 적은것이니 꼭 이렇게 하시라는것은 아니예요!
@@항상10억이있어하고싶다시보기 다시보기
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!
I am so glad to hear that you finaly got no hollow macarons. I am realy happy for you ~!!😄😁😊
It is the kind of dream to make perfect macaron here in Korea. So I really studied hard to get them.🤣🤣 French methods are quite easy but it is not easy to melt the sugar completely, especialy in winter season. That makes the hollow I think. Plz, Keep trying to maintain perfect macaron making skill forever. 😁😁😁
This recipe is not working for me. Can you tell me if you where using fan assisted program ? or where in the oven should I put it? (in the middle) ?
@@Karodama92 Used fan oven. If there is no top and bottom heat, no matter which shelf. But it has both heats, you'd better put the pan on the middle shelf. Focus on making dense meringue. If you make perfect meringue, it will come out great. And then check the temperature accurately.
@@Jocondesbaking if oven has heat coil on one side only (top or bottom), would I put the the macarons on shelf furthest from the heat coil?
That's right ! But If you have only upper heat, it will not come out well. If only bottom heat, put the pan in the middle shelf. If it is still too high temperature, you need use two oven pans.
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!
다 필요없고 마카롱 반띵한거 보자마자 구독눌렀습니다
*스위스 머랭 마카롱 저 속 꽉찬 기특한 녀석같으니....*
와우 구독 정말 고맙습니다!! 다른 머랭법에 비해 쫀쫀한 머랭이 만들어져서 그런지 속이 잘 차오르는 방법이에요. 정말 기특하단 말씀이 맞네요. ^^
이행복 저두요 ㅜㅜ 꼬끄가 맛있는 마카롱이 진짜 찐이라고 생각하거덩요
@@Birdredlie 저도용 필링보다 꼬끄맛으로 먹는 저로서 공감이네용 ㅎㅎ
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 😊
When baking did you open the fan of the oven.
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!
@Mister Z oh shut up 🙄 as if it really matters
Magnifique ❤❤❤❤
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.
Good post. Many say you can't get good results using a conventional oven, but you've proven them wrong. There's some good advice there. My only addition is that the baking times given are often too low as these professionals use very good ovens with powerful engines and fans. One should experiment to find the right procedure for the oven used. I have a consumer convection electric oven and bake at 300F (150C) for 19 minutes. I use the Joconde's baking recipe and make a few changes to her methods (mostly following Sugar Bean).
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:)
조카가 너무 좋은 이모? 고모? 를 뒀네요 사랑이느껴져요^^
오~~저도 미친조카사랑으로 마카롱 레시피를 찾으러 다닌건데ㅋ
같네요^^ 전 이모 입니다ㅋ
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!
hi may i know do you use bottom heat with fan or top n bottom heat?
Jacelyn Hsih middle rack, bottom heat, no fan, electric oven!
Jenny Nguyen thanks sweetie
Bonjour vous mettez très plateau ou vous avez fait un part un et vous les laisser croûter combien de temps car le ventilateur chaleur tournante combien de temps
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. ❤
Nokkeo Keosykhao congrats! :D
Nokkeo Keosykhao I failed 3 times! But I really want to try this recipe. Hope it will go well)
Ad j
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.
Hollow shells are often a result of over beating eggs or over mixing the dry to wet ingredients. Try to pay attention there and see how it goes 😊
Don't give up! It's a lot of trial and error. You got this!
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
진짜 빨리감기안하고다봤는데 역시 이래서 마카롱이 비싼이유가 다있어요 정성이...
재료만 보면 비싸다 생각할 수 있어요
근데, 만드는 시간과 정성 전기세 등등
포함이 되는거거든요. 게다가 마카롱을 만들면 건조시간까지 있었어 다른 제과류는 못 만들어요.
마카롱 영상 중에 제일 친절한 거 같아요!
아하 그런가요? ㅎㅎㅎㅎ 그럼 도움이 되신거죠? 저도 넘 기쁩니다. 보아 주셔서 고맙습니다. ^^
이 레시피는 제가 매우 애정하고 있어요.. 진짜 너무 잘나와요ㅜㅜ 속도 꽉차구 삐에도 잘나오는!!
그쵸그쵸!! 많은 분들이 프렌치에 집착하시지만 물론 프렌치도 아주 괜찮지만 ... 스위스법이라고 머 어렵지도 복잡하지도 않고 만들기 괜찮은것 같아요. 성공률도 높자나요 ㅋㅋ
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
머랭이 너무 늦게 올라오는건 핸드믹서가 안좋은거겠져...?
@@체리-k9h 스위스 머랭법은 흰자에 설탕을 넣고 휘핑하는거라 늦게 올라와요.. 😂
@@체리-k9h 그건 그냥 핸드믹서마다 다를 수 있어요...ㅠ그냥 시간 말고 머랭 상태를 보셔야 해요!
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!!
오아 ~~!! 축하드려요 진심으로요 그맘 100만번 알아요~~!! 제가 그런기분이었어요~^^ 구독 감사합니다~^^ 좋은영상 보여드릴게요!!
오오 저두해보고 싶어져요
온도 어떻게 맞추셨나 여쭤봐도 될까요?!
came back just to comment that this was my very first try at macrons and it was a success!! every single one of my macrons came out picture perfect with no hollow shells. thank you so much joconde!! 🥰
I MADE THESE AND THEY WORKED!!! I’ve been trying to find a solid macaron recipe for a long time!
Ashaley Jxxg That’s great, congrats on your macarons. I’ve never baked before but I’m eager to try especially making this recipe. Is there any tips you can give me?
@@stellacinni I just made them!! Keep an eye on the consistency!! I think i over-mixed mines, but I won't know until i put them in the oven. A way I've learnt to test them is to let them sit in the batter bowl and if it's shiny and the batter doesn't become flat in 2 minutes then the consistency should be good.
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 😊
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
Oh!! glad to hear that~. and So~ happy for you~! You have been practicing a lot so finaly paied off. Because you found my recipe~! Yes, never go back! 😁😁
Thank you for watching my video!
really? like you i have tried so many recipes never been fully successful....but i don't have a fan assist oven....do u think its still ok?
Hi ! Can you explain me The recipe in english?
@@linabuitragoroa9676 Turn on english captions, and the ingredients are in the description
와 이렇게 꽉찬 마카롱은 처음봐요....
ㅎㅎㅎ 감사합니다!!!
These look like the most amazing macarons I have ever seen! Gonna try it soon!
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!
여지껏 봤던 막갈옹중에 두께, 속, 꼬끄 가장 완벽한것 같아요!!!!!!!!!!!!!!!
호호호 막갈옹 이라고 부르는게 넘 재미있어요. ^^ 감사합니다. 많이 시청해주세요 ~~~!!!
막갈옹 ㅋㅋ
I had 30 attempts to make macaroons. only 31 attempts were successful. 31 times was your recipe. thanks!!!
Danggg
i am at my 3rd failure.Tommorow i will try this one with swiss style.French isnt for begginers.Thanks for this real pro video.!
@@sbarros78 hey how did it turn out
I've never seen such full macarons before. Outstanding! :)
Omg! I was so fascinated by this super beautiful macarons and I never ever seen this way when you’re processing it. Thank you so much for sharing and showing this video tutorial.
Been frustrated with french macarons lately. I needed to get this swiss method right. Let's see how it goes! Thanks for the video.
Patrick Kugel how did it go?
Wow you don’t update🙄
I've been where you were with french macarons so this is the recipe I'm gonna try
대박 여태까지 봤던 마카롱 영상중에 제일 꼼꼼하게 자세히 알려주시는 거 같아요 실패할까봐 맨날 영상만 주구장창 봤었는데 이영상 보면서 만들어봐야겠어요 교과서같은 영상.......❤️
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!
마카롱들 색깔이 너무너무 예뻐요~😊
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! 😍😍😍
Bonjour pouvez vous me dire si sais chaleur tournante et combien de temps est ce que on doit les lesser croûter merci beaucoup
와 이러케 알기쉽고 자세하게 알려주는 영상은 처음이네요 👍 다들 마카로나쥬에대한 막연한설명뿐이었는데 ... 한번 대실패했는데 다시 도전해볼 자신감이 생겨요 🫶
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.
Thank you so so much for your recipe! I used to only make Italian meringue macs and failed with small batches. First time trying your this recipe, it worked and your recipe makes one tray and save me so much time when I only need a few to deco my cakes. tqsm! Just that my macs took 25+ minutes cuz it still sticks to the tray...
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!!!!!!
Hey what temp did u follow
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♡
하하 그렇군요~^^ 독학 하시는 분들께는 많은 도움이 될거라 생각합니다. 제영상에 대해서 좋은 의견 주셔서 감사합니다~^^ 앞으로도 설명이 좋은 비디오 만들어보겠습니다 ~^^
마카롱 도전 한지 이제 이주정도가 되었네요 많은 레시피와 시행착오 끝에 이 레시피로 첫 성공을 하였습니다 우왕ㅋㅋㅋㅋㅋㅋ쨕쨕쟉ㅋㅋㅋㅋㅋㅋㅋㅋ감사여 내자신 칭찬해 우하하하핱
오늘 망카롱 만들고 우울했는데..😂
조꽁드님 영상보고 다시 도전해볼랍니다!
마카롱이 사람을 울고웃게하는 요물이죠 하지만 연습하면 보상해주는것 같아요 ㅎㅎㅎ
I tried your macaron receipe, worked soo good..almost 10times i failed in making macatons and almost i gaveup..this is first time my macaron worked
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.
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 ~ * °°
I have made the French method before. Each time a third of the macarons where broken on top, no feet...so now I saw your great video and I had to make them right away 😁
I am so happy with the result...
I used double this recipe.
3 baking sheets.
1 silicone macaron mat, 1 silicone Teenra mat, 1 with baking paper.
I let them dry for 30 minutes with a humidity of 70 %
I have a seperate Thermometer in my oven which was continues 140 degrees Celsius
The silicone mats need more time because the macarons where not done (14min) after they cooled down on the baking sheet.
The macarons on paper where lighty colored brown and done.
So I have to test some more to get it right.
Also the surfes of the macarons where not as smooth as I would like...do you have a tip for me how to get that right? 😊 maybe longer macaronage.
They all have nice feet.
This method is The Method for me. 👍👍👍👏😍
Try blending/sifting the almond flour & icing sugar more!
@@medstudent585 Thanks for your reply. I will try your advise 👍🙋🏼♀️
Bianca Groes glad to help😄👍🏻👍🏻
이 레시피로 마카롱 첫시도만에 성공했어요!
14살인데 재능 있나봐요ㅎ
ㅋㅋㅋ 레시피가
좋은 덕 이지만요.
마카로나쥬도 이영상 덕분에 이해가 한번에 돼서 성공한 것 같아요ㅎㅎ
속도 꽉찼어요!
완전 겉은 바삭 속은 쫀득!
금손이시네요^~
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
진짜.. 제가 지금까지 봐온 마카롱 반죽중에 곱다라는 말이 처음으로 나왔어요.. 조꽁드님 다른 영상들도 진짜 좋아요!! 오븐 새로사고 마카롱 적응기인데 꼭해볼게요 ㅠㅠㅠ
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.
Hi, I have tried countless times making macaron but they are still hollow on the inside :’(( How do I know if the batter is ready or not? I’ve tried using the figure 8 test but that batch of macarons I made was still hollow :(
@@dolsemiyano if it's still hollow your oven is too cold!! try adjust from whatever temperature you're currently using! for every 25°F you should reduce the cooking time by 2-3 minutes, so if you went from 350°F and 10 minutes to 375°F youd bake them for about 7-8 minutes
I would like to say Thank you so much I just did it this morning and it's turn out perfectly! I got what you got❤
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~~~
Hi can how long you let it develop the skin before putting it in the oven? I have a conventional oven so it doesn’t have a fan :( also is it humid where you live? I’ve made 2 attempts in making macarons and they always end up hollow :(
ooh3suh i left it out for about 2 hours till it didn’t stick when I touched it!! I live in a pretty humid country, so I left the fan running while they waited out, not sure if that helped. As for the hollow macarons, I would think it’s the meringue stage + the macronage stage that contributes to it!!
Chloe thank you for your tips!! 😊
ooh3suh glad to be able to help! Wishing you success in making macrons!! ☺️ it’ll be so worth it!!
Chloe hi! I left the macarons to dry for about 2 hours and kept the fan pointed at them and it totally worked! My macarons used to stick to the parchment paper and the tops used to collapse on itself but now it really made a difference! Although, it’s still a bit hollow though 😅 I need to practice my macaronage more haha but ty!
마카로나쥬 작업이 마치 꽃잎이 피었다 졌다하는 모양 같네요
아 예쁘게 봐주셔서 감사해요~~^^ ❤
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 😍
일단영상넘감사드려요
제꼬끄가떡처럼쫀득촉촉해요
속도꽉찼어여
이방법으로첫번만에터득했네요
진짜처음만들었는데성공~
기분넘넘좋으네요
그거말고는처음치고대성공이예요
와와~~~ 대성공입니다.!! 우후~~ 스위스머랭법은 신기한게 굽자마자 식히면 쫀쫀하거든요 근데 크림 채우고 하루 지나면 식감이 아주 그만이에요. 한번 해보세요~^^
@@Jocondesbaking
넵넵~♡^^♡
감사합니다
덕분에매일만들고싶어근질근질해요
생각하고있음행복하구요♡^^♡
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
마카롱이 부드러 웠던 레시피 감사합니다
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 😋
Macarons have been my nemesis since I started baking. I tried so many recipes!!!! Wasted so many ingredients, energy and patience!!! I TRIED YOUR RECIPE AND METHOD TODAY!!!!!!!!!!!! IT WAS THE FIRST TIME ALL MY SHELLS developed feet, did not cracked!!!!!!!!! I was so excited!!!!!!!!! But they are still hollow inside!!! They tasted great and looked better than any other macs I made, but I am still doing something wrong!!!!!!! =( I will try again! Loved this recipe!
Often, the hollows result from the meringue not being stiff enough. Good luck.
와 반으로 갈랐을때 거의 케이크 수준이네요 ㅎㄷㄷ
아니 어쩜 마카롱 속이 저렇게 춈춈하고 꽉찻죠?? 너무 예뻐요ㅜㅠ
^^ 예뻐보인다니 기분 좋네요^^ 고맙습니다 ^^ 슈가님~
조콩드님감사해요.마카롱진짜해주셨네요🙏💕💕🤦♀️
담초마미님도 마카롱 잘하시는것 같은데요! ㅎㅎㅎ 담초마미님 덕분에 마카롱을 영상에 올려보네요~^^
@@Jocondesbaking ㅋ 감사합니다^^앞으로도좋은레시피와영상감사히잘볼께요~^^
다른 레시피로는 뭔가 아쉽게 결과물이 나왔는데 이 레시피는 결과물이 항상 잘나와서 너무 좋네용ㅎㅎ 레시피 감사드려요👍
아몬드가루 몇% 쓰셨을까요?
영상이 차분하고 설명을 쉽게 알아들을수 있어요 이 영상 보고 따라 만들어 봐야 겠어요
그리고 스톱워치 어디서 구매 했는지 궁금해요
도움이 된다면 정말 영광이겠습니다. ^^ 감사합니다. 무인양품 타이머 에요 ^^ 디자인 깔끔하고 사용하기 편해요
우와 감사합니다♥️♥️
Watching your videos is so calming and soothing for me! I am a vegetarian and am still planning to make this for my peace of mind🙏🏻
Omg beautiful! I make French Macarons and no hollows at all. I love your technique and how you take your time. Love it!
Thank you so much! I like the French Macaron too! but I prefer this. coz it is very stable!
마카롱 만들기 영상중에서 꼬끄가 젤 예뻐요!
그렇지만 만드는 정성이 가장 많이 들어가네요!
역시 세상에 꽁짜는 없다 그쵸 ㅎㅎ
Beautifully done! Thank you for sharing your skill and talent! I look forward to following your instruction for these macaroons 😊
기도하는 마음으로 섞는다는게
☺ 좋네요
영상보다 잠들거 같아요,,마카롱 쫀득한거 젤로좋아하는데 머꼬싶네용👍
ㅎㅎㅎㅎ 너무 지루했나요? 보시는 분들에게 자세한 영상을 보여드리고싶었어요. 저도 쫀득한 마카롱이 참 좋더라구요!
@@Jocondesbaking 잠들겠단 말이 지루하다는 의미가 아닌 편안하다는 느낌인 거 같아요^^ ~ 저두 그렇게 느끼거든요^^영상감사합니다!
@@쭈니쿠니 아 그러세요! 맘이 기쁩니다~ 고맙습니다 쭈니쿠니님 ^^
Ur recipe just works wonder, I have attempted so many times to make them yet unsuccessful until I used urs. Thank you so much. My kids absolutely loves them
This is the first time my macarons have been perfect! Thank you so much for the recipe and the technique.
Oh~~! I am so happy for you!!! Thank you for watching my video ^^
I cannot believe it but I actually made a successful batch of macarons using this recipe. I’m in awe. Thank you for sharing
This is so satisfying to watch. Thank you for the recipe and technique 😍
I don’t know how to thank u
I have tried Italian and french macarons but never happy with results
I followed ur method and it was the first time I had made Swiss meringue and they came perfect I m very happy thanks to you
조꽁드님은 아몬드가루,슈가파우더,오븐 뭐쓰세요? 아, 그리고 이영상보고 바로 구독했다죠ㅎㅎ
이 레시피 너무 감사해요! 저가 제주도에 사는데 습도가 높아서 항상 실패했었는대 스위스 머랭 마카롱 레시피로 해보니 너무 잘되네요! 정말 레시피 강추에요! 감사합니다~!❣️💕💖
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 have tried 7-8 recipes within these two days, but non of them work for me. And finally I made it using your recipe. Thanks so much
Excellent and very detailed instructions. Thank You! I will try this weekend
thank you~ so~ much for watching my video.!!!
와...오동통하니 정말 예쁘게 부풀고 속이 실하네요~잘 보고갑니다~~👍
맨날 망카롱만들다가 조꽁드님 이 영상 덕에 요즘 마카롱 넘 잘만들어져요ㅠㅠㅠ감덩감덩 ... 감사합니다 !!!!! 혹시 양을 늘려서 만들고 싶으면 저 레시피에 *1.5배씩 해서 만들어도 이상이없나요????
와우~~!! 넘넘 기뻐요 제가도움이됬다니 ^^
그럼요 1.5배던 2배던 각재료의 비율만 정확히 지키셔요~. 마카로나주 꼼꼼히 하시면 문제없습니다. 화이팅할게요~!!
When you were whipping the egg whites an added the pink coloring the color was like a beautiful metallic pink
정말정말 감사합니다! 이 레시피로 두번째로만들어봤는데 대성공했어요 ㅎㅎ 정말 고소하고 쫀듯하고 ㅠㅠㅠ냉장고에서 숙성시키고나니까 바삭하기까지..!♡ 레시피 정말 추천합니다!
그죠그죠~~!! 진짜 다른머랭법에 비해 만들기편하고 결과물 좋고 저두 정말 애정 한답니다^^ 널리 공유 해주세요~부탁드려요!!~^^
めっちゃお洒落…✨綺麗なピンクの色ですね🥰
항상마카롱 실패했는데 이방법으로 해보려구요!! 식감은 쫀득한가요??
만들자마자 식으면 좀 딴딴한 느낌이지만 점점 풀려요. 하루지나면 식감이 아주 좋아요
@@Jocondesbaking cake
마카롱 영상 보구 다니는데 제일 맛있어 보이는 꼬끄에요..
아앗 그래요? 정말 고맙습니다.기분좋아요!! 실제로 식감도 아주 좋아요 ^^
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!!!!😊
영상에 설명이 있어서 너무 좋았습니다 머랭부터 질감이 다른게 결과물이 좋을수밖에 없네요 ㅜㅡㅠ 제마카롱이 왜 실패하는지 알수있는 명쾌한 영상이였어요 진짜 ! 잘봤습니다 ㅎㅎ
도움이 되었다니 정말 기뻐요. 머랭이 정말 성공의 열쇠인거 같아요. 항상 성공 하시길 바랄께요 !!
전 오버나쥬를 해서 살짝 납작하게 나왔지만 첫시도에 뻥카롱도아니고 삐에도 이쁘게 잘나온게 어디에용!ㅎㅎ 첫시도는 21개 구웠는데 14개 성공했어요:)
오아! 오아~!! 짝짝짝!!
첫시도에 성공이라뇨~~~!
너무 기분좋은걸요! 한빛님은 마카롱 쭉 구우셔야합니다 ~^^ 연습만 더하시면 완판 성공 하실거같아요~!!
@@Jocondesbaking 저도 계속 마카롱을 프렌치머랭으로실패하다가 조꽁드님이 사용하시는 스위스머랭법으로 마카롱만드니까 성공했어여 이게 꿈인가여?
I literally cannot thank you enough for sharing this recipe. I have tried nearly every recipe on youtube, I have spent days, weeks, long hours & nothing was turning out. They were wonky, lopsided, hallow, crunchy, misshaped, ugly, too burnt, too undercooked. I honestly was about to cry & give up but i thought lets give it one more go! & on the final go, your recipe has saved my life. They look absolutely amazing & I am now a swiss meringue fan !! Love Love Love. The only thing i did notice was that the second tray wasn't as great & I had some flop over. Do you know why this could be ?
Perhaps undercooked?
This recipe really works. Made a batch yesterday. Thank you.
Thank you for watching my channel! Yes, it is ~! 😁you did~! I am happy for that ~!
I tried them today I swear the best macaron everrrrr
영상이 너무 이뻐요ㅠㅜ마카롱 만들기가 어렵다해서 겁먹고 시도도 안해보고 있었는데 꼭 한번 만들어봐야 겠어요!!근데 저렇게 꼬끄를 만들고 안에 필링은 가득히 넣어도 상관이 없나요?
고맙습니다 크롱님 마카롱이 참 어렵기도 하고 쉽기도 한 요물이지요. 하지만 잘 따라하시면 성공하실거에요. 필링은 가득 넣어도 상관없습니다^^
Your technique is perfect ! I follow every step and it's perfect thank you to sharing idea😊🙏
oh my god!! that's perfect;)
thank you for sharing your recipe!
i will try it immediately
Yeah~~! You have to~! I highly recommend this method to you~!! And thank you for watching my video~!! 😁😁😁
@@Jocondesbaking
hi,i tried this recipe tonight!it's very perfect, no hollow and of course delicious.
thank u very much ^___^
gratefully taiwanese :)
@@sky1417 Oh~~!!!🥳 I am so happy to hear that !! and good for you~!! very proud of you also! 👏👏👏👏 👍👍👍
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. 😄
혹시 아몬드 가루 보관 여쮜봐도 될까요? 냉동인지 냉장인지 상온인지 너무 궁금해요~~
견과류는 냉동보관이 최고입니다.
이 영상을 보면 기분이 좋아져요! 뭔가 안심되는? 그런 기분이 들게해요😊
I just finished this swiss macaron but it was burnt a bit and it crack🤦♀️ i forgot to set aside for 15 mins i was too excited and immediately put inside the oven🙄 and i think for normal oven it should be less than 13 mins after pre-heating. It was too sweet for me, can i reduce the powder sugar? Im a macaron monster, I love to eat it so i need to perfect based on my taste🙈🙊
I think the temperature of the lower heat is too high. Definitely causes the crack. After preheating at 150*c reduce to 140*c after you put into the pan . You can reduce 5% of Sugar powder~. I already reduced the ratio of the sugar for this recipe. I think it is just right. For macarons, less sugar does not lead to good quality especially for the meringue .😁 Thank you for watching ~! Buy the way.
@@Jocondesbaking ill try it again😊
you have to dry the top surface to create skin but you didn't. That's why the top is cracked because the heat inside the macaron needs to escape.
보는건만으로도 마음의 안정감이쫙
^^영상 시청 고맙습니다 ~~^^