Want more macaron filling inspiration? Purchase Flavorful Fillings: 100+ Macaron Recipes To Satisfy Your Cravings. For a limited time, purchase at a discounted price: homebodyeats.com/flavorful-fillings-tdo
I made macarons for the first time yesterday and the top had a bit burnt shells….nobody mentions about the rack and mode we should bake, can you please tell me about that which rack should we bake and should I keep the fan onn with both sides heating (top and bottom rod) or just one side heating. Also when preheating the oven what should be the temperature inside the oven? Like if the temperature has reached 150C and is goong to increase so should I decrease the temperature using the oven nob?
I would suggest baking on the middle rack of the oven. I don't have much experience with convection fan ovens, so I'm not quite sure which fans should be on. I'd probably keep both fans on so it's heating evenly. The oven is one of the hardest parts of making really good macarons. You just have to play around and see what works with your personal oven. Maintaining a good oven temperature is also hard in at home ovens. I'd suggest trying around 135°C. Once your oven thermometer shows 135°C then pop the macarons in and let them bake. Let me know how that works and I can help you troubleshoot more if necessary!
It has been very difficult to know if my meringue is ready, because in some videos they say certain instructions and it seems that it is but then you discover that it needs to be beaten, and in others they say that you reach a certain point and it turns out that I beat it too much, how could I? do to know when my meringue is already at the right point. They have only turned out perfect twice, but since then I have not been able to replicate the success, I have done everything exactly the same, with the difference of the doubt in the point of the meringue.
That's a great question! It's hard to get the meringue perfect! I have a few videos if you want some visual examples. In general, it's best to look for visual signs to know your meringue is ready since the whipping time can vary. Here's what I always look for to know my meringue is at stiff peaks: 1. You’ll notice that parts of the egg whites stand straight up (no curl on the end) 2. You’ll see these pointy off-shoots of egg whites on the whisk and mixing bowl 3. Finally, when you whisk the meringue, it feels sturdy and has some resistance.
Thank God I found this video as my first batch turned out with wrinkley surface macarons and also a little too flat and ruffled edges. So I got my answer here. But it frustrated me anyway as I followed the recipe and instruction exactly. Actually I struggled with the macaronage. I couldn't get it the right consistency, although I kept folding I was aware it still was not so flowy. But it should get runnyer the more I fold, should it? So why it did not? Should I bake with the ventilatort turned on or not? The color was so lovely light pink when I mixed in two drops but turned into a not so appealing beige-ish after baking (and I didn't overbake). Do you maybe know what could be the reason? I hope you' can help me out. Thanks in advance and have a nice evening 🥰
Macarons are tricky! Even if you follow the recipe, you have to make sure you are correctly executing the techniques, which can take some time and practice. Don't worry, it took me many rounds of macarons to finally master them. If you struggled to get your batter to properly macaronage to a flowy consistency, keep folding. If you find it never gets flowy enough, chances are you over whipped your meringue. Oven temperature could also be causing your problems. I personally use an oven without a fan at 310°F. You'll have to play around with your home oven to make sure it's at a good temperature. You can check out this guide if you need more help on this: homebodyeats.com/best-oven-temperature-for-macarons/ As for the coloring make sure to use a gel food coloring. I'd try adding in a few more drops next time to make the color brighter. Good luck! I hope this helps!
@@HomebodyEatsyou are so kind taking your time to answer. Thank you very much. It is very frustrating when you don't know what the problem is to be able to change it. And I am not a beginner in baking (yet in macarons 😀). I like pastel colours and thougt as the merengue is so white it just needs a few drops of colour. Should I ad white food coloring as well?
Personally I've noticed the white doesn't seem to do much, but give it a try and see what happens! You could always divide your batter and play around with the color in the smaller batches
Hey! Great question! While I haven't tested that out, I don't think it should be an issue. Just make sure it's an aluminum (not glass) pan. The material the pan is made of will have more of an effect on your macs than the 2 inch sides. I've also seen people flip over their tray and use the backside of the tray with a piece of parchment paper or a silicone mat. I would try this if you feel like the tall sides are making the macs become overbaked. Hope that helps!
@@HomebodyEats ok thank you so much! I’m trying to make macaroons for the first time, tried yesterday big fail lol but it was because my meringue was at a firm peak instead of a stiff peak, but thank you so much!! I didn’t want the batter to be perfect than have the pan not be it
@@kubhawj3219 yes! Having the egg whites at stiff peaks is very crucial. Underwhipped (medium peaks), and it won't work. It's happened to me so many times so I feel you!! Keep trying, you're going to get it!! :)
hi,Ms Ng from Malaysia here. i face problem in each time when i mix the dry ingredient into meringue, it will became more thicker, cannt go flowly, get harder and harder. finally it look like a dough...
@@ngsb5725 hello, not sure if I can help but I’ve made macarons a few times where my batter was really runny, when adding in extra powder and flour I recommend u add it slowly at a time, stiffing it at least once will also be helpful , if it looks like a dough then u might have added too much and weren’t gentle with it, when mixing in the extra powder still do a fold motion and get rid of the air bubbles slowly, take ur time and focus on the consistency
Theyre homestly pretty easy. Make sure everything u use that u put lemon juice on it and wipe off the lemon juice. squeeze lemon juice in the bowl before egf whites and spread it all over the bowl and then use a paper towel to remove it. The fat or oils will keep the whites from mixing up.
Want more macaron filling inspiration? Purchase Flavorful Fillings: 100+ Macaron Recipes To Satisfy Your Cravings. For a limited time, purchase at a discounted price: homebodyeats.com/flavorful-fillings-tdo
I made macarons for the first time yesterday and the top had a bit burnt shells….nobody mentions about the rack and mode we should bake, can you please tell me about that which rack should we bake and should I keep the fan onn with both sides heating (top and bottom rod) or just one side heating.
Also when preheating the oven what should be the temperature inside the oven? Like if the temperature has reached 150C and is goong to increase so should I decrease the temperature using the oven nob?
I would suggest baking on the middle rack of the oven. I don't have much experience with convection fan ovens, so I'm not quite sure which fans should be on. I'd probably keep both fans on so it's heating evenly.
The oven is one of the hardest parts of making really good macarons. You just have to play around and see what works with your personal oven. Maintaining a good oven temperature is also hard in at home ovens.
I'd suggest trying around 135°C. Once your oven thermometer shows 135°C then pop the macarons in and let them bake. Let me know how that works and I can help you troubleshoot more if necessary!
So helpful! Thanks
Very informative video. Thank you so much!.
Thanks so much for watching!! Glad it was helpful :)
It has been very difficult to know if my meringue is ready, because in some videos they say certain instructions and it seems that it is but then you discover that it needs to be beaten, and in others they say that you reach a certain point and it turns out that I beat it too much, how could I? do to know when my meringue is already at the right point. They have only turned out perfect twice, but since then I have not been able to replicate the success, I have done everything exactly the same, with the difference of the doubt in the point of the meringue.
That's a great question! It's hard to get the meringue perfect! I have a few videos if you want some visual examples. In general, it's best to look for visual signs to know your meringue is ready since the whipping time can vary. Here's what I always look for to know my meringue is at stiff peaks:
1. You’ll notice that parts of the egg whites stand straight up (no curl on the end)
2. You’ll see these pointy off-shoots of egg whites on the whisk and mixing bowl
3. Finally, when you whisk the meringue, it feels sturdy and has some resistance.
This helped a lot!
I'm so glad!! ❤️
Thank you for sharing! New to your channel
So glad you liked it!!! Thanks for being here with me :)
Can we use a hairdryer on cool air to dry it quick ?
I have not tried that, but I'd suggest just allowing them to dry out on their own!
Thanks!
So glad it helped!! :)
Thank God I found this video as my first batch turned out with wrinkley surface macarons and also a little too flat and ruffled edges. So I got my answer here. But it frustrated me anyway as I followed the recipe and instruction exactly.
Actually I struggled with the macaronage. I couldn't get it the right consistency, although I kept folding I was aware it still was not so flowy. But it should get runnyer the more I fold, should it? So why it did not?
Should I bake with the ventilatort turned on or not?
The color was so lovely light pink when I mixed in two drops but turned into a not so appealing beige-ish after baking (and I didn't overbake). Do you maybe know what could be the reason? I hope you' can help me out. Thanks in advance and have a nice evening 🥰
Macarons are tricky! Even if you follow the recipe, you have to make sure you are correctly executing the techniques, which can take some time and practice. Don't worry, it took me many rounds of macarons to finally master them.
If you struggled to get your batter to properly macaronage to a flowy consistency, keep folding. If you find it never gets flowy enough, chances are you over whipped your meringue. Oven temperature could also be causing your problems. I personally use an oven without a fan at 310°F. You'll have to play around with your home oven to make sure it's at a good temperature. You can check out this guide if you need more help on this: homebodyeats.com/best-oven-temperature-for-macarons/
As for the coloring make sure to use a gel food coloring. I'd try adding in a few more drops next time to make the color brighter.
Good luck! I hope this helps!
@@HomebodyEatsyou are so kind taking your time to answer. Thank you very much. It is very frustrating when you don't know what the problem is to be able to change it. And I am not a beginner in baking (yet in macarons 😀). I like pastel colours and thougt as the merengue is so white it just needs a few drops of colour. Should I ad white food coloring as well?
Personally I've noticed the white doesn't seem to do much, but give it a try and see what happens! You could always divide your batter and play around with the color in the smaller batches
@@HomebodyEats thank you 🥰🥰
Hello why My makarons not go dray thanks
Here's an article that might help you ☺️
homebodyeats.com/macarons-not-drying-or-forming-a-skin/
I have a tray that is height of two inch, can I use that for macaroons or is it too high ??
Hey! Great question! While I haven't tested that out, I don't think it should be an issue. Just make sure it's an aluminum (not glass) pan. The material the pan is made of will have more of an effect on your macs than the 2 inch sides. I've also seen people flip over their tray and use the backside of the tray with a piece of parchment paper or a silicone mat. I would try this if you feel like the tall sides are making the macs become overbaked. Hope that helps!
@@HomebodyEats ok thank you so much! I’m trying to make macaroons for the first time, tried yesterday big fail lol but it was because my meringue was at a firm peak instead of a stiff peak, but thank you so much!! I didn’t want the batter to be perfect than have the pan not be it
@@kubhawj3219 yes! Having the egg whites at stiff peaks is very crucial. Underwhipped (medium peaks), and it won't work. It's happened to me so many times so I feel you!! Keep trying, you're going to get it!! :)
hi,Ms Ng from Malaysia here.
i face problem in each time when i mix the dry ingredient into meringue, it will became more thicker, cannt go flowly, get harder and harder. finally it look like a dough...
@@ngsb5725 hello, not sure if I can help but I’ve made macarons a few times where my batter was really runny, when adding in extra powder and flour I recommend u add it slowly at a time, stiffing it at least once will also be helpful , if it looks like a dough then u might have added too much and weren’t gentle with it, when mixing in the extra powder still do a fold motion and get rid of the air bubbles slowly, take ur time and focus on the consistency
🙏🏼🙏🏼🙏🏼
The bloody thing is so difficult to master
😂😂😂 they really are!
Theyre homestly pretty easy. Make sure everything u use that u put lemon juice on it and wipe off the lemon juice. squeeze lemon juice in the bowl before egf whites and spread it all over the bowl and then use a paper towel to remove it. The fat or oils will keep the whites from mixing up.
@@ayeeitsarii great tip with the lemon juice! You can also use plain white vinegar!
@Jessica Manera true but that stench is just toooo strong and too much
Thank you very much ❤ with your suggestion I fixed the problem. And it was too high temperature. From 150 I reduced to 135 🎉
Yay! I'm so glad this video was helpful! Oven temperature is always a pain when baking macarons.