Real Double Chocolate Macaron Recipe
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- čas přidán 5. 04. 2024
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🚩 SUGAR BEAN INSTAGRAM 🚩
/ sugar___bean
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•마카롱 클래스 문의• 카톡 '슈가빈' 🪴🪴
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1. What is an oven shower..??
- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)
2. How to dry in the oven..?? (high temp.)
- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower
Look at the subtitles in the videos, there is detailed temperature.
3. What is the name of baking mat..??
- This is called a teflon sheet.
4. How long do you whisk meringue or do macaronage with mixer..??
- It's not important how long I did.
Because we have different machines and environment..!
You should check the cocsistency of meringue or mixture frequently.
5. What kind of colors do you use?
- Chefmaster liquid colors
You can get it on 'Amazon.com'
6. What ia your oven and type..?
- My ovens are UNOX 135 and convection type.
7. Where can I get the templetes..?
- I made all templetes myself and I am not
sharing now.. Sorry..! 🙏🏻🙏🏻
8. Do you left or bake immediately..?
- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.
It is a very useful and convenient tip to reduce the time required.
Also you can get shiny and smooth shells.
9. What kind of eggs do you use? fresh eggs or aged eggs?
- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.
10. Why do you cook in a double boiler?
This is called 'Swiss mering method'. You can
make more stable and strong meringue.
#macarons #macaron #sugarbean
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![How to make Perfect Macarons with Spatula Macaronage [SUGAR BEAN]](http://i.ytimg.com/vi/cTGTqS9D1LU/mqdefault.jpg)
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🚩 SUGAR BEAN INSTAGRAM 🚩
instagram.com/sugar___bean
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•마카롱 클래스 문의• 카톡 '슈가빈' 🪴🪴
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delicious!
Thanks,,☺️☺️☺️💕💕
필링이 너무 예쁘게 잘 됐어요 👏🏻 예쁜 마카롱이네요 🥰
감사합니다🩷🩷🩷
So beautiful ❤😊
Thank you!!♥️♥️♥️
Beautiful work as always Sugar Bean!! Wondering if you have tried the technique where you finish your tpt mixture without color and just as you put it in a bag you drip a dot or two in the piping bag or bowl just before transferring and either only mix once or twice or just add a few colors and add it to the piping bag and let it mix as you add it in and push it towards the tip ? I seen it tried a couple ways and I really loved it with using powdered color since some of the colors mix and make colors I didnt add or a shade lighter or darker.. and the piping is always a surprise b/c you cant plan how it comes out. Just something to do for fun I guess. ❤
Oh! I tried it when I was a beginner.☺️☺️☺️💕💕 Thank you always, Jami!!🫶🏻🫶🏻
Pretty
J'adore vos macarons mais j'arrive pas a trouver la recette.. merci
What size sheet tray are you baking on? And how large are your macarons? As always these look amazing! You're an inspiration!
넘 잘구독하고 있습니다.시청 내내 군침만 흘리네요 ㅎㅎ 슈가님 혹시 아몬드파우더는 어떤 제품 사용하시는지 알려주실수 있을까요?ㅎ
아몬드가루는 여러 제품들을 테스트 해보거나 몇가지를 블랜딩 해보기도 해서 특정 제품을 말씀드리긴 어려울 거 같아요🤣🤣🤣 시청해주셔서 감사합니다🙏🏻💕💕
😋👍
🫶🏻🫶🏻🫶🏻💕💕
I am trying to make your recipe so many times, I managing so many issues one by one but now it is always lop sided macaron, and all is lopsided😢
예쁜 모양에만 집중했었는데 모양은 물론 맛까지 신경쓰신 마카롱이네요!!!!
감사합니다😽😽😽💕