Hi, guys!!
Today's video is about Making 1,200
Heart Macaron shells in bulk by myself.

And it took time for less than 3 hours and
exactly, I made 1,208 heart macaron shells.
(count out preparation and clean up time as usual)

It took a little longer than circle macarons shells.
(last time, I made 1,600 circle shells in 3 hours)

It's a little crispy and very chewy! ❤
Today, I didn't fill it and it will be made into
macaron shell flakes.

I am going to give you some tips!

[Great timesaver tips]

I don't rest the macarons at room temp.
I am drying macaron shells in the oven
immedietly, after piping.

oven drying of high temperature (2min),
baking (12min), oven shower(1min) It takes
less than 15 min. (Only use convection oven)

I am doing macaronage with stand mixer
(kitchen aid 5 quater) at all the time.
But sometimes I have to use a spatula to
clean up the walls of the bowl.

I have 3 kichen aid stand mixers, 2 unox ovens
and I use them at the same time.
The ingredients and methods are in my other
videos. plz check out before you ask a question

Enjoy my video and please subscribe and like..!
Thank you so much!!

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SUGAR BEAN INSTAGRAM
  / sugar___bean  
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■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■

1. What is oven shower..??
The ovenshower is to wait 13 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 120℃ turn off put the tray in to the oven (at this time the temperature drops to 90100℃) 2nd preheating 120℃ start to dry, until the temperature reaches 120℃ again (with open the oven door) close the door and bake (don't take it out) oven shower

Look at the subtitles in the my other videos, there is detailed temperature.

3. What is the name of baking sheet..??
This 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. Please English subtitle
Sorry,, My English is poor..
I can use only easy words,,

7. Where is the filling recipes?
My videos focused on the macaron art,
not filling recipes..! I want to show you
my designs and arts
(sometimes, I make the filling recipe videos)

8. What ia your oven and type..?
My ovens are UNOX 135 and convection type.

9. Where can I get the templetes..?
I made all templetes myself and I am not
sharing now.. Sorry..!

10. 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 23min.

It is a very useful and convenient tip to reduce the time required.
Also you can get shiny and smooth shells.

11. 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.

12. Why do you cook in a double boiler?
This is called 'Swiss mering method'. You can
make more stable and strong meringue.

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#macarons #heartmacarons #inbulk
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