Hi, guys! ‍♀‍♀❤

I prepared a video of making French
macarons for you today. I usually use Swiss meringue, but I'll show you macarons with more convenient method, French meringue.

French meringue is easier than Swiss meringue but a little less stable than Swiss meringue. But there's no problem if you control the meringue well.

The recipe is like Swiss meringue and
as expected,, it came out really good.✌
So I hope this video helps all of you a lot.
Then enjoy it! Thank you for watching.

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SUGAR BEAN INSTAGRAM
  / sugar___bean  
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●ingredients●
(about 22 pairs)

I used 1.25 times of ingredients and
made 30 pairs of macaron shells.
But if you make the macarons at home
, you can use smaller amount than me.
(you should maintain the same ratio.)

[Shell]

egg white 120g
sugar 112g
almond flour 140g
powdered sugar 125g

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■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■

1. What is oven shower..??
The ovenshower is to wait 23 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 90100℃) 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 baking mat's name..??
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. Please English subtitle
Sorry,, My English is poor..
I can use only easy words
I'm a Korean..

7. Where is the filling recipes?
This video focused on the macaron art,
not filling recipes..! I want to show you
my designs and arts

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.

#macarons #shootingstar
#baskinrobbins
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