Скачать или смотреть How to make Perfect French Macaron Shells (Hand Mixer) 완벽한 프렌치 마카롱 꼬끄 만드는 법ㅣSUGAR BEAN

Hi, there!💕

I made a video of making French macaron
shells for you today. (with hand mixer)

I usually use Swiss meringue and stand mixer,
but I'll show you another method.

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

The recipe is like Swiss meringue and
as expected,, it came out really great.👏🏻
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  

•클래스 문의 : 카카오톡 '슈가빈' (창업반만)•
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The ingredients are in the subtitles of video.
레시피 및 재료는 영상 자막에서 확인해주세요!❤️

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1. What is 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 do you call the mat you use?
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,, I am not goot at English!🥲

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 2-3min.
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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안녕하세요💜

오늘은 핸드믹서로 프렌치 꼬끄 만들기 영상을
만들어보았습니다. 저는 아무래도 손으로 나쥬하는거
보다는 기계나쥬가 편한 거 같아요. 팔도 안 아프구요.

머랭과 가루재료를 고르게, 아주 빠르게 믹스할 수
있다는 장점도 있죠!! 👏🏻👏🏻👏🏻 성격이 급해서,,,,,,
(물론 스탠드 믹서가 최고입니다..🙈🙈)

그럼 재미있게 시청해주시고 구독과 좋아요 꾸욱!
부탁드려요!😊😊 감사합니다 ㅎㅎㅎ

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