Christmas Design Macarons 크리스마스 마카롱 만들기ㅣSUGAR BEAN

Hi, my friends! 🎅🏻🎅🏻🎅🏻❤

I made christmas design macarons today.
I want to show you the shell's design🤷🏻‍♀️, so
not contained filling recipe.🎄🎄🎄🎄🎄🎄

Did you enjoy my christmas videos part 1
and 2?? Today is already part 3..!! 🙈🙈💕

The whole world is having a hard time with
Covid 19,, I hope you'll watch my video and
feel a little comfort.

Have fun! and please press the subscribe
& like buttons if you watched fun! 🙆🏻‍♀️🙆🏻‍♀️💜

ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ
🚩 SUGAR BEAN INSTAGRAM 🚩
  / sugar___bean  

•클래스 문의 : 카카오톡 '슈가빈' (창업반만)•
ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ

●ingredients●

[Shell 꼬끄] - 12 pairs, 12쌍
egg white 120g 달걀 흰자
sugar 112g 설탕
almond flour 140g 아몬드분말
powdered sugar 125g 분당 or 슈가파우더

[Royal icing 로얄 아이싱]
egg white 달걀 흰자 : powdered sugar 분당 (1 : 5)
a little vanilla extract, lemon juice
바닐라 익스트랙, 레몬즙 약간

●Tip No. 3-11 (3, 5, 7, 9, 11) 깍지번호●

You can use the tips No. 3 - 11 and
I can't share my templates cuz it used
in my off-line classes only. Sorry🙏🏻

(도안은 제가 운영중인 마카롱 창업반 클래스
수업자료로 사용하기에 공유가 어렵습니다ㅜ)

ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ

■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■

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 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 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 #christmas #christmasmacarons
ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ

안녕하세요 슈가빈 입니다. 🎅🏻🎅🏻❤

4주간의 크리스마스 특집 중 벌써 3주차가
되었네요.. 왜 이리 시간이 빨리 흐르죠? ㅎㅎ

영상을 보시면서 소소한 행복과 편안함을 느끼
신다는 피드백을 많이 받습니다. 행복해하시고
저한테도 큰 사랑을 주시니 덩달아 행복합니다.

유튜브를 시작하고 몇 개월 만에 10만 구독자를
바라보는 지금, 더 큰 책임감과 열정이 밀려오네요

그럼 즐겁게 봐주시고 영상이 만족스러우셨다면
구독과 좋아요 부탁드려요! 감사합니다 🙆🏻‍♀️🙆🏻‍♀️💕

ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ