Thank you, you have so many helpful tips!! And you explained them so well!!!

This has been the most informational video on baking macarons i have EVER seen and I have watched SO many videos on macs, none have been so specific about these things... Thank you so much Shinee !!!! So helpful !!

Thank you so much for the humidity tips!!

This is a really helpful video, thank you! Baking them has been the hardest part so far, mostly I think because my oven temperature is always lower than it says, and it has trouble coming back up to temp after it's been opened.

You are such a Nice lady that explanes everything soooo well!! Thank you x

love it!

Thank you for this helpful video! I’m working on perfecting macarons and I did try to take one off while they were warm then thought they were underdone because it got a little stuck. But it’s just because they weren’t cool…maybe. Baking is fun.

U r the best teacher

I love when videos over explain than under explain. Stating the obvious is always helpful to newbies who are still trying to understand the macaron baking process. Excellent video overall

Thankyou 😀

Wonderful tips thank you so much You are nice lady Iam from Jordan 🇯🇴

Hello again! Thank you sooo much for your quick reply😊. I tried all purpose flour this time and Im happy for the result unlike with almond flour. Yes I think temperature here in the country, Philippines really matter.

you are so sweet and very helpful i made macrons now 6 times evvvvvvery time it faaaaaild i give up

I live in a semi humid area and when I place my macs in the fridge to cure, it actually DRIES them out MORE rather than helping them to soften.. I used to live in a dry area and the fridge worked really well. If I leave my shells out overnight, they don't dry out, only when I put them in the fridge...So I am struggling with over-baking slightly to achieve a full shell but having dry macarons that seemingly never soften up to the perfect chew.

This is really a helpful video, thank you! I try to do my best to follow everything but suddenly, from lots of nice batches I had full trays of volcanoes! Tried to play with the temperatures, also made a brand new dough, the same thing happened. It was no humidity either. Can you help me, please?

Hi Shinee. I’ve tried no rest method with the French method. It actually does work, tho my kitchen usually feels pretty warm and dry, which actually makes my macaron spread quite a bit esp when tapping the tray. Another KZfaqr does use no rest French method and saves her lots of time.😊

Great video, and really connected on a few tips that I need to take (check oven temp, play racks, one tray only, etc.). From time to time I do get consistent pores for the entire batch, any suggestions on why and what to try differently? Thanks!

I'm allergic to eggs so am about to attempt this with an egg substitute, fingers crossed!

I firmly believe that mac making is genetic! Lol! HOWEVER - I’ve watched all 5 of your Mac series and I’m excited to try again. I’ve made literally hundreds over the past couple of years with only 1 batch passing for acceptable 🙈 seriously! Definitely going to try again! Wish me luck! Thankyou for such in-depth and informative instruction.

Hi Shinee, thank you for your generous sharing on tips how to make a perfect macaron. i have problem with my macaron. My macaron developed good feet during baking, however, it deflated after 8 min in baking. I have tried few batches and always has same problem. Nevertheless, the macaron is well cooked and no hallow. but its feet gone. i just could not understand why it developed good feet in early part of baking and it deflated before cooked. Please shed some light and thank you so much.

I have that same towel on your oven! Haha

Very useful video! You explained very well. Thank you!

Thank you for all these wonderful tips! I tried making it yesterday. Took an hour to form film, but when it came out I didn’t get any feet 🙁

Very helpful video. Does anyone have experience with convection or leaving your Pizza stone on the oven floor. It is supposed to keep the temperature stable although it takes the oven longer to heat up.

Thank you for this great video. The inside of my macarons are always sticky even though I have them baked for 19 minutes. Should I move my tray down to the 2nd to the last setting?

The first batch I ever made was wrinkly on the surface yet very tasty and easily peeled off the parchment paper when cooled. I made them with french merengue. Second time I made macarons I tried the italien method. The surface was perfectly smooth but had some problems when peeling of as they stuck to the parchment paper partially. And I don't know why. There were 5 trays. The 1st was the best. And I had to bake them longer (18 min) than it said in the instruction. The following trays sticked to the paper (some of them, not all) although I even baked them a little longer (20min). I didn't want to bake them longer as it seemed too long and I didn't want to get so hard shells. I have to point out none of them browned. The colour was perfect, they had good feet. But it frustrated me very much as some of them were ruined at the end by peeling them off. And I don't know why. Do you have any idea what could be the problem?

Hi... Can I turn on both rods or the lower rod while baking macarons??

I have electric oven so tell me should I bake on lower rod or on both rods?

I have a gas oven I really doubt the upper part gas coil and lower part gas coil should be left on while baking macarons. Could you please help me in this

Hi What do you suggest electric or gas oven for macarons?

I used to get hollow macs but they are raised. I experimented and managed to get those without hollows but they are not raised and therefore very low. My question is: are perfect macs supposed to be low and dense? I somehow prefer my hollow ones now. At least they are fluffy and not compact. Thks.

Hi, thank you for all your tips. I have finally got my oven temperature to the right level of heat, I’ve have only just started to try baking them, had a few failures, Now the last batch were perfect. Can you give me any advice how to store them without the filling as I will be doing these as part of my daughters wedding favors. Thank you in advance. This is a picture of my husband, my name is Carol from Australia.

Thank you for your awesome tips.. love all your videos.. I have couple of queries. As I don't use a template, my Macarons go slightly above 2 inch size. Is that the reason that I don't get good feet for my Macarons. Also, sometimes it cracks. Last time my baked Macarons got crinkled top. What could be the reason? And yes, my oven has temp fluctuations, but iam managing it using an oven thermometer.

Hi I just wanted to know whether you use low burner of the oven, fan assisted or both the top and and bottom burner on while baking the macrons in the oven. I have an OTG oven which has fan. Idk which is the suitable way to bake them. Please help thanks 🙏🏼

That’s was a wonderful videoSz what is the correct size of the macarons?? I mean standard size???

Hi do you use fan force or fan off during baking?

Hi there. Thanks for the video. I really was curious and hoping you would explain why you bake your tray upside down? You did not cover that in the video; however, your tray is upside down with the macarons on top. Is this due to heat distribution?

My oven heats up only either top or bottom at a time. Which one is better for baking macarons? I've been playing around with it yet can't figure out. Thank you for lots of tips btw🥰

Hi, can you please tell me which oven mode should I use, I have fan in my oven So which should I use fan onn with both top and bottom heating or without fan onn I tried macarons for the first type, the surface and bottom both had browning…also my macaron took too long to dry, that too it didn’t form a proper skin, so can I used cream of tartar for drying it fast, would it help?

IS it possible to do the translation in frensh please i've not undestood verry well engleash

Hy..how about bake on convection microwave oven? Do u ever try? How many minutes and can i use 110°C? How about bake the macaron on the airfryer?

Bonjour.....🤩....dommage qu il n y a pas de possibilité de traduction en français....😕... Ce sujet est très intéressant et je pense que j ai des problèmes de cuisson avec mon four... Pouvez vous actionner la traduction ⁉️ Merci beaucoup 🙏🏻🤩💟😍

Shinee, we recently switched to a gas oven, and I started having all kinds of problems with my macarons... do you have any tips for baking in a gas oven? It seems more humid than electric one....

Ola adiciona legendas em português grato

After 15 minutes we have to take out from oven ? Or to living the inside to cool

What is the ideal temp and time for electric conventional oven? because when i made macaron for the 1st time it browned on top easily?what should i.do In baking macaron should i open both the lower and upper heat in baking macaron or just the upper heat?

Should we turn on the oven fan?

Thank you for the tips , what is the problem when some of my macron cracked on the top , some has no feet , some just perfect ? Please help

Hello can we use gas deck oven since I'm using it and I'm confused what temperature should I apply ... for both ( top and bottom)

Thank you for the videos they been really helpful. Why are my macarons coming out wrinkled? I followed the recipe correctly they are not hollow, I set the oven to 300F and baked for 18 minutes and after cooling they where wrinkled, I baked the second batch for 300F for 25 minutes but they where dark over baked. I’m baking in the middle, and the heat of my oven comes from the top Please help, thank you

Hi, wenn I put the tray in the oven, the temperature falls about 20°Celsius because the tray is cold naturally and it takes about 10 min to get back to the right temperature. So, what should I do? I would have to stand next to the stove and monitor or correct the temperature. Does every stove do that? Is that normal and negligible?

I wanted to ask Should I bake the from down or up or both

Mam ,,,what's the temperature for deck ovens ,,,plz help me

Can I use non stick baking Paper??????

My prblm is always hollow shells.. What is d solution

Hi, I have an oven where as I can use convection or conventional feature. Which one is better and what's the temperature difference to use when making macarons?

Hi , I have one question , should I switch on the fan of my oven when baking the macaron ? My macaron always turned out cracked on top but have developed feet

can you give captions please?

😊👍👌🏻👏👏👏

Can i make macaron without a c? And please give short recipe for begginer ❤❤

Why do you flip the tray upside down in the thumnail?

My oven temperature is only at 250 degree

The most overrated cookies, to sweet, made only of sugar and almonds, impossible to eat, for small portions is at list about 280 g of sugar, very dangerous