Hi I m from India..I fallow u make macron..I tryed but not perfect...I used.OTG.52 leter oven..so what to do

Thank you very much..❤

Which method for buttermilk cornbread? I was thinking the sour cream

The best macaron book I’ve ever bought… totally worth it!👍🏼🫶

thank you i am going to try it! How long does it last?

OMG, so satisfying ! thanks for sharing!

I'm yet to perfect this recipe due to my ingredients being super close to expiry so I dont expect the best results. However, for some strange reason , the macarons are passable and the shells, although not as tall or as full, still taste great. I added a little vanilla flavoring as well. Just came to say thank you and I'll definitely betrying to your recipe the right way soon lol . I forgot to mention that I got it from the macaron beginners group on facebook .

Would heat ceiling individual macarons be a good idea?

Looks delicious thanks for sharing greetings from Dublin Patricia 🇮🇪

"Combine all the ingredients in a cup." What ingredients? How much of each? How about a recipe, duuhhhh... Is this a cooking demo, or a look at me cook video?

Link is disabled 😢... no recipe available..

Thank you for this video, the sauce is just what I was looking for and its delicious and easy to do.

Very cool

They are all beautiful!!!

Hi chef which size do you use for piping bag and which brand name do you use please

Thank you for the tips

Thanks for posting. I don't take the skin off the ginger either lol

Thank you for this informative video. Such a huge help

Oh I am SOOO going to try this in my air fryer for our dinner one evening! Great idea!

How much suger do you use?😊

I thought i was watching million subscribers channe, it's unfortunate that you have so liite subscriber. hope you get to million

I really liked your explanation and the science behind it. I'm confused about something, and I would appreciate your help. You said that all of the chocolate we buy at the grocery store is tempered, so why do we have to temper it? TIA

You forgot the sugar fosnt look like good yeast

I cannot get mine to go away. I’ve taken my chili out of the pot. Cleaned the pot. Cleaned the inside where the pot sits. Cleaned the bottom of the pot. Checked the pressure valve, checked the seal, added liquids 🤦‍♂️ I’m so hungry and I just want to eat this chili

Wondering howling the unused fillings can stay fresh in the refrigerator. Do you make them in batches or for one-time use only?

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!

Thanks for all your macaron info.

Thank you so much for your macaron videos! My first was a disaster, not following your recipe, the 3rd is getting way better, so I'm hopeful with experience and following your tips they'll be amazing!

What are the ingredients and proportions?

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

Ours is a Family recipe since over 100 years from my Polish Russian Gandmother. Yours is very similar… I’m impressed. Our fillings are similar although we do a veg version with cabbage and hard boiled eggs. Thank you for giving me a heads up on getting fluffier dough 🙏

Now one new issue what I have is after combining dry ingredients to meringue and just to mix uniformly ingredient I am getting flowing consistency, I not even started folding it, as soon I just combing almond flour mixture to meringue iam there with piping consistency, so many folding so much to get the consistency why I am not Please advise

Why would you pay to join a site when there are so many better and free KZfaq channels?

I am craving buttermilk! My mom would give it as a soup with bean soup. Good ood child memories! Thanks

This is the only video that helped me! I tried your exact method with a 3.5 qt mixer it took a long time but my macarons came out full. I was a little eager and cooked them too soon and they cracked but they weren’t hollow!

I made this with vinegar and raw milk but it didn't get curdled. My pancakes were flat. Cant i use raw milk?

Can I just slowly melt it and keep it below 90 degrees Fahrenheit?

Looks delicious! Can't wait to try it.

This was really helpful, simple, and very approachable. I'm going to try all of these. They all look delicious.

❤t

Ok new sub

I have never seen someone add the sugar so recklessly in the beginning and not slowly throughout but they came out beautifully! I have to try this

Hi are you taking a break 😮 we miss u 😢

I need 😮

You people😂

soy sauce 1/3 or 1/4 please?

Is it normal sugar

Next step how to make cold heavy cream

how long do you let the lemon mixture cool with the butter

This one is the best banana bread recipe I've tried, so far.... Easy and DELICIOUS...