The Secret of Macaron Masters: Stand Mixer Macaronage Tutorial

-------------------------------------- 🚩 SUGAR BEAN INSTAGRAM 🚩 http://instagram.com/sugar___bean -------------------------------------- Tired of whisking your arms off every time you make macarons? Let your stand mixer do the hard work! In this video, I’m showing you how to macaronage like a pro — no sore arms, no stress. Whether you’re new to baking or already obsessed with macarons, using a stand mixer is a total game-changer. I’ll walk you through how to get that perfect lava-like flow using just your whisk attachment. Easy, consistent, and totally doable. ■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■ 1. What is an “oven shower”? An oven shower means leaving the tray in the oven for 2–3 minutes after baking, with the oven door slightly open. This helps stabilize the macaron shells. 2. How do you dry macarons in the oven (high temperature method)? • Preheat the oven first. • Turn the oven off and place the tray inside. (The temperature will drop to around 90–100°C.) • Then turn the oven back on and begin drying the shells with the door slightly open, until the temperature reaches about 120°C again. • After that, close the door and bake as usual. • Finish with an oven shower (see above). Check the subtitles in the video for more detailed temperatures. 3. What is the name of the baking mat you use? It’s called a Teflon sheet. 4. How long do you whisk the meringue or do the macaronage with a mixer? The exact time doesn’t really matter—every machine and environment is different! What’s important is to frequently check the consistency of your meringue or batter. 5. What kind of food coloring do you use? I use Chefmaster liquid food colors. You can find them on Amazon.com. 6. What oven do you use, and what type is it? I use UNOX 135 ovens, and they’re convection type. 7. Where can I get the templates you use? I actually made all of my templates myself, and I’m not sharing them at the moment—sorry..! 8. Do you let the macarons rest before baking? No, I don’t let them rest. As explained in the video, I use the high-temperature drying method in the oven for 2–3 minutes. This tip saves time and helps you get smooth, shiny shells. 9. Do you use fresh eggs or aged eggs? I usually use fresh eggs, but honestly, it doesn’t make a big difference—both are fine! 10. Why do you use a double boiler? That’s because I use the Swiss meringue method. It helps create a more stable and strong meringue.