Sweet Summer! Heart Watermelon Macarons.

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🚩 SUGAR BEAN INSTAGRAM 🚩
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■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■

1. What is an 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 name of baking mat..??
- 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


6. What ia your oven and type..?
- My ovens are UNOX 135 and convection type.

7. Where can I get the templetes..?
- I made all templetes myself and I am not
sharing now.. Sorry..! 🙏🏻🙏🏻

8. 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.

9. 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.

10. Why do you cook in a double boiler?
This is called 'Swiss mering method'. You can
make more stable and strong meringue.

#macarons #macaron #sugarbean

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[jjackeeeKooKz]

🌸 Amazing and Awesome!
👩🏽 Looks So Incredibly Tasty!
👚👍🏾Love it! I want one or two
👖Phenomenal Display baking

[merghemkawthar]

Hi, I congratulate you for your job, really amazing, well done 👍, by the way, please which type of paper do you use instead of the silpat, I really wanna use it

[이룬다린]

안녕하세요 슈가빈님 영상 잘 보고 있습니다. 많은 도움이 되고 있어요 감사해요~ ^^ 그런데 저는 스위스머랭으로 마카로나쥬 하면 할수록 점점 더 되직해지고 머랭이 깨지는 느낌이 나는데 왜 그럴까요?
레시피는 조금 달라요 아몬드가루가 더 들어가는 레시피에요..어디서도 해답을 못찾아서 슈가빈님께 문의드려요ㅠㅠ 아몬드가루에 따라서 또 조금씩 다른 것 같기도 하고요..