Perfect Macaron | Swiss Method | In Real Time

I'm making Ube-Macapuno French Buttercream Macaron and this video will show you how I make the meringue and macaronage in real time. Perfecting macaron goes by practice, I know it's frustrating but there's no secret to it, just keep on practicing., knowing the perfect texture of the batter before putting the food colorant and judging the perfect time to stop mixing for a strong meringue and how to tell when your batter is ready for piping is the most crucial parts that one should master. I don't use any fancy equipment just my reliable hand mixer and old mixing bowls and spatula. Anyone can make macaron without a stand mixer, esp. if you're a beginner, no need to invest on any of that yet. In Swiss method, i don't age my egg whites. This method seem to be very forgiving esp. if you are located in humid areas like I do..I highly recommend this method. Hope this video helps you. TIP resting the batter for a minute makes it loosen up a bit, making it easier to mix. However, if your batter is already thin, no need to do this. ANOTHER TIP: Every oven is different. I have my share of failed batch after batch and learn that I needed to pre-heat my oven to 325F. When it hits 285F i start putting the macs in..set timer for 18 minutes, flip every 6 minutes then once it hits 325F i dialed it down to 300F right away. Sometimes i need an extra 1-2 minutes just to make sure that my shells are not under-baked. Here's the recipe that I use for it. 103g Almond Flour 103g Powdered Sugar 98g Egg whites 98g granulated sugar 1tsp Ube Food Color/extract 1/8tsp cream of tartar (only when humidity is at 60%) I sell my macarons so I apologized if I can't share the recipe for the Ube-Macapuno French Buttercream. Cheers! Tools I Use to Make Macaron Mixing bowl and spatula Half Sheet Macaron Mat NordicWare Half sheet pan Wilton Reusable Piping bag tabletop tripod Pocket size food thermometer Oven Thermometer #Ubemacaron #swissmethod #macaron