17 Super Glossy Macarons That Shine Like Glass✨

Want to achieve perfectly smooth and glossy macaron shells? In this video, I’ll show you my favorite techniques for getting that beautiful shine on your macarons — no cracks, no bumps, just a flawless glossy finish. 💫 Whether you’re a beginner or a seasoned baker, this tutorial will help you get that professional bakery look at home. I’ll walk you through the entire process, from mixing the batter just right to drying and baking for the perfect surface. 📌 In this video, you’ll learn: – How to create a smooth, shiny top – My favorite tips for consistent results every time ✨ These macarons don’t just taste amazing — they shine like a dream! #macarons #glossymacarons #macarontutorial #perfectmacarons #sugarbean -------------------------------------- 🚩 SUGAR BEAN INSTAGRAM 🚩   / sugar___bean   -------------------------------------- ■■■ ■■■ ■■■ 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.