No-Fail Crisp & Glossy Meringues – Perfect Every Time!🔹

Here’s an easy, no-fail recipe for crisp, glossy meringue cookies with perfect swirl tops!
These melt-in-your-mouth cookies are oven-dried to perfection, with plenty of tips to help you get that beautiful curl on top every time.

✔ Light and airy texture that melts in your mouth
✔ Tips for piping that perfect swirl
✔ Humidity-proof method using only your oven!

📌 Full recipe with tips is in the subtitles & video 💕

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🚩 SUGAR BEAN INSTAGRAM 🚩
  / sugar___bean  
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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.