LEARNING TO MAKE MACARONS!

LEARNING TO MAKE MACARONS!

November 25, 2019 100 By Stanley Isaacs


(typing) – Oh, why is the floor wet? Why is the floor wet? (slapping) Please just be water, you know what? I don’t actually wanna
know what liquid it is. We’ll just keep that between you and you. My girlfriend’s been in London
for work, forever, okay. For without me! Counting today, she’s been
gone for 24 hours, okay, and I’m dying! She comes back on Tuesday, okay. I wish it was ones-day, because I don’t think I
can wait twos-days, okay! I’m losing it. I love making my girlfriend desserts, but she calls me yesterday, my time, with time time difference,
February for her, I don’t know. She called me and she said, I just had a macaroon, and it was the best desert I’ve ever had. I don’t like that. So now my jealousy is all out in the open, everyone can see my
jealousy flopping around. So now I gotta make the
best macaroon in the world. – [Instructor] To help you
do it right the first time. (upbeat music)
– I only have enough time for a first time. – [Instructor] Just sift
that through into your bowl. – Got it! What do I do if I don’t have a sifter? Bowl, can I use this coffee filter? What an odd shape opening
you have, confectioner. Who in the world pokes the
tiniest hole in a bag of sugar? Okay, what do I do if
I don’t have a sifter? Sifted. Almond flour, got it! (upbeat music) Oh please say a whole
and a half cup, and some. – [Instructor] Whisk this together. – Do I sift the whisk? (clanging) – [Instructor] Then you’re gonna need two eggs at room temperature. You wanna separate the egg– – Two eggs at room temperature? Hold on. How cold is the room? I have fridge room temperature. – [Instructor] You wanna
separate the egg white from the egg yolk, by just
juggling the egg yolks– – Are you saying remove
the middle of the egg from the middle of this egg? What was that thing you
said about juggling? Oh look at me! I’m pretty much a pro! (smashing)
Oh jeez! Oh that’s why the floor was wet! Stay there! I broke the yellow thing. Oh no no no no. I want a do-over, hold on. (crashing) No need to worry, the eggs were
on the floor the whole time. Lucky me. What do I do with this? I got some egg shell in mine, is that where the crunchy comes from? Blow, blow, there you go. – [Instructor] I got a little
piece of egg shell there, but I did get it later.
– Oh me too! I’ll be back. I did it, I broke it. – [Instructor] Now you
wanna take out your mixer and start beating the egg white. – Hold on, I gotta learn how
to operate heavy machinery. It aint that heavy. Ah, my cord fell in! Do not shock me, okay. (whizzing)
Oh Jesus! So it was turned on. (laughs) Course it was. Oh all the way up. That was my problem right there, I didn’t have it in park, I had it in sixth gear up here. You know the deal. Jeer Desus, what is this trigger thing? (clanging) You gotta be kidding me! I am sweating so much. I have no idea what this thing is. (whizzing) How long do I do this? – [Instructor] Once it is
light and frothy like this, you wanna start adding
your granulated sugar. This is a quarter cup–
– No I did it all the way. It’s frothed! (whizzing) Let’s just say I did exactly what you said I was supposed to. – [Instructor] Until you get soft peaks. – Soft peaks, what’s that? Is soft peaks a, I’ll know it
when I see it sort of thing? (whizzing) – [Instructor] Adding some food coloring. – I have red, blue, green, and yellow. My girlfriend’s favorite color is black. They don’t have black. Is black all the colors mixed together? Or is it the void of all
colors mixed together? Well I didn’t put any colors
in here and it’s white. I’m gonna put all the colors in. So green, plus red, plus red, plus (screams)! Why isn’t plus red working? What’s wrong with plus red? Lord, are you trying
to give me a sign here? Give me a sign, oo, oh, oh! And blue, wow, okay. Heavy on the blue. Mix it up, create black. (whizzing) I’m going home, I quit, I’m done. I am home. Might as well keep going. (whizzing) Become black! Okay, okay, didn’t get black. I got more of a, I wouldn’t try
that I were you, gray, okay. – [Instructor] Make the
batter a little bit darker than what you want them to– – I tried! – [Instructor] And this is
what it should look like. – Now we’re gonna start the–
– It’s not. – [Instructor] Take out your
spatula, and you want to– – All of it, or half? I know you like to surprise
me half way through. – [Instructor] And now you wanna dump in the rest of the dry ingredients. – See. – And then continue to fold this. – I’m gonna continue to
start real quick, okay. You continue. What kind of peak is this now? Mine looks clumpy. And now we put in the rest. (spits) This tastes sugarier than if I just put a handful
of sugar in my mouth. Okay, I’ve made one giant mess. – [Instructor] You know
the consistency is perfect, when you can hold up your spatula and the batter kinda slowly drips down and sinks back into the bowl. – Okay. – [Instructor] A standard baking sheet, I printed out these templates for– (crashing) Place a silicone mat or parchment paper on top of them. I place my– – I don’t have either of those things. It’s just me and Paula today, okay. We don’t have guests.
– Tip– – I need a pastry bag. Ziploc makes the best pastry bags. You understand what you’re
supposed to do here, right? It’s so thick. Liquid concrete. At least mine are consistent. Oh they’re coming out the top. That was not supposed to happen. I just wanna surprise my girlfriend. I realize I messed up, okay. I know they look horrible, but I’m not a quitter. Or a baker. I am the king of clump! So these are my macaroons. I think I have 14, I don’t know. You can count it in many different ways. – [Instructor] So you’re gonna place those two egg yolks from earlier into a small saucepan. And just use a whisk to break those up. – Oh, already a step ahead of ya. Started with them broken. I got Fairlife milk, only
the best for my girlfriend. I did go cheap on the butter though. Shh, shh, shh, shh, shh. Sh, I won’t tell if you won’t tell. (spattering) Please don’t be radioactive. Become soft. Also clumpy. I may be the most consistent
baker of all time. You’re gonna do great. – [Instructor] Now you’re gonna be adding three tablespoons of honey. If you don’t like honey,
you can also add half– – No I like honey. Wait a minute, now yours looks clumpy and mine’s smooth. – [Instructor] I placed
mine into a pastry bag. – Again, you’re also using a
spatula to put it in there. I don’t need to do that. Mine pours. Like, whoa, whoa, whoa, whoa, whoa. (groaning) Mine just looks like melted butter. I know I did everything wrong. I understand that. It’s butter, what am I– – [Instructor] And since
my buttercream filling was pretty thin, I placed
mine in the fridge. – You have no idea what think is, okay. Okay, the buttercream didn’t work. I know for a fact those
cookies will not turn out. Once the cookies are done, we’ll just mash everything together and have taste test, okay. Because if we’re going off of looks. I think I can salvage. Oh I broke it. Oh I broke it. Ah I broke it. Okay, I found two not completely
terribly horrible cookies. Okay, fill it with the buttercream. This my be way better than any
macaroon you’ve ever tried. Holy crap, that’s still good. (laughs) Wow! No that’s really good. It’s so fluffy, wow, not bad. The looks are deceiving. This is so good. I can’t wait for my
girlfriend to come back home and never talk about this to her, ever.