Hey, I'm Tara. I'm Natalie. And, this is Natalie and Tara Try Stuff
A show which we try stuff for the first time. And just so you know we're friends.
Someone asked that. I know.
And today we are going to tackle the very very difficult task of trying to make macaroons for the first time.
What have we done?
Today's episode is brought to you by the letter S and A.
Seth A sent us these silicone baking sheets off of our Amazon wish list
which we will link below if you want to support the show you can buy us stuff to try.
but also with this came the most amazing note we've ever received on an item
and I'm going to read that to you because it's just that good.
Dedicating this episode to my ex-girlfriend Sarah
who melted down during a macaroon making class and retreated to the corner with a bottle of Rose.
Sarah if you're watching that was the moment I knew I
was breaking up with you. Seth A. Sarah this one's for you. Oh my gosh and this
is gonna be a long episode because uh well everything I've understood, I can't even
get these out of here. Making these is not easy. Yeah, macarons turns out they're
hard and well worth the dollar fifty you pay for cookie. We are going to be using a
recipe by Indulge with Mimi
She has a YouTube channel as well as a blog about this
We're just gonna have to rip that thing if it's not coming out.
Best French macaroons ever and there's only one O and she calls it macarons, but I'm gonna
keep saying macaroons through the entire episode so deal.
Woohoo, this, there's a lot of like
stuff. We actually already had like a whole 30 minute conversation about
grams and powdered sugar and almond stuff, so. Yeah you're supposed to not use
by like measuring cups you're just use by weight because different cups will
like the air will stick in it different you know and
We're already stressed out. So we've already pre portioned out our, our thingy, and I've and
and I aged my egg whites mm-hmm appropriately a day ahead of time and
they've been sitting out for 20 minutes to get them back to room temperature
So all those things are done and I think we should be able to get started
Wipe down mixing bowls with some vinegar to remove leftover oils
yeah, okay, there's f***ing no oil in my container. Now there is there's your finger oil in it.
I don't think that's what they mean I know, I don't know. I honestly don't know Oh you need vinegar as well
yeah yeah, I'm like. Alright well everything is so specific
what kind of vinegar do you need. okay, wait I had to go back down through these instructions.
Winchester you're not invited to this party. I bet your hair is not one of the ingredients.
Everyone Winchester is here, just in case we had to cut the part of him walking in
His ear is going to be in this it's just a Where's Waldo situation.
Okay so we're going to whip the egg whites with a handheld mixer until foamy
and add the cream of tartar. Okay.
No. Winchester, what is it that you think you want? You don't like eggs.
There we go. Yeah, we're getting there.
Oh yeah, once it starts leaving trails in the egg whites. Yeah, is that what we want? Yeah okay
Once the egg whites and the bubbles have tightened up in size add the granulated sugar
okay. Yep, okay. Ready? Go for it. You go first then I'll do the pouring.
That's firm but not stiff. That's not a stiff peak. This peak works a little better. that's just. Yeah.
okay so we can add food coloring. One
It kind of looks like Slimer green.
Yeah, you saw there's a new Ghost Busters coming out?
No I did not. Ghost Buster's the afterlife, is what it's called.
That's fun
Who's in it? Ooh, test it. I think they're all in it
Now I think that's probably it. That's it. Yep, see that. That. Look at that. Stiff peaks
Next thing, we are gonna pour a third of the almond mixture into the egg whites
and gently fold the egg whites into the almond flour and sugar mixture
and then add the rest of it. So a third of that has to go in here but we need to sift it in there
Ooh I like your sifter. It's like a little duck foot in there. A shaky-shaky
That's so cute. trick is to deflate some of the air but not all.
Batters easier to work with once it becomes homogeneous and then now add the rest that almond mixture.
But look at all those holes Oh yeah
Letting all those bubbles out yeah
Test the batter consistency by dropping the batter. It's suppose to be lava.
Yeah she keeps mixing after this because it's too thick. Look at all that air pockets in there. Yeah.
That's why people say that they're, that they come up hollow.
It's because they have these air pockets like this. Ooh I'm gonna get a close up on it.
You guys need to see this, this is very important details. That is all air pockets.
So you're trying to get to some of the air pockets out of there.
Figure 8 test for the batter should flow slowly. So you think it's ready? I think it's ready
because that's that's almost completely gone
which means that by the time that they rest there will be no tip on it.
Mm-hmm think that's what you're testing for is make sure there's no tip.
She called it nipples. I know I was avoiding that word on purpose Natalie
She'd call them nipples. I know she called them nipples but feels weird to say that on a baking episode.
Okay, so we're good? I think so.
That's lava. That last time I pulled it up and it was like
Okay. It was a little too floppy off of... So now we need to put it into the piping bag
Okay. Okay so we're gonna try put this in here. Yeah All right let's go. Can you hold the bowl?
Bowl, got it it's heavy. That's the only reason. Yeah no I got you it is heavy
okay yeah all right okay so
we are now going to take that pipe it onto here
but I don't understand the little rings. I think
Does that, did the thing say anything? There is a box but I ripped it up.
No, nothing, nothing. Well I mean the point is that they're all the same
that's really the point. Well yeah, I just want to know how much they're gonna expand. I mean,
she's making little ones. Okay, swing the tip around where you want the batter to end.
She starts in the middle and then should I goes like this
into the center.
Yeah. Yeah, yeah. Yeah.
Who's doing it first? You are.
Vertical. Hold it straight up and down. And swing from the back
and than little last-minute sweepy action okay okay
that's probably plenty
okay you're good. Stop squeezing.
This is so much harder. okay I'm gonna squeeze from the back
and very slowly, and last minute I'm going to do that.
Then go to the next one. Those are gonna be not the same at all. That's okay.
Stop! It's so hard I love how calming baking is it really soothes my nerves.
okay I have to push from this back part right here, right?
Straight to the middle, right? Now what, what I'm doing is, what I have found is that
you're actually squeezing not just letting it do its own weight. okay.
like push, pushing, squeezing, and then stop and pull up at the same time and you actually
because you've been pushing it, it pulls back for a second. Does that make sense? I think, I think so okay
but meanwhile though these are overflowed. Okay. Great. Go head. Go.
Yep, yep. Oh my god we're gonna turn up. Okay.
Okay. I have to go get a towel. Towel, right. We're gonna tap it okay
Tap it real good
I'm scared. I know that's why I didn't want, I kind of wanted to wait because they're gonna
We've got to get those bubbles out of there.
It's okay. So we need to pop those. There's toothpick right there. Got it. Okay.
Pop it with toothpick
Alright so now, I mean we could, we could, oh look at the big bubbles that were coming out there
yeah yeah how many she needs to do yeah
Okay I feel better. Okay now we need to let it rest for 30 minutes to develop a skin.
Okay. Okay. Alright, okay, we're gonna let that rest for 30 minutes and I'm gonna preheat the mic, the microwave
I'm gonna preheat the oven
to 320, and I'm gonna use this. That was a thermometer.
We'll come back
Here we go. We're going in the oven for 12 to 14 minutes. That's what it says.
Sure it does. Are we hooked? You're attached to me. Yeah.
And while we do that we're gonna try to make some buttercream
Yes. As well.
But since this is not about buttercream this is about macaroons we're just going to speed through
everything from here on. Bye
okay. Bye.
There we go. I know, looks good. Okie dokie. Boom!
I present to you, maybe slightly overcooked McCrons.
Um, they're a little brown on the edges. A little bit, yeah.
But also I was just saying that I think maybe our food coloring was not dark enough. Yeah.
Because, they're not, you can't see green. It was a pastelly color to begin with
and we took it easy because we're so scared of the moisture
and not having the right grams so we didn't do as many drops as probably would've or could've or wanted to
so that's why we're here Oh look at that texture
Wait and we got the feet guys okay so we need to put some stuff on here. Okay.
And then we'll put it this one on top of it.
Okay. you're gonna get twirly around it. Okay. You're gonna do either side and then this is the top of that one.
So twirly, not too close to the edge. Go thicker than that.
Much thicker. Okay, let me find two more that match. Look at those feet
I'm gonna go, I'm gonna go. I'm gonna go
I'm gonna go bigger 30 last time, but not to the edge and then into the middle. Okay.
Okay. then put the lid on it. Okay.
Now I'm gonna put, I'm gonna put the lid on it ready, here we go.
Very gentle. You can push your thumb through it. Might need more.
Oh, that was good. That was good.
Oh, it's perfect. Look at that. That's beautiful. Very happy with that one.
Amazing. Okay, let's see if we can find more friends. Okay.
Now I can't eat it! Guys, how cute is this?
Look at how different in size they are. There so not uniform. No not at all.
Okay okay okay here's the problem. They are supposed to mature for at least 24 hours
They said you could eat them like this but there just not as good. Yeah. So now what we have to do is we have to put them in the fridge
and wait for 24 hours. So, um, we'll see you in 24 hours delicious delicious macarons
until then let's put them on a cute plate. Yeah.
We are back
We have let these sit. These little macarons.
They're so freaking cute. Oh they are really cute.
I'm excited and terrified. They look well, they look, I mean okay they're a little brown.
The colors off but - sorry, I was I say I think that's more our choice in color.
Maybe, yeah, yeah. And then yes they did brown a little bit on the edges. Mm-hmm
Which, what do we read? We should have lowered our temperature and cook them for longer.
We have our Rose, just in case things go wrong, we end up in a corner crying.
Sarah had the right idea. Yeah, we're. Terrifying, macaroons are.
Here we go
Mm-hmm. I don't know what a macarons supposed to taste like.
Pretty close. They are a little bit chewy.
I wonder if it was set out at room temperature for a minute if that would go well. Mm-hmm probably. they're still really good
How much sugar is in here. Nothing but. I know it just tastes like sugar. mm-hmm.
I will say that that buttercream is delicious
Oh yeah. The base got a little bit crispier then, but they're not hollow.
mm-hmm they're not hollow. That's, that's suppose to be a big deal
That's a huge deal. That's a, that's a big deal. Guys they're not hollow.
I'm gonna say we killed it.
For a first attempt. For a first macaroon attempt we killed it. mm-hmm mm-hmm
Cheers to us. I'm so proud of us. Cheers.
I'm gonna have four more. Okay before we go
a big THANK YOU to Amazon Warrior Seth A. Thank you for sending us the mat
off the Wish List and yeah I think that's it
I'm Natalie. I'm Tara. And this was Natalie and Tara Try Stuff... and these are macarons.