[MUSIC PLAYING]
Hello, everyone.
We're Sorted Food, and welcome FridgeCam.
Today, it's an Ultimate Macaron Battle--
yeah, what it says in the title.
Welcome to another battle, and we've mixed it up again.
The boys are going head to head to head
to create the ultimate macaron, and we've
given them a phenomenal recipe from our mate, Ed Kimber.
All they've got to do is personalize the flavors
and get it done in two hours.
Their time starts in 3, 2, 1.
[GUNSHOT SOUNDS]
Going to to read the recipe fir--
what are you doing?
I'm going to blitz my almonds and my icing sugar in a food
processor.
What's going on?
Well, there's only one food processor, isn't there?
Yep.
OK, cool.
OK, so the thing with macarons is precision.
We want really finely-ground almonds mixed with icing sugar,
so the first thing we need to do is blend the two together,
and then sieve out any remaining lumps.
So whilst you're doing that--
You've been reading this.
You've read that!
He's cheated already.
I was there when they filmed this.
That is absolute dog's ball-bags that.
Where has the lid gone?
No.
I need that.
No, wait a minute.
What are you doing?
[INTERPOSING VOICES]
I know where the lid is.
Sorry.
Have you hidden the lid.
Barry, if you take these--
Oh.
Make these ones yours.
No, you're not doing that.
Where's the lid?
I will get the lid from where I put it.
Oh, you're such a--
So that I can go first.
[MUSIC PLAYING]
That's 15 pulses, which is what it says to do.
These are large eggs, so I'm going
to weigh out my egg whites, because I know
that macarons are a science--
or a maths.
3, 4, 5, 6, 7--
I put Mike's icing sugar in the little bin thing,
as a bit of a joke-- in the past, so it's so perfect--
I was trying to get ahead with my eggs,
and I threw my egg in the bin.
Get out of my way!
[MUSIC PLAYING]
Where's my icing sugar?
You put an egg in it, as well.
I need to--
Oh, that's funny, is it?
I need to--
Oh, that's really funny, is it?
That's really funny, is it?
No, no.
It's, like-- it was an honest mistake.
I put your icing sugar in the bin, in the bowl,
intact, so that you would look around for it
and go where is it?
Barry then put an egg in it.
Yeah, but in my defense, I was--
You don't have a defense, mate.
12, 13--
No!
No.
I had-- that butter was just in, like, here, so I just moved it.
Well this is all-out war.
I need to start again.
If you do something three times, you remember it.
Well.
So don't spend too much time on that second try.
And that is why you sieve it.
We are square.
What's he done.
He took the chunky bits of his flour,
and put it in my sieved flour, therefore,
I have to sieve it all over again.
The macarons should be piped by now.
That's such a chef thing to say, especially from a post-wash.
Next up, comes a sugar syrup, because we're essentially
making an Italian meringue.
So we want to raise that to 118 degrees Celsius
before dribbling it into our egg whites.
But they'll need to start whipping up the egg
whites to stiff peaks just before it reaches
the 118 degrees Celsius.
Dribbling the syrup, whisk until cool, and add any coloring
or flavoring they wish.
Try not to let it stick to the bowl if you can.
Stick the bowl?
Yeah.
Try not to.
Try to get it [INAUDIBLE].
Oh, I thought it said, "Down the side of the bowl."
No, don't touch the side of the bowl.
Oh no.
Well, I'll keep whisking until it's not too hot to hold.
Where are my instructions?
I don't know where your instructions--
Where are my instructions?
Tell me the truth.
I don't know your instructions are.
Tell me the truth.
Otherwise, you're getting buttered.
Right, but you've already buttered me,
and it's put me back about 15 minutes.
So tell me the truth.
Where are your instructions?
They're over by your desk.
Where's your butter?
It's in your hand.
Where's it going to be?
Like all good toothpaste. they come
blue to make your teeth whiter.
This is the same thing, but for meringues.
So that has got a slight blue-y tinge to it, which should,
once in with the brown, even out and create a really
glossy white macaron.
Should.
The Italian meringue then gets folded into the regular egg
white and the almond sugar mixture,
and you want to fold it until the perfect consistency,
to enable you to pipe perfect little disks that
just relax back.
They'll start at a peak, and they'll relax into themselves,
and then they need to rest for about half an hour.
Now that I know it's white vanilla--
Yes.
White vanilla and gold, so we're going for quite
elaborate-looking--
So nowhere to hide.
We want perfection.
Yeah, that's supposedly what I'm going for.
Yeah.
Look for perfection.
Then you've got to fold it, but not too much,
until it falls back on itself over the span of about
30 seconds.
Hey, now beat.
Stop.
I'm glad you're so far behind.
Why?
Because you did that.
No, I didn't.
Yes, you did.
No, I didn't.
Yes, you did.
No, I didn't
Look at the ribbons.
How are they folding?
They are now disappearing, which means,
I think, my mixtures ready to go into the piping bag.
[MUSIC PLAYING]
Don't need much.
Given that these need to rest, then
bake, then cool and be filled--
Two of you on the piping.
You probably want to be finishing your piping
in the next few minutes.
Resting time gives you time for fillings.
Where are my Oreos?
They're in the top oven.
Thank you for your honesty.
They're so hot.
I literally hate him.
This is all now melted, so I'm having to open these up
and then just scrape all the icing out,
because otherwise, they won't blend
and I can't make a crumb out of them.
Sorry, did you say something?
I'm going for mint choc chip, so I've dyed these green.
I'm going to dust them now with some Oreo crumb.
And then I'm going to make a chocolate ganache.
And I'm going to make the peppermint cream
from the inside of our rainbow chocolate.
So hopefully, you get, like, a Viennetta in a macaron.
So it's like an After Eight macaron.
Yeah, but you can have it whenever you like.
The batter should the fall in a thick ribbon
from the spatula, just about fading
back into the batter within 30 seconds.
Is this a good time to mention that this is so far
outside of my comfort zone that I don't even
know why I'm here trying?
Pigs are pink.
Some pigs are pink, you're right.
So when making maple bacon macarons,
why not make them the color of pigs, pink?
There is a logic there, and one I'm not prepared to argue.
[MUSIC PLAYING]
So my filling is chocolate ganache--
so equal parts chocolate and double cream.
Heat the double cream, pour it over the chocolate, which
has been chopped, and stir it until it's
nice and shiny and smooth.
And the other half is a peppermint cream mixture,
which is 100 mils of water, 100 grams of sugar,
and 100 grams of fondant icing, which I'm grating into this,
and it's all going to mix together, heat up, and be
lovely and smooth.
Then I'm going to add a tiny drop of peppermint flavoring,
because it's really, really strong.
So my baking's crisping up in the oven.
In the meantime, I'm going to make my butter frosting,
my butter cream filling.
So--
Are you using the machine?
Of course I am.
Why wouldn't I use the machine?
Butter in here, whip it up for about five minutes until it
gets light and fluffy.
Then we're going to put in some icing sugar,
little bit of vanilla.
Then I'm going to--
once my baking's nice and crispy,
I'm going to zoom in up in this little baby,
and then add that in with little bit more maple,
get the flavor going.
That might work.
[MUSIC PLAYING]
Watch this.
I'm going in.
He's done the bang.
He's done the bang!
Ed Kimber doesn't bang?
Ed Kimber does not bang.
Why not?
Because he makes them properly.
I accidentally made a mistake, because I told you earlier
that it was 100, 100, 100.
Turns out, it's 100, 100, 500 grams of fondant icing.
And that's to create about 40 million filled chocolate drops.
And I only need to fill about 16 macarons.
There we go.
A bit of pep's going in.
They know the bake is important.
It's exactly 12 minutes.
As far as I'm aware, two people have put their macarons
into the oven.
Nobody has set a timer.
OK, Google, set timer for 12 minutes.
They look good.
Let's put it this way, I've got no idea
if my macarons are going to be all right or not,
but at least my butter cream is banging.
[MUSIC PLAYING]
I'm just trying to decide which bits go with another bit,
and therefore, what's going to make up my three.
I mean, first off, we can discount that one.
Don't worry about it.
Mine weren't even cooked in the middle,
so I've had to put them back in the oven for another two
minutes, and we've got about six minutes left.
Last five minutes.
[MUSIC PLAYING]
They're gold because--
Last two minutes.
Little bit of salt, and a sprinkle of gold on my caramel.
I don't know why, but it might work.
3, 2, 1.
Time is up.
Let's get these in to the testers.
[MUSIC PLAYING]
That might have been the most stressful two hours of my life.
That was hard.
I think that's the hardest, technically--
we've done complicated ones before,
but I felt like that was the hardest to get right and--
We all look knackered.
I'm done.
Right.
I'm going to start with the vanilla one.
Oh, OK.
I think those look class, mate.
My vanilla Sorted dulce de leche crisp white macarons.
I think it's the most precise.
It's got a nice, smooth top.
It's got a very slight foot.
If we cut it--
Are you sure?
Nice, precise.
You sure?
I don't know if you've missed this bad boy--
We've got shell.
We've got a slight chew inside.
We've got two different fillings.
Just eat it.
There's nowhere to hide when you do vanilla
and that kind of caramel, but it's very good-- very sweet,
as macarons are.
It's a good texture.
That's a really good macaron.
Well, that is lovely.
I'm going to go this one next.
No, go for the middle one.
Just do yourself a favor, mate.
You dropped yours.
Yes.
They have got a bigger foot.
It's looks like it, doesn't it?
It's looked like I dropped it down a canyon.
Still got the crisp shell.
It's still got a bit of a chew inside.
I know yours were a little more inconsistent when they came out
the oven, because they went back in and out,
but this one looks good.
Mm.
Oh.
A very, very good ganache.
Looks great.
Give me a box of six of those, I'd be a happy man.
Shall I try the piggy one?
So in true Jamie style, they're a little bit bigger,
you've added pork.
But I like the detail of the star nozzle.
Nice good squish, isn't it?
This is going to be weird after mint, you know.
Oh, yeah, I've ruined it.
That's slightly less done, but still
going to give you that chew, and you still have got the crunch.
Ben, maple and bacon is a well-known flavor combo.
Salty and sweet and smoky.
Mm-hmm.
As a macaron.
On skill level and choice of flavor combinations
and the creativity you've added to what is essentially
the same recipe, Barry takes first,
with a very close second, third.
I'm not surprised by that order.
And to be honest with you, you can probably
tell by looking at it, because when it comes to a macaron,
so much of it is about the visual.
But even the flavor, subtle, punchy but savory ganache,
bold.
Thank you.
Yeah.
We're learning.
Thank you, Ed-- and also sorry for what
we did to your restaurant.
Did you like that video, Jay?
Nope, because Ben's palate isn't advanced enough
to like bacon in a macaron.
Well, if you liked it, then you should give it a like.
I'm not talking to you.
I'm talking to you.
OK, fine.
Also, if you liked that, and you would
like to see us battle more stuff,
then give us some ideas to battle against each other!
Yeah, we're running out of content!
Speaking of running out of content,
do you want a Dad Joke of the Week?
Yes, please.
OK.
What's long, green, and slowly turning red?
[MUSIC PLAYING]
I don't know.
Oh, OK, good.
A cucumber holding its breath.
[LAUGHING]
Ebbers loved that.
He does.
He literally loved that joke.
He loves a cucumber.