-We're back with Martha Stewart, everyone!
The tenth season -- ten seasons. -Ten.
-That's very impressive.
Tenth season of her show "Martha Bakes"
is now airing on PBS.
And we're going to make some desserts.
-Yes. This this program this year
is all about special techniques. -Okay.
-So it's about browning meringues.
-Oh, good. -So you want to try that?
-Yeah, let's brown meringue. -Do you know how to use these?
-No. -Okay, so just turn and click.
-This is a flame? -It's a blow torch.
-Okay. I'm turning -- -Not really.
-Mine's not working.
[ Laughter ]
-It will. -This looks like -- here.
-You have to click.
[ Clicking ]
Did you lift it -- Unh-unh.
Enh-enh. Oh, you didn't turn it on.
-Well, you turn it -- oh.
Is it working? -No, what the heck?
[ Laughter ]
-Can we -- -Here.
-Oh, life's nice when you have a second torch.
[ Laughter ]
Oh! Okay. -Here. Hold it, hold it.
Hold the nozzle there. -All right.
[ Cheers and applause ]
-Okay. -Don't let it go.
-And then what do we do? -Always -- now
you just adjust the flame.
-I'm good with this one. -And just down this way.
And just brown the meringue.
Look how pretty they look. -Whoo!
-You're very good. Look at that. -Thank you. Look at that!
Mine's -- -Turn it off.
[ Applause ]
-There. -That looks so good.
-So how easy?
-So there's a whole episode on that?
[ Laughter ]
-It's very difficult. -Yeah.
-There's Italian meringue, there's French meringue,
there's Swiss meringue. -I know countries.
-There's meringue.
[ Laughter ]
-What now? -And then this.
How about piping? -That looks --
now this looks harder. Piping.
-This is Jonathan's cake. -Okay.
Oh, you're going to give that to Jonathan.
[ Laughter ]
Oh, cool. I got blueberries.
-Now you can do the same thing.
All of these are fitted with different star tips.
-Okay. -And then just hold like this
and press and up.
-Press and up. -Yep.
-Oh. [ Laughter ]
-And -- not all in the same place.
[ Laughter ]
See -- oh! [ Laughter ]
Okay, that one's not so good for you.
Okay, that's better. -There you go.
-That's better. So you need practice.
And then you just keep doing that.
Making all these.
[ Laughter ]
Why do yours look so good and mine look so bad?
[ Laughter ]
-I don't know. I think yours look bad.
[ Laughter ]
Well, that was a good one. -Oh, yeah, that's good.
So you just keep trying all the different tips.
-Okay. -Here's a nice one.
Try this one. This is a big one. -Okay.
-And then you just keep doing that.
This is a blue -- -Oh.
[ Laughter ]
-How big can you make -- I'm going to make
the biggest one you've ever seen.
-Start down low. Yeah.
[ Laughter and applause ]
-All right, you give that one to Jonathan.
-He needs a little practice. And then the cookies.
Oh, this is a new method that I devised.
-A new method? Who developed this method?
-I did. I did. -You did?
-Of glazing cookies. -Ten years in,
and you're finding new ways to glaze a cookie.
-You bet. And, you know, it's kind of hard to find
new ways to do things.
-Okay, dipping. -You dip.
-Certainly people have done that before.
-No, no, dip. Oh, except it's a little bit...
-Uh-huh. -...difficult here.
-All right. -Okay,
so then you just dip and glaze.
-Okay, what are we dipping in? -In very horrible icing.
[ Laughter ]
-Now, see you just -- I don't know how to get it out now.
[ Laughter ]
-That's what you're not supposed to do.
-Well, you should have told me before I didn't do it.
But look at that coverage.
-Oh, you got very good coverage. -Very good coverage.
-Yeah. -I think that -- Oh!
-Ah! -Look at that.
-Perfect! -Look at -- you did it your way.
Maybe your method stinks.
-My method?
[ Laughter ]
My method stinks? -Okay.
-Okay, I should have tested the frosting.
-Okay, it's really good frosting.
-It is. It's so good. It's called royal icing.
-Royal icing. -Yes.
-Is that after your -- -That's for Jonathan.
-Friend from "The Tudors"? Yeah.
[ Laughter ]
-It's for Henry. -Okay, now what do we do?
Now that I have it covered? -So now you have it covered
very nicely. -Uh-huh.
-Then you apply, use these little tweezers.
-Tweezers? -Yes.
[ Laughter ] -You took all the fun
out of making cookies.
-Why? No. No. -Tweezers?
-You have to pick up these little --
these little sugared violets. -They're sugared flowers?
-And pansies. Yes. -Oh, my God.
How do you sugar a pansy?
[ Laughter ] -Well, you dip it in egg white.
and then dip it in super fine sugar.
-Okay. -So now just --
-And do you grow these in your garden?
-I do. And you do not -- and you never spray --
-This seems like a very quick process.
[ Laughter ]
-These cookies take about three days to do.
-Yeah, just on this part.
-Just on this part.
-So now is this stuff I can put on?
-Yes, little, yes. -Because this looks easier.
-Little lemon -- little lemon -- -What are these?
-Sugared lemon. -Oh, my God.
-Sugared ginger, pistachios. -How'd you say it?
-"Pistoshios." -Oh, boy.
[ Laughter ]
-Just joking. "Pistashios." -Is that how your dog --
[ Laughter ]
Is that how your dog, Emperor Han, calls them?
[ Laughter ]
-Emperor Han is such a gorgeous dog.
-I think I made a beautiful cookie here.
-Look. Look how pretty. -Yeah.
-You cannot go wrong with this cookie.
-Can I eat it yet or is it -- -No, no.
-Okay. -It has to dry.
-Okay. -Eat that one.
[ Applause ]
You want to see how nice this cake looks inside?
-Yeah, let's cut it open. -Mmm.
I'll cut yours. No, I'm going to give that to Jonathan.
[ Laughter ]
Here, this will be a pretty one here with this pretty top.
So look what's inside. The cake itself has blueberries.
-Mmm. These blueberries right here?
-Yeah, look. Look how pretty. -Oh, that is gorgeous.
-Look how beautiful. -That is gorgeous. And --
[ Applause ]
-Look, and you can taste that.
It really is good. Here's a fork.
-All right, let me taste it. -Here's a fork.
-And I'll tell you. Um... -If it's really good or not.
-Mmm. It's fine. -Yep.
[ Laughter ]
-Martha Stewart, everybody!