Hey guys, it’s Ro! Welcome to another Nerdy Nummies!
Today we are gonna be making something really, really cool! I’ve never done this
before! I got a lot of requests for the character Kirby, because he’s so cute
and he eats all the time! He’s like nom-nom-nom-nom-nom-nom!
So he’s the perfect character to make on this show!
And, I got so many requests to make fancy French Macaroons, or Macaroons! So today we are
gonna be making pink, French macarons! And decorating them to look like Kirby!
Haaaaahhhh!
The things you will need, will be: Powdered sugar, regular sugar, almond flour,
and if you can’t find almond flour at the store, what you can do is buy natural
raw almonds, and then grind them. Either in a food processor, or if you have a
coffee grinder, they work just fine too!
Little bit of salt, pink food coloring, a whisk, a must-spatula, 3 eggs, we’re just
gonna be using the egg whites, make sure these are at room temperature.
Parchment paper, a cookie sheet, 2 big mixing bowls, a sifter, and a mixer.
The first thing that we’re gonna do to make these French Macaroon cookies is
we are going to sift, using a sifter, you can also use a little bowl 1 and push
the powder through with a spoon. But I’ve got this hand sifter, pretty neat-o!
So first you’re gonna take your powdered sugar, it’s 2 cups of powdered sugar,
and you’re gonna put it through slowly, I’m not gonna out it through at the same time.
Sift, sift, sift.
You don’t want any of these bigger chunks in your cookies because they won’t be
smooth, you’re gonna have these little chunks sticking out and it won’t look very
good. And now you’re gonna sift the almond flour. Take a little scoop, put him in.
Sift, sift, sift, sift!
And again, here are the leftover, kind of bigger pieces of almond chunks that we
will not want to use on your macaroons, so just dump them into the excess bowl.
After you’ve sifted your powdered sugar and almond flour all together, you’re gonna
whisk it, until it’s thoroughly combined! OK, now you’re gonna set this aside and
we’re gonna get our other big bowl.
Ah!
And in this bowl we’re gonna be combining our egg whites and regular sugar, we are
going to fluff our egg whites to make the meringue, so this is really cool.
So you’re gonna take your eggs, make sure that they’re room temperature, if you
don’t have room temperature eggs, I would suggest putting them in some warm water,
just for a couple minutes so they warm, get warm. You do not want to use cold eggs,
I told you, these cookies are picky, they will not turn out if you have cold eggs.
Jiggle the yolk back and forth, back and forth, letting the whites
fall into the bowl.
Now you’re gonna take your egg whites, put them in the big mixing bowl, and
you’re just going to measure out 1/4 cup of sugar, regular sugar, and you’re going to
gradually add it to the mix as we blend on medium speed. Now this is another
important thing you’re really gonna beat these eggs for 8 minutes, I’m not joking,
8 minutes! I would beat for 4 minutes, just the eggs, and then for the next 4 minutes,
slowly add the sugar. Let’s get started!
Whew! That was a workout! We just beat this for 8 minutes, and this is what it
should look like, really fluffy, really, really smooth, now we are gonna add
a little bit of salt, just a pinch, just a pinch. And we are gonna add our food
coloring dye, this is pink food coloring dye. And the thing about macaroons is that
when they bake, they bake lighter, so this color will lighten up, so you’re gonna
want to put a little bit more food coloring than you'd think.
It’s gonna be really, really bright, but it will tone down, don’t worry!
Then you’re just gonna mix on medium speed for just a little bit, until it’s all
thoroughly combined.
Once your food coloring is all mixed in your egg white fluff, now we are going to
slowly mix in our almond flour and powdered sugar mixture, and this is where
there could be a problem with these picky cookies, so, you don’t want to over mix,
and you don’t want to under mix, over mixing, your cookies will be really, really
flat, which in this case, isn’t a bad thing, because we’re gonna be drawing
little faces, but if you under mix, your cookies are gonna be really fluffy,
and they will crack, they will break apart.
So what you do is you just add it, about 1/3 at a time is what I like to do, and I try to
just fold it in gently, and I count in my head, between 50 to 60 strokes.
So if you count you’re like, 1, 2…
Alright, that was about 20, I’m gonna add in some more.
Here we are, we’re all done, we’ve folded in all of the batters together, and
I’ll take a scoop so you can see what it will look like, it will be really, really
thick, but it will still be moving.
Now you’re gonna take a plastic bag, this is a 16 inch, and I just put a little
tip at the end that’s circle, if you don’t have this, fancy bag, you can just use
a ziplock bag and cut a hole at the bottom.
And you’re just gonna scoop all your batter, into the bag.
Then you’re just gonna take your bag, fold it up, and I’m just taking a hair tie,
nothing fancy.
And now I’ve got a baking sheet, and I’ve lined it with 1 piece of parchment paper,
don’t use wax paper, you’ll want to use parchment paper, that is a pro tip!
Now we’re gonna pipe the little cookies.
And this is about a 1/2 inch tip, and you’re gonna try to make your cookies about an
inch, inch and a 1/2. And if you do it a little bigger, that’s OK, because we’re
making little Kirbys, and Kirby likes to be big!
So you’re just gonna go around… and boop!
Now you’re gonna take your tray, and tap down on the table really really hard.
What this does is it allows all the little air bubbles to surface and come up so
that you won’t get any lumpy cookies!
Now is the easiest part, you just let these sit for 30 minutes. The reason you do
this is they develop a kind of, hard shell, while they’re sitting.
this is the perfect time to go pre-heat your oven to 300 degrees, and then
when you put them in you bake for 20 minutes. And remember, to put them on a top rack.
While our cookies are setting, we’re gonna make the raspberry buttercream frosting,
it’s gonna be so yummy, it’s from scratch. Really simple, all you’ll need is
1 stick of butter, which is 1/2 a cup, 3/4 cup of powdered sugar, just a little bit
less than this cup, and 1 cup of fresh raspberries.
The first thing you’re gonna do is just take your butter, and plop it in the big
mixing bowl, plop. Now you’r gonna beat your butter for about 4 minutes until it’s
light and fluffy! And then you’re gonna slowly add the powdered sugar.
Once you got your butter whipped to be light and fluffy, we are going to
mash up the raspberries, I’m using the sifter again, or you can just mash ‘em up
with like a potato masher, but I like to do it this way.
Put them in here, make sure they’re room temperature and not cold from the
refrigerator, and I’m kind of just stabbing them, and mixing them around.
And what’s gonna happen is eventually the raspberry juice is going to come out
of the bottom. And the reason you do this is because in the frosting you don’t
want the seeds, and you can see that it catches all the seeds and the bigger
chunks. Yum! It smells so good! You’re just gonna take a tablespoon, and take a
couple tablespoons, you can do 2 or 3, whatever you like.
Ah, save that for later!
Now you’re just gonna take your beater, and mix this in.
Now we’re just gonna scoop it into a plastic bag, so that we can put it on our
cookies evenly. Just scoop it in there!
And this is just 1 of the many frostings you can do, you can do a buttercream,
you can do a ganache, you can just put some raspberry jam in between your cookies
when they’re done.
Once your cookies are done baking, now it’s time to decorate!
We’ve got different colored icings, we’ve got black and white, and
red and blue, and I put number 2 tips on all of them, and we’re gonna draw little
Kirby faces on top of all of our cookies.
A-ba-ba-ba-ba-ba! Om-yum-yum-yum-yum!
Once you got your little Kirby faces all decorated, oh they’re so cute!
You are gonna take your buttercream raspberry frosting, and just put a little bit
in the middle, leave some room on the sides because you’ll squish down the cookie.
Then you’re just gonna put him on top.
Ooh! Perfect! Macaroon!
Now you’re gonna do this to the rest of your cookies!
Ta-da! We did it! Here are our Kirby Macaroons, I decorated these 4 with different
little Kirby expressions, and then I left these ones plain so that you can see
what the French Macaroon looked like, without being decorated, so if you had any
other characters that you wanted to decorate, it would maybe, spark some creativity!
Thanks you guys for suggesting it, I loved doing it.
Kirby is 1 of my favorite little characters because he eats everything!
Yum-yum-yum-yum-yum-yum-yum!
If you have any other ideas for any other Nerdy Nummies, please let me know,
leave me a comment down below and I will do my best to make it happen!
OK, thanks, bye-bye!