MAKING MACARONS W/ MY SISTER

I have decided that the eight passengers kids, we've done so many baking videos that have obviously all gone perfectly fine. So I think we are ready to advance up to macaroons. One of the hardest desserts known to mankind. We're going to do it today. If you get macaroons, I want to request you try Divinity. When I tried Divinity when I was little, I literally broke my mom's beater. How do you break those? They're indestructible. They overheated. Wow. You get macaroons down, and I challenge you to Divinity. All right. Also question, is there a difference between macaroon with 1-0 and 2-0s? I've heard there's a difference, but I don't know what it is. Macaron and macaroon. It's macaron. Maca, maca. I can't say it. Macaron. Macaroon. I don't know. And we just say macaroon. Macaroon. Macaron. Macaroons. Also, I have prepared, apparently piping is one of the hardest things. You can tell I tried really hard on the circles. They're about one and a half inch in diameter. They're very random, and hopefully it doesn't taste like pencil. But let's get started. I'm going to start a pot of simmering water because apparently we have to mix egg whites and sugar together, and we're going to preheat the ovens to 325, and we'll get started. I'm starting with sifting half a cup of powdered sugar, and let's see, two and a half tablespoons of cocoa, and a cup of almond flour. I don't know why it says almond flour, and not just normal flour. Maybe because it's finer. Also, I've never sifted something before. Does sifting help? Probably, especially with something as a delicate as this dessert. So we'll sift this all together. Now, Abby is doing egg whites. She's going to do three. What did you say? You've always wanted to do this? Because like, I see Grandma, like doing her professional flipping the egg yolk and putting the whites in. I've always wanted to do it, and I'm like... Let's see it. Ooh. Very cool. Okay, when those are all in, just start beating it until it gets really white and frothy. Okay? Okay. We're still working on the flour. Sifting took so much longer than I thought it would, but Abby has been mixing up egg whites. They look pretty stiff. I don't know how stiff they're supposed to be. But now, we're going to put in a half cup of white sugar, and I have this pot that's simmering. We're going to put the bowl on top of the pot, and whisk it so that the sugar dissolves. I don't know what I'm doing. I'm going off of what I've seen in cooking shows. I don't know how people make macaroons in that limited time. That's not how they do. So we got a half a cup of sugar. Shoot, I put that in the wrong bowl. We're going to try to scoop it out. That was bad. Okay, give me a sec. Okay, so we kind of salvaged the sugar. It looks really brown and dirty, but I figure it's all going in the same bowl, so we're fine. Right? No. You know, I don't think it would have turned out anyway, so we'll just work with it. It's okay. Look, we have chocolate egg whites. Would you like some, Abby? No, gross. It actually looks really appetizing. A good April Fool's joke would be to serve whipped egg whites instead of whipped cream. Okay, so it started turning into scrambled eggs, so I took it off. Now, we're supposed to whisk it until it gets stiff again, but I doubt that will happen looking at it. You cooked the eggs? I was supposed to. Oh, but you didn't actually? No, I did. And it turned to scrambled eggs? Yeah. Because you did it too fast? Too hot too soon? No, I did the way you did it. Upon further consideration, I've decided to redo the egg whites. So we're going to do three egg whites again, beat them till they're mixed, add some sugar, and then put it on a lower temperature water. So we'll see how this turns out. The egg whites look more stiff, so that's good. We put sugar in it again, and now we'll try this again. The water isn't boiling, or it doesn't even look like it's simmering, honestly. But we'll try this again and see what happens. Let's hope it goes good. Okay, this looks much better than before. So now we have to go back, and beat it again to get it stiff, and then we'll start folding in the dry ingredients. So we'll go from there. It looks different without all the chocolate in it from last time on accident. Looks much better. All right, the egg whites are keeping a peak, so I think we're ready. It says to dump in the... What is this? The dry ingredients? I guess so. And then fold it in a J shape. So I think that means like this. I think, Abby, have you ever had a macaroon before? Yes, when we went to Seattle, we got macaroons, and we got... I totally, I was gonna say, the only time I remember having them was, I think, Aunt Emily's baby shower or something. But now I'm remembering that when Abby and I went to Seattle, what birthday was that for? It was my 11th birthday. Wait, your birthday is on Tuesday. This is how two years ago we were in Seattle, and we were roaming the city, and we went and found a macaroon shop, or a French little pastry shop, and we bought... How many different macaroons was it? We've got chocolate, and that's like... No, we got like a pink and then an orange one. I forgot what flavors they were. We got like 12 different macaroons, and just ate them all, and they were amazing. You remember that? You got so sick the next day. Abby got sick the next day. How cool would it be if like one of us went to culinary school? What's that? Like cooking school. That'd be cool. I know one of the colleges, it's like 15 minutes away from here, UVU has one of the best culinary arts programs in like the entire country. And I have a friend who graduated, I think, last year, and she goes there, and she always posts on her Instagram what she makes, and it makes me really hungry. That looks really good. We're about ready. Oh, by the way, I probably should tell you, these are chocolate macaroons. I didn't tell you what flavor we were making. Does this look good? Yes. Shoot, I did it the wrong way. Look, now I can't zip it. Now I just have to be really careful. Squeeze it all down. You just, you figure that out. You cut the corner. Make sure you keep it twisted. We won't cut it very big. Okay. Okay, so after these are all piped, we're supposed to let it sit for about 20 minutes so that the tops will kind of harden over a little bit, and then we're going to put them in the oven, and it says for a total of 20 minutes, but it says to like rotate them every four minutes so that one side isn't getting higher than the other. We'll just do what the recipe says, and switch it every four minutes, and then when they come out and cool, we will make the frosting. And I think I'm going to do another sheet of these too. And I heard you're also supposed to like drop the pan to let out any bubbles. So Abby, do you want to do that? Or actually, should I? Ready? Macarons are healthy because they're just eggs. There's sugar. That's basically all cookies are, Abby. Oh, I know, but there's like more eggs in it. All right. Okay, so we're going to let these sit, and they'll go in in a little bit, and now we're going to pipe another tray. Okay, it's almost been four minutes, and I think I'm supposed to rotate them. They're not looking bad, honestly. Like I don't know what they're supposed to look like. I do know what they're supposed to look like at the end, but not while they're baking. I think the biggest question I have is how these bakers make macaroons in like the hour and a half that they have in the challenge, unless it's rigged, and unless they actually do have more time than they say they do. But for example, I got this video idea when I was watching Zumbo's Just Desserts on Netflix. Abby and Julie watched it with me, remember? Yeah. And I think it's Adrian, Adriano, I don't know, Zumbo in Australia, is one of their top pastry chefs. He makes macaroons a lot. Oh my gosh. That's the biggest pet peeve of any YouTuber, is when you're filming and someone turns on the sink. Eve, are you about done? Yes. And so I don't know how they managed to make it that fast, but these are actually coming along pretty good. They have a little like layer on the bottom. I always wondered how that happens, and I don't know the science behind that actually, and how they get that little layer on the bottom that like rises them up. Okay, they just came out of the oven, and I'm actually so happy. They said when they're done, they should be able to come easily off, and look, the bottoms aren't even that ugly. So now we're going to sift a third a cup of cocoa powder, two and three fourths cups of powdered sugar. That's a lot. We'll sift those together, and then we'll like beat some butter, five tablespoons of butter that I've been sitting out, letting sit out for a while, and then we'll add in the cocoa powder. We'll add some vanilla, and possibly some milk if we need to. So we'll get working on that right now. That's pretty good for the first time, isn't it? That's what the circles were for? Yeah. You had to draw where they were going to be? Well like to measure out the right diameter and stuff. Okay, so when I said I made macaroons, this isn't what I think of when I think of macaroons. These are really hard. I'm just thinking of the coconut and the flour. What? Oh, is that a macaroon? A squishy crumbled and squishy on the bottom? I don't know what he's talking about. It's like I was thinking a macaroon was something different. I was thinking it was... Macaroon is like a too hard cookie. And then you like a coconut cookie with a drizzle of chocolate over it. No, that's not what a macaroon is. This is a macaroon. Can I touch it? Yeah. It's supposed to... Isn't it so good? No, they're for frosting. We put frosting in them. Oh, they look amazing. I'm so excited. I hope there's an even number. Abby, good job. High five. Let's do the frosting. No, Chad. Remember, macaroons like these two right here? Yeah, and then you put frosting. And then you put the frosting in the middle. I don't know what macaroons look like. I'm just trying to remember what they taste like. Let me see, Abby. Like you take these and you put frosting. It looks like a Krabby Patty. Yeah, it looks like a little Krabby Patty. You put frosting between them. Oh, I'm excited. I'm so excited. Okay, we're going to do the same thing we did for the batter. Why spend money on a piping bag when you can use a Ziploc bag? That is my question. We had to add quite a bit of milk to the frosting. I think if there was more butter in it, it would have made it better. But we fixed it with milk. And now, I hope we have an even number of cookies. I probably should have counted, but now we're going. If we don't, we can just eat one plain or maybe like dip it in some of the extra frosting. Abby, you are my long-lasting sibling. You helped me in this. Everyone else dropped. They didn't have faith in our macaroon skills, but you did. Thanks. So, I think you just put it on one side, right? Yeah. Okay, Eve, get down. Okay. And now... Try to take an even one. Yeah, I'm going to try to find one that looks... How does that look? It looks great. It looks professional. That looks so good. You want to take a turn? Yeah. You know what? Maybe for my wedding, instead of a cake, I'll do a bunch of macaroons. Oh, maybe. I'll have someone else make them. I mean, I wouldn't be mad if these were at my wedding. Let me see. This looks so good. Okay, we've got an odd number. This is the lonely one. I think maybe it should just be a loner. We'll dip it in with some chocolate and just say we'll have another side. Wait, no. Here, do you want to put some chocolate on it and try it? Yeah. Okay, ready? Okay. Tell me how it tastes. Oh, the crunch. Not good. It's hollow. Is it cooked? No, it's good. Okay. I don't know if that's how they're supposed to be. That's good. Is it good? Yeah. The frosting just tastes like fudge frosting. We successfully made macaroons. We successfully made macaroons, guys. All right, moment of truth. Everybody take a macaroon. Ready? One, two, three. What do you think? Great. It's got that thing, you know, after you eat a macaroon, it's like chewy. It has that. It's so good. Yeah, I don't know if they're supposed to be chewy, but it tastes really good. I'm going to finish it. That was the best dessert I've had in a really long time. I want... I want a treat. Oh my gosh, she's looking. Thank you, Shari. Thank you, Abby. They're really good. Okay, that's really good. They're good, huh? Now, I want to experiment with different flavors. I don't know if they're supposed to be hollow or not. I don't know. But it tastes good. Yeah, they're delicious. So, that was exciting. Do you guys know how to make macaroons? Or what is your favorite kind of macaroon? I want to try like a lemon strawberry or a chocolate strawberry. Like different flavors. Lime. Lime would be good. I've never been a big fan of lime, but maybe it would be good. Strawberry is really good too. Yeah, strawberry is good too. So, thank you guys all so much for watching. Comment down below if you like macaroons, if you've made them before, and what your favorite flavor is. So, thank you guys all so much for watching. Shout out to Abby for being a great helper, and all my siblings for helping too. Thank you guys all so much for watching. We'll see you next time. Say bye, Dwight. Bye.