Home Cooks Attempt MACARONS Without a Recipe!!

We're a group of mates who have your back on all things food, from cooking battles to gadget reviews, and while the worker and cookbook challenges come to a weeknight meal, Pat's app breaks, We discover the tools that will help us all cook and eat. smarter join a community where everything we do starts with you hello welcome to Bridget's camp I'm Jamie this is Mike in today's episode unsuspecting normal people go head to head trying to create amazing

macarons

without a

recipe

and they're the ones who do it they discover. The first time it could be us, yes it's me, yes it's not me, haha, you know how they work.

We've weighed out a bunch of ingredients for you that are needed for a particular

recipe

and now you both have two hours to prepare the rescue. -least we would like you to make

macarons

we would like half a dozen identical macarons with the filling of your choice prepared in two hours and your time starts now great two hours is a long time but that's because there is a lot of it very relaxing and refreshing um, these they've been heavy yeah everyone's been way down and Mike's got all your hands why do you have them Oh Berry Taylor goes with confidence big confidence if you're moving too fast for me are you doing it?

I'm just doing things. I just saw this. This is obviously here for a reason. I remember that you start by mixing your almonds and your frozen sugar. It's true mmm, that's a pineapple, oppa, don't you think there are several reasons? Well, okay, Mike, let's get started. I still don't know what to do, so what I know I have to do is sift the icing sugar and while I'm drinking it I'll try to remember what the hell happened because garbage macaroni has a lumpy mass, really cotton, I think what I think. I mean, you don't like it, that's all, you're not interested, can you empty this?

Well, okay, wait, wait, wait, and I'm, you're holding there where my almond is. You have enough, could you share the rest of my almonds there, where's the pole? I can do with them I'm going to put that there I just want to put half of that there yes, too, but I can't understand how I just separate the house, they are so sticky, it's very difficult, go look for him, he is in, you have written in bold . Oh, I just remembered, don't stir it. ground almonds, icing sugar, sift, pass my egg whites. I think it could be two egg whites. makes a difference, leave it right, so I know we have to make a sugar syrup and that has to come to something like ah, we've done this before, like 117 degrees, look, you're copying me, no, you're referring to you.

You're copying me while that heats up I'm whipping egg whites to stiff peaks guys who's watching this what's up what did you drain me what worked well there's heat so now you're taking it take it out for something about tastes sacred. quite cheerful here no, it's not boiling guys, you have about an hour left ah, I have a problem here well, this only goes to a hundred, so I'm going for it, I hope not, let's help, a lot of things happen in chemistry of sugar. crystallization between 110 and 120 I think it could disappear. I pointed out one thing, although I am very sorry, I am a dirty hypocrite.

I'm surprised my ex worked if it was just one time, now you're going to I think I'm just saying this, but that's actually what he was looking for 1:18, get out and drip. What I should have done is added the color while it was in the mixer, so I'm going to try that and then. we get over it and if I get over it there's no turning back you've ruined it so my thought here is I'm going to go for a spicy ginger macaroon Wow with a yellow shell mmm yoky so different to many pastry desserts when you've beaten your hair into a pulp in something.

This is one of the few things that it's actually not a problem to get rid of some of it as you work on it. It will lose its consistency. It will become a little looser. You do not want it. working it doesn't turn white at all so if I can get it as white as possible with this gloss I'll be happy and then it's all going to have to be a matter of taste and texture so yeah I'm screwed with the kind of diameter that you search You're welcome, I look at how shaky I am, I have an hour and 15 left, let them rest basically long enough to face, isn't your skin moving outside?

Well, white sensation, it's thinking about feeling what we're thinking about, I think it was a lemon. and ginger spicy ginger in what's your vehicle will carry these flavors cream every 10 or strain all that's not to say that these guys couldn't do that today, but yeah, I think I had a great idea, so I'm going to make it happen. Oh great, I'm back in the game, hot ginger ice cream to go to mom's hot ice cream, interesting, blah, say ice cream, it's just cold cream, no, unless it's like that, it won't be, so, what? Do you think I don't know anything well organized?

Mike, how are you going to win this battle? The berries just won me over. What I'm going to do is do something that I know will work. A chocolate ganache. It has the right consistency to go in the middle. It will remain. It will cool down. It will taste delicious. I'm going to chop up some dark chocolate and leave some cream and then I'm going to melt the chocolate using the cream in a bowl. I feel like when it comes to customization, it's time to play to your strengths because the theme itself macarons or Swiss or whatever may not be your strong point since I'm going to which ones you want I don't know buddy if you want to go oh, I was thinking about infusing Michener with something a little northern Wow kisses, it's her, there's Kirsch, what is she playing?

That's right, Mr. Bottle, since the mouth literally can't even stand on its sides, how come it was my fault that it did? They're in a bottle that says Kirsch, that was beyond hopeful, how long have you known each other? They've had 10 minutes 10 minutes how much time do they need to have? I think 10 minutes is fine, oh no, I look terrible. That look makes a small plate, sir, oh, I've had a surprise here, bats. I have had a real surprise because they have not turned out well. 35 minutes left. I want this to cool in time to start solidifying, so I'm going to put it in the refrigerator for a little while, not too long.

I just found something crystallized. ginger really are more, the amazing thing about these formats is that you see us screw it up and learn the lessons so that if you ever do this, hopefully you don't make the same mistakes oh no, it's not as good, this one doesn't. worry, this is between me and the audience, no, like I'm telling you now, there's 20 minutes left, you can just screw this up, but I can't tell how close you are to finishing. I literally only have money to get in. In the cupboard I found some cherries soaked in Kirsch.

Maybe I'll save them. Good check. Is there hum? Thank you very much for continuing with that method. Basically, they lit up. They pedaled gradually. A little gray. A little holy. One minute left. 10 9 8 7 6 5. 4 3 2 1 let's take me to sixty well what a tough two hours that was what's a clock yeah which ones do we start with let's go here it's funny so before you cut it shine a nice flat sheen, not sure if it's done yet. pretty much what you wanted good, pretty good, brighter, very passive-aggressive, some good feet, a PE and some good padding, and you wouldn't call me mom cut, but I want to show you the cross section, so we definitely have that outer shell , hopefully it might be a little chewy but maybe the melody, the very mild berry flavors are amazing, really good, it didn't really matter how it was because now we're about to eat.

Oh right away I like the glitter of the ganache I like the shaved chocolate because I actually think it worked better than the glitter it also has a pretty flat top it also has feet my thumb already went through it they are a little softer yeah these They were expensive the exact amount of time that exact temperature in the same oven Oh, a little chewy, a little softer, still eats well, although it's not my best work. I saw the chocolate grid at the top. I didn't see a hint of salt, but I taste it if there was a lot. and that's pretty good, otherwise it's a rich, very thick, F&E ganache, a little chewier compared to mail to mouth, so a few degrees of temperature and a few grams here and there for the mismatch of proportions and it's surprising what a difference it makes. but today I think we're probably in agreement here.

I think so. I think it's just now that the winner is lemon and ginger. I want to marry. Comment below. Please let us know what we should address. The next recipe. Let us know what we should cook. I did it again, what recipe should we cook loose next time? Be careful what you say and if you want to give out long-tested macaroni recipes, we have a couple of lines that use several different meringue methods or our latest version of the beat. cookbook links below wow, it was quite a journey, all of these topics came from your ideas, so thank you so much for submitting them.

Keep commenting below which recipes we should make. List of recipes below to continue punishing each other. Yes to the rhythm. Is available. brilliant there are now loads of great recipes designed with themes and chapters by music genres, from punk to country and classical to pop, it's bold, it's lots of fun and comes with personalized Spotify playlists for you to play while you cook, so go and grab it now. in Sorted Club and now a bug, so the confusion started when the French macaron was moved to the English language and in the English language we prefer the double-o.