THE ULTIMATE MACARON BATTLE

hello everyone whistle to the food and welcome to go crazy today it's an

ultimate

macaron

battle

tonight welcome to another

battle

and we've mixed it up again the guys go head to head to create the

ultimate

macaron

and we've given you a recipe moment phenomenal, edge wood and what you have to do is customize the flavors, we can do it in two hours, your time starts in three, two, one, I will read you the recipe. I'm going to bomb my almonds and my powdered sugar. in a food processor, what's going on? Well there's only one food processor in there yeah okay cool so the thing about macaroni is precision we want very finely ground almonds mixed with icing sugar so the first thing we need to do is mix the two together and then sift out the remaining clumps, so while you do that the dogs remove the bags, where did the lid go?

No, I need, that's not it, wait a minute, what are you doing when I wait? I know where the cover is. Sorry, I hit the cover yeah, Barry, yeah. grab these AHAs, make them yours, no you're not making them now, where's the link? I'll take the lid off where I put it, oh yeah, so I can go first, it's 15 pulses, which is what says doing things is big eggs. so I'm going to weigh my egg whites because I know macaroni is a science or as a base on the bicep I was trying to stick my head in my egg where my powdered sugar is you put an egg in it too oh that's funny oh that's very funny, it's a really funny mistake.

I put the icing sugar in the untouched bowl container so you could look around for it and go where it's buried and then po- 12 13 oh, that butter was just in like here, so I moved it right, this is a total war. I need to start again. If you do something three times, you remember it well, so don't waste too much time on the second try and that's why you drink it. They are square we ask where we will see done he took the junk pieces of this flour and put them in my sleeping flour, that's why I'm thirsty if he ever says something like a chef again, especially about washing pots, then comes a sugar syrup . because we're essentially making an Italian meringue, so we want to increase it to 118 degrees Celsius before pouring it into our egg whites, but you're going to have to start whipping the whites to stiff peaks right before it reaches 118 degrees Celsius.

In the syrup, beat until it cools and add any coloring or flavoring you want, stay tuned. I thought it was on the side of the bowl, the side of the bowl tells a lot of truth. I would like to enter the correct button, but you have already buttered me and put me back on possession tell me the truth, where are your instructions? They're next to your desk, where's your butter? It is in your hand where it will be like all good toothpastes that cannot make your teeth blue. This is the same but two meringues so that it has a slight bluish tint, which if one sins with a uniform brown and create a really bad Gaussian white knuckle, the Italian meringue then fold into the regular egg white and almond sugar mixture and you want to fold it until you get the perfect consistency so you can form perfect little discs that just relax, they'll start in a pinkish color and they will relax on themselves and then need to rest without half an hour.

Now I know it's white and vanilla, yes I have dinner and dolls, we're going to find a lab line, so there's nowhere to hide, we want perfection, yes, that assumes you, yes, I'm going to look for perfection and you have to fold. but not too much until it backs off on itself in a span of about 30 seconds, okay, now stop. I'm glad you're so late. Why, because you get this back, do you think, oh, happy? If you went. I did not do it. look at the ribbons how they fold and how they fit for them now they are disappearing which means I think my mixture is ready to go into a piping bag don't move it too much since these need to rest then bathe then cool and fill two of you in the pipeline, but they probably want to finish it in the next few minutes.

The rest time gives them time for fillings. Where are my Oreos? But on top, thank you for your honesty, you guys are so hot I literally hated this. all melted, so I'm going to open them up and just pour them through the frosting because otherwise they won't mix together and I can't make a crumb. I'm sorry, did you say something? I'm going for mint chocolate chips, so I've dyed them green. Now I'm going to sprinkle them with a little bit of Oreo crumbs and make a chocolate ganache and make the mint cream with the inside of our rainbow chocolates, so I hope they turn out like a viennetta. in the microwave as if it were an unpriced macaroni yet, but you can have it whenever you want.

The dough should fall in a thick ribbon from the spatula and almost return to best in 30 seconds. It's a good time to mention that this is. Until now, out of my confidence, I don't even know why I'm here testing which pigs are pink. Some pigs are pink. You're right, so when making maple bacon macaroni, why not make them the color of pigs? I think there is a logic there. and although I'm not willing to argue, my filling is chocolate ganache, so equal parts chocolate and double cream heat and double cream pour it over the chocolate that has been chopped and stir until it's nice and shiny and smooth and the other half there's a mint cream mixture which is 100 mils of water, 100 grams of sugar and 100 grams of fondant icing that I'm grating into this and it's all going to mix together and it's going to warm up and it's going to be delicious and smooth and then I'm going to add a little drop of flavor minty because it's really really strong so my bacon is crispy enough in the oven meanwhile I'm going to make my butter by frosting my buttercream filling so Buster is making an Amala 9 you're making butter here , beat for about 5 minutes until it becomes slightly fluffy, I was going to put a little icing sugar on it, vanilla livery, then I'm going to put my bacon sauce once crispy, I'm going to expand it on this little baby and then I'm going to add that in a little more maple, but get the flavor could work safely.

I'm going in, bang, he's made the bank and Kim, the cousin, bang, hey, Big Timber, he's just not bad, why not? Because he makes a problem for me, I instantly made a mistake because I told you before that it was 100 100 100 laps. What comes out is 100 100 and 500 Blanche of fondant icing and that's to create about 40 million filled chocolate drops and I only need to fill about 16, there we go, cheer up, you know that's exactly as far as I know to put . their microphones on the other no one to set a timer, okay, Google set the timer for 12 minutes, hey, that looks good, let's put it this way.

I have no idea if my macarons will be okay, but at least my buttercream is where the bits go with. another little and therefore, what is going to compensate for my damn discount? They weren't even cooked in the middle so I had to put them back in the oven for another two minutes and we have about six minutes left, the last five minutes. wow because the last two minutes your naked salt sprayers on my panel I've removed three two once it was over, which could have been the most stressful two hours. How difficult. I think it is the most technically difficult.

We've done complicated things before, but. I felt like that was the hardest thing to do well and we did it well. I'm going to start with the vanilla one, well, okay, I think my is that student, my choice of vanilla arranged and manipulated Chris White McCombs I think it's the most accurate, it's got a nice movement on top. It has a very light beginning if we cut it most are sure that we have a shell we have a slight chew inside you have two different fillings to talk about it there is nowhere to hide when you make laughing veneer and that type of candy but it is very good, very sweet as the macaroni, it's got a good texture, it's a really good macaron, all that's left Lee, yeah, this next one I'm taking from the middle now, just do things.

I even heard you left yours, yes, they've looked at it. like i dropped it down a canyon still has the show squashed still has a little chew inside i know yours will go read more inconsistently came in the oven they went back in and out but this one looks good very very good The ganache looks great, give me a box of six of those. I hope you're happy man, should I try the piggy one? So, on Jamie's true star, they're a little bit bigger. You added pork, but I like the detail of the star nozzle at the end.

The question of the week in this we read for a minute. Oh yes, preparing it right, it's a little less cooked, but it will still give you that chewiness and you'll still have the crunch. So maple and bacon is a very well-known flavor combination. Smoking something bad, yes, in skill. level and choice of flavor combinations and the creativity you've added for essentially the same recipe, berry takes first place with the second third very close. I'm not surprised by that and to be honest you can probably tell by looking at it because when it comes to a macaron, a lot of it is about the visual, but even the flavor, subtle, punchy but tasty, we can bold ashes, thanks eggs and also sorry for what we didn't do.

Did you like that video? Note J because Ben's palate isn't advanced enough to like bacon on a mackerel, well if you liked it then you should like it and also if you like it and would like to see us fight more things then give us some ideas to become 10 talking about it. you're running out of content you want it to be neat and keep doing it means it's okay what's long, green and slowly turning red I don't know, I like a holding-your-breath cucumber. Evans quite loves that nature, that truck, he loves a cucumber.