hey guys, it’s ro! welcome to another nerdynummies! today we are gonna be making something really,really cool! i’ve never done this before! i got a lot of requests for the characterkirby, 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 onthis show! and, i got so many requests to make fancyfrench macaroons, or macaroons! so today we are gonna be making pink, french macarons! anddecorating them to look like kirby! haaaaahhhh! the things you will need, will be: powderedsugar, regular sugar, almond flour,
and if you can’t find almond flour at thestore, what you can do is buy natural raw almonds, and then grind them. either ina food processor, or if you have a coffee grinder, they work just fine too! little bit of salt, pink food coloring, awhisk, a must-spatula, 3 eggs, we’re just gonna be using the egg whites, make surethese are at room temperature. parchment paper, a cookie sheet, 2 big mixingbowls, a sifter, and a mixer. the first thing that we’re gonna do to makethese french macaroon cookies is we are going to sift, using a sifter, youcan also use a little bowl 1 and push the powder through with a spoon. but i’vegot this hand sifter, pretty neat-o!
so first you’re gonna take your powderedsugar, 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 chunksin your cookies because they won’t be smooth, you’re gonna have these little chunkssticking out and it won’t look very good. and now you’re gonna sift the almondflour. take a little scoop, put him in. sift, sift, sift, sift! and again, here are the leftover, kind ofbigger pieces of almond chunks that we will not want to use on your macaroons, sojust dump them into the excess bowl.
after you’ve sifted your powdered sugarand 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 combiningour egg whites and regular sugar, we are going to fluff our egg whites to make themeringue, so this is really cool. so you’re gonna take your eggs, make surethat they’re room temperature, if you don’t have room temperature eggs, i wouldsuggest putting them in some warm water, just for a couple minutes so they warm, getwarm. you do not want to use cold eggs,
i told you, these cookies are picky, theywill 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, putthem in the big mixing bowl, and you’re just going to measure out 1/4 cupof sugar, regular sugar, and you’re going to gradually add it to the mix as we blend onmedium speed. now this is another important thing you’re really gonna beat theseeggs for 8 minutes, i’m not joking, 8 minutes! i would beat for 4 minutes, justthe eggs, and then for the next 4 minutes, slowly add the sugar. let’s get started!
whew! that was a workout! we just beat thisfor 8 minutes, and this is what it should look like, really fluffy, really, reallysmooth, now we are gonna add a little bit of salt, just a pinch, just apinch. 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 thiscolor will lighten up, so you’re gonna want to put a little bit more food coloringthan you'd think. it’s gonna be really, really bright, butit will tone down, don’t worry! then you’re just gonna mix on medium speedfor just a little bit, until it’s all thoroughly combined.
once your food coloring is all mixed in youregg white fluff, now we are going to slowly mix in our almond flour and powderedsugar mixture, and this is where there could be a problem with these pickycookies, 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 cookiesare gonna be really fluffy, and they will crack, they will break apart. so what you do is you just add it, about 1/3 ata time is what i like to do, and i try to just fold it in gently, and i count in myhead, between 50 to 60 strokes.
so if you count you’re like, 1, 2… alright, that was about 20, i’m gonna addin some more. here we are, we’re all done, we’ve foldedin all of the batters together, and i’ll take a scoop so you can see what itwill look like, it will be really, really thick, but it will still be moving. now you’re gonna take a plastic bag, thisis a 16 inch, and i just put a little tip at the end that’s circle, if you don’thave 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, foldit up, and i’m just taking a hair tie, nothing fancy. and now i’ve got a baking sheet, and i’velined it with 1 piece of parchment paper, don’t use wax paper, you’ll want to useparchment 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’regonna try to make your cookies about an inch, inch and a 1/2. and if you do it a littlebigger, that’s ok, because we’re making little kirbys, and kirby likes to bebig! so you’re just gonna go around… and boop!
now you’re gonna take your tray, and tapdown on the table really really hard. what this does is it allows all the littleair bubbles to surface and come up so that you won’t get any lumpy cookies! now is the easiest part, you just let thesesit 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 youroven 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 gonnamake 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, 3/4cup 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 justtake your butter, and plop it in the big mixing bowl, plop. now you’r gonna beatyour butter for about 4 minutes until it’s light and fluffy! and then you’re gonnaslowly add the powdered sugar. once you got your butter whipped to be lightand fluffy, we are going to mash up the raspberries, i’m using the sifteragain, or you can just mash ‘em up with like a potato masher, but i like to doit this way. put them in here, make sure they’re roomtemperature and not cold from the
refrigerator, and i’m kind of just stabbingthem, and mixing them around. and what’s gonna happen is eventually theraspberry juice is going to come out of the bottom. and the reason you do thisis because in the frosting you don’t want the seeds, and you can see that it catchesall the seeds and the bigger chunks. yum! it smells so good! you’re justgonna take a tablespoon, and take a couple tablespoons, you can do 2 or 3, whateveryou 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 plasticbag, so that we can put it on our
cookies evenly. just scoop it in there! and this is just 1 of the many frostings youcan do, you can do a buttercream, you can do a ganache, you can just put someraspberry jam in between your cookies when they’re done. once your cookies are done baking, now it’stime to decorate! we’ve got different colored icings, we’vegot black and white, and red and blue, and i put number 2 tips on allof 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 raspberryfrosting, and just put a little bit in the middle, leave some room on the sidesbecause 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 ofyour cookies! ta-da! we did it! here are our kirby macaroons,i decorated these 4 with different little kirby expressions, and then i leftthese ones plain so that you can see what the french macaroon looked like, withoutbeing 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 loveddoing it. kirby is 1 of my favorite little charactersbecause he eats everything! yum-yum-yum-yum-yum-yum-yum! if you have any other ideas for any othernerdy nummies, please let me know, leave me a comment down below and i will domy best to make it happen! ok, thanks, bye-bye!
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