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!