Hey!
Welcome back to my vlog.
Today is all about
French macarons.
I'm going to teach you how
to make my favourite dessert.
Well, one of my
favourite desserts.
I like a lot of desserts.
[record scratching]
If you saw my last vlog...
Three, two, one.
 ♪
♪ ...every day ♪
♪ Lifting weights ♪
 You'll know that last week
 was my birthday,
 and it was amazing.
 My sisters are incredible,
they organized the entire thing
 and Skipper's remix
 was a smashing success.
 And Teresa and Renee made
 these incredible macarons,
so I thought I would teach you
 how to make them.
D'accord.
That's French for "okay."
Before we start,
I am going to give
a little lesson
on what the traditional
French macaron is.
 It is a light and airy
 French cookie sandwich
 that you make in
 different flavors.
You know what the best part is?
They are all made with different
 kinds of sweet fillings.
So I thought I would teach you
how to make them.
Well, I thought that I would
learn how to make them
at the same time, because
I've never made them before.
We're in this together.
Okay, this is what we're going
to need.
 3/4 cup confectionary sugar,
 3/4 cup almond flour,
 two large egg whites,
 room temperature.
 A pinch of salt,
 1/4 superfine sugar,
 3/4 cup raspberry jam,
 1/2 teaspoon almond extract.
Okay. Start by preheating
your oven to 300 degrees.
Protip, definitely get an adult
to help you with this.
 Next, combine your sugar
and your almond flour together
 with a sieve.
This is really important.
It gets the lumps out.
Then you gently mix it together.
 Next take two egg whites.
 I already took the yolks out.
That was a whole thing.
Like it should've been
its own vlog.
Like it took me six eggs
to figure it out.
I didn't waste them though,
I did make an omelet
out of them.
Anyway, take your
two egg whites,
put in a pinch of salt
and then whisk them.
Whew.
Um...
Whew.
Okay, so I've read
if you do it right,
you can turn the bowl
upside down,
and the egg whites
won't fall out.
[snickers]
#eggwhitefail.
All right, let's start
from scratch.
Do-over.
Macaron part deux.
That's French for "two."
Ta-da!
Le malaxeur.
The mixer.
Let's try this instead
of my arm.
Okay.
We gotta mix the egg whites
until they are glossy and peaky.
[exhales]
Yes!
La victoire!
Victory! Success!
 Now gently stir in the flour
 and sugar mixture.
You have to do it slowly
so it doesn't get lumpy,
like this.
 Then, put your macaron
 mixture into a piping bag.
Next, dot the pan
with little blobs.
Make sure you leave space,
because when they're
in the oven
they will stretch out,
and you don't want them merging
together like one giant macaron.
Or do you?
Hmm.
Maybe for the next one.
And then you just leave it on
the counter for 20 minutes.
It says the surface should
become dry and shiny.
Okay.
Yep, shiny.
So pop them in the oven
and bake for about 20 minutes.
In the meantime,
my favourite part.
The sweet filling.
Mmm.
So, you're going to take
your raspberry jam
and you're going to mix it
with your almond extract.
 Once the macarons
 are cooled down,
you're going to take the filling
 and you're going
 to put it on the flat side
 of one of the cookies,
 and then you're going
 to put another cookie
 on the other side.
Voila, raspberry
almond macarons.
I hope you liked this tutorial.
Make sure to subscribe.
I think next week I'll have
some friends over,
and we can do a pizza challenge.
P.A.C.E!
Mmm. So good.
I thought I made more
than these.
Chelsea!
