- What I love about macaroons
is how delicate they are.
(yelling)
This is gourmet cooking.
(yelling)
Welcome to the Try Guys make macaroons.
(yelling)
(upbeat music)
- Today we're making fancy,
gourmet, expensive cookies.
The kinds of cookies
you can make into trees,
insert shot that helps
justify that statement.
- Today we are making macarons.
Not macaroons.
- Macaron?
According to the chef it's macaroon,
so suck it, Zach.
- Macaroons are the things with coconut,
macarons are like the little sandwich
cookie things that you love.
- Yeah, tomato tomato, you can call them
both but nobody does.
- Our special guest
today is Gabbie Hannah,
one of my favorite people
in the entire world.
- A macaroon is a
completely different cookie.
I bet you say fucking gif.
How do you say your name?
Why is that?
Because your parents named you that.
Now if people started calling you Kay-oth
or Key-ith, or something,
you'd be like that's annoying,
because that's not your name.
The creators of gif call it a gif, Keith.
(soft music)
- Welcome, I'm Fabien, I'm the pastry chef
for Laduree Los Angeles.
So today we'll try to show you how to
make the french macaroon.
- Could you say that again?
- [Fabien] Macaroon.
- Oh no.
- Macaroon.
- He's saying -oon.
They say on.
- Oh.
- [Fabien] I've been making them my whole
life with my grandmother.
After when I finished school,
I started pastry school
and I've been doing that
for around 15 years now.
- How long are you in
school until they're like
okay, you can handle the macaroon.
- It was that macaroons
can take a few years, yeah.
- A few years?!
(laughing)
- Oh my god.
- This is like advanced level?
- To get the perfect macaroon
is pretty advanced, yeah.
- I like the way macaroon's taste,
but I love the way they look.
The smell, you can pack
them in little tiny boxes
and they're like the perfect gift.
- I love sweets.
I like caramel, I like
cheesecake, I like chocolate,
I like cake, I like tiramisu,
I like it when you can
stir it up, I like when you can mix it,
I like sweet, healthy
things, I like rich things,
I like subtle things, I love sweets.
(upbeat music)
- Chef, I know we haven't
earned it, but, may we?
- Yes.
(gasping)
- Oh wow.
- Wow!
(singing)
- Oh my god.
- So today we'll make some macaroons
or let's try some first.
- Oh!
- Come on.
- You did not.
- [Keith] You made them
a little triceratops.
- So it should be crunchy
outside, really soft
and creamy inside.
- [Zach] What is this flavor?
- [Fabien] Orange blossom.
- Orange blossom.
- I taste the flower.
- It seems like there are infinite flavors
in the macaroon world.
- [Fabien] Yes, there is no limit, as long
as you can find a good recipe
and make it work, we have
over like maybe 500 different recipes.
- 500?!
- [Fabien] Yeah.
- That's a lot of cookie sandwiches.
- 160 years.
- Today we are all making
our very own macaroon.
We've all chosen different flavors.
I'm not a dessert guy, I like salt.
I like fried chicken.
I thought if I was going
to make a macaroon,
I should make it pair with fried chicken,
and what goes better with
fried chicken than waffles?
I'm making maple ones,
they're gonna be maple.
- [Fabien] A big
ingredient is the almonds.
Almond and powdered sugar,
and I will grind it until
I get a thin powder,
but I still want some pieces
to have a little crunch.
- [Zach] Oh yeah, there's like
still little chunkies in here.
- [Ned] Wow, so is it gluten free
'cause there's no flour?
- [Fabien] Yeah.
Gluten free.
- Whoa.
- Shit!
- you know, lately I feel there's been
too much tea spilling on YouTube,
and it's taken us away from the real tea
that really matters, tea.
I'm gonna make a tea-flavored macaroon.
- Okay so I beat up the egg
whites until they are nice
and foamy, and after, I will
pour my simple syrup sugar
that we bake into the 120 degrees Celsius
and I will pour it over the egg whites
and the sugar will cook the egg whites.
- Wait the sugar cooks the egg?
- Yeah.
- [Fabien] Yeah.
- Whoa.
- [Keith] Oh its merengue-ing.
(upbeat music)
- So now I will mix the almond flour
with a little bit more egg whites
and for coloring, depending
on the color we want to use.
- Well, the first step, I've been dying
to know what this feels like all day.
- Shaving cream and
whipped cream together,
must be the perfect thing
to pie somebody with.
- It's got some resistance to it.
Oh yeah.
Do you need the egg whites?
- Yes.
- Okay, here you go chef.
- Thank you.
Here you go, chef.
- Thank you so much, chef.
Here you go, chef.
- Oh, thank you, here you go, chef.
- Thank you.
So I'm just mixing the color
and the egg whites together.
It looks pretty red now,
but it will become really nice pink.
- I'm Italian, so when I think macaroon,
I think pizza, and what's the
closest I can get to pizza
is strawberry and basil.
Kinda like tomato and basil.
I'm gonna make the outside shell pink,
'cause it's close to red.
- I would like to make peanut
butter and jelly macaroons.
I love peanut butter and jelly sandwiches,
so why not bring it to a cookie form?
- [Fabien] So I will just
pour everything inside.
- Whoa, this looks straight
up like that crunchy slime
that they do on YouTube.
- Oh my god!
- Oh it's squand!
- You haven't added any
flavor in yet, right?
- [Fabien] No.
- Is the flavor in the cookie
too or just the filling?
- Just the filling, most of the time.
- Whoa!
Secrets exposed!
- We want it to be a little
bit liquidy but not too much.
- [Ned] You want to keep the
fluffiness of the meringue.
- [Gabbie] So the flavor
of the cookie is essentially almond.
- Yes, the flavor of the cookie's almond
and what we'll put inside
the filling after a few days
will infuse the shell
from one to three days.
- So a fresh macaroon is like a bad thing.
- Yeah, it's not that great.
- You don't want it fresh.
- This is crazy!
- You gotta be macaroon-your-game.
- Wow.
- I'm gonna make my outer cookie green.
Chef, you said that the
green is very strong, right?
- [Fabien] Yes.
- One drop,
two drop.
So you just put it in?
- Yeah, I just put it in
and I made this porridge.
- Here's the thing,
I'm a really bad baker,
but I really like to win.
- Oh I'm competitive too.
Also, I don't want to come in third place.
Literally anything
else, except for fourth.
Every time we've done this,
I've come in third place.
- And third we have
Ned.
(sighing)
- Third place, the apple pie.
(sighing)
- I got third place.
- You definitely got third place.
(laughing)
- That's cool, that's great.
(gasping)
It's very upsetting.
- Now chef, am I putting
this whole cream in?
- Yes.
(laughing)
- Oh, you just went for it.
- Yeah.
- Gabbie, tell me about your EP.
- It's called Two-Way Mirror.
- How'd you come up with that name?
- I caught my ex cheating on me.
- Oh.
- Because another girl wrote I love you
in the steam of the shower,
and then when I took a shower
it re-steamed the mirror,
and then I love you
showed up in the mirror, I was like--
- Oh!
What?
- Yeah.
- Wow.
- Uh-huh.
- All right, I think mine's
pretty well combined.
At this point, I'm just
knocking more air out of it.
- Uh, yeah, a little bit more.
It's not shiny enough yet.
- [Ned] Until I have a nice and shiny--
- They are fully ready when we pipe them,
they won't stay in shape and it will
become really flat and look weird.
- Oh my thumb, my freaking
thumb is getting sore.
- Whoo, my grip hand is.
- Geez, god.
- [Zach] Chef, your
hand must be so strong.
- How's my consistency chef?
- Seems it needs to me mixed.
- Mixed.
- Oh my hand!
- Wah, golly.
- Oh my thumb.
- I think that's done now.
- He said keep going.
- You got this, Keith.
- How's this looking, chef?
- Looking great, yep, you're good to go.
- Thank goodness.
- Okay, so now I will pipe the macaroon.
I will do two different
size, a mini macaroon
and a little bit larger macaroon
so we can fit more stuff inside.
So we'll put my macaroon
dough in the piping bag
and just pipe small round shapes.
- [Zach] Oh yeah, oh yeah.
- [Ned] Oh yeah.
Look at 'em gloob.
- Just need to make sure
you have two of each
of the same size so you can sandwich it.
- This is the most exciting.
Scoop.
- Gloop, gloop, gloop, gloop.
Gloop, gloop, gloop, gloop.
Gloop, gloop, gloop, gloop.
- Gloop, gloop, gloop, gloop.
Gloop, gloop, gloop, gloop.
Gloop, gloop, gloop, gloop.
Gloop, gloop, gloop, gloop.
Gloop, gloop, gloop, gloop.
♪ Well I put my batter into a bag ♪
♪ And I the bag's got a little
metal tip on the big ol' pan ♪
♪ And I let it go drip drip drip ♪
♪ I put the cookie out
to make the cookie bake ♪
♪ But it's not just a cookie ♪
♪ It's a macaroon hey ♪
- Squirt!
- Mine's ugly as fuck.
- What's happening over there?
- A disaster.
- [Fabien] Don't put them
too close to each other.
- [Ned] They need to be farther apart?
- Yeah, we'll have a
big line of macaroons.
- That's just back to the drawing board.
(laughing)
- Okay I get it now, if you
put it closer to the ground.
- Put it on the ground.
(laughing)
- I wish I would have
made my tray look better,
'cause yours are really nicely spaced.
- Ah, that's so kind, Gabbie.
You know, I always loved meeting fans
(laughing)
of my work.
- Feel real good about my technique now,
but it took me a while to get there.
- Mine are sort of abstractly
living on the pan now.
His were a lot better looking.
- Yeah, he's better at this.
- It's only because he's
dedicated his life to it, Zach.
- So I will shake them nice and flat.
(Zach laughing)
- [Ned] Yeah!
- Okay, ready to go into the oven.
- Wow, so excited.
- [Zach] Keith, wait for me, my god.
- Well we can't wack at the same time,
there's only one wacking towel.
- Yeah, my shit's circular as fuck.
- Oh wow, that one's getting big.
- Well I forgot about the wack part
and these are gonna get huge
and it's just gonna
become one giant thing.
- This feels weird to just.
- [Gabbie] It is fun though, right?
- [Ned] Smack it.
Come on!
- Gah!
Ah!
- Why don't they call them wack-a-roons?
- Wack-a-roons.
- Wack-a-roons.
- I am adding peanuts to the top of mine
because I have a peanut
butter and jelly macaroon.
Just a little bit more fun texture to it.
- Because I'm making maple,
they have these little
powdered crepes, sprinkle them
just nicely atop my shells.
- And what's better with tea
than a little bit of rose petal?
- That's perfect.
That is artistry.
- Those nuts are gonna burn in the oven.
- Yeah.
- I got this weird Mickey one.
- But maybe this mickey one will work
with this almost Mikey one.
- Oh, you know what?
You're right, if I combine.
(gasping)
Keith, you're a genius.
- Oh Zach!
That won't have been wacked!
That part of Mickey's head
wont' have been wacked!
- I did it.
- Wow.
- I combined them.
- Now that we have finished our macaroons,
we are going to put them in the oven
for 150 degrees Celsius for 13 minutes.
(upbeat music)
- Okay, so the macaroon
shells are out of the oven
and they are nice, so I will
flip so I can sandwich it.
So I have a rose petal buttercream.
I will come and pipe just a
little bit of rose buttercream
in the shell, and just need to close them.
Perfect sandwich, so I made
them a little bit bigger
so I will be able to add
more stuff in the macaroon.
- [Ned] Oh boy!
- Raspberry.
I will add also a little bit of sweet
so the sweetness of the leche
will balance the sourness
of the raspberry, so I will
just do a little bit of
decoration, make it look nice.
(upbeat music)
- All right, let's check
out our finished macaroons
in three, two, one.
Oh!
- Ned!
I thought these were examples!
These are ours?
- [Ned] Look at them babies!
- Oh my god!
Wow, we actually did a really good job.
- Oh look at these, oo.
- Yours look great!
- I think yours are actually better.
- [Zach] Really?
- [Keith] Than mine, yeah look they
have the little foot ridge.
It just shows that it grew and got taller,
whereas mine didn't look like--
- Let's see the bottom of yours.
- [Fabien] Yeah, the mix
was better than yours.
- I didn't mix it enough
or I mixed it too much?
- [Fabien] Little bit too much probably.
- Too much?
- Wow, so I did it just right.
- I'm trying to only
pick out the best ones.
- Oh my god, there's a hair in this one.
- What?
Is that your hair, my hair?
- That's a cat hair, bro.
- And then check this
out, this was a mistake,
but we made it into a feature.
We got Mickey Mouse macaroon, macaroons.
Oh Mikey, you're so fine.
- Oh I'm dumb.
There's supposed to be
bottoms of these cookies,
but I made them all tops,
so they're gonna have to sit on nuts.
(laughing)
I'm dumb!
- That's funny.
- So I've got earl gray,
matcha, buttercream.
No tea is complete without
a little bit of honey.
- [Keith] That looks awful.
- Yeah, it looks straight
up like geese poop.
- It looks awful.
- This looks like some guacamole.
- Looks like guacamole that's turning.
- Okay so I am going to
make my peanut butter
and jelly sandwiches.
Vanilla and peanut butter,
blueberry, I'm gonna mix those
together for part of it.
- I'm pretty much just gonna stick
with the maple on the inside,
but I'm gonna do a little
decoration on the outside, some pecan,
some berries, really make it feel
like it's a Belgian waffle experience.
Mm.
I think it needs some more maple.
Just a dash more.
- This is strawberry jam,
a little bit of balsamic.
- That is a powerful flavor.
I've got some fresh basil here
and my wife's favorite
cheese, mascarpone cheese.
- Bro!
- You like it?
- That is alarmingly delicious.
Is this spoiler alert?
I'm sorry, but that's diecious.
- I mean we're producing
the video, we can both
be tied for first place.
- Work on down, work on down,
work on down to flavor town.
- Dollop.
Dollop.
Yeah, heck yeah, all right.
Wow it has an interesting
matte finish, doesn't it?
- [Zach] It really does.
- It really looks like wasabi.
- [Ned] Whoa, look at that spiral.
- Pretty good, right?
- [Ned] That's a perfect spiral.
- Maybe too much jelly question mark?
Probably?
- Whoa!
- That's a fucking peanut
butter and jelly sandwich.
- [Zach] Okay now I'm
gonna give mine a little
dusting of tea, a little finish.
- Okay, so I have my strawberry
jam and balsamic outside,
then I'm going to make a
center of mascarpone and basil.
It looks like a little pizza!
- It does look like a little pizza.
- It's like pizza sauce and cheese.
- You did a good job.
- Wow.
- You ready to smush some boys?
- Let's smush some boys.
(upbeat music)
- [Keith] Now we just gotta
do the signature finish.
I'm just gonna stab it into the cookie.
- [Ned] Oh wow, Mickey.
- [Zach] Mikey, yeah,
he's having a moment.
Come on, Mickey, stay together.
(Gabbie laughing)
- [Gabbie] That's cute as fuck.
- [Ned] It's a mommy and me macaroon.
- [Gabbie] Cut a strawberry in half.
- [Ned] A whole strawberry.
- [Gabbie] Cut it in half.
- [Ned] A piece of basil.
- Oh yeah, I already know
exactly how mine will look.
Daddy and the champs.
- Keith, I need your help here, man.
I know we're competitors,
but right now I need you
to help me get this
Mickey onto this plate.
- Okay, okay.
Hold him, hold him, hold him.
It's like Operation dumbo
drop but with a Mickey.
- [Zach] Oh my god.
- Oh.
Feel like we're on Cake Boss or something.
- All right, we've plated our macaroons
and now it's time to judge them,
but we're all gonna be
winners 'cause we're all
gonna eat these at the end.
(soft music)
- Eugene's gonna be so
jealous he wasn't here.
- Yeah, screw that guy!
- Yeah!
- All right, Chef, these
are our four macaroons.
- Beautiful pronunciation.
- Thank you, I thought that was good.
- You did great, yeah.
- You all did a great job with the shell.
There was a lot of
different and great idea
and so yeah, I'm really excited to try it.
- This is my continental
breakfast macaroon.
Maple buttercream and
there's pecans on the big boy
but not on the little guys.
- They look nice, the
shell is little bit thin,
can't really taste the maple.
- Aw man.
- You should have put more
little bit at the end.
- Fuck!
Cut into the big daddy.
- Oh it's nice and crunchy outside.
This is good.
The pecan and everything, it's very good.
- Chef, I hope you're
ready for some drama,
'cause this is the spilled tea macaroon.
Hints of earl gray, matcha, honey.
We also have this Mickey one.
He's kinda just for funsies.
- The macaroon shell looks really nice.
I love the sprinkle of the rose on top.
- Thank you, Chef.
(suspenesful music)
- Interesting.
- Thank you.
(laughing)
- Tastes a lot like matcha, but it's good.
- So tell me, in France, did you guys
eat peanut butter and jelly?
- No we don't.
- So this isn't as
nostalgic as I had hoped,
however, welcome to America.
(laughing)
Very generous with the filling.
- Maybe a little bit
generous, that's good.
- Fun!
Yay!
- Chef Fabien, this is my
strawberry and basil macaroon.
It's what I imagine pizza
would be if it were a dessert.
- Like the plating, maybe
a little bit too crunchy.
- I'm so intrigued.
Bro, bro.
Bro.
- That balsamic in the
strawberry is pretty good.
- Nice.
Now guys this was really about
enjoying the process of baking
and appreciation, but
now Chef, we do need you
to pick a winner.
- And the loser, and start with the loser.
(laughing)
- Okay, so
in fourth place I will put this one.
- Oh!
- [Keith] Very surprised,
but perhaps it was
because it was the most basic.
- The macaroon shell little bit too thin.
- So it was basic and bad.
- No, no, no no.
(laughing)
- In third place
(suspenesful music)
I will go with this one.
- Oh my god.
- He's never not gotten third place.
I can't believe I was
here for this moment.
It's because Eugene's not here.
I'm your lucky charm!
- You're my lucky charm!
- Can you guys quit
celebrating for a moment
and let me live in my sorrow?
Chef what was wrong with my perfect tea?
- Flavor of the matcha was
a little bit too strong,
so it's not for everyone.
- Not for everyone?
- Yeah.
- But you liked it, just between us?
- Yeah.
- Who is the winner of the Try Guys
plus Gabbie Hannah
macaroon contest?
- Though they are both
good, I like the peanuts
on top of this one, but
it's a little bit too sweet.
- Okay.
- This one could have
had some stuff on top
like sprinkle or want a
little bit more color,
but the taste is really interesting
and I love the idea of
everything you put together.
So it's pretty hard to judge, but
I will go with the strawberry and basil.
- Oh my god!
Wow!
Wow!
Thank you, Chef, thank you, thank you!
Oh my goodness!
- I'm proud of you.
I'm really proud of you.
- Wow.
Wow.
- That's amazing to go from
perpetually third to first.
- My Nana would be proud.
- Thank you to Laduree for having us.
Thank you, Chef, for teaching us the way
of the macaroon and congratulations to Ned
who finally didn't get third place.
Congratulations, Ned.
- Thank you, wow.
- You know what, guys?
We tried.
- You're bad.
(upbeat music)
(Keith laughing)
- Really looks like what you
don't want it to look like.
- It looks totally like poop.
