[barry] so this week we've had a request from the slightly wacky,
Jenna Marbles!
[jamie] you see, it's quite an ironic name.
because when you look at the video, she seem to have lost hers.
[jenna] what's up SortedFood!
it's JennaMarbles.
and i have Kermit here with me
and we were wondering if you could show us how
to make, marbles! be quiet!
if you could show us how to make
either like, macarons,
or cupcakes or something, that are awesome colours!
like bright pink or blue, or something.
so that when we have friends over and we make delicious desserts,
they're like "oh! wow! that's so cool and awesome, how'd you do that? woo!"
so, we wonder if you could show us how to do that
kay, thanks, bye!
[jamie] wow.
[barry] so um, which one are we going for then?
[ben] well, cupcakes, macarons, i think this week: macarons
[barry+jamie] yes!
[ben] they're really kind of cool, colourful,
loads of flavours.
and they've been trendy,  kind of boutique
[barry] very trendy.
[jamie] everyone's doing them.
[ben] seeing them everywhere. 
[jamie] yea!
[ben] so, essentially macarons is meringue based.
with an almond, sort of flavouring.
so first things first, we need to separate out our eggs.
[jamie] yep
  [barry] i'm always make it a bit messy, don't i?
[ben] so you want to keep the yolk in the shell,
[barry] yep.
[ben] so just carefully pass them from shell to shell,
[jamie] no pressure.
[ben] the less you get on your fingers, the better
cos your fingers have natural oils and you want as little of that oil
in the egg white as possible.
[barry] oh really?
[ben] cos that'll stop it from whisking up properly.
[ben] it's gotta be a clean, dry bowl.
with no oil
[barry] and free range eggs?
[ben] always best.
[ben] fantastic.
[ben] and another.
[jamie] you did that a lot quicker than barry.
[barry] no, i just like taking care
[jamie] right.
[ben] guess what you're job is, jamie
[jamie] whisking!
[ben] so you keep going with that.
[ben] we want light, fluffy, stiff peaks.
[ben] as we always want with the meringue.
[barry] can we not use a machine, ben?
[ben] we can, but it's only three egg whites,
[barry] plus jamie's the workout
[ben] get your bingo wings on the go.
[jamie] bingo wings!
[jamie] can we cook them next time?
[barry] do you think we should get a dog?
[jamie] was there a dog in the video?
[ben] *giggles* just about.
[barry] i think it was.
[ben] and meanwhile, what else is going to this in a second,
[ben] is our ground almonds, and our icing sugar
[ben] so it's really heavy on almond,
[barry] okay.
[ben] which is what gives it that
[ben] chewy kind of texture when you get the finished macaron.
[ben] so that's what we're looking for,
[ben] those nice sort of, stiff peaks. and from there,
[barry] when do you make them colourful?
[ben] colourful comes later.
[ben] i'll show you why cos we're gonna make loads of colours,
[ben] but if you make them colourful at the end,
[ben] you can make one big patch and then space it down.
[jamie] ooh
[ben] so caster sugar's gonna go in there.
[ben] if you want all the quantities, cos this is quite a precise
[ben] getting the weights and measurements right
[ben] they will all be on the website.
[ben] you can click on the link in the description box below.
[ben] but again, give that until it goes nice and smooth and glossy,
[ben] so we'll get rid of the whisk at this point,
[jamie] there we go!
[ben] and then our icing sugar,
[ben] if you wanna dust that in there,
[barry] dust! 
[jamie] dust!
[jamie] sorry, sorry
[barry] jamie!
[ben] and our ground almonds,
[ben] slow folding round.
[ben] until it all comes combined.
[ben] perfect, and now that's all combined,
[ben] we need to divide it into three
[ben] so put a third into there and there,
[ben] and we'll leave a third in the main bowl.
[ben] and this is where we start bringing the colours.
[ben] kay? so jenna was saying about some nice bright colours
[ben] things to share with your friends
[ben] quite fancy, that's what we're gonna do.
[ben] now, tiny bit of each, into there.
[ben] and in the pink one, a little dash of our flavouring,
[ben] so that one's raspberry.
[barry] oh okay
[jamie] ooo
[ben] then.. 
[jamie] so can you confuse people by mismatching the colours with the flavours?
[ben] that's a good idea.
[jamie] ahahahah
[ben] so, there we go. mix that in that's yellow,
[jamie] yellow.
[ben] which we're gonna make, is lemon.
[ben] but you're absolutely right, you can put any flavouring in i suppose,
[ben] if you really want to mess around with people's heads
[jamie] i like to confuse people.
[ben] and blue in the last one,
[ben] now what flavouring goes with blue?
[barry] bubblegum. 
[ben] vanilla, of course.
[ben] i couldn't think of a blue colour, so we'll go with vanilla
[jamie] i have a blue house with a blue window.
[ben] now, what i've got here is a piping bag,
[ben] you can just use like any kind of food bag.
[ben] and just put it in there, and just snip off the corner.
[ben] or you could even just spoon them on.
[ben] but to be honest, it's much easier.
[ben] so our macaron mix is now in our piping bags
[ben] what we'll do is snip the bottom off,
[ben] small, tiny, you can make whatever size you want
[ben] but for here, we're looking for
[ben] just bite size pieces, so like that, and leave a gap between them,
[barry] okay
[jamie] are they gonna grow?
[ben] they will sink a little bit, but they should hold thier shape.
[ben] and that kind of size, kay?
[barry] cool.
[ben] and, you can do the pink one.
[barry] this is quite a social dish.
[barry] i supposed it's more for like, fun friends as to work.
[ben] well this is, well you're gonna make loads of them,
[ben] this is gonna make like 40-50 macarons
[ben] so
[jamie] wow
[ben] there's plenty to share, people can make their own
[ben] or if you want, you can make it for people.
[barry] also i'm guessing all these have to be even numbers,
[ben] well, yes cos this is one half of the sandwich,
[ben] good point.
[ben] you can make them as big or small as you want, in fact,
[ben] make some really big as well.
[ben] you can make them that size.
[jamie] some of the ones i'm doing look like they came out of jenna's dog
[jamie] they're that kind of shape.
[ben] see how artistic this all is?
[jamie] yep, get out of my way!
[jamie] can we do a mix match of colours?
[ben] put a little pink dot in the middle of the blue one.
[ben] now at this point, you need to leave them,
[ben] at room temperature for about 15-20 minutes,
[ben] and then, this is the magic bit with macarons,
[ben] once they've had 15-20 minutes, they'll be slightly set on top.
[ben] and then all we have to do is lift it up,
[ben] and drop it.
[ben] and that will form a very, very authentic "foot"
[ben] you'll see what we mean afterwards
[ben] and at that point, baz, that can go into our oven,
[barry] mhm
[ben] 150 degrees (Celsius), for about 10-12 minutes
[ben] for that size, 15 if you want to do bigger ones,
[ben] perfect. 
[barry] top shelf?
[ben] yep.
[ben] fan assisted
[ben] so they need about 10-12 minutes in there,
[ben] and then you'll see what the result is when they come out!
[jamie] nice!
[ben] now, here we've got some we made earlier,
[ben] and the reason for that is when they come out of the oven,
[ben] you need to let them cool completely,
[ben] on their tray,
[ben] before you lift them off.
[jamie] yep.
[ben] kay, so they kind of set into their place.
[barry] okay.
[ben] and what you end up with are these little macarons,
[barry] they look very delicate.
[ben] well, fairly delicate, well i mean they're light
[ben] now you see how light they are?
[ben] see, weigh nothing. that's all the air you put in them.
[ben] okay, that's still kind of chewy as well.
[ben] in fact, just try one on their own and you'll know what we're looking at
[ben] you get that texture, you got that crunchy outside,
[ben] chewy middle.
[barry] mmm.
[jamie] like a daim bar.
[ben] and light.
[ben] very very light.
[ben] and at this point we can just sandwich stuff in between,
[ben] so, make sense, the lemon ones, a little bit of lemon curd.
[ben] and you just take a little bit, like that, just enough to stick two together.
[jamie] a bit of glue.
[ben] and that's what you end up with.
[barry] nice!
[ben] okay, so if you want to do the other one,
[barry] tell you what, you can make these at home,
[barry] and do all different kinds of combinations
[ben] any combination works.
[barry] if you have any other good examples,
[barry] then upload them to our facebook page,
[barry] we'd love to see what you've got going
[jamie] like a cheeseburger flavoured one, or something like that?
[ben] nice, do some raspberry one in the raspberry
[ben] and nutella, look at that, in the vanilla ones.
[jamie] nice!
[ben] just enough to stick it, not to overpower
[ben] cos you know you've got that lovely almond in the middle.
[ben] and then, from there,
[ben] pile them up.
[jamie] we could do different colours, on top and bottom couldn't you?
[ben] you mix and matching? you causing problems here?
[jamie] it's a tower of macarons
[ben] just put our last few ones on here.
[barry] they're like flying saucers
[jamie] they are.
[barry] spaceships!
[ben] like french patisserie, there we go
[ben] so for jenna, who wanted some macarons
[ben] to share with her friends,
[ben] they're light, they're lairy colours, they are our macarons,
[ben] sorted!
[ben] try those.
[jamie] ugh, they look amazing!
[barry] jenna, i hope you like these,
[jamie] i think this is gonna be great and if you like the look of them,
[jamie] and if you want to get a new recipe every tuesday,
[jamie] just click subscribe above!
