Name: Champagne Buttercream Macaron - A Collaboration with Yoyomax12
Uploaded: 2020-03-30T07:15:47.000Z
Duration: 11 min 15 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Hey, kids, today we're making champagne butter, cream filled macaroons, and this is a collaboration with my friend Tammy.

The champagne and I want to send you over at the very end to go see her.

She's making a lovely one with some green tea in it, so please make sure you stay tuned for the link at the end Delinquent.

Let's get started U two's best for creative things.

Hey, kids, the first thing I'm going to do is I'm going to mix together half a cup of almond meal or flower.

I'm using the Bob's Red Mill finally grounds Almond meal flower on one cup of powdered sugar.

I just want to make sure that this gets to welcome Bye.

Tammy told me that it's best that you add the Joe color to the dry liquid versus putting it, and I'm in the dry ingredients forces putting it in egg white.

And interestingly enough, can you see what happened?

So what's gonna happen when it hits that wet?

All right, so now that we're done with that were put down on the side, I wanna move the mixer into the shot.

That is the equivalent of two egg whites.

I bought the nearly already made stuff, so that's been at room temperature.

And I'm gonna go ahead and beat this until it is nice and frothy.

At this point, I'm gonna add in just the tiniest pinch of cream of tartar.

And then we are going to slowly add in five tablespoons of granulated sugar, one tablespoon at a time.

We're gonna add in a little bit of vanilla, just the tiniest bit, and then we're going to just just start to let it get, um, combined, and then we're gonna take it off the stands and that in our dry.

So I am going to add in half of the dry ingredients at a time, and we're just going to just very lightly fold this mixture into the egg whites.

And you want to just make sure that you just get it combines before we add in the other half.

I'm gonna go ahead and add in this other half, I make sure that that's combined as well.

And then we're gonna go ahead, and we're gonna test the texture of this to make sure that it runs like lava.

I'm gonna put this into my piping bag with a round tip.

I'm gonna get some parchment, place it onto my cookie sheet, and we are going to make some mackerel.

But yesterday they got a little close to one another.

So today I'm not gonna get them as close so that they don't run into one another.

All right, I'm gonna continue doing this and then we're gonna let this sit.

It can sit anywhere in a non human spot for anywhere between 10 to 2030 minutes.

Sometimes basically, what you wanted to do is you want it to get this protective shell over it and you'll be able to tell if you touch it and it's not, You know, it doesn't stick to your finger once that happens, then you can put it into your 300 degree oven and bake it for approximately 12 minutes.

You don't want the, um, macaron to get Brown.

So happened a few times to get rid of air bubbles.

As you see, some of the air bubbles are coming up, and I wanted to pop, but we're gonna let this sit.

It was only about 10 minutes that it's been sitting here, and as you can see, it's not attaching to my finger.

So it's got it's cute little protective shell on it.

Let's put it into that 303 100 degree of them for 12 to 13 minutes.

This is the third match that I've made and let me quickly tell you about these grill heat.

Ate my friends at grow heat aid sent me things, and they can be used as an oven mitt as well On your grill stands Tremendous amounts of heat.

As you can see, I took it off of the, um, wth e trade.

And we're gonna let this sit for a little bit, but it looks like these will be able to release quite beautifully.

I am happy with the results of this recipe.

So now we are going to move on doing our champagne buttercream Put my second batch in, but I did want to say I will have a link in the description box for you if you want to go and check them out.

I was able to pull that out of the oven, and I felt absolutely nothing.

And I got the longer ones versus the shorter ones because when I'm grilling, I don't know about you, but sometimes it takes the hair off the mark off my arm.

I have 1/2 a cup or one stick of butter at room temperature.

And if I can get a pinch of salt out, I'm gonna add a pinch of salt.

Mine is the unsalted stick, so I probably will put a little bit more than a pinch.

And I am going to mix this and cream it until its license theater in half a teaspoon of vanilla.

Meanwhile, Scott is going to open up the blue, the bubbly look, And then I'm going to be using 3 to 4 cups of powdered sugar that has already been sifted.

And I'm going to I have about 3.5 cups of the powdered sugar in there, and it is pretty firm right about now.

And so I poured two tablespoons of our beautiful sparkling wine.

Um, sparkling wine that I was sent from wine awesomeness.

So I'm gonna go ahead, turn this on way, Just want to get it to a nice piping.

Consistency takes more than two tablespoons.

I went ahead and I put a little bit of coloring in here because I just wanted it not to be white, so I put a tiny bit of of yellow in there.

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Champagne Buttercream Macaron - A Collaboration with Yoyomax12

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