Yo, Yo, Max.

12.

We are going to be doing mine here.

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.

Also be in the description box below.

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

It's cooking and crafting.

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.

You can also sifted if you wish.

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.

So that's what I'm gonna do.

And interestingly enough, can you see what happened?

It was kind of absorbed.

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

It's just going to get crazy.

I can't wait.

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

Here.

Come on down.

I have 1/3 cup of egg whites.

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.

And there is no, um, liquid left on.

All right.

Nice and frosty.

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

You don't have to.

I am.

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

I'm gonna go ahead and speed this up.

We're gonna beat it until it is nice.

Do you see my stiff peaks?

Do you?

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.

We do not want to over mix.

Okay, so that's combined.

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.

Here comes the pink.

You see it?

It's coming out All right.

Does it flow like magma?

Yeah, I would say so.

Right.

Okay.

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.

I'm gonna make some really small guys.

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.

Okay?

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.

I guess three times is a charm.

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.

Anyway, I took it.

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 have.

Ah, tiny little foot on there.

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.

These are wonderful.

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.

That is already in the mixer.

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

Actually, you know what?

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.

This is the balance.

South Africa.

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.

Just go slow because it's easier to.

Then it is to get it back.

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.

But there you go.

Champagne.

Oh, I cracked it.

Okay, let's try that again.

I want to remind you to go over to Tammy's channel.

I'll have her, um, heard u R l in the description box below.

And at the end, she checked her out.

She's one of my very oldest YouTube friends.

And there we go.

No, I can say it now.

You want to go ahead and put these lovelies in the refrigerator for at least 30 minutes to have them set up.

So there you go.

Champagne, butter, cream filled macaron.

Ah, Collaboration with Tammy.

Yo, Yo, Max.

12 please make sure you go over and check her out.

Please, Please, please give me a thumbs up.

If you enjoy this video and share as always, I really appreciate it.

Leave me a comment.

Happy New Year.

Everybody wait.

I have to say good bye.

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