- Today we have a very special guest on "Binging With Babish". He is a Hollywood megastar. He's the actual creator
of "The Mandalorian" and he's a friend of the
show, John Favreau is here. John thank you so much for coming by. - Thank you, good to be here. I'm very excited. - I'm very excited. - You know avid watcher of
"Binging With Babish" as well. You know that, right?
- All right, I'm gonna fall over here. I'm already nervous Sir,
you're gonna make me fall over. (John laughs) I think you have a very good
idea of what I'm calling about because last episode the
Baby Yoda was munching upon some really delicious looking
Robin's egg blue cookies. I'm calling you for some answers. What's the deal with these cookies? - Josh, our prop master
came to us and was asking, "What do these cookies look like?" Actually, if you look at
the very end of the episode under the credits, we
like to include a lot of production arts. You could see the first
look at what we thought it might look like. We wanted it to be blue
'cause it was like blue milk and the prop master ended
up baking macaroons for it but not a full macaroon, not
the sandwich just like one half of the sandwich. - Was there a flavor? What kind of flavor are we talking about? - It didn't really have much flavor. It was kind of a blue raspberry,
a little bit but again because it's on a film set
you're not worried as much about the taste it's just about the look. But what I also found out
now that everybody loves, especially kids love to nerd
out on the stuff in the show that little kids might wanna eat macaroons because it's what Baby Yoda's eating. I later realized that
macaroons when you buy them could be several dollars each. So it's an expensive thing. First of all, it's cool that
you're thinking of packing the recipe so that people
can make them for themselves. But I was also thinking maybe
it might be fun for when kids are asking parents especially
everybody might be stuck at home it might be fun
to have a simpler recipe. So like a cookie that's easier
to execute that still has the same look. Also, you can't eat a lot of macaroons. They're very rich and so
you might end up actually throwing up like Baby Yoda did
if you eat that many of them. So you're not just eating
cookies but you're also learning about baking which is part
of what's fun about your show is not just nerding out on
the food and getting to taste delicious things but also
learning the fundamentals of cooking which I think
is a really cool thing. - Well, thank you so much. And I think that's a great idea. We'll make a genuine French
macaroon which is difficult and time consuming and expensive to make. And then we'll make something
that's much more snackable, much more accessible for
people at home to make some sky blue Nilla wafers. - But we'll be authentic too
so you're not feeling like you're eating something. I will say it right here
that it is an approved other alternative recipe for the
kids that want to have it. So they're still eating
what Baby Yoda is eating. - Also, I think to be accurate
I think I need to eat enough of these that I puke on myself. Would you agree?
(John laughs) - Nice, good. - Well, thank you so much John. "Mandalorian" season two
is streaming right now. New episodes on Fridays on Disney plus. "Alien Xmas" is available
on Netflix and "Chef Show" season two, volume one
is on Netflix right now. John Favreau thank you
so much for joining us. Really appreciate it. - Keep up the good work, buddy. - All right, so now that this
is already of the best days of my life let's make
it even better with some French macaroons. A precise recipe for which
we're gonna need some precision. Do not attempt to make this
recipe without a scale. I'm way out of my depth
here so this recipe comes courtesy of Preppy Kitchen. We're starting by sifting
together 140 grams of almond flour with 130 grams of powdered
sugar into the bowl of a food processor where it will be
whizzed for about 30 seconds, pulsing occasionally so we get
as fine a powder as possible, but we're not done. We're sifting this mixture
back into the food processor and whizzing once again and
again once more after that for a total of three whizzes. This is all in an effort
to get as finer powder as possible which is gonna
help give our cookies smooth tops. We're also missing bring
out 100 grams of egg white reserving the yolks for
a little bit later on. Then we're dumping into the
bowl of a stand mixer equipped with our wirerstic whisks. And we're adding one eighth
teaspoon of cream of tartar which is optional but
it's gonna help us form a more staple meringue. Go ahead and start whipping
that together for about one minute until frothy and
then we're gonna slowly, very slowly sprinkle in 90
grams of granulated sugar. This is both going to be
absorb into and punch lots and lots of little holes
into our egg whites forming a stiff creamy emulsion known
as meringue which we want to bring to what's called stiff peaks. More on that later, for now
we have to add our flavor and some colors. I'm adding a half teaspoon
each vanilla and raspberry extract which kind of smells
like insanity but it's gonna bring a nice blue raspberry
vibe to our macaroons as will Just a few drops
of some very, very strong food coloring. Don't overdo it because we want
to hit that sky blue color. Within mixing this and scraping
down the size of the bowl, whipping the egg whites
to a state of stiff peaks. That is we wanna be able to
take the mixer out of the bowl, flip it upside down and have
it form a peak that doesn't flop over. Then we are to engage
in a practice as macona, excuse me, macahonudge, macaronage. Basically, we're gonna sift
a third of our finely ground almond flour and powdered
sugar mixture into the meringue and using a long rubber spatula
gently fold it together. Once all the dry stuff is
incorporated and it's looking relatively smooth I'm gonna
sift in the remaining dry stuff and continue folding until
it's a smooth goopy mixture. A little thicker than pancake
batter it should also form a figure of eight when you
let it drip off your spatula. That's how you know it's
ready to make into macaroons, Macarons, I'm positive on
saying it accurate macaroon. Next up, we are dumping the
mixture into a piping bag whipping it around like
you see them do on the "Great British Baking Show"
and piping into perfectly round little dollops on a
parchment lined baking sheet. This being my first time
macaroning I'm going to experiment with a bunch of different
sizes but no matter what size you make your macarons once
they are piped they must then be thoroughly whacked against the table. This both gonna help
release any errands bubbles and flatten out the
tops which you can help along with your pinky finger
if they didn't go totally flat. Then we're gonna let these
guys sit out uncovered for 45 minutes at room temperature
after which they're gonna look exactly the same but
they will have formed harden little shells on their
exteriors meaning they are ready to bake at 300 degrees
Fahrenheit for about 12 minutes rotating once halfway through. And if you did all the fussy
little steps just right after cooling completely on the
baking sheet you will be met with perfectly pudgy
little macaroon halves. Ready to be stuffed into
a space age mylar pouch both for accuracy and convenience. But enough set decoration
let's take a closer look at these guys. A good macaron has a nice,
smooth, shiny round top, a pebbly ring around the
bottom and is at once light, crunchy, airy and just a little chewy. My first round was kind of
rough but after just a little practice I was pulling
perfect paddle one pastry. But how do they taste? Well, true to what John
said they have a light... Woo, whoops, they have
a nice lightened up... Come on, third time's the chip. There we go. They have a really nice
light raspberry flavor. It's almost like cotton candy
in the best way possible but if you don't care
about being show accurate, you're gonna want some
French buttercream filling. So into a medium saucepan goes
100 grams of granulated sugar and 30 mil of water which we're
gonna place over medium heat whilst we beat up some egg
yolks, five of them in the bowl of a stand mixer on medium
speed until they're about doubled in volume. During this time your sugar
mixture should hit its nominal temperature of 240 degrees
Fahrenheit, the softballs stage. And very, very carefully
we're gonna slowly stream it into the mixer as it runs. We want this slow enough
so that it doesn't scramble the egg yolks. Once it's cooled down to room
temperature it's time for this frosting to live up to its
name and become the recipient of 225 grams or two sticks
of unsalted room temperature butter added one little piece at a time. Once all the butter is
incorporated we're gonna add a quarter teaspoon each
raspberry and vanilla extract. And we should end up
with a nice thick, creamy (Oliver speaks French)
or French buttercream. At this point, we're gonna
beat in the requisite food coloring so it matches our macaron shells. Yes, I did look up the proper
pronunciation of macaron. How could you tell? Give this guy a taste for tastiness. Once you have confirmed
that it is indeed tasty it's time to place it in the
piping bag with a fluted tip. Place a small circle
of (mans speaks French) on the flat side of the cookie. Find that cookie soulmate
one that matches in size and sandwich the two together. And there you have it, a
genuine French macaroon. Not exactly what Baby Yoda
was eating on the show but the macaroon without
filling is like Mando without his helmet. But that being said as
delicious as these guys are all filled with (man speaks
French) they're still really, really good on their own to
the point where like I said for accuracy sake, got to
eat enough where I get sick. You can't be non-canonical in Star Wars. (man retches)
Gross. Maybe John's right. Those are very rich and
they're very difficult to make. So if you want a fun alternative
to make with the kids that looks the part cream
together a quarter cup or half a stick of unsalted
butter, softened with half a cup of granulated sugar using a
hand mixer or a stand mixer for about one minute or
until it is light and fluffy then we're gonna beat in
one room temperature egg, a quarter teaspoon each
raspberry and vanilla extract and a little bit of blue food
coloring until it is nice and smooth, about one minute
scraping down the sides of the bowl halfway through. Then we're combining one cup
of flour with a half teaspoon each kosher salt and baking powder, tiny whisking to combine and
then adding to our alien blue wet stuff which we're just
gonna mix until no dry streaks remain otherwise we're
gonna have a tough cookie and we should end up with
a nice, stiff, thick batter maybe a little less blue than mine. I definitely used too much food coloring and we're going to
distribute it into dollops on a parchment lined baking sheet. You can use a melon baller
or a couple of spoons or you can cut the corner
of a Ziploc bag turning it into an impromptu piping bag. Maybe flatten out any
protruding peaks and bake at 325 degrees Fahrenheit for 15 to
20 minutes until they're dry to the touch. And what you're gonna end
up with are some cute little sugar cookies which have
an actually really nice, unique blue raspberry flavor. They look like the real deal,
they're fun for the whole family and they're not gonna
make you puke if you eat half a dozen of them. Well, I don't know about that. It depends on what kind of
aerial combat you're involved in. (soft music) - Well, I know that as a
film maker I really feel very flattered when you
recreate the recipes from like "Chef" or when
you did the bone broth from the first season of "The
Mandalorian" and everybody who works on the production
always gets a big kick out of it too. So we love how much you
think about what we do 'cause we put a lot of
care into that stuff and then when you really
nerd out and dive deep we sometimes even learn a
little bit more about what we're doing on the set
than we do at the time. Thanks for it, keep
doing what you're doing. It's always a lot of fun to watch. Guarantee you we'll be
watching on the set. (Oliver laughs) - Oh my God, this is a big day for me. Thank you so much. And thank you for telling
amazing stories that we can all enjoy during this difficult time. - And every time I put something
in a movie that has food in it, every time I put
food in the movie I'll know that I have the responsibility
of knowing that someday you're probably gonna
end up having to cook it. So I'll keep that in mind too. - Likewise.
(Oliver laughs) (soft music)
For those unaware Favreau has been a Babish supporter almost from the beginning - after Babish made pasta al olio early on. He was then gifted a fork from the movie Chef.
I was introduced to /u/OliverBabish through Chef Show, so I always love it when Jon Favreau shows up.
The macrons look great, but damn it if I'm not craving a sugar cookie right now.
It was nice of them to consider a simpler recipe that most people would be able to make!
Ok, we all took up our own projects during the pandemic, but when did you pick up telekenesis, /u/OliverBabish?
This is incredible! I’ve failed at making Macarons a few times and this is the perfect excuse to try again!
I’m looking forward to next season or maybe even episode of The Mandalorian and seeing Babish as a character. Holy crap wouldn’t that be awesome!
I'm all about the mutual wholesome fanboying here.
Ma-Ka-Ron.
A macaroon is made from coconut and sadness
I will eat these until I puke a little up onto my adorable....robe thing.