[MUSIC PLAYING] Hello, everyone. We're Sorted Food,
and welcome FridgeCam. Today, it's an Ultimate
Macaron Battle-- yeah, what it says in the title. Welcome to another battle,
and we've mixed it up again. The boys are going
head to head to head to create the ultimate
macaron, and we've given them a phenomenal recipe
from our mate, Ed Kimber. All they've got to do is
personalize the flavors and get it done in two hours. Their time starts in 3, 2, 1. [GUNSHOT SOUNDS] Going to to read
the recipe fir-- what are you doing? I'm going to blitz my almonds
and my icing sugar in a food processor. What's going on? Well, there's only one food
processor, isn't there? Yep. OK, cool. OK, so the thing with
macarons is precision. We want really finely-ground
almonds mixed with icing sugar, so the first thing we need to
do is blend the two together, and then sieve out
any remaining lumps. So whilst you're doing that-- You've been reading this. You've read that! He's cheated already. I was there when
they filmed this. That is absolute
dog's ball-bags that. Where has the lid gone? No. I need that. No, wait a minute. What are you doing? [INTERPOSING VOICES] I know where the lid is. Sorry. Have you hidden the lid. Barry, if you take these-- Oh. Make these ones yours. No, you're not doing that. Where's the lid? I will get the lid
from where I put it. Oh, you're such a-- So that I can go first. [MUSIC PLAYING] That's 15 pulses, which
is what it says to do. These are large
eggs, so I'm going to weigh out my egg
whites, because I know that macarons are a science-- or a maths. 3, 4, 5, 6, 7-- I put Mike's icing sugar
in the little bin thing, as a bit of a joke-- in the
past, so it's so perfect-- I was trying to get
ahead with my eggs, and I threw my egg in the bin. Get out of my way! [MUSIC PLAYING] Where's my icing sugar? You put an egg in it, as well. I need to-- Oh, that's funny, is it? I need to-- Oh, that's really funny, is it? That's really funny, is it? No, no. It's, like-- it was
an honest mistake. I put your icing sugar
in the bin, in the bowl, intact, so that you
would look around for it and go where is it? Barry then put an egg in it. Yeah, but in my defense, I was-- You don't have a defense, mate. 12, 13-- No! No. I had-- that butter was just in,
like, here, so I just moved it. Well this is all-out war. I need to start again. If you do something three
times, you remember it. Well. So don't spend too much
time on that second try. And that is why you sieve it. We are square. We are square. What's he done. He took the chunky
bits of his flour, and put it in my sieved
flour, therefore, I have to sieve
it all over again. The macarons should
be piped by now. That's such a chef thing to say,
especially from a post-wash. Next up, comes a sugar syrup,
because we're essentially making an Italian meringue. So we want to raise that
to 118 degrees Celsius before dribbling it
into our egg whites. But they'll need to
start whipping up the egg whites to stiff peaks
just before it reaches the 118 degrees Celsius. Dribbling the syrup, whisk
until cool, and add any coloring or flavoring they wish. Try not to let it stick
to the bowl if you can. Stick the bowl? Yeah. Try not to. Try to get it [INAUDIBLE]. Oh, I thought it said,
"Down the side of the bowl." No, don't touch the
side of the bowl. Oh no. Well, I'll keep whisking until
it's not too hot to hold. Where are my instructions? I don't know where
your instructions-- Where are my instructions? Tell me the truth. I don't know your
instructions are. Tell me the truth. Otherwise, you're
getting buttered. Right, but you've
already buttered me, and it's put me back
about 15 minutes. So tell me the truth. Where are your instructions? They're over by your desk. Where's your butter? It's in your hand. Where's it going to be? Like all good
toothpaste. they come blue to make your teeth whiter. This is the same thing,
but for meringues. So that has got a slight blue-y
tinge to it, which should, once in with the brown,
even out and create a really glossy white macaron. Should. The Italian meringue then gets
folded into the regular egg white and the almond
sugar mixture, and you want to fold it until
the perfect consistency, to enable you to pipe
perfect little disks that just relax back. They'll start at a peak, and
they'll relax into themselves, and then they need to rest
for about half an hour. Now that I know
it's white vanilla-- Yes. White vanilla and gold,
so we're going for quite elaborate-looking-- So nowhere to hide. We want perfection. Yeah, that's supposedly
what I'm going for. Yeah. Look for perfection. Then you've got to fold
it, but not too much, until it falls back on
itself over the span of about 30 seconds. Hey, now beat. Stop. I'm glad you're so far behind. Why? Because you did that. No, I didn't. Yes, you did. No, I didn't. Yes, you did. No, I didn't Look at the ribbons. How are they folding? How are they folding? They are now
disappearing, which means, I think, my mixtures ready
to go into the piping bag. [MUSIC PLAYING] Don't need much. Given that these
need to rest, then bake, then cool and be filled-- Two of you on the piping. You probably want to be
finishing your piping in the next few minutes. Resting time gives
you time for fillings. Where are my Oreos? They're in the top oven. Thank you for your honesty. They're so hot. I literally hate him. This is all now melted, so
I'm having to open these up and then just scrape
all the icing out, because otherwise,
they won't blend and I can't make a
crumb out of them. Sorry, did you say something? I'm going for mint choc chip,
so I've dyed these green. I'm going to dust them
now with some Oreo crumb. And then I'm going to
make a chocolate ganache. And I'm going to make
the peppermint cream from the inside of
our rainbow chocolate. So hopefully, you get, like,
a Viennetta in a macaron. So it's like an
After Eight macaron. Yeah, but you can have
it whenever you like. The batter should the
fall in a thick ribbon from the spatula,
just about fading back into the batter
within 30 seconds. Is this a good time to
mention that this is so far outside of my comfort
zone that I don't even know why I'm here trying? Pigs are pink. Some pigs are
pink, you're right. So when making maple
bacon macarons, why not make them the
color of pigs, pink? There is a logic there, and
one I'm not prepared to argue. [MUSIC PLAYING] So my filling is
chocolate ganache-- so equal parts chocolate
and double cream. Heat the double cream, pour
it over the chocolate, which has been chopped, and
stir it until it's nice and shiny and smooth. And the other half is a
peppermint cream mixture, which is 100 mils of
water, 100 grams of sugar, and 100 grams of fondant icing,
which I'm grating into this, and it's all going to mix
together, heat up, and be lovely and smooth. Then I'm going to add a tiny
drop of peppermint flavoring, because it's really,
really strong. So my baking's crisping
up in the oven. In the meantime, I'm going
to make my butter frosting, my butter cream filling. So-- Are you using the machine? Of course I am. Why wouldn't I use the machine? Butter in here, whip it up for
about five minutes until it gets light and fluffy. Then we're going to put
in some icing sugar, little bit of vanilla. Then I'm going to-- once my baking's
nice and crispy, I'm going to zoom in
up in this little baby, and then add that in with
little bit more maple, get the flavor going. That might work. [MUSIC PLAYING] Watch this. I'm going in. He's done the bang. He's done the bang! Ed Kimber doesn't bang? Ed Kimber does not bang. Why not? Because he makes them properly. I accidentally made a mistake,
because I told you earlier that it was 100, 100, 100. Turns out, it's 100, 100,
500 grams of fondant icing. And that's to create about 40
million filled chocolate drops. And I only need to
fill about 16 macarons. There we go. A bit of pep's going in. They know the bake is important. It's exactly 12 minutes. As far as I'm aware, two
people have put their macarons into the oven. Nobody has set a timer. OK, Google, set
timer for 12 minutes. They look good. Let's put it this
way, I've got no idea if my macarons are going
to be all right or not, but at least my butter
cream is banging. [MUSIC PLAYING] I'm just trying to decide
which bits go with another bit, and therefore, what's
going to make up my three. I mean, first off, we
can discount that one. Don't worry about it. Mine weren't even
cooked in the middle, so I've had to put them back
in the oven for another two minutes, and we've got
about six minutes left. Last five minutes. [MUSIC PLAYING] They're gold because-- Last two minutes. Little bit of salt, and a
sprinkle of gold on my caramel. I don't know why,
but it might work. 3, 2, 1. Time is up. Let's get these
in to the testers. [MUSIC PLAYING] That might have been the most
stressful two hours of my life. That was hard. I think that's the
hardest, technically-- we've done complicated
ones before, but I felt like that was the
hardest to get right and-- We all look knackered. I'm done. Right. I'm going to start
with the vanilla one. Oh, OK. I think those look class, mate. My vanilla Sorted dulce de
leche crisp white macarons. I think it's the most precise. It's got a nice, smooth top. It's got a very slight foot. If we cut it-- Are you sure? Nice, precise. You sure? I don't know if you've
missed this bad boy-- We've got shell. We've got a slight chew inside. We've got two
different fillings. Just eat it. There's nowhere to hide
when you do vanilla and that kind of caramel, but
it's very good-- very sweet, as macarons are. It's a good texture. That's a really good macaron. Well, that is lovely. I'm going to go this one next. No, go for the middle one. Just do yourself a favor, mate. You dropped yours. Yes. They have got a bigger foot. It's looks like it, doesn't it? It's looked like I
dropped it down a canyon. Still got the crisp shell. It's still got a bit
of a chew inside. I know yours were a little more
inconsistent when they came out the oven, because they
went back in and out, but this one looks good. Mm. Mm. Mm. Mm. Oh. A very, very good ganache. Looks great. Give me a box of six of
those, I'd be a happy man. Shall I try the piggy one? So in true Jamie style,
they're a little bit bigger, you've added pork. But I like the detail
of the star nozzle. Nice good squish, isn't it? This is going to be weird
after mint, you know. Oh, yeah, I've ruined it. That's slightly
less done, but still going to give you that chew, and
you still have got the crunch. Ben, maple and bacon is a
well-known flavor combo. Salty and sweet and smoky. Mm-hmm. As a macaron. On skill level and choice
of flavor combinations and the creativity you've
added to what is essentially the same recipe,
Barry takes first, with a very close second, third. I'm not surprised by that order. And to be honest with
you, you can probably tell by looking at it, because
when it comes to a macaron, so much of it is
about the visual. But even the flavor, subtle,
punchy but savory ganache, bold. Thank you. Yeah. We're learning. Thank you, Ed-- and
also sorry for what we did to your restaurant. Did you like that video, Jay? Nope, because Ben's palate
isn't advanced enough to like bacon in a macaron. Well, if you liked it, then
you should give it a like. I'm not talking to you. I'm talking to you. OK, fine. Also, if you liked
that, and you would like to see us
battle more stuff, then give us some ideas to
battle against each other! Yeah, we're running
out of content! Speaking of running
out of content, do you want a Dad
Joke of the Week? Yes, please. OK. What's long, green,
and slowly turning red? [MUSIC PLAYING] I don't know. Oh, OK, good. A cucumber holding its breath. [LAUGHING] Ebbers loved that. He does. He literally loved that joke. He loves a cucumber.
