Q: Why did you pronounce it ma-kuh-ROON rather than ma-ku-ROHN? Isn't a ma-kuh-ROON a different cookie made out of coconut? A: The spelling and pronunciation of the cookie in question is a matter of much debate. While the coconut cookie and this cookie in this video are, indeed, different cookies, their names are actually the same. They have the same derivation. It is very common for people in the U.K. and the U.S. to pronounce the cookie I made in this video with a "roon" sound. Certainly "rohn" is closer to the authentic French, but I think if I pronounced it that way, I would sound pompous. We have an established American pronunciation of the word, and it's the one I'm using. Certainly some Americans do pronounce it with a "rohn," and if you do, then you do you. The wikipedia article on macarons has a well-cited section on this topic: en.wikipedia.org/wiki/Macaron
My first job at 15 was cleaning the chocolate molds at a specialty chocolate shop. The pastry chef used to make macaroons and if they ever came out imperfect they were thrown in a bowl for us to eat, my first ever macaroon was a “messed up one” and I remember telling the chef how good they were and when he said they were a bad batch I asked how a good batch tasted. He laughed and said “exactly the same but rich people don’t want them”.
@@ShmoeBoe because technically it's not fresh baked once it's been sitting on a cooling rack before being thrown into a bin for you to pick up. Or something like that. If it says Baked Daily - well, then you can't get into technicalities.
@@andihandihan Well nobody specifically was asking you either, and yet here you are commenting. Almost like someone can make a comment without being granted the ability to do so by a complete stranger...
Ever since I've heard that Adam records his voiceovers in his closet. The thought that Lauren just looks at the closet weird while Adam screams in it has brought me endless joy.
I don't know why I never thought about macaroons like this. Chocolate chip cookies? Any variation is perfectly fine. Thin and spread out? Perfect. Thick and chewy? Perfect. Why did I think that there is 1 ideal macaroon cookie and anything else is a failure? No idea, but you changed my life today Adam.
I told a friend at work (a pastry chef turned accountant) that I had bought a stand mixer for Christmas and made MACARONS! Her immediate response, "no you didn't." Not fun joking, like, telling me I actually did not. I explained that I made Italian meringue and achieved the "feet", but they were a little lopsided, and she cut in explaining "then you didn't make a macaron. It is defined by its perfection" So I continued... "I made delicious almond flour meringue cookies and they were exceptionally delicious" she accepted that. I'm not allowed to call them macarons in her presence smh 🙄
@@juliab8992 well it's not like you have to listen to nonsense 😂 It'd be funny if you made the most horrendous looking macrons ever, in spite, calling them macrons.
@@EeveeRealSenpaiyesss and bring them to the office to share with everyone 😄 personally I care more about the taste and texture than how they look. I had a macaron awhile back that was picture perfect, but did not have a lot of flavor
As a pastry chef, I LOVE this video. I've been telling students for years, food should be fun and taste good. When I was an apprentice, my teacher would always say 'Pretty food is snobby food, which is all well and good, but not at all necessary'.
Okay I have officially decided that my food has to be perfect. Because FUCK ADAMS OPINIONS This is a joke but honestly I am slightly annoyed by the yelling which is making me tempted to decide that all food has to be perfect out of spite
Yes! My grandma has made "imperfect macarons" for YEARS and she just dumps everything into the same bowl like this. (And she calls them just "double almond meringues with butter cream" and they weren't in the least French). Also, they taste heavenly if you keep them in the freezer and eat them straight from there, still cold. :D
Adam’s wife: “Honey, is everything okay? I’m hearing a lot of loud noises from the kitchen.” Adam: “(softly) Yes, dear. Everything is fine and *NO!* I MUST TEACH PEOPLE THE WAY TO TRUE MACAROON HAPPINESS!*”
The real reason he makes this video is because of all the misconceptions, he was allowed to test different factors, therefore delivering an excuse to make over 100 macarons.
Binging with babish: cooks things for entertainment Joshua Weismann: has a very poor understanding of what the average kitchen has Adam Ragusea: “it’s over $15? Fuck that.”
Josh is more for people who already have an interest and investment in home cooking, both babish and adam are more geared towards normal people who just like to cook
I just made these today and here are the results: Their feet are broken, the batter is too dry due to personal stupidity, I didn't rest them long enough. The surface is craggly and has huge air pockets, anything but smooth. The taste is mindblowing though. The drier ones occasionally have air pockets and are chewy, with perfect crispiness and caramelization. The wetter ones stick, but they taste like insanely chewy and fudgy brownies with amazing skin. People may mistake these for dollops of human excretion, but they taste divine even with how bad I am at making them. This taste test was only conducted on day 1 so I'm sure they will even taste better. And they aren't worse than the perfect store-bought ones, imo better due to the craggy surface. It lacks so volume (due to personal stupidity) but it's very dense and chewy nonetheless. Thank you Adam, I should've made this earlier. I was always intimidated with macarons, fearing for my life if I ever breathed wrong in front of them. TLDR: I messed the batter and every thing up, yet they still taste good.
GinJuice_art honestly, unless you work for a restaurant, if you take away all the aesthetic concerns of these type of recipes you can make pretty much almost anything as long as you got the ingredients
adam is the opposite of me: he does whatever he wants to the recipe and it still ends up awesome i put 148g of flour instead of 149g and my macarons start bubbling like lava
I’ve done nothing but follow this recipe for years and somehow completely disregarding my expectations allowed me to make the best macarons to date- they didn’t even crack that much! I owe my little almond cookies to this man
I replaced the cocoa powder with instant coffee for a "coffee and chocolate cream" flavor and boy, were they tasty! I also ended up dolloping with a soup spoon, though, and they turned out enormous... but if you like macarons the size of large cookies, go for it!
Did you use the same amount of instant coffee, and did you dissolve it or powderize it further? I'd like to try this but I don't have a good track record cooking with coffee. I love coffee flavored treats but every time I try to make any, they end up bitter and acrid, even with instant coffee I drink black!
Just attempted your recipe today and i have to say, I have a whole new appreciation for cooking. Youve changed my perspective on cooking and the notion that theres only one “perfect” way to do things. Ive started cooking for how i like my food and how it tastes rather than to please others about how amazing my presentation is. Thanks adam 🤙🏼
I've been wanting to make rice flour substitute macarons for ages, they're the almond food I miss the most since developing a big almond allergy...i was terrified of messing them up but this has definitely helped calm my nerves! thank you!
I could see this working with rice flour, but I can definitely say that using cashew flour is wonderful as well if you can eat those. And pistachio flour makes something that isn't quite like a macaron but is absolutely one of the most delicious things ever.
See if i was a clever and cheap salesman. I would make macaroons like this and market them as rustic/organic macaroons that are more natural than what they make at the factories
This video inspired our family to actually try making macarons. We ended up going in with the expectation that they would be lumpy etc but our second batch looked almost perfect, so we started experimenting. My housemate has been able to make perfect macaron shells with the very same effort you put in here, except with a piping bag because it's easier for us- and we've now made corn, peanut butter, raspberry and hibiscus flavored shells. We did look up a different recipe for the fruit based ones, but corn, peanut butter and chocolate from this recipe were great. You can take this shell recipe and do a 1:1 of peanut powder instead of cocoa powder, and they're so yummy we don't give them filling. This is really the video that's unlocked like a weekly/bi-weekly family activity to make these, and they come out the same quality as ones you'd buy in the store. They're awesome.
@@VelenZaiga we use a powdered flavor ingredient, this base recipe has cocoa powder, we also used raspberry, hibiscus, and peanut powder to flavor different ones. The flavorings are best if it's a dry additive like cocoa, peanut etc. Not all powders are the same but it's good to experiment!
After adding this recipe to my recipe journal and making the macarons, I’ve renamed them “midnight macarons” because they came together and were so easy to make we were able to enjoy them by 12am when I started the recipe at 10:00pm.
Ok hear me out here. I loved the attitude with this video, and went into making these knowing they wouldn't be perfect. I was prepared for it to be imperfect, just like he said. However, these turned out (almost) perfect. They were perfectly smooth on top, and the even got some great feet, and were amazingly fluffy and airy. Here's what I did "wrong", just in case anyone wanted to know: -I under-whipped my eggs. I don't know WHY it helped, but somehow it did -I over-mixed the batter. I kept stirring and stirring until it was very smooth. -I added more sugar. Only a bit more than Adam called for, but still a pretty tame amount. And that's it! These turned out so delicious, and I'm going to make them again. Thanks, Adam!
I wonder if it’s smooth because by under whipping the whites, you’ve incorporated less air; then by over mixing the batter you were able to “squeeze” out even more air pockets. Fewer air pockets = smoother. Either way good job!
Adam Ragusea: NO STAND MIXER Joshua Weissman: So this is ultra-basic, just grab 9 truffles and a dehydrator, as well as your fermentation station outfitted with a gold leaf stand mixer plate.
Adam rule is kind of going on the other side of the spectrum though...it is just a mixer-spinny-thing dude, we know we can mix things by hand, just use you kitchenaid mixer and get some value out of it!
@@AmyOnhercomputer He's gotten kind of obnoxious imho, especially since "but better". Like "ok see this 7 dollar combo meal from a fast food chain? let's spend 50 dollars on ingredients and be in the kitchen for 3 hours putting together a better 'version'", then he bends over and kisses his own ass for trouncing In-n-Out at their burger game (or whoever else) with this colossal 6 inch tall hamburger that no one can even fit in their mouth. It's funny but got tired real quick.
@@AmyOnhercomputer Joshua’s videos are always fun to watch, but I rarely follow his recipes because they’re just too complicated for me- I’m no pastry chef
This is the perfect Anti-French cooking attitude I love. As someone who has spent 10+ years as a professional cook, and about two thirds of that with french chefs, I really appreciate cutting out the bullshit and just making good food. It can be beautiful too, it just doesn't have to look like it was made in a factory.
As someone who often finds joy in making cosmetically “perfect” baked goods, I love this video so much. While spending hours making macaroons can often be fun, it’s so liberating to just making good food. I love the lack of pretentious bullshit.
This. If I'm cooking for others I'll put a lot of effort into making my food pretty, but if it's just for me I really don't care. I think there's a difference being served a perfect looking plate of food vs putting that plate together yourself all evening then sitting down and eating it in 8 minutes because it's 10pm and you haven't eaten since lunch
This video is a great lesson in the concept of diminishing returns and how it applies to cooking. Sometimes to get 10% closer to perfection you have to double the effort, and it's just not worth it 🤷🏽♀️
I used this recipe multiple times and by translation mistake used peanut flour instead of almond flour 😅 The 'macarons' came out very well and were universally liked by anyone i offered them to. Later when I realised my mistake, a friend from work brought proper, almond based one and I realised I like my version better. As Adam would say - 'I like to call it a happy little accident'.
For the ganache: I think a espresso shot or some instant coffee REALLY improve chocolate taste in general (it’s from binging with banish but honestly it’s one of the best backing tips I know)
"If you really like 'perfect' macarons and if you enjoy perfecting that craft, I think that's awesome. But it's also good for all of us to think critically about what 'perfect' is to us." Damn, I came here for fancy sweets recipe but I got a life lesson instead
I make a lot of macarons and I appreciate your take on them. I give away only the traditionally perfect ones, but I eat the weird ones and they are all delicious. When I bake with kids I always tell them that it doesn't matter what they look like as long as they taste good. They are great made with ground pumpkin seeds, which nobody is allergic to. Love your vids, appreciate your viewpoint.
I was backing with my grandma and after we thought we messed up at the end so since we had two yolks left over and I hate wasting food so we decided two add the yolks and it made very chewy and brownie as if you made the perfect fusion between cookies and brownies
Doctor instructing his assistant: Now you're going to need to make a gentle incision here to remove the infection, and - Adam bursting into the surgery room: NNNNNOO, just cut the whole leg off, it's so much easier!
nah, he's just being a youtuber which is quite a sad description. Let himself be carried away by the clickbait titles and edgy behaviour. on another note. I despise the idea of being lazy about food. food can be extremely good and tasty and also be beautiful. making macarroons in the shape of a turd is the antithesis of being a good cook. cooking as a concept is an experience not just nourishment and "this tastes good I dont give a fuck how does it looks"
@@Ghashrael I think the main point he was making is that as cooks at home, we often don't have the time or the commitment to spend the time agonizingly crafting them into perfect shapes. Oftentimes, we don't really have the time to make cooking an amazing experience as you described.
@@marclam6173 I can agree with your statement you bring up fai... NOOOOOOOOOO! He clarifies at the end its a pretty much a gimmick and you can pursue whatever you want. I just dont enjoy the humour that much and I have a different opinion on food. As a concept. I dont think what he did can be called a macaron. it can be good sure.
Made these last night, I had a lot of leftover egg whites from making curd so I kinda tripled the recipe. Dumped all the sugar in, couldn't quite get the floppy peaks - worried that I ruined them, but I followed the vibe from the video and didn't let it get to me like I usually would. They still turned out delicious! Ive been there stressing about getting the perfect looking macaron and it really is such a game changer not worrying about looks when the result is still delicious
This video convinced me to make macarons again - and they are now a staple of my home! I have plans to change up the flavours, after having made chocolate, white chocolate and orange ones - the orange ones are good because you can use the yolks to make a quick orange curd for a filling. My next experiment is going to be basil and mascarpone - based off a dessert sorbet I had on my honeymoon!
I made this recipe and it was delicious!! Also wanted to do different flavors. I was wondering for the cookies, did you increase the almond flour since you’re omitting the cocoa powder?
This whole time I’ve just been imagining Adam sitting in his closet recording the audio and his family walking around hearing him scream “NO!” over and over inside.
My friend was complaing about how they wanted macarons but about how hard they were to make. That immediately made me remember this video so I've now sent it to them. Also I rewatched it and it truly is a masterpiece. Thanks Adam!
I tried to make the "perfect macaron". The only problem was that my homemade almond "flour" was too gritty. Anyways the tops turned out flat and I was proud of myself because I lived with the belief they are the most difficult cookies in the world. I had way too many dishes and they turned out too sweet. I convinced myself to never make these anymore because they are not worth it, and that super good. Thanks to this video I will for sure make them again, not stressing so much, with some new technics and way better results (I know that because you are awesome).
My daughter (3.5 years) loves your videos, we watched this one a few weeks back. Love the "Noooo" bits 😂 We finally gave them a go today... A new family favourite! So easy and yummy! Thanks for sharing your method, Adam 👍 We shouted "No" as we made them 😁
But in all seriousness, he is right. I was much happier with my end result the first time I did macarons, once I gave up and stopped stressing about the appearances. My mom is not big on sweets, but absolutely loved them! :D So y'all just please be happy while baking and stop stressing about being pitch perfect!
I just absolutely love every one of Adam's "NNNNO!!!" videos. Like, there's a 0% chance that I'm going to be making these cookies - I haven't had A cookie in months. And there's also basically no room in the universe for me to make the veggie soup. But I just keep coming back to both of these videos. I love this attitude. It literally helped me work on my motorcycle. "See, what you've got to do is get every part of the engine antiseptically clean, then take your SAE certified straight-edge whetstone and some blueing dye..." "NNNNO!!! JUST SCRAPE OFF THE OLD GASKET WITH A RAZOR BLADE AND BOLT IT BACK TOGETHER!"
Me too. As to the soup, I've simplified his recipe: Fill your favorite microwaveable soup bowl 2/3 full with V8. Put it between to paper plates in the microwave. Microwave until bubbly hot. (Mine is 6 minutes. Take out of microwave and stir in cream and/or sour cream to taste. Serve alone or with grill cheese or whatever you like. I've been making this all winter and still surprised how good something so easy can be.
Love your vibe here. When I was young was taught needed a sifter, all the measuring cups, spoons wide bowls, narrow bowls after all this is chemistry. Now am with you is art and if all ingredients going in are edible and didn't turn to ash is edible. Have been thinking of making meringue cookies and this has pushed me over the edge... not macaroons as too many steps but still loved this.
I tried this recipe today, since I'm visiting my mom who has an electric mixer and silpats, and it turned out amazingly! My almond flour was pretty grainy, so mine were not smooth whatsoever, but also didn't crack at all, yet the actual texture and taste as we ate them was phenomenal. The rich, almost bitter ganache paired perfectly with the super sweet and cragly looking cookies to make an almost spherical and rich dessert. I had been wanting to try French macaroons for a while now, but every other recipe I've ever seen says that moisture and humidity would ruin them. Seeing as I live in Florida, that basically meant every recipe was telling me to never bother with macarons. This video gave me the push I needed to disregard every recipe and just make them. Now I'll be looking for more flavors to try out and skip the instructions attached.
as an unwilling perfectionist, this video scared me a lot. i swear I almost had a heart attack when he dumped the sugar right in. oh god jesus don't hug me I'm scared.
Me taking these deformed cookies to my work.Friend: Did you make these? Me: NOOOO! I bought them from some loud guy selling them out of the trunk of his car.
Q: Why did you pronounce it ma-kuh-ROON rather than ma-ku-ROHN? Isn't a ma-kuh-ROON a different cookie made out of coconut?
A: The spelling and pronunciation of the cookie in question is a matter of much debate. While the coconut cookie and this cookie in this video are, indeed, different cookies, their names are actually the same. They have the same derivation. It is very common for people in the U.K. and the U.S. to pronounce the cookie I made in this video with a "roon" sound. Certainly "rohn" is closer to the authentic French, but I think if I pronounced it that way, I would sound pompous. We have an established American pronunciation of the word, and it's the one I'm using. Certainly some Americans do pronounce it with a "rohn," and if you do, then you do you. The wikipedia article on macarons has a well-cited section on this topic: en.wikipedia.org/wiki/Macaron
nobody will know...
@@flakyy_ow Isn't it the exact opposite?
@@June-nl9fy nope
@@flakyy_ow yes
@@flakyy_ow I know
My first job at 15 was cleaning the chocolate molds at a specialty chocolate shop. The pastry chef used to make macaroons and if they ever came out imperfect they were thrown in a bowl for us to eat, my first ever macaroon was a “messed up one” and I remember telling the chef how good they were and when he said they were a bad batch I asked how a good batch tasted. He laughed and said “exactly the same but rich people don’t want them”.
what if you market them as homemade?
@@pokejust7045 well "fresh baked" grocery store bread is actually baked fresh daily; what are the quotation marks for?
@@zixvirzjghamn737 zix
@@ShmoeBoe because technically it's not fresh baked once it's been sitting on a cooling rack before being thrown into a bin for you to pick up. Or something like that. If it says Baked Daily - well, then you can't get into technicalities.
@@formes2388 jiogo
Adam: Starts talking quietly
Me: Oh shit here we go again
shocking secret adam strikes again
It's so fucking obnoxious, I can't stand it. I still haven't seen the end of the vegetable soup video it's so goddamn cringey.
@@seanmcgrath2049 cool story man, but no one asking
NO!!!
@@andihandihan Well nobody specifically was asking you either, and yet here you are commenting. Almost like someone can make a comment without being granted the ability to do so by a complete stranger...
Imagine Adam doing a collaboration with Joshua Weissman where Adam just screams NO at Joshua at every step
Exactly my thought!! XDDD
Yes please
Mr. Because I'm Extra vs Mr. NOOO
😂 😂 Ikr
I want the same with Binging with Babish. I have just seen his chili recipe with five million ingredients and I had enough.
Ever since I've heard that Adam records his voiceovers in his closet. The thought that Lauren just looks at the closet weird while Adam screams in it has brought me endless joy.
NO!
@@lord_friday7758 the filming tutorial iirc
that's even funnier
@@SimuLord watching a pacers game will do that to you. Consistently good, yet always just short of greatness. Haliburton looks great though
willy wanker
“Dad why are you yelling at the bowls again?”
Kids learn how to behave by our example.
"Cool my dad just yells at nothing in the kitchen, what's that mean for me?" -Adam's kid.
Not even, he's just yelling at nothing at a microphone
@@chriswhite4408 and if im not mistaken, he said that he does every voiceovers in his closet, so basically he's yelling to his clothes
All RUclipsrs turn into yellers.
NOOOO
When you see that face in the thumbnail you know that Adam is going to have an episode again
And NOOOOO!
*vegetable soup flashbacks*
@@64-rd NOOO!
That jawline tho
@@Jojo-uc9or ,
When Adam talks very gently:
*Something is wrong, I can feel it*
Precise thing: Why do I hear boss music
*NO!*
Rip your eardrums.⚰️🥀🪦
Somethings wrong I can feel it it’s just a feeling I’ve got - Eminem
I don't know why I never thought about macaroons like this. Chocolate chip cookies? Any variation is perfectly fine. Thin and spread out? Perfect. Thick and chewy? Perfect. Why did I think that there is 1 ideal macaroon cookie and anything else is a failure? No idea, but you changed my life today Adam.
Macaron* but yes, everything else is valid lol
it's the French getting to you
I told a friend at work (a pastry chef turned accountant) that I had bought a stand mixer for Christmas and made MACARONS! Her immediate response, "no you didn't."
Not fun joking, like, telling me I actually did not.
I explained that I made Italian meringue and achieved the "feet", but they were a little lopsided, and she cut in explaining "then you didn't make a macaron. It is defined by its perfection"
So I continued... "I made delicious almond flour meringue cookies and they were exceptionally delicious" she accepted that. I'm not allowed to call them macarons in her presence smh 🙄
@@juliab8992 well it's not like you have to listen to nonsense 😂
It'd be funny if you made the most horrendous looking macrons ever, in spite, calling them macrons.
@@EeveeRealSenpaiyesss and bring them to the office to share with everyone 😄 personally I care more about the taste and texture than how they look. I had a macaron awhile back that was picture perfect, but did not have a lot of flavor
Mom, Adam is yelling at me again.
NOO!
NOO!
NOO!
NOO!
NOO!
Adam: *talks softly*
Me: *intensly lowering my volume*
Lol
Lol
Lol
Lol
lol
As a pastry chef, I LOVE this video. I've been telling students for years, food should be fun and taste good. When I was an apprentice, my teacher would always say 'Pretty food is snobby food, which is all well and good, but not at all necessary'.
Nice rhymes. Giving Eminem a run for his money 😂
Okay I have officially decided that my food has to be perfect. Because FUCK ADAMS OPINIONS
This is a joke but honestly I am slightly annoyed by the yelling which is making me tempted to decide that all food has to be perfect out of spite
@@justjames391 there were literally no rhymes?
@@marcya4428 pretty food is snobby food which is all well good~
@@justjames391 food and good don't rhyme and repeating food doesn't count
Yes! My grandma has made "imperfect macarons" for YEARS and she just dumps everything into the same bowl like this. (And she calls them just "double almond meringues with butter cream" and they weren't in the least French). Also, they taste heavenly if you keep them in the freezer and eat them straight from there, still cold. :D
Adam’s wife: “Honey, is everything okay? I’m hearing a lot of loud noises from the kitchen.”
Adam: “(softly) Yes, dear. Everything is fine and *NO!* I MUST TEACH PEOPLE THE WAY TO TRUE MACAROON HAPPINESS!*”
Lmfaaao 😂😂😂
*l o l*
Best comment on here😂
Doesn’t he record after the video tho
@@chocolatematter yep. But... R/woooosh
The real reason he makes this video is because of all the misconceptions, he was allowed to test different factors, therefore delivering an excuse to make over 100 macarons.
TBH, I would probably do the same.
Binging with babish: cooks things for entertainment
Joshua Weismann: has a very poor understanding of what the average kitchen has
Adam Ragusea: “it’s over $15? Fuck that.”
Underrated
Seriously, joshua is so god damn boujee for no reason. He's a friggin rich kid who basicly money'd his way into the youtube cooking scene.
Exactly why my favourite cooking youtuber is adam
@@mrMickio love him but true
Josh is more for people who already have an interest and investment in home cooking, both babish and adam are more geared towards normal people who just like to cook
I just made these today and here are the results:
Their feet are broken, the batter is too dry due to personal stupidity, I didn't rest them long enough. The surface is craggly and has huge air pockets, anything but smooth.
The taste is mindblowing though. The drier ones occasionally have air pockets and are chewy, with perfect crispiness and caramelization. The wetter ones stick, but they taste like insanely chewy and fudgy brownies with amazing skin. People may mistake these for dollops of human excretion, but they taste divine even with how bad I am at making them. This taste test was only conducted on day 1 so I'm sure they will even taste better. And they aren't worse than the perfect store-bought ones, imo better due to the craggy surface. It lacks so volume (due to personal stupidity) but it's very dense and chewy nonetheless.
Thank you Adam, I should've made this earlier. I was always intimidated with macarons, fearing for my life if I ever breathed wrong in front of them.
TLDR: I messed the batter and every thing up, yet they still taste good.
It's almost as though it doesn't matter what the look like!
@@IPlayGames3 yea, i just crave the taste, and i realized they would be 10x cheaper if they didn't have to look nice
In other words: Aspect is optional, just eat the stuff you like the way you like it.
Pastry chefs: NOOOO YOU CAN'T JUST MAKE IMPERFECT MACAROONS THATS NOT THE BEAUTY OF CULINARY ARTS!
Adam: Haha meringue go crack
GinJuice_art honestly, unless you work for a restaurant, if you take away all the aesthetic concerns of these type of recipes you can make pretty much almost anything as long as you got the ingredients
@@adc4836 and i love that, you can just make something that looks so ass and no one will judge you but yourself
and it's still delicious
I didn't know I wanted this meme to infiltrate RUclips comments.
@@adc4836 I can understand, but I, personally think that aesthetic is one of those things that really make a difference
i love this meme
adam is the opposite of me:
he does whatever he wants to the recipe and it still ends up awesome
i put 148g of flour instead of 149g and my macarons start bubbling like lava
cater - *but who says that's a bad thing*
they are probably still tastier than most of macarons made in industrial amounts
cater I’m sure he does a lot of experiments off camera
Tasty, tasty lava. Or, once they cool, basalt.
probably bc you are using flour in macarons....
Adam: Starts yelling
Me: *flashbacks to veggie soup*
*v i e t n a m w a r i n t e n s i f i e s*
BLAKE WIEHE That’s pretty much how it goes with any and every thing
@BLAKE WIEHE yeah, same. Worst soup I ever made, but that's on me
Yup
I’ve done nothing but follow this recipe for years and somehow completely disregarding my expectations allowed me to make the best macarons to date- they didn’t even crack that much! I owe my little almond cookies to this man
Adam: "one of the easiest and CHEAPEST desserts you can make"
me: **searches how much do almonds cost in my country**
me: oh no
Use basics flour fuck almond flour
NO! JUST USE ALOMOND FLOUR
Виктория Тищенко you can use basic flour. I did and it was exactly the same as almond flour.
wait what's basic flour?
@@TomimokaDiyuu it's just flour made of wheat the flour you use everyday for pancakes or other dish
Adam: Starts to talk unusually and uncomfortably smoothe
Me: turns down volume and braces for the worst
Seriously... Specially with earphones..
Not a fan of this style.. He should at least lower the volume for sanity and eardrums of viewers
@@v68274 do you usually get this aggravated over things
he should use a compressor so that when he yells, the volume will only get 1/2 to 1/10 higher than it would normally get.
@@v68274 My biggest issue with it is that when I rewatch the video a few times while I follow the recipe it gets pretty grating.
Me : *laughs in captions*
*Me:* Ok I'm going to pour the cereal in the bow-
*Adam:* NO! JUST FILL YOUR MOUTH WITH CEREAL AND CHUG THE MILK DIRECTLY FROM THE CARTON.
Ramón González who needs bowls amarite
@@thewindgamer2607 This method dirties no additional dishes
"Why I season my mouth and not my steak"
XD thats great
Why can hear his voice in my head while reading this
I replaced the cocoa powder with instant coffee for a "coffee and chocolate cream" flavor and boy, were they tasty! I also ended up dolloping with a soup spoon, though, and they turned out enormous... but if you like macarons the size of large cookies, go for it!
honestly sounds perfect, the main problem with macarons is that theyre too small xD
Did you use the same amount of instant coffee, and did you dissolve it or powderize it further?
I'd like to try this but I don't have a good track record cooking with coffee. I love coffee flavored treats but every time I try to make any, they end up bitter and acrid, even with instant coffee I drink black!
you should trademark them as mocha-roons uwu
Something being enormous never stopped me from putting it in my mouth.
Wait-
Imagine being his kids next to him when he's recording the audio
(pauses the video)
(parental screaming doesn't stop)
From the closet no less
"Adam Ragusea records a video in the other room while I try to eat breakfast"
Lauren is like: oh no, Adam's screaming in the closet again...
NO!
Just attempted your recipe today and i have to say, I have a whole new appreciation for cooking. Youve changed my perspective on cooking and the notion that theres only one “perfect” way to do things. Ive started cooking for how i like my food and how it tastes rather than to please others about how amazing my presentation is. Thanks adam 🤙🏼
This
The perfect way to cook food is to not waste the ingredients and make shitty food
@David Bustamante I don't know actually
@David Bustamante I am yet to know what I'm doing every day
Why were you even doing that in the first place? Were you only making traditional french food until you watched adam's channel?
“Thanks to our sponsor, RAID Shadow Le...”
“NNNNNOOOOOOOO!!!”
I would have a new sense of respect for this man if he does that
@@neosiah hi
@@fk456-cr4z1 o_O
@@neosiah NNNNOOOOOOOO! THAT AD IS TOO STUPID. AND ITS WAY TOO OVERRATED.
@@neosiah hahahaha
I've been wanting to make rice flour substitute macarons for ages, they're the almond food I miss the most since developing a big almond allergy...i was terrified of messing them up but this has definitely helped calm my nerves! thank you!
@@Spoiler1 TIL peanut flour is a thing
I could see this working with rice flour, but I can definitely say that using cashew flour is wonderful as well if you can eat those. And pistachio flour makes something that isn't quite like a macaron but is absolutely one of the most delicious things ever.
I’ve made macarons with wheat flour! They were really pretty good. I think there was a recipe on youtube.
@@kludgeaudio I’m allergic to both pistachios and cashews, which is really unfortunate because I tried pistachio ice cream once and it was heavenly
I tried rice flour chocolate macarons. Sweet as hell but i liked that it was awesome
Adam: "talks quietly"
Me: *oh no* 👀
Me: Oh Neptune
Me: oh *NO!* I tested out this comment and that other comment of yours and they both feel the same!
This guy understands poor college students.
It's more than that. He does away with the things that don't affect taste/texture of the product, making accessible, no-frills cooking.
Why did you say poor twice in a row?
Well he was once a poor college student lol
@@RattyFairy you caught me off guard
@@RattyFairy This took a minute
Lesson of the day: if you have low expectations you’ll never be disappointed
Did you mean low expectations
Same thing
Fr
Low expectations
Can you guys decide
"were gonna use a high tech peice of kitchen equipment called a SPOON"
This line had me dying
It's OK, alternate reality Adam can't hurt you.
Alternate reality Adam: 'Your macaroons are g a r b a g e'.
Long live the e m p i r e
*angry normal reality adam noises*
the pastry chef version of gordon ramsay xD
Lol
long live the empire.
See if i was a clever and cheap salesman. I would make macaroons like this and market them as rustic/organic macaroons that are more natural than what they make at the factories
Hey wait just a minute, no non clever salesman would say that!
You almost got me, mr capitalism...
>.>
Don't open the door if they are knocking!
I'll take 50
Adam, adding white wine to French macarons is not a shocking secret
How do you know that? You don't know if you'll like it if you don't try it. ¯\_(ツ)_/¯
I am intrigued to try that
Adamthony Raguthano
This video inspired our family to actually try making macarons. We ended up going in with the expectation that they would be lumpy etc but our second batch looked almost perfect, so we started experimenting. My housemate has been able to make perfect macaron shells with the very same effort you put in here, except with a piping bag because it's easier for us- and we've now made corn, peanut butter, raspberry and hibiscus flavored shells. We did look up a different recipe for the fruit based ones, but corn, peanut butter and chocolate from this recipe were great. You can take this shell recipe and do a 1:1 of peanut powder instead of cocoa powder, and they're so yummy we don't give them filling. This is really the video that's unlocked like a weekly/bi-weekly family activity to make these, and they come out the same quality as ones you'd buy in the store. They're awesome.
you should make a video on this
@@m4rcyonstation93 hahaha my kitchen isn't set up for videos!
So how do you put flavor in the shells?
@@VelenZaiga we use a powdered flavor ingredient, this base recipe has cocoa powder, we also used raspberry, hibiscus, and peanut powder to flavor different ones. The flavorings are best if it's a dry additive like cocoa, peanut etc. Not all powders are the same but it's good to experiment!
@@Zbuuza corn flavored macarons???
Adam has three volumes by default:
Soft-For the shocking secrets
Medium-For the normal instructions
Way too Loud-For correcting society
THE WORLD NEEDS GUIDANCE
now you need to weigh eggs with gram scale and NO GOD DAMN IT EAT THE EGGS LIKE ROCKY
"IF I WANT FACTORY PERFECTION I WILL BUY IT FROM A FACTORY" is such a good line.
First comment lol
I read this as soon as he said it😳
Except factory macarons are pretty damn expensive.
I laughed out loud
@@appa609 uh factory macarons are much cheaper than making it yourself
“Honey the neighbor is yelling at his kitchen equipment again!”
Lol
again
"Honey, the neighbor is seasoning the air again!"
After adding this recipe to my recipe journal and making the macarons, I’ve renamed them “midnight macarons” because they came together and were so easy to make we were able to enjoy them by 12am when I started the recipe at 10:00pm.
Ok hear me out here. I loved the attitude with this video, and went into making these knowing they wouldn't be perfect. I was prepared for it to be imperfect, just like he said. However, these turned out (almost) perfect. They were perfectly smooth on top, and the even got some great feet, and were amazingly fluffy and airy. Here's what I did "wrong", just in case anyone wanted to know:
-I under-whipped my eggs. I don't know WHY it helped, but somehow it did
-I over-mixed the batter. I kept stirring and stirring until it was very smooth.
-I added more sugar. Only a bit more than Adam called for, but still a pretty tame amount.
And that's it! These turned out so delicious, and I'm going to make them again. Thanks, Adam!
Task failed successfully! Thanks for sharing
I wonder if it’s smooth because by under whipping the whites, you’ve incorporated less air; then by over mixing the batter you were able to “squeeze” out even more air pockets. Fewer air pockets = smoother. Either way good job!
NNNOOOOOOO
@@DB-de2ht failure = success
Adam Ragusea: NO STAND MIXER
Joshua Weissman: So this is ultra-basic, just grab 9 truffles and a dehydrator, as well as your fermentation station outfitted with a gold leaf stand mixer plate.
Adam rule is kind of going on the other side of the spectrum though...it is just a mixer-spinny-thing dude, we know we can mix things by hand, just use you kitchenaid mixer and get some value out of it!
Lol
I mean joshua can be fun to watch too, it's just that he's super impractical for home cooking. Great looking food, though
@@AmyOnhercomputer He's gotten kind of obnoxious imho, especially since "but better". Like "ok see this 7 dollar combo meal from a fast food chain? let's spend 50 dollars on ingredients and be in the kitchen for 3 hours putting together a better 'version'", then he bends over and kisses his own ass for trouncing In-n-Out at their burger game (or whoever else) with this colossal 6 inch tall hamburger that no one can even fit in their mouth. It's funny but got tired real quick.
@@AmyOnhercomputer Joshua’s videos are always fun to watch, but I rarely follow his recipes because they’re just too complicated for me- I’m no pastry chef
Advertise them as "rustic" and you got yourself a product there buddy
Maybe
Stonks
Whenever one of us screwed up something, the chef would tell us we made a dessert for the blind.
Also 'artisan' and 'maker'
Or "Brut/ Bold"
I love his aggressive "NO"s.
Episode 2 of Adams mental breakdown
Edit: jeez Adam really went over the edge nice
BeatingBros Episode 3 isnt it?
Brown Sugar
Soup
This
brown
Dude... youre so wro... NO!!!!
BREAKDOWN BREAKDOWN LISTEN BREAKDOWN BREAKDOWN LISTEN
Long Live the Empire
This is the perfect Anti-French cooking attitude I love. As someone who has spent 10+ years as a professional cook, and about two thirds of that with french chefs, I really appreciate cutting out the bullshit and just making good food. It can be beautiful too, it just doesn't have to look like it was made in a factory.
Cool
i hate france so much it's unreal
@@micheal5117 Lol k
@@micheal5117 your pfp makes this all the more worrying, but to each their own!
@@micheal5117 parfait tu n'existes pas de toutes manières mdr
As someone who often finds joy in making cosmetically “perfect” baked goods, I love this video so much. While spending hours making macaroons can often be fun, it’s so liberating to just making good food. I love the lack of pretentious bullshit.
This. If I'm cooking for others I'll put a lot of effort into making my food pretty, but if it's just for me I really don't care. I think there's a difference being served a perfect looking plate of food vs putting that plate together yourself all evening then sitting down and eating it in 8 minutes because it's 10pm and you haven't eaten since lunch
@@innawoodsman i saw this reply at 10 pm when I haven’t eaten since lunch, so I’m off to go make a plate of ugly, delicious food.
This video is a great lesson in the concept of diminishing returns and how it applies to cooking. Sometimes to get 10% closer to perfection you have to double the effort, and it's just not worth it 🤷🏽♀️
Adam is here to flip the tables of the gatekeepers and I'm here for it.
"Perfection and power are overrated. I think you are very wise for chosing happiness and love."
-Uncle Iroh
Even just reading that quote makes me smile
uncle iroh should run for president
But what if you love power and perfection and that give you happiness?
@@gilang2529 Uncle Roger should
@@bichitomax then life will be amazing for you
Honestly, your philosophy on how macarons should be perceived is exactly how our lives should perceived as well.
That's deep, man
*hits pipe*
@Epiphany Plays straight facts
I told my wife this is my recipe. My wife said you have to be famous first for people to take you seriously.
Yes, look like little pieces of shit with no incentive to look alright and make other peoples eyes bleed
yeah bro, being practical as fuck is the way to go...
Plot Twist: He's mad because he cant put white wine in the macaroons 😳
Not with that attitude.
to be fair, i think it would be possible to add white qine to the filling
@@crg1292 NOOOOOOOOOOO! You just put the wine in the glass. It's much easier this way and it'll all come together in the stomach anyway.
@@crg1292 but you'd have to be judicious. These cookies are incredibly sensitive to liquid content.
@@wolfgangreichl3361 I read this is Adam's voice 😂
This looks like a great candidate to test the "is folding bullshit" theory on.
Long live the empire.
Looks like all the bucket Talapia finally got to Adam. He's a mad lad in this one.
Sugar removal effect?
Tilapia and cauliflower rice every day will do that to a man
Hahaha glad to see your a fan if his a well, and right I'm glad I'm not the only one who thought the bucket tilapia was kinda weird.
hey, I know you! you make great videos
I used this recipe multiple times and by translation mistake used peanut flour instead of almond flour 😅 The 'macarons' came out very well and were universally liked by anyone i offered them to. Later when I realised my mistake, a friend from work brought proper, almond based one and I realised I like my version better.
As Adam would say - 'I like to call it a happy little accident'.
mmm i'll have to try that
i have used the tapioca flour as well, it is well made too and safe for the nut allergic friends
Now I want to try that.
I'm allergic to tree nuts so the peanut version would be good for me
Culinary invention at work right here
For the ganache: I think a espresso shot or some instant coffee REALLY improve chocolate taste in general (it’s from binging with banish but honestly it’s one of the best backing tips I know)
Adam: makes a point that u don't need to dirty extra dishes to make a macaroon
Also Adam: dirtys 2x as many dishes to prove the point
taking one for the team
He dirtied dishes for our sins
He's guiding us to a treasure he can't possess
*salutes
Macaron*
"If you really like 'perfect' macarons and if you enjoy perfecting that craft, I think that's awesome. But it's also good for all of us to think critically about what 'perfect' is to us."
Damn, I came here for fancy sweets recipe but I got a life lesson instead
He can't keep getting away with this.
Basically ,make it fun and easy for yourself and don't care about how it looks on Instagram but how it tastes and satisfies your stomach
I make a lot of macarons and I appreciate your take on them. I give away only the traditionally perfect ones, but I eat the weird ones and they are all delicious. When I bake with kids I always tell them that it doesn't matter what they look like as long as they taste good. They are great made with ground pumpkin seeds, which nobody is allergic to. Love your vids, appreciate your viewpoint.
3:14 _The industrial revolution and it's consequences have been a desaster for home cooks_
The Adam Ragusea manifesto
R A G U S E A I S M
"Why I seize-on the means of production, NOT my steak"
HHAJAHAHAHAHHA
RAGUSEAN PRIMITIVISM
@@joseruben7352 The Right Leg Movement
When he talks calmly I get scared because he’s gonna scream no lol
Welcome to abuse survival, we're all scared down here.
I was so excited for it, my favorite bit of his
Adam: NO! THE EGGS ARE FINE. JUST EAT THEM THE WAY THEY ARE!
Me: ... Alright, if you say so. *eats the bowl of egg whites*
Deconstructed Macarons, coming to a farmer's market near you.
lmao
I was backing with my grandma and after we thought we messed up at the end so since we had two yolks left over and I hate wasting food so we decided two add the yolks and it made very chewy and brownie as if you made the perfect fusion between cookies and brownies
Doctor instructing his assistant: Now you're going to need to make a gentle incision here to remove the infection, and -
Adam bursting into the surgery room: NNNNNOO, just cut the whole leg off, it's so much easier!
GodOfThings, AKA Bored Man
So good 😂😂😂😂🤣🤣🤣
as long as you forget about cosmetics, it can be the easiest surgery in the world!
TOO FAR MAN! WAY TOO FAR.
You gotta season the the cutting board before you start the cutting. Let the leg juice absorb the drug particles
🤣😂🤣😂🤣😂 when I tell you I cackled
"NOO YOU CAN'T JUST SIMPLIFY ONE OF OUR CULTURES MOST FAMOUS RECIPES NOO!"
"haha hand mixer go brrr"
@@sonicity.technologies I'm guessing you've not seen this type of a joke before! It's okay
Moot Point NO! IT’S NOT OKAY
Do it but with black culture I think that would be very good yes.
I think you mean stand mi- N O
Hah, I get this reference
The roids, tilapia and iron diet has finally bent Adam.
I think the bugs in his medieval style basement have tortured him to get food for themselves.
nah, he's just being a youtuber which is quite a sad description. Let himself be carried away by the clickbait titles and edgy behaviour. on another note. I despise the idea of being lazy about food. food can be extremely good and tasty and also be beautiful. making macarroons in the shape of a turd is the antithesis of being a good cook. cooking as a concept is an experience not just nourishment and "this tastes good I dont give a fuck how does it looks"
@@Ghashrael I think the main point he was making is that as cooks at home, we often don't have the time or the commitment to spend the time agonizingly crafting them into perfect shapes. Oftentimes, we don't really have the time to make cooking an amazing experience as you described.
@@Ghashrael That is indeed the only option. There is only one kind of good cook. Everyone has exactly the same priorities. Join us...
@@marclam6173 I can agree with your statement you bring up fai... NOOOOOOOOOO! He clarifies at the end its a pretty much a gimmick and you can pursue whatever you want. I just dont enjoy the humour that much and I have a different opinion on food. As a concept. I dont think what he did can be called a macaron. it can be good sure.
Made these last night, I had a lot of leftover egg whites from making curd so I kinda tripled the recipe. Dumped all the sugar in, couldn't quite get the floppy peaks - worried that I ruined them, but I followed the vibe from the video and didn't let it get to me like I usually would. They still turned out delicious! Ive been there stressing about getting the perfect looking macaron and it really is such a game changer not worrying about looks when the result is still delicious
This video convinced me to make macarons again - and they are now a staple of my home! I have plans to change up the flavours, after having made chocolate, white chocolate and orange ones - the orange ones are good because you can use the yolks to make a quick orange curd for a filling. My next experiment is going to be basil and mascarpone - based off a dessert sorbet I had on my honeymoon!
This video convinced me to lower my volume whenever I watch Adam Ragusea videos
I made this recipe and it was delicious!! Also wanted to do different flavors. I was wondering for the cookies, did you increase the almond flour since you’re omitting the cocoa powder?
The orange curd macaron sounds delicious. What would your recipe for the orange macaron itself look like?
I'll second the request for the orange curd, that sounds delicious! Please share that recipes for us uncultured rubes
I'll third the request for the curd, i'm too afraid to waste precious yolks while i'm playing chemistry on the kitchen
"Yo who's yelling in the other room talking about macarons."
*Macaron.
Macaroons are a totally different cookie
@@michaeloffner8515 there
@@michaeloffner8515 ayy isn't that the Prime Minister of someplace
@@mauz791 Emmanuel Macron is the President of France. Prime Minister is usually only used in ex-British Colonies.
Michael Offner this is not politics class XD
This whole time I’ve just been imagining Adam sitting in his closet recording the audio and his family walking around hearing him scream “NO!” over and over inside.
his kids probably like "dad, are you talking to the monsters in that movie"
My friend was complaing about how they wanted macarons but about how hard they were to make. That immediately made me remember this video so I've now sent it to them. Also I rewatched it and it truly is a masterpiece. Thanks Adam!
Adam "NO" compilation:
0:42
1:37
1:42
2:04
2:17
2:23
3:39
4:04
5:54
7:02
7:14
Best comment
Yep thank you
Change 7:02 to 7:01
K
If you just play them all in order it’s so funny
I tried to make the "perfect macaron". The only problem was that my homemade almond "flour" was too gritty. Anyways the tops turned out flat and I was proud of myself because I lived with the belief they are the most difficult cookies in the world. I had way too many dishes and they turned out too sweet. I convinced myself to never make these anymore because they are not worth it, and that super good. Thanks to this video I will for sure make them again, not stressing so much, with some new technics and way better results (I know that because you are awesome).
"NO U CANT JUST SIMPLIFY MY OVER PRICED COMPLICATED OREOS"
*Haha hand mixer go brrr*
hand mixer go brrrr
@@batwithahat312 HmHMHmmmH
hand mixer go brrr
@@batwithahat312 Yeah, they almost have nothing in common (flavour-wise).
Complicated oreos. I haven't laughed like that since NO YOU DONT NEED A SCALE
Thank you. Seriously. I'll try it now.
Adam: starts talking gently
Me: I sense a disturbance in the force
Indeed
Me: ok, so now you have to season your steak
Adam: NO!
You just take it and chuck it on the pan!
You season your cutting board
season your knife
Smesh
Always season your butter
i can't stop imagining adam's kids confused outside his editing room hearing their daddy scream by himself after binging on sugar
My daughter (3.5 years) loves your videos, we watched this one a few weeks back. Love the "Noooo" bits 😂 We finally gave them a go today... A new family favourite! So easy and yummy! Thanks for sharing your method, Adam 👍 We shouted "No" as we made them 😁
But in all seriousness, he is right. I was much happier with my end result the first time I did macarons, once I gave up and stopped stressing about the appearances. My mom is not big on sweets, but absolutely loved them! :D So y'all just please be happy while baking and stop stressing about being pitch perfect!
I literally laughed like a little fricking kid every time said no
Same honestly hahaha what is wrong with me
There’s more
Nope Exe oh god
Noooo....
Seme
I just absolutely love every one of Adam's "NNNNO!!!" videos. Like, there's a 0% chance that I'm going to be making these cookies - I haven't had A cookie in months. And there's also basically no room in the universe for me to make the veggie soup. But I just keep coming back to both of these videos. I love this attitude. It literally helped me work on my motorcycle.
"See, what you've got to do is get every part of the engine antiseptically clean, then take your SAE certified straight-edge whetstone and some blueing dye..."
"NNNNO!!! JUST SCRAPE OFF THE OLD GASKET WITH A RAZOR BLADE AND BOLT IT BACK TOGETHER!"
Me too. As to the soup, I've simplified his recipe:
Fill your favorite microwaveable soup bowl 2/3 full with V8.
Put it between to paper plates in the microwave.
Microwave until bubbly hot. (Mine is 6 minutes.
Take out of microwave and stir in cream and/or sour cream to taste.
Serve alone or with grill cheese or whatever you like.
I've been making this all winter and still surprised how good something so easy can be.
And if you like chunky baby soup, just add a can(1/3) of mixed veggies. Vwalah!!
him screaming at me got annoying after the 4th time lmao.
I hate it. Makes me want to stop watching his videos honestly…
😂 I feel like I came back to this vid just for comments like this!
Love your vibe here. When I was young was taught needed a sifter, all the measuring cups, spoons wide bowls, narrow bowls after all this is chemistry. Now am with you is art and if all ingredients going in are edible and didn't turn to ash is edible. Have been thinking of making meringue cookies and this has pushed me over the edge... not macaroons as too many steps but still loved this.
Seeing Adam yell is like when your favourite teacher yelled at you for the first time.
Not really, there's not as much betrayal
Which is fitting since Adam was a professor
Ever since the SHOCKINGLY EASY vegetable soup recipe I've been anticipating more shocking secrets! Thanks Adam
Once ya see Two Adams, it's gonna be the Punchline ...
I love these so much - perfectly in line with my personal kitchen philosophy 😁
its soo good😩😩
“Then you have to eat it... N O!” *throws in trash*
NO! EATING IT IS OVERRATED, ITS 2020 PEOPLE, EATING IS NOT NECESSARY
xD 😭😭🤣
I tried this recipe today, since I'm visiting my mom who has an electric mixer and silpats, and it turned out amazingly! My almond flour was pretty grainy, so mine were not smooth whatsoever, but also didn't crack at all, yet the actual texture and taste as we ate them was phenomenal. The rich, almost bitter ganache paired perfectly with the super sweet and cragly looking cookies to make an almost spherical and rich dessert.
I had been wanting to try French macaroons for a while now, but every other recipe I've ever seen says that moisture and humidity would ruin them. Seeing as I live in Florida, that basically meant every recipe was telling me to never bother with macarons. This video gave me the push I needed to disregard every recipe and just make them. Now I'll be looking for more flavors to try out and skip the instructions attached.
I'm having "helping my father with the car" flashbacks :C
Mylane hold the light at the fucking right angle.
NOOOo. Sorry. I regret that instantly. *shudders*
LOL
My ptsd
Vietnam
I'm more impressed he has the willpower to wait a day to eat them.
Cooked food almost always tastes better when it's been allowed to cool for some time.
@@mordekaihorowitz like cookies. They get firmer and softer.
The wait is worth it
I like oreos left out for a day. They get soft and super good
@@justnormal2521 and i never asked.
I literally got scared whenever I heard his voice go super soft because I knew that the "NO" was coming soon, really kept me on my toes Adam 😂😂😂.
Same I was on the edge the entire video
oh boy! You scared me at 9:17 with that moustache! 🤣🤣🤣
as an unwilling perfectionist, this video scared me a lot. i swear I almost had a heart attack when he dumped the sugar right in. oh god jesus don't hug me I'm scared.
OH THE FINGER AND THE SPOON
You need a hug and a macaron
Why dont you have any punctuation
why is there no capital letters?
@@sticktheok Some people have auto caps turned off, lots of people just like the way it looks
Damn I thought this level of anger was reserved for responses to comments lmao
Ahh, my favorite internet bully. Jk. Dude you gotta spit some new videos out, I'm starting to get a headache from Raguseas intense screaming in my ear
Man, love your videos, greetings from Mexico
New content pls Internet Shaquille 😩
Give me more content, daddy
It's great.
Me taking these deformed cookies to my work.Friend: Did you make these? Me: NOOOO! I bought them from some loud guy selling them out of the trunk of his car.
Actually laughed so loud at this one! Thank you!
this has given me the courage to attempt making macaroons ! thank you for posting this
I feel like every "NO" he says is like a slap in the face of most foodtubers
A well deserved slap in most cases.
Especially if it's Joshua wtf does he think a normal kitchen looks like
This is the most aggressive cooking video I’ve ever seen and I love it
YES
Watch the vegetable soup video
You should also check out Matty Matheson if you like aggressive
@@deoxxys dont forget YSAC
The way he says "No" is unique.
"NNNÕEU!"
Adam's counter argument in one phrase: "In the mirror universe ..... Me with a goatee is probably saying ..... Long live the empire"