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Hey guys, it’s Ro! Welcome to another Nerdy Nummies! I got so many requests from you guys to make
a new French Macaron recipe, and I was thinking, “Hmmm, what are some
things that I love that we could combine?” I love espresso, I’ve been drinking a lot
of it lately, and I love science, let’s put these things together! So today, we are gonna be making espresso
flavored French Macaron Cookies. But, you guys, we’re gonna decorate the
top to look like the molecular structure of Caffeine, science! Let’s get started! The things you’ll need to make these espresso
Macaron’s will be: 2 cups of powdered sugar, 1 cup of almond meal, 3 tablespoons
of granulated sugar, 3 egg whites, 1 tablespoon of ground espresso
powder, 1/4 teaspoon of salt and 1 teaspoon of special dark cocoa powder. Then for our ganache filling: 8 Ounces of
chopped chocolate, 8 ounces of cream and 2 tablespoons of butter. Then to decorate, you’ll need something
to make your molecular bonds, I’m gonna be using Pocky, because you guys know me,
I love Pocky, and, these ones are chocolate, yesssss! You’ll also need some dark cocoa melts to
decorate, to pipe our macarons I’m gonna be using a plastic baggie with a number 1A
tip, and a sifter! Now let’s put it all together! The first thing that we are gonna do is we
are gonna sift all of our dry ingredients into this bowl. I’ve got a big one, if you guys have never
used this, this is so cool. You spin the handle, weep-weep-weep-weep-weep-weep-weep-weep! We’re gonna put them all in there at the
same time, that’s OK. Powdered sugar, almond meal, cocoa powder, salty-salty! And my favorite, espresso powder! Alright, now we’re gonna sift it together,
you guys, look at this, it looks like snow. Ah-ha-ha-ha-ha! Hmm-hmm-hmm-hmmmm! This is better than splash mountain! To make our meringue, we’re gonna be needing
our 3 egg whites and some sugar. So first thing we’re gonna do is separate
our egg yolk and white. There we go, there we go, I’m just
doing the jiggle technique! Now we’re gonna mix our egg whites together
until they’re nice and frothy, take about 2-3 minutes. Egg whites are ready, this is what they should
look like, and now we’re gonna add our sugar, you’re
not gonna add it all at once. You’re gonna slowly add it while we’re
mixing. I wouldn’t say “Make it rain, make it
rain!” But it’s more like, “Make it drizzle.” Add the sugar slowly over 3-5 minutes while
we’re mixing. You’re gonna keep mixing until you form
soft peaks. Our meringue is made and now we’re gonna
fold in our dry ingredients to our meringue. We’re gonna do this in thirds, a good technique
is you’re gonna draw a line down the center, fold, and turn the bowl. Now we’re gonna do this two more times. Alright, that looks good! Now we’re gonna put it into a bag, I just
put the bag into a cup to make it a little bit easier because I’m clumsy. My batter is ready, and now we’re gonna
pipe our cookies. Over here I have a piece of parchment paper,
and on the backside I’ve just traced some little circles, these are about an inch
an a half in diameter, and then I’ve placed them upside down, so that the
pencil won’t be touching your cookie. And now we’re just gonna pipe them, here
we go! Pipe them until the hit the edges of your
traced circle. Alright, we just got all our cookies piped,
and now we’re gonna give them a tap right here on the counter, this is to help
release all of the air bubbles. Now we’re gonna let these sit out at room
temperature for about 30-40 minutes, and allow our cookies to form a skin. After your cookies have sat out, it’s time
to bake, you’re gonna heat your oven to 300 degrees and we’re gonna bake them for
15 minutes, and to make sure that they get the macaron foot, a sneaky trick is to
double tray them. That’s right everybody…. Two baking sheets! While our cookies are baking, we’re gonna
make our ganache filling. The first thing that we’re gonna do is I’m gonna pour
the chopped chocolate into a larger bowl. Then we’re gonna take our cream and a medium
sized saucepan over to the stove. Turn your heat to medium high, pour your cream
into the saucepan, and bring it to a scald, you’ll know it’s scalding
when little bubbles start to form all around the outside. Then turn off your heat and bring it over
to the baking station. The cream is hot off the stove, I’m gonna
pour it over the chocolate right away. Just be careful, don’t hurt yourself! Give the bowl a little jiggle. Jiggle-jiggle-jiggle-jiggle-jiggle! Now we’re gonna let it sit for 2-3 minutes,
and the hot cream will slowly melt your chocolate, yum-yum-yum-yum-yum! Fun fact, the reason your bring your cream
to a scald is because 1, it kills all the bacteria in the cream. And 2, it’s the perfect temperature to create perfect emulsification between the chocolate
and the the cream. Now we just gotta wait….. Now we’re gonna take your spatula, we’re
gonna gently stir together. Beautiful! Hello! Oh you guys, this smells so good, you’re
just gonna keep stirring until it looks like shiny chocolate. Now we’re gonna add our butter, and mix
it up. Now it’s all mixed in, I’m gonna put this
in the fridge for about 30 minutes to chill! Now that our cookies have baked and had plenty
of time to cool, now it’s time for my favorite part, it’s time to decorate! First thing that I’m gonna do is I took
the chocolate melts, I heated them up, I put them into a little plastic baggie with a small
tip so I’d have a little bit more control, and I’m just gonna pipe the
elements of the caffeine molecule on top of some of these cookies. Get it going, whoa this is hot! We need 4 N’s for Nitrogen, 2 O’s for
Oxygen, and then we’ll need some Methyl Groups! Now we’re gonna take the cookies without
writing on them, we’re gonna flip them over, and then this is the ganache that we
made. I took it out of the fridge, I put it into a plastic baggie with a number
12 tip. Just gonna pipe a little bit right here, and
then we’re gonna go around, doo-doo-da-dooo! Take one of these, put it on the top. Ohhhh, look at that! Eeee! Over here I’ve got my cookies put together,
and now I’m gonna assemble them on this little cake plate over here. I’ve sketched the molecular structure of caffeine, so I’ve got the little bonds,
where the cookies will go. So first I’m gonna start with my nitrogens. Put one here, put one here! And then I’m gonna get my little oxygen… Oh, that one’s for me! Oxygen up here, oxygen down here. Last but not least, we’ve got our methyl
groups. Now this one is H-3-C. This is the one you want to put up here, and
that’s because you want your nitrogen combining with the carbon, because
they’re friends! Then over here, this is the one, C-H-3, the
C will face the Nitrogen. And again, C-H-3 will face the nitrogen. Now our final step, we’re gonna make some
molecular bonds using Pocky. Ohhhhh! So we’re just gonna take them out and break
them. And I have some snacks! And, just keep your eye out, some of them
are a double bond, so it will need 2 Pocky sticks. Ta-da! Here are the espresso flavored Molecular Macarons
that we made today! This combines so many things that I love! Espresso, science, chocolate! Om-yom-nom-nom-nom-nom-nom! I’ll be posting lots of pictures of these
cookies on Facebook, Twitter, Instagram and Tumblr. And if you guys make these, please take a
picture and send it to me, I love seeing your
baking creations! It just makes my day, I get a big kick out
of it! And, if you have any other ideas for any other
Nerdy Nummies, please let me know, leave me a comment down below and I will do
my best to make it happen! Alright, thanks again you guys, bye-bye! Oh, seems to me this molecular structure is
missing an oxygen! Mmmmm! That was a really big bite! Oh-uh-oh! I almost fell over I’m so excited!


  1. Yr recipe is so easy to make . Thanks but please … talk slowly . I feel like I'm sitting on the train when I watch yr video ๐Ÿ™‚

  2. Armys was I the only one that thought it was for the comeback? ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ (I read the date wrong too good job me! But still it would have been great)

  3. My mom would make hazelnut chocolate macaroons. They were so delicious, but so many things could go wrong. I didn't know how much these were worth until i saw how much people were paying for them.

  4. Can you do something Once Upon a Time themed? Please!! I love you channel! One day I want to go to a culinary school and after open my own barkery. ILY!!

  5. Yuo are the best yuotuber in the world!โค๏ธ๐Ÿฆ„๐Ÿ˜„๐Ÿ˜‹๐Ÿ˜‰

  6. Really want to try this recipe but is there any changes to it if I multiply the amount to try to make like . . . 30 macarons?

  7. The difference between macarons and macaroons
    Macarons= The cookie Rosanna makes in this video.
    Macaroons= A coconut cookie with chocolate on top.

  8. Iโ€™m so conflicted everything that Iโ€™ve ever read about macarons says beat the egg whites to stiff peaks so you can hold it over your head, but Ro says soft peaks

  9. Hey Ro! I've heard that when making Macaroons the temperature is really important. What temperature would that be? I haven't come across it in your macaroon videos yet.

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