2016 China New Design 26″ Industrial rubber glove-smooth finish in Congo

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Today we make champagne buttercream macarons, in a collaboration with Tammy of Yoyomax12! These were delicious.

You can find Tammy at: http://www.youtube.com/yoyomax12
and her green tea macarons can be found here: https://www.youtube.com/watch?v=eMAQPw4ijWc

The Grill Heat Aid gloves can be found here: http://amzn.to/1ELI17i
Balance Sparkling Boldly Brut courtesy of Wine Awesomeness. Get your first month FREE here: http://curebit.com/x/Hfxc6X

Macaron shell:

2 egg whites, at room temperature
Pinch of cream of tartar
5 tbsp. granulated sugar
1/2 c. almond meal
1 c. confectioners sugar
1 tsp. vanilla

In the bowl of an electric mixer with the whisk fitting, beat the egg whites over medium-high speed until they begin to froth. Add sugar, 1 tbsp. at a time, incorporating well after each addition. Continue beating until eggs whites are glossy and stiff peaks form. Add in vanilla. Remove the bowl from the mixer.

In a separate bowl, whisk together the remaining ingredients until well blended. Add half of the dry mixture to the egg whites, and fold gently from the outside in using a rubber spatula, until all ingredients are well combined. Repeat with the other half of the dry mixture.

Test the consistency of the batter by scooping up some of it with the spatula and letting it fall back into the bowl. It should resemble magma, slowly dripping off the spatula back into the bowl and easily absorbing back into the batter at the bottom.

Pour batter into a pastry bag. Pipe onto a parchment paper-lined baking sheet so that the macarons are about 1″ to 1-1/2″ in diameter and about an inch apart. When all the batter is piped out, firmly rap the baking sheet on the counter a few times, then let rest for about 30 minutes. Meanwhile, preheat the oven to 300º.

After the macarons have rested and developed their skin, bake in oven for about 12-13 minutes, keeping an eye on the tops to ensure they don’t brown. Remove from oven, lift parchment paper with macarons onto a wire rack and let cool completely before filling.

Champagne buttercream filling:

1/2 cup (1 stick) butter, room temperature
A pinch of salt
1/2 teaspoon vanilla
3-4 cups powdered sugar, sifted
2+ tablespoons champagne (I used about 3 Tbsp.)
Gel coloring, optional

In a large mixing bowl, cream the butter with a pinch of salt until smooth. Stir in the vanilla. Gradually add the powdered sugar. Thin to a spreadable consistency with champagne. Fill a pastry bag with a large round tip. Pipe in the filling and sandwich the macarons together. Refrigerate for at least 30 minutes to let the filling set.

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Please check out my bestie YT friend, Tammy (yoyomax12):

http://tinyurl.com/3vzgpca

Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.

Also check out Jenn of cupcakesandcardio. You will love her as well. http://tinyurl.com/lahtvfp
Jenn and I have met in real life twice and done some video collaborations together. When we are together, we “get” each other. It is hard to explain to people sometimes what you do and it is nice to be comfy knowing that she also understands everything I am talking about. Oddly enough, she too lives in Canada. I may have to move there soon since such awesome ladies are produced there!

Lastly, smile! I like it when you smile

For business inquiries, contact Beth at cookingandcrafting@gmail.com

I received the sparkling wine and oven gloves in exchange for my honest feedback and opinions.

This is a demo of my technique for hand developing black and white photographic film at home – its not too complex a process but does require some care and good timing!

This is the way I was taught to do it – I daresay there are many people out there with different methods, and those are equally as valid if they produce the results – but this is how I’ve always done it and it works very well for me.

If you want to develop your own film at home, heres the run down of everything you’ll need:

- A DEVELOPING TANK (I’m using an older style screw lid Paterson tank, which I would personally warn against as they tend to leak – go for the newer style tank with the clip on lid)

- FILM REELS (I’m using 2 here for 2 rolls of film, but you can just use 1, or more if you have a larger tank, you just need to adjust the amount of chemicals you use)

- A CHANGING BAG OR DARKROOM (Its important you load the film in complete darkness – a changing bag is the easiest option)

- CHEMICALS (You’ll Need a black and white film fixer and a black and white film developer – you’ll also need measuring cylinders to accurately measure them, as this is important). Please remember that each film and chemical is different, so remember to read the labels to mix the chemicals to the correct dilutions for the film you are using and to develop for the correct time.

- WATER (Fairly important this one – if you have the option to do your developing next to a sink thats perfect, if not you’ll need a large jug to hold clean water and a bucket to pour waste chemicals and water into. DO NOT develop film in the kitchen sink or anywhere you prepare or store food)

- A THERMOMETER (very important, as you need to mix the chemicals to certain temperatures for the process to work properly)

- A STOPWATCH (This process is time critical, so a clock or stopwatch is vital – I’m using my phone, which is fine til someone calls you halfway through…)

And of course you’ll need some film One point of note here is that I’m using bulk loaded film, which makes it much easier to take the cartridges apart to get the film out inside the changing bag. If you’re using pre-loaded film cartridges, try not to wind the film leader back inside the cartridge when you rewind it as this will make life much easier. If you do, getting the cartridge open is very tricky so I’d recommend using a film leader retriever to pull the leader back out again – unfortunately I don’t have any pre-loaded cartridges to show you this.

You’ll also need somewhere to hang your film to dry – I tie a length of string up near the ceiling and peg the film to it with a wooden clothes peg, hanging straight down with another clothes peg on the bottom to act as a weight.

Before we start to develop the film, lets take a moment to don a beard and a plaid shirt and talk about shop safety – the chemicals we’re using here are not especially hazardous, but there are a few things to watch out for:

- DO NOT eat or drink anywhere near the chemicals (goes without saying really)
- DO NOT use or store the chemicals near food or the kitchen
- Wash your hands well each time you handle the chemicals, processed film or tanks
- Wear gloves when using the chemicals (yes, I know I don’t, but I wouldn’t recommend it!)
- Keep pets and small children away from the developing area
- If you’re letting older children help you, make sure they are supervised at all times

The chemicals are generally safe to dispose of down normal household drains, but please check the labels on your chemicals prior to disposing of them in this way.

I hope you enjoy the video, and try your hand at film developing yourself

And there are bonus points on offer for anyone who gets the beard and plaid shirt reference!

Please note – this information and video is provided for reference only – I take no responsibility for any problems, injuries or losses encountered by anyone following it. Always read the labels on chemical bottles prior to use.