I Tried To Re-Create These Corgi Macarons

– Okay, so, here we are. This is Eating Your Feed, my name is Niki. Today my friend Adam is
challenging me to make macarons shaped as corgis. It’s this shop called Honey &
Butter in Irvine, California that makes a bunch of
different types of macarons, one of them is this
thing called a uni-corgi. A uni-corgi is a corgi
with a unicorn horn. It looks really easy
based off of the video ’cause it shows her just
like piping the shape of a corgi and then they
fill it with what looks like a chocolatey filling and they kind of just pop it right on top. Everyone loves a macaron. Never made macarons and I’ve
never made any type of food in the shape of an animal before. As always today, very talented, Tasty chef producer Rie is here. How hard is it really? – In my opinion, it’s one of the most
difficult design to make. So, you just need to practice. – The feet of a macaron
is when the cookie rises and so that’s like an
important mark of a macaron. So, if you don’t have
feet, that’s a bad macaron. Great. If I struggle, I’ll give you a call. – Okay.
– I found a Tasty recipe, I’m gonna just make regular
circular macarons first and then if that goes well, I will graduate to the uni-corgi. Look out world. What if I’m so good at this? So, I printed out a template, I’ve seen other people use
it when they pipe it out so that it’s relatively
the same size and shape. So, ,that’s underneath
a piece of baking paper. 200 grams of powdered sugar, 110 grams of almond flour, 100 grams of egg whites. Shabam. Stripe city, population me. 50 grams of sugar for my meringue. Big bowl. An important thing is
that the almond flour and the powdered sugar
are as fine as possible. So, the way people do
that is to throw it in the food processor. (laughing) What am I doing wrong? There we go. Oh yeah, this (bleeping) gonna be fine. So, I’m gonna make my meringue which is like the base for this cookie. A little splootsch of tartar. And then I’m just gonna whip ’em. That will give us the
firmness and structure for this light and fluffy cookie. What a weird thing. These things come out of chickens. Oh, that looks pretty stiff. Oh, what’s that thing? I’m really scared to do this. – What are you doing?
– If you can like lift it over your head
and it doesn’t come out that means it’s ready, right? I could really (beeping)
myself over this morning. Whew. And I guess that just all
of it, it all goes in. We’re not going any food coloring, these are just gonna be plain macarons. And now we fold. Don’t over mix, don’t under mix. We wanna get it to like
a ribbony consistency so that it is fluidy,
it like holds it shape. Wow, these were very stiff peaks. I’m gonna go a little bit more. Yeah, that’s kind of innate. I’m gonna stop mixing, I think we got it. So, I’m gonna be baking
with a convection oven which like blows hot air throughout and so you don’t want any
paper flapping back and forth so I’m jus using a
little bit of the batter that kind of like spilled over and I’m putting it on the
corner of my baking paper so that it stays down. I don’t have much experience piping but when I was like a kid
and watching people bake, it was always like the
most appealing part of it. Oh, it’s coming out. Was I not supposed to cut the
bag until the stuff was in? (beeping) (groaning) These look relatively close to each other. Okay. There’s like a tapping
thing that I have to do to kind of get rid of all
of these little air bubbles that you can see. (tapping) So, now I have to let it
rest for like 30 minutes. I don’t know why. So, what we wanna check is
that there’s like a smooth film that has created on the top
layer so when I touch it it shouldn’t like indent. Oh yeah, pretty solid. 285 for about 15 minutes. Oh, man, it’s flapping. Okay, so, it’s been 15 minutes, I’m gonna take them out now. So, they do have feet but it’s little. Okay. So, these are cooled. Ooh, they’re sticking a little. Yeah, they’re a little under done. Good, huh?
– Yep. – So, I’m gonna try regular macarons again because the consistency of these, there’s no way I would’ve
been able to pipe a corgi. Attempt number two. I think the recipe was spot on, I don’t think I need to
change a whole lot there. It was just really the
mixing and the bake time. No, it does go this way. How did I do, what’s happening? (soft music) We’re stiff. Ready to sift in the flour and sugar. So, I’ve got red and yellow food coloring to make, hopefully an orangy corgi color. Why do they look so different? What the… I am being tested. This is weird. Are we sure this is foo coloring? Looks like icing, right?
– Yeah, this is just icing. (beeping) – I found orange. Wow, a little bit of that
stuff goes a long way. It’s a little thick still but here’s where I gotta be real careful. I’m gonna stop, all right. Ooh, I’m making a mess. This already looks better. Okay, definitely more pippable. (tapping) Those are gonna set for 30 minutes. I have batter left over, should I try making shapes? I’m an expert. So, the corgi kind of had a biggest head. So, he’s kind of got a funky ear. All corgis are different. Oh, what a disaster. I also think my orange
is a little too pale. We are making improvements. Okay, let’s go. All right. So, we have feet, we got nice round edges. I think I definitely got
more of a rise out of these. I think I still over mixed which is crazy. I definitely need more orange. These corgis are pretty pale, this is like human flesh color. I think I’m gonna make a filling. I think what I’m gonna do is a ganache and I learned how to make the ganache when I make the crepe cake. Bloop, bloop, bloop, bloop, bloop. (groaning) I’m gonna do a one to one ratio
of a chocolate to a cream. Cool. Oh. Hot cream over chocolate and then that’s going to
sit for about 30 seconds and then I’m gonna mix it. I think it’s gonna thicken as it cools. Get it to room temperature
and then I’ll… All right, oh no. The whole bottom came out. That does not look half bad. Not delicate at all. I don’t know if it’s like I
haven’t let them cool enough. Yeah, I don’t know what it is. – It’s under bake. After you bake, peel one. If it stick in the paper,
that is under bake. – But these feet are better, right? – Mhm.
– My ganache’s too wet. – Did you put it in the refrigerator? – No. – Maybe that’s why. – Day two, macarons. So, Rie said my last
batch where under baked, so I gotta do a better job
getting them baked properly. I also realize that these
are like gluten free, dairy free cookies. 200 grams powdered sugar, 110 grams (grumbling). Super fine. We are not going to over mix this. Shoul I try counting? One, two, three, four, five. Okay, we wanna do a little
more than I did last time. 11. 12. 24, 25. 35 feels good. My instinct is to go a little bit more but I think that’s what I did last time. This is it. This is definitely more
orange than last time. I’m gonna continue to make
the little circle cookies here just to make sure I can
get a good bake on them and then whatever leftover batter I have, I’ll practice some piping corgis. (tapping) All right, so the batter is gonna set and then we’ll be ready to bake and I think the corgis are
gonna have to bake longer than the little ones. Pretty stable there. Let’s go, oven time. Rie recommended taking them out and seeing if it’ll peel
off relatively easy. That means it’s completely baked. I’m gonna go test one, see where we’re at. I think it’s okay. I’m gonna let them sit and dry. I turned the oven off, I
left the macarons in there with the door open a little
bit so that it will dry out. The ganache yesterday wasn’t
quite the right consistency, so I’m gonna go for more of a buttercream, chocolate buttercream is essentially butter, half a tablespoon of vanilla. Yum. Maybe my butter should’ve
been a little soft. That’s creamy. More powdered sugar. Quarter cup of cocoa powder. So, I put in one tablespoon of milk and just a little more, so
I’m just slowly incorporating all of the ingredients. It tastes good and it looks
like a good buttercream and it’s gonna be like
a sweet heart attack. So, it’s been 30-ish minutes. Oh ho ho, baby, yeah. Yeah. Let’s see how these boys look. Oh yeah. Look at that. Yes. I gotta go get that buttercream ’cause I’m gonna put these on them. This is a goopey. Little corgi poo. It works. I made a sandwich cookie. Should I give this
little doggy poopey eyes? (wheezing) Just like the video. These aren’t perfectly shaped but I have a top and I have a bottom. Mm. Now the uni-corgi. I’m gonna make two batters: one just orange. Let’s make some ears. I have to make another batch now. I need a white, black, and red. I’m gonna try and mix
it and then split it up. Oh, (beeping). Well, this is going to be very black. That’s okay. Oh yeah, that’s a good red. Three colors. Okay, I got my corgi face up. White on the ears and a unicorn horn, a line down the middle,
nice big ol’ eyeballs, an oval for the mouth. Not looking too bad. Oh, it looks so cute! All right, I got a lot of work to do. They need their white eye dots. My first one was definitely the best. It really just kind of
went downhill from here. Okay, it’s been roughly 30 minutes, these corgis have set and
they are ready to bake. Look at this ear, it lifted. We’re good. All right, putting them back into dry. I realize that one tray
is completely missing the one white eye dot, so
I really only have one tray of viable macaron corgis. I think we got at least
one good one in there. I think they’re done and
I’m gonna go get ’em. Uni-corgi! Man, I really hope they peel off. Oh, yeah. I’m really worried that bow tie just is completely gonna break off. And the horn. Please don’t break, please
don’t break, please don’t break. Ahh, I’m squishing it. Hey. Uni-corgi, check it out. (squealing) I’m really surprised actually. All right, buttercream. Oh. Oh no. I shouldn’t have put it in the fridge. Can I warm it up? Stand by. (soft music) my buttercream was too cold, I microwaved it 30 seconds
and it’s nice and soft. These look like bellies. That wasn’t great. Obviously not enough
frosting on that side. It looks like doggy poo. I think I did so good. One ear’s way bigger than the other. The bow tie’s a little bit blobby. But he’s got a good unicorn horn and he’s got a cute face. Let’s tell Rie. – Oh! Did you go to the store and bought it? – No, I didn’t! I made these. You didn’t think I could do it. – To be honest… (laughing) – You can be honest now. – I’m so surprised. (laughing) Can I eat it? – Yeah, let’s eat one. – Nose to nose. Nice, like, inside it’s kinda chewy, outside it’s crispy. – It’s just so sweet. – Oh, good.
– Right? I did so good, no one
thought I could do it. (laughing) That’s my favorite feeling. All right, so, I figured out
how to make a good macaron and I figured out how to pipe
them in the shape of corgis and get a good bake on them. Made a chocolate buttercream filling. I feel, this is the
closest I’ve ever gotten to like nailing a video. Took me two ays to be able to make three that look kind of okay. But the restaurant has
like tons of these to sell which is really, really cool. – I think you nailed it. Wow.
– I’m gonna put this on my resume. I can make uni-corgi macarons. (soft music) – [Man] Oh, yes. (camera shuttering) (soft music)

100 comments on “I Tried To Re-Create These Corgi Macarons”

  1. JenZob says:

    I live in Irvine and it’s only 5 miles away…. how have I not heard of this???

  2. arjun tandon says:

    these videos are so enjoyable

  3. guinea pig girl vlogs? ??????? says:

    nobody on tasty can use a food processor properly 😂

  4. demon lulu says:

    What happen to your pinkie (fingger)☝️☝️

  5. mona siddiqui says:

    i love niki and andrew

  6. Brooklyn Darkage says:

    Bro the captions say (tapping) but GIRL THATS SLAMMING

  7. Dennis Thiha says:

    When Rie say its hard believe me

    it will be hard

  8. Liaxgachagamer123 John says:

    I have never had a macaron

  9. 93Blar says:

    When I was making macarons, I used a silicone mat instead of parchment paper and it came out better. :/

  10. ClickityTap says:

    Her: good huh
    Him: no

  11. Caoimhe Graham says:

    I just realized these are gluten free and dairy free as she puts a cream and chocolate filling in them 😂

  12. Ethan Kobzar says:


  13. The Eevee Cauldron says:

    Why does that oven sound like a vacuum cleaner. It’s absolutely incredible you were about to make such an amazing dessert. I would never eat this, it’s much to adorable.

  14. Profluffers says:

    I cant watch this for more than 40 seconds because of the way she says macaroons.

  15. Matthew’s Dumb Crap says:

    I have a Corgi.
    I started screaming.

  16. EternalShockk says:

    why does she always look unhappy in the thumbnails?? SMILE GURRRRLLLLLLLLL

  17. Moa Henningsen says:

    That feeling when you accidentally turn off your phone in the middle of watching delicious food videos

  18. Chrystel Ch says:

    Aaaw they're so cuuute, i wish i could make these too!

  19. Zest 91210 says:

    Love Rie n Nikki

  20. EternalShockk says:

    The thumbnail should be 7:46 because she is actually smiling. Editors suck lol

  21. Me Potato says:

    Add less icing sugar makes the macaroons better

  22. PinkieSwirl says:

    I made macarons one time and they turned out pretty good they were brown though and the consistency was good the first try idk how

  23. Alistair Blaire says:

    That first attempt was actually really good. It took me about 5 batches to make a half decent macaron.

  24. Lemono _Editz1511 says:

    Is there a recipe where you dont have to use almind powder?

  25. Cocoa Pusheen 阳性 says:

    I got a ad on the side that is “20 French Macarons for $38”.

  26. TheClumsy Sisters says:

    Whenever she's like"UNI-CORGI" it just cracks me up!

  27. Devara Dheera says:

    Who likes Adam ??!!😍😍😘

  28. .•*Hala Taibi*•. says:

    I thought they were reindeers in the thumbnail

  29. Андрій Р. says:

    Rie is honestly the best. I love how some of the people are from buzzfeed (Niki) started to loose popularity so they switched to tasty

  30. ɪɪᴄʟᴏᴜᴅɪɪ :p says:

    rewatching because I miss Niki 😥

  31. Charlayne Haryanie says:


  32. Junaina Zahur says:

    How you so pretty

  33. Leslie Magallanes says:

    Wait, I thought it was called “Macaroons”

  34. Ara Ara says:

    6:04 (the correct attempt on basic macarons)

  35. risha mayoux says:

    i manage to make macarons on my first attempt but after that i was never able to make them again😂🔫

  36. Sophie Kim says:

    Its always Adam

  37. Narayan Karna says:

    Who thinks rie should join masterchef?

  38. Lucy C says:

    Lol one time I turned the egg whites over my head after whipping them for like FRICKIN 20 MINUTES AND THEY FELL ON MY HEAD

  39. roadman says:

    her first try was so much better than my first try. WHAT DID SHE DO

  40. DAVID ANDERSON says:

    If you want to get maximum feet on your Macarons you would have to fold the powder sugar 41 times in 3 batches

    Also you have to let the Macarons sit in the fridge for a minimum of 4 hours, so they won't deflate when coming out of the oven.

  41. Galactic Prowler says:

    The key to getting hired:

    I can make Uni-Corgi Mac(a)rons

  42. Meghan Beaman says:

    2:05 Why can’t you flip it upside down over the table, why does it have to be over your head? 😂

  43. Rubina Kazmi says:

    Love this series;-)♥♥

  44. Malaikah Mir says:

    Add eggs but it is dairy free

  45. Shakti Vijayakumar says:

    7:28 was she trying to talk like Rie, cuz she was spot on 😂

  46. Jaylee Santana says:


  47. Olivia Davis says:

    Is it me? Or does Adam constantly challenge people in the tasty office to make things they never made?

  48. Justin Soriano says:

    Is it me or Niki sounds like Bee from Bee and Puppycat

  49. Stephanie Mares says:

    I thought it was a reindeer…. GOOD JOB IT TURNED OUT SOOO CUTE!!!

  50. Literally gold says:

    I’m so jealous, she did well, meanwhile, I’m still on my fourth try, crying myself to sleep

  51. CalmVIBEZZ says:

    yo 11:03 tbh hers was better just saying plz dnt hate me cause i said tha UwU

  52. Molly Ricks says:

    She’s not saying macarons right and it’s bothering me so much lol 😂

  53. Murali Reddy says:

    This has more views than the actual video

  54. SaBrina💚🐦 says:

    I came here after the new video where inga made macarons. I saw a comment about this and thats y I came.

  55. Ken Hasanudin says:

    Nikki : “i dont know What it is??”
    Rie : iTS UNDABAKE

  56. Meowiam says:


  57. Vhen Mhykel Villacortes says:

    Niki: BiG bOwL

  58. nominzul ganbold says:

    She is so fancy 🌹👌👸~_~

  59. Ngôi Sao Thời Trang 360 Mobi says:

    Have anyone tried and sucessed???

  60. Queen Mikki says:

    Stripe city population me

  61. KeiraTheKontortionist _ says:


    Video: wheeze

  62. Benji McDonald says:

    dont actually have to let it rest before baking

  63. Samantha Nagai says:

    I love how they watch other tasty recipes to help them.

  64. ananya priya says:

    U r just like a normal person who can't cook

  65. Selena Su says:

    Look at this part 5:37
    And 2019 anyone?

  66. Hannah F says:

    If Rie says its a difficult recipe
    then its a difficult recipe

  67. chikinranger says:

    Everybody's having a problem with that food processor.

  68. Faith Display says:

    Ew those things

  69. Nikhil Chaudhari says:

    1 like = 1 unsubscribe cuz of Niki

  70. LemonKatze says:

    you: probably just arent actually folding it but instead are mixing

  71. Ashley Zhang says:

    This video is not for kids. No cursing 🤬

  72. Major _uwu says:

    To me, they look more like deers with chihuahua ears and a unicorn horn, but nonetheless they look cute

  73. Cassandra Chua says:

    Why do I feel like Rie and Niki kinda don't like each other very much but in this video Rie was kinda warmed up in the end.

  74. Firzha A says:

    i feel like in every try videos their result was so much better after they asked for rie's help lol maybe she's a lucky charm? or she is just a mama

  75. Ellen Strandfält says:

    Is it just me or does it sound like she is saying prison break9:33

  76. Anxietoad Arts says:

    Tasty Producers: can create amazing dishes and fancy foods
    Also Tasty Producers: can't work the food processor

  77. dyla8311 dyla8311 says:

    Just wondering how are they dairy free if they have chocolate and heavy cream no hate just wondering

  78. Galaxy Gamer Gachaverse says:

    Niki:Yee hee
    Me:OMG is she now a mystical unicorn!Just like a uni corgi!

  79. h o t a r u says:

    I'm looking for someone to wooosh

  80. SungHoon Hong says:

    dem' corgis thicc

  81. craig dsouza says:

    Niki has some solid undertones in her speech 😂 my my! bloop bloop 😁

  82. Christy Wu says:

    U sure youve never done them?

  83. Amit Rawat says:

    Creeper, 3:28.

  84. Abdul Karim says:

    I feel like the reason Nicki said tartar like that is because she didn’t know how to pronounce cream of tartar

  85. Badri omer says:

    Human flesh?? Uhhhhhhh arw you sure

  86. Shell Karuna says:


  87. Wolfy719 says:

    What do Macarons taste like?

  88. Leila Mangos says:

    I actually think Nikki's are cuter than the stores

  89. f.f says:

    hello to the one person random person who sees this i hope u enjoyed the video and have a great day

  90. Armoured Bobcat says:

    The girl makes a mistake

  91. Kookie says:

    I like that their r no behind tastys with rue cuz she is like perfect at cooking and baking😂

  92. AMERIE ARACENA says:

    This is how many times Niki said uni corgi


  93. Crazy Rich Chinese says:

    I like that girl was making macarons. I like the way she looks and how she talks.

  94. carley. says:

    Has any on else made these fairly easily their first time?

  95. Alina Zai says:

    Has anyone here tried if this works with erythritol?

  96. Gabie Paige says:

    Macarons are my favorite and I also want to learn how to make macarons.

  97. foxo gaming says:

    “Now i need to ‘tap’” proceeds to throw the plate on the table

  98. Ashlyn Gamer says:

    Niki-Everyone loves macarons

    Me-I don’t…

  99. Afia Sheikj says:

    Who ever cleans in tasty God bless you hope they pay you well

  100. 5227GaChA says:

    Why'd they credit themselves?

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