In the latest installment of America's Test Kitchen, Season 26, Episode 25 dives deep into the art of crafting perfect weeknight meals. Learn the secrets to creating flavorful and impressive dishes that don't demand hours in the kitchen.
This episode focuses on efficient cooking techniques and smart ingredient choices to bring deliciousness to your table with minimal fuss. Discover how to build complex flavors using simple methods, making gourmet-quality food accessible for everyone.
From starter to main course, explore adaptable recipes designed for busy schedules. America's Test Kitchen continues its tradition of rigorous testing to bring you reliable culinary guidance and confidence in your cooking.
#AmericasTestKitchen #WeeknightMeals #CookingTips
This episode focuses on efficient cooking techniques and smart ingredient choices to bring deliciousness to your table with minimal fuss. Discover how to build complex flavors using simple methods, making gourmet-quality food accessible for everyone.
From starter to main course, explore adaptable recipes designed for busy schedules. America's Test Kitchen continues its tradition of rigorous testing to bring you reliable culinary guidance and confidence in your cooking.
#AmericasTestKitchen #WeeknightMeals #CookingTips
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00:36Today on America's Test Kitchen, Bridget makes
00:40Julia macarons with raspberry
00:42buttercream, and then Julia
00:44makes Bridget Bougeres.
00:46It's all coming up right here on
00:48America's Test Kitchen.
00:51Music
00:56French macarons cookies are so
00:58popular, they now sell them at these
01:00little kiosks in my local mall.
01:02And they're popular for good reason, because
01:04they're as pretty as they are delicious.
01:06But the recipe for making them at home
01:08is notoriously difficult.
01:10In fact, we've spent decades trying to get
01:12a recipe that's foolproof, and we just
01:14nailed it. And today, Bridget's going to show us
01:16how it's done.
01:17I'm just the representative here.
01:18This is really the genius work of our
01:20colleague, Steve Dunn.
01:22He worked on this for a very long time,
01:25years and years and years, really trying to
01:27perfect macaron.
01:28Hopefully, this is a nice tribute to Steve.
01:30I can't wait.
01:31So, almond flour really is the base of
01:34macaron.
01:34And this is 150 grams.
01:37Not ounces, not cups.
01:39We really want you weighing out the dry
01:41ingredients here, and also some of the
01:42liquid ingredients.
01:43So, accuracy is important.
01:45Very, very important.
01:46This is blanched almond flour.
01:48It's fine ground.
01:49We have some recommendations on our website
01:51for a couple of really great brands.
01:52And an equal amount of confectioner's
01:55sugar, 150 grams.
01:56We do need to sift these two together.
01:58If you have a fine mesh strainer that's not
02:01too fine, it actually makes quick work of this.
02:05Sometimes a lot of people have very fine mesh
02:07strainers, so why not get out the old granny
02:09tag?
02:10Oh, I love that.
02:11You know?
02:11I still have my omas.
02:13It's just got a little bit of a coarser
02:15mesh in there.
02:16And it's really important to sift this,
02:19because if you don't, some of the larger pieces
02:21of almond might still be in there.
02:24Mm-hmm.
02:24And you'll get kind of pocked-look tops
02:27on your macarons.
02:28Oh, interesting.
02:28Yeah, nobody wants pocked macarons.
02:31All right, same amount.
02:32150 grams of confectioner's sugar.
02:35And just an eighth of a teaspoon of table salt.
02:40We're going to start it slow, so we don't get
02:42the mushroom cloud.
02:45All right, and then I'm going to give this to you.
02:48Oh!
02:48It's like giving me a new toy.
02:50I know.
02:51I know.
02:52I know you can handle it, definitely.
02:54Yes.
02:54All right, so I'm going to work on the egg whites.
02:56Now, in total, we're using four large egg whites,
02:59but we're starting off here with just 75 grams
03:02of the egg whites.
03:03And I'm going to add a little bit of cream of tartar.
03:06It's an acid that denatures the protein strands.
03:09It's like stretching a balloon before you blow it.
03:11Mm-hmm.
03:11It allows it to get bigger before it pops.
03:14We don't want a meringue that gets weepy.
03:15So I'm going to start this on medium-high,
03:18and I'm looking for this to just get to the soft peak stage.
03:23Maybe a little under, but definitely not beyond soft peak.
03:26Should take two to three minutes.
03:29There we go.
03:30You can see it's just under.
03:32All right, so now I'm going to turn it to the lowest speed.
03:35We're just going to leave this alone while we work on our next component.
03:38It's not going to over-inflate because it's nice and low.
03:41Okay.
03:42So we're going to make an Italian meringue.
03:44Gotcha.
03:44Got 150 grams of granulated sugar,
03:48and then 60 grams of water.
03:50So I love Italian meringue.
03:52The structure is set because we're essentially cooking the egg whites.
03:55So it's more foolproof.
03:56That's exactly right.
03:57So I just want to stir this just to moisten the sugar.
04:01You don't want to get too much on the sides of the pan.
04:04And now I'm going to turn it to medium-high.
04:06We're going to leave it alone.
04:07Don't want to stir it.
04:08The sugar will dissolve.
04:09And then after that, we want to cook this until it reaches 245 degrees.
04:14That's going to take about four minutes.
04:16All right.
04:17So I've just been testing this here.
04:19It should be about 245.
04:21And you want to be precise with this.
04:23So I'm going to take this off the heat.
04:25Let's head over to our mixer.
04:27So I'm going to turn this to medium,
04:29and I'm going to pour this in a nice steady stream.
04:33I don't want to hit the beater.
04:34You don't want hot sugar flying everywhere.
04:37Slow, steady stream here.
04:40So this is really cooking the egg, setting the matrix.
04:42So it's going to be a much more stable foam.
04:45It's going to be a lot easier to work with.
04:47I'm going to add a little food coloring here because they're macaron.
04:50And we're making raspberry macaron today.
04:53So a little pink goes in, a little red food coloring.
04:56About three drops should do.
04:58Now this is a gel color.
05:00Instead of water, it uses glycerin or it uses corn syrup as its base.
05:05We don't want to add any water in there.
05:06So avoid the liquid food coloring, but the gels are great.
05:09So I just did three.
05:11Mm-hmm.
05:11All right.
05:12So at this point, it goes up to medium high.
05:14So we're going to leave this in here for about three to five minutes.
05:17But what I'm looking for is the mixture to get nice, thick, voluminous, and just shy of stiff peaks.
05:23Okay.
05:24All right.
05:25Let's check this out here.
05:28That is so pretty.
05:29Isn't it gorgeous?
05:30Yes.
05:30So I'm looking for just under stiff peaks.
05:34This is called bec d'oiseau.
05:36It's bird's beak.
05:37It's beautiful, isn't it?
05:38It is beautiful.
05:39But this is how we know that we're ready.
05:41If it was standing straight up, it would have been too far gone.
05:43You really need to start over.
05:45All right.
05:45So all of this gets plopped into our mixture here that you expertly sifted of our almond flour and our
05:52confectioner's sugar, that little bit of salt in there.
05:54All right.
05:55One last thing.
05:56A little bit more egg white.
05:57This is 38 grams of just the regular egg white.
06:00You know how macaron have that really nice, moist center?
06:04Mm-hmm.
06:04This is going to help us get that.
06:05It's also going to give us the right texture.
06:07I'm really going in there and kind of just mixing this together.
06:11So deflation at this point is not only okay, it's desired.
06:16It's just the opposite of what you'd think when you work with a meringue.
06:20Well, think about if the meringue is too inflated before we bake it, you're going to end up with really
06:26tall macaron, which don't look right.
06:27And they might be askew.
06:28They might be a little bit wobbly.
06:30You don't want that.
06:31So once all this almond flour mixture is incorporated in, I'm going to do something called a macaronage.
06:37Sounds like it was developed for macaron.
06:39The French have a word for everything when it comes to pastries.
06:42All right.
06:43I'm going to stir, scrape the bottom, but I'm also going to smear the mixture along the side of the
06:50bowl.
06:51And you can see if I take this and I plop it right back in the bowl right now, nothing
06:56really happens.
06:57It's not very fluid.
06:58It doesn't work its way back into the batter.
07:01But I want it to be able to self-level itself.
07:04Gotcha.
07:04That's what we're looking for.
07:05And that's how you get that beautiful flat top.
07:07I'm looking for the mixture to go back into a nice, light, steady stream.
07:13It takes about 8 to 10 seconds to get it off of the spatula here.
07:17And this is not it.
07:18No, that looks like cake batter.
07:20Yeah, it does.
07:20So we need to let this go a little bit more.
07:22I want to make sure that I'm deflating just enough.
07:26You don't want to overdo it because you have to start over again.
07:28You're going to get super flat macaron.
07:31I think this is pretty close.
07:33So let's see here.
07:34If I go back and forth this little ribbon, you can see it.
07:38And if you let it sit for 30 seconds, it just dissipates right back into the rest of the batter.
07:42Yes.
07:43So I'm going to leave this here for a second while I talk about our pan setups.
07:46Now, you can, and this is what I used to use when I would make macaron 1,000 years ago.
07:52It's an art project.
07:54Parchment paper.
07:55You take a 1 1⁄2-inch circle.
07:57We're making 1 1⁄2-inch macaron.
07:59Trace it with a pencil.
08:01Mm-hmm.
08:01But, you know, technology keeps marching along.
08:06So we have these beautiful silicone mats here that have these templates on them.
08:10You want to make sure that you get one for this recipe that has 1 1⁄2-inch circle.
08:14And that's this middle one here with the larger dotted line.
08:17Oh, cool.
08:17Yeah.
08:18So that's where I'm going to be aiming for.
08:19So we're using these flat pans without rims on two sides.
08:23It's going to make it a lot easier to load this on and off of the sheet pan.
08:26So I just want to test this.
08:28I'm going to take about a teaspoon of the mixture.
08:31Try to get in a lovely little circle.
08:33So we just need to let this sit for about a minute.
08:35Okay.
08:36If it flattens, we're good.
08:37If not, it's more macaronage.
08:39Okay.
08:40It's flat.
08:41Perfectly round, too.
08:42It's gorgeous.
08:43Mm-hmm.
08:44All right, so I'm going to use a pastry bag.
08:45And this pastry bag has been fitted with a 1⁄2-inch tip.
08:50And I've twisted the bottom.
08:52Just a little trick to do so it doesn't get too messy.
08:54Mm-hmm.
08:55All right, so I'm going to scrape this in there.
08:59So now, I just want to gather up this top here.
09:02We're going to let this fall down into the bottom.
09:07So I'm going to hold this about a 1⁄2-inch above the silicone mat.
09:12Right in the middle, holding the bag vertically.
09:14Pipe a little bit and then do a quick flick to stop the flow of the batter.
09:20Oh.
09:20So you can see it's coming out of the bag without even me pressing.
09:25Look at those perfect circles.
09:27Not too bad.
09:29But I do want to give this a few wraps just to break out any large bubbles that might be
09:33in there.
09:34Okay.
09:34So six taps.
09:39All right.
09:40I'm going to pipe the rest.
09:41Let them all sit for 20 minutes.
09:42Okay.
09:43So usually when we make a meringue, we are careful to preserve every last air bubble.
09:49But when making macarons, we use a process called macaronage so that we strategically deflate some of the air bubbles.
09:57Meringue naturally contains both large and small bubbles.
10:00For macarons, we combine the meringue with an almond flour mixture and stir it thoroughly.
10:06Over the course of stirring, the bubbles get swept around.
10:09Some of them are pushed to the surface of the batter where they deflate.
10:13Others collide with particles of almond flour and break up into smaller bubbles.
10:17Big bubbles, being bigger, are much more likely to run into obstacles than small bubbles are.
10:23So the overall effect of stirring is to get rid of big bubbles while leaving plenty of small bubbles.
10:28That's why when making macaron, we stir the meringue with the flour to get rid of the large bubbles that
10:34would otherwise destabilize the structure and mar the surface.
10:38All right.
10:3920 minutes has passed.
10:40Now, these have formed a little bit of a skin here.
10:43I just want to show you.
10:43If I take my finger, just tap it on there, it doesn't really leave a mark.
10:48This is very strategic for macarons because you want that steam to be trapped.
10:52It won't be able to escape through the top very much.
10:54It's going to go through the bottom and you get that little frilly foot.
10:56Yeah.
10:57Yeah, that's really a hallmark of great macaron.
11:00These are going to bake for 13 minutes at 325 degrees.
11:04But we found that the bottoms were still a little bit sticky at this 325 degrees.
11:08So we lowered the rack to the lower middle position, give a little bit more blast on the bottom.
11:13If you only had one oven, you'd just bake them one sheet at a time.
11:16But we have 1,000 ovens here, so we can use at least two for this, one sheet per oven.
11:21That gives us some time to make our raspberry buttercream.
11:25I've got 10 tablespoons of unsalted butter.
11:28Soften just a bit here.
11:29You want to get rid of the whisk attachment for this and go back to the paddle attachment.
11:34This is a mistake that I've made in the past.
11:36And sometimes the buttercream is just a little too fluffy, a little too airy.
11:40This is going to do the job perfectly.
11:42So we're going to mix this on medium and high speed just to break up the butter a little bit,
11:46about 20 seconds.
11:50All right, this is one and a quarter cups of confectioner's sugar.
11:55Just a little bit of salt, a pinch.
11:58So now I'm going to mix this on medium-low, just until this mixture comes together, about 45 seconds.
12:04All right, now we're going to increase the speed to medium.
12:07Let it go for about 15 more seconds until it's fully moistened and comes together.
12:13Mm-mm-mm, it's nothing better than butter and sugar.
12:15Getting better every second.
12:17Exactly.
12:18All right, scrapey, scrapey.
12:20We're going to add a tablespoon of heavy cream.
12:22I want it to have a little bit more of a soft texture.
12:25And a half a teaspoon of vanilla extract.
12:28Use the good stuff here.
12:29All right, so I just want to mix it first to medium speed until the heavy cream is incorporated.
12:34About 10 seconds should do it.
12:37I'm going to increase the speed to medium-high.
12:39We're going to let this go until it's nice and fluffy and thick.
12:42That's going to take about four minutes.
12:44I've got something for us to do in the meantime.
12:46These are freeze-dried raspberries.
12:49So this is a third cup.
12:50I'm just going to pulverize this in my very cleaned-out spice grinder.
12:55We don't want any cumin-scented raspberry macaron.
12:59All right, let's get this out of here.
13:03There we go, raspberry powder.
13:05That is very cool.
13:07Mm, smell that.
13:10Ah, it's an incredible ingredient.
13:12So I just want to sieve this through a fine-mesh strainer.
13:16And especially with raspberries, sometimes there's those little cores.
13:19They don't want to fully grind down.
13:22Oh yeah, it's mostly the seeds and the cores left in there.
13:24There you go, there's a snack for you.
13:26All right.
13:29Let's see if we have the correct fluffy texture.
13:33Looks nice and creamy.
13:35Isn't that gorgeous?
13:36Mm-hmm.
13:37All right.
13:38Now we're going to incorporate just about a tablespoon of our raspberry mixture to start.
13:43You can always add more.
13:44You can taste it after it's blended in there.
13:46Medium speed, just until this is incorporated.
13:48It's only about 30 seconds.
13:54All right, let's take a look here.
13:58Scrape the bottom, make sure there aren't any pockets, but look at this consistency.
14:02Oh, and that color.
14:03It's fluffy, it's pink.
14:05Buttercream's all set.
14:07Let's go check on the macaron.
14:08All right.
14:09Those are gorgeous.
14:11Aren't they lovely?
14:12All right, so I do want to jiggle them just a little bit to see if they need a couple
14:15more minutes in the oven,
14:17but these are looking great.
14:19Oh, yeah.
14:20So we're going to let these cool down completely before we fill them.
14:22Okay.
14:24It's filling time.
14:25You're at the filling station.
14:26Oh, I like it.
14:27These have cooled completely.
14:28We're just about ready to fill them.
14:30So I'm going to take a row here, just flip them upside down.
14:32The little feet around the bottom are perfection.
14:36Mm-hmm.
14:37So I went ahead and filled this pastry bag with the raspberry buttercream.
14:42There's a half-inch tip here at the bottom.
14:43Now I'm going to add about two teaspoons of filling to the top of these overturned cookies.
14:49And I will leave about an eighth-inch border like that.
14:54And then I'm going to take another cookie and press it down gently just so the filling reaches the edge.
15:02All right.
15:02So I'm going to go down the line here.
15:04Well, you're going to be the topper and presser.
15:06I can do that.
15:07Once you've filled the macarons, they actually have to go into the fridge for 24 hours.
15:11It's called maturing the macaron.
15:13And it allows that buttercream, some of the moisture, to start to go into the meringue shell itself and get
15:18a little bit chewier.
15:19It's beautiful.
15:20So a minimum of 24 hours.
15:22But you can leave them up to a week or you can put them in the freezer for up to
15:25two months.
15:26Wow.
15:26Good luck with that.
15:27Yeah.
15:28And we've got that other batch to do.
15:30And then we're going to eat.
15:31And I might have a little surprise for you.
15:36Payoff time.
15:37Bridget, that is just a stunning platter.
15:40It is just perfection.
15:42Aren't they lovely?
15:43Yes.
15:43All right.
15:44So go ahead and help yourself.
15:49You get the crunch and then you get the chew.
15:51And then you get the flavor of the raspberries.
15:54Not overpowering.
15:55Just enough to know that that's what the pink is signifying.
15:59Like beautifully raspberried, if I may use that as a verb.
16:03I don't think I've ever had a macaron that's this perfect.
16:06Don't fill up on the raspberry.
16:08Yes.
16:09Oh, you didn't.
16:10Well, these are just some of our variations.
16:14Coffee, which has a beautiful coffee, buttercream, pistachio.
16:18It's got to be my favorite.
16:19And then passion fruit.
16:20It's got a passion fruit curd.
16:22But all of these variations are available on our website.
16:25Bridget, thank you for breaking down this recipe and explaining it step by step so that it really will be
16:30foolproof.
16:31Absolutely. My pleasure.
16:32If you want to make the perfect French macaron, make an Italian meringue by pouring a sugar syrup into whipping
16:39egg whites,
16:40smear the batter against the sides of the bowl to eliminate any large air bubbles.
16:44Let the piped meringue cookies rest for 20 minutes before baking.
16:48And sandwich a flavorful buttercream between the meringues.
16:51From America's Test Kitchen, the last word on macaron.
16:55Yeah, bring that platter back over here.
16:57Say the last word is over here.
16:59Passion fruit.
17:00Passion fruit.
17:07It's always a good idea to have a few recipes for party foods on hand.
17:12And one of my favorites is gougere.
17:14Now these lighter than air cheese puffs are actually quite easy to make, but the process can be a little
17:20intimidating.
17:21But we've got the world's best teacher here with us, Julia, and she's going to show us how to make
17:26gougere.
17:26Yeah, they're delicious, but also a really easy way to learn how to make pate choux, which is the base
17:31for a lot of really cool baked goods like profiteroles,
17:34or eclairs, or even a croquembouche.
17:36Ooh, fantastic.
17:37Yeah.
17:38Now, pate choux is a cooked dough.
17:40You make it in a saucepan.
17:41But before we get cooking, you want to make sure you have everything prepped because this dough comes together in
17:46a snap.
17:46Right.
17:47And we're going to start with the eggs.
17:48Now, we're going to add two eggs, which is pretty classic.
17:52But the one thing we found is that we're going to add an extra white.
17:56And the white gives the dough a bit more structure, so it can support all the cheese.
18:00Right.
18:01Also adds a little more liquid, which is great for steam, so you get that nice puff.
18:05Okay.
18:06Going to set that yolk aside.
18:08So to the eggs, we're going to add a little bit of salt.
18:10This is a quarter teaspoon of table salt.
18:12When you add the salt to the eggs, it changes the protein structure of the eggs, makes them a little
18:18stronger,
18:18so you get a better loft in the finished gougere.
18:22And it doesn't take much time, so we're going to whisk this together.
18:25Now, the other thing is we want to measure the amount here.
18:27We're looking for half a cup of the egg mixture right on.
18:31So now it's time to start cooking.
18:33So in the saucepan, I have half a cup of water.
18:36And over medium heat, we're going to add two tablespoons of unsalted butter,
18:40just a little bit of cayenne, just a little bit of kick to help that cheese flavor come alive.
18:44And we're just going to bring this to a simmer before we add the flour.
18:48All right.
18:49This is just starting to come to a simmer, which is great.
18:52I'm going to turn the heat to low, and I'm going to add the flour.
18:54This is just all-purpose flour, half a cup or two and a half ounces.
18:59We're going to cook this until it forms a dough.
19:01It takes only about 30 seconds.
19:03You'll see the dough will start to form a ball, and it will no longer stick to the sides of
19:08the pan.
19:09I do love that you're using a saucier with the rounded bottom.
19:13Yes, it makes it so easy to not have to clean the corners.
19:17You can see it's starting to form a ball.
19:19That's pretty much it.
19:21I'm going to turn the heat off.
19:22I'm going to take this dough and put it right into the food processor.
19:26I'm going to let it rip for five seconds to let it cool off,
19:29and then I'm going to start to add the eggs.
19:30Okay.
19:31I'm going to start to add the eggs in a slow, steady stream.
19:41And now it's time to add the cheese.
19:44We're going to use a whopping four ounces of cheese to this dough,
19:47but that's because we only use two tablespoons of butter.
19:50Down on butter, up on cheese, more flavor.
19:52So this is an aged Gruyere that we shredded.
19:55If you have a moist cheese, again, too much moisture really weighs down the beautiful little puffs.
20:00You want a Gruyere that's at least a year old.
20:03Let it go for about 30 to 40 seconds until the cheese is nice and combined and it's glossy.
20:11All right.
20:12Oh, there you go.
20:13You can see the cheese looks like little pieces of cornmeal that's taken on that sheen.
20:19All right.
20:19So each Gougere is a tablespoon.
20:22Then you take a little spoon and you just kind of drop it right onto the parchment lined baking sheet.
20:31You get about 24 of these and you want to space them an inch apart.
20:36There we go.
20:38You could refrigerate this dough before shaping it for 24 hours.
20:43Put a greased piece of parchment flush to the surface of the dough.
20:46Then you can let it come to room temperature and you can go.
20:48Now that they're all divided up, you do want to smooth the top.
20:52So take a spoon and some vegetable oil spray.
20:55This will just prevent the spoon from sticking.
20:58And you can just smooth the tops and you can push them into a nice round.
21:03Lovely.
21:03Yeah.
21:04Again, because the dough's cooked, you really have a lot of control.
21:08So these are ready for the oven.
21:10Two things.
21:11One, you'll notice I have two sheet pans here.
21:13This is an extra layer of insulation that will prevent the bottoms from burning.
21:17The other thing is we're going to bake them in the upper part of the oven.
21:21Again, just protect that bottom from burning.
21:23Okay.
21:24425 degrees, nice and hot.
21:25So you get a good puff.
21:26They're going to take 14 to 20 minutes.
21:29Sounds good.
21:30Smell that?
21:31I sure do.
21:33Smells like cheese pop.
21:34It does.
21:35Oh, these are perfect.
21:36You can see they're browned on the top, but not on the bottoms.
21:40You see how it's a little pale right on the bottom third?
21:42That's perfect.
21:44Okay.
21:44Because we're going to let them finish in an off oven for 10 to 15 minutes and that finished
21:49baking time will help them brown completely, but also keep the exterior nice and crisp.
21:54Got it.
21:55All right.
21:55Oven off.
21:56Closed.
21:56Oven off.
21:5710 to 15 minutes.
21:58Sounds good.
22:01Oh.
22:01Oh.
22:02Lovely.
22:04Such a good smell.
22:05Aren't those great?
22:06Oh, makes the whole house smell lovely.
22:11All right.
22:11So you can see these are nicely browned all the way through to the bottom, but the bottoms
22:16aren't burned.
22:18Now we're going to get them right off this hot sheet pan and we're going to put them on
22:22a wire rack.
22:23They'll hold for about a day in an airtight container, but they freeze like a dream up to
22:29a month and you would just want to re crisp them for a few minutes in a hot oven.
22:33All right.
22:34So 15 minutes, then we can taste them.
22:36That's great.
22:37It's eating time.
22:37They're adorable.
22:38Aren't they?
22:39I kind of love them all piled up.
22:41Well, I'm going to destroy that.
22:42Go ahead.
22:43I'm going to go in.
22:44I'm going to go for the top and they're 90% air.
22:47It's true.
22:49All right.
22:50I'm going to crack into that.
22:51Look at that.
22:52And that air pocket.
22:53That air pocket is everything.
22:55It's the sign of a great Gougere's steam to really get that puff.
22:59But the dough has enough structure to support that.
23:02If the dough's too weak, it really kind of collapses and it's breadier.
23:06Crisp on the outside.
23:08And the flavor of the cheese just really comes through.
23:11But think about all the different things you could do with them.
23:13Maybe a little nutmeg or a little bit of thyme in there.
23:15Black pepper, make them just a little spicy side.
23:18And the recipe is so easy.
23:19Yeah, definitely.
23:20But you're always a great teacher.
23:21Thanks.
23:22Love hanging with you.
23:23Well, if you would like to make these beautiful Gougere, start with an egg mixture featuring an extra egg white.
23:29Process in four ounces of Gruyere for bold cheese flavor.
23:33And leave the baked puffs in a turned off oven for a super crisp exterior.
23:37So from America's Test Kitchen, the perfect and petite party food, Gougere.
23:42You can get this recipe and all the recipes from this season, along with product reviews and select episodes.
23:48And those are all on our website, americastestkitchen.com slash TV.
23:56They go down easy, don't they?
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