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1. How did this third week go for you? What was challenging?  What could Mr. Burr have done better?

This week was significantly harder than the past few weeks.  It was really hard to get good stable shots especially with close up shots because I just didn't have a tripod and if I wanted shot variety I had to just try to hold the camera still which works well sometimes but not always.

2. What was the most valuable thing you learned this week? Why?

I learned that a clear image of what I wanted to do from the beginning is very helpful. For the first few days I had a very vague idea of the story that I wanted to tell and I didn't get a very clear idea until a couple of days later. If I had a better idea from the start it would have meant a better story and better shot planning which would have helped immensely.

3. How did you feel about the storytelling? Are you proud of your project? What went well? What could go better?

The storytelling went well, but it definitely could have gone better. The setup at the beginning felt good and fun to make, but the longer the video went on the less cohesive it felt. I ended up having to add fast music and speed up a bunch of the shots to get the mood that I wanted which was the pressure of being in a competition. I feel like sound design went well, but I could have kept up more continuous reminders of the broader story for a better video.

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Making macarons for a cooking competition.


Music from Pixabay.

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Plan: I enter a cooking competition and try to make macarons. At the competition they give me a paper saying I lost, but it's ok because I have macarons.

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1. Add sugar, almond flour, and salt to a bowl and mix. Run it through a sieve.
2. Beat egg whites and salt with electric mixer until peaks form. Gradually mix in granulated sugar
3. Add vanilla and food coloring. Around here I also add flavoring.
4. Slowly add flour mixture into egg mixture. Fold until figure 8's can be made.
5. Transfer into a piping bag and evenly pipe onto a baking sheet with parchment paper.
6. Tap out air bubbles.
7. Wait for around half an hour for them to dry then put them in the oven at 300F for 17 minutes.
8. Buttercream - Beat butter until it is fluffy. Sift in powdered sugar and vanilla and continue beating.
9. Add cream one tablespoon at a time
10. Sandwich buttercream with shells and you are done.
https://tasty.co/recipe/macarons

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It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.

Total Time

1 hr 50 min

1 hr 50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Total Time

1 hr 50 min

1 hr 50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Ingredients

for 30 macarons

Macarons

1 ¾ cups powdered sugar (210 g)

1 cup almond flour (95 g), finely ground

1 teaspoon salt, divided

3 egg whites, at room temperature

¼ cup granulated sugar (50 g)

½ teaspoon vanilla extract

2 drops pink gel food coloring

Vanilla Buttercream

1 cup unsalted butter (230 g), 2 sticks, at room temperature

3 cups powdered sugar (360 g)

1 teaspoon vanilla extract

3 tablespoons heavy cream

Nutrition Info

View Info

Calories 173

Fat 9g

Carbs 21g

Fiber 0g

Sugar 19g

Protein 1g

Estimated values based on one serving size.

Preparation

1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5. Transfer the macaron batter into a piping bag fitted with a round tip.

6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.

9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10. Preheat the oven to 300˚F (150˚C).

11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.

12. Transfer the macarons to a wire rack to cool completely before filling.

13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

14. Transfer the buttercream to a piping bag fitted with a round tip.

15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

16. Place in an airtight container for 24 hours to "bloom".

17. Enjoy!

Ingredients

for 30 macarons

Macarons

1 ¾ cups powdered sugar (210 g)

1 cup almond flour (95 g), finely ground

1 teaspoon salt, divided

3 egg whites, at room temperature

¼ cup granulated sugar (50 g)

½ teaspoon vanilla extract

2 drops pink gel food coloring

Vanilla Buttercream

1 cup unsalted butter (230 g), 2 sticks, at room temperature

3 cups powdered sugar (360 g)

1 teaspoon vanilla extract

3 tablespoons heavy cream

Nutrition Info

View Info

Calories 173

Fat 9g

Carbs 21g

Fiber 0g

Sugar 19g

Protein 1g

Estimated values based on one serving size.

Preparation

1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5. Transfer the macaron batter into a piping bag fitted with a round tip.

6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.

9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10. Preheat the oven to 300˚F (150˚C).

11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.

12. Transfer the macarons to a wire rack to cool completely before filling.

13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

14. Transfer the buttercream to a piping bag fitted with a round tip.

15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

16. Place in an airtight container for 24 hours to "bloom".

17. Enjoy!

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It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety?

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1. What recipe did you choose? Why?

I chose the macarons because it was something that I had never tried before and had many steps meaning many shot opportunities.

2. What is the purpose of the film? - please do not answer that it's for my class. Why are you excited about making it?

The purpose is to show the process of making macarons and the variety of types that I can make. I am excited to try it because it should be decently challenging. I am also excited to eat the final product.

3. What are the three most important points this video should make?

It should be peaceful and relaxing.
It should point out the variety of macarons that can be made.
It should show the process of making macarons (beating eggs, piping, etc).

4. What do you want the audience to do and/or feel in the end?

I want them to feel relaxed and also hungry.

5. What is the ONE thing, if they get nothing else, you want the audience to remember after watching your video?

I would like for them to remember the different colors that we got in the process of making macarons.

6. Please find 1-3 visual examples (picture, text, video) that represent the style you are trying to achieve. Feel free to include them in their own Padlet box.

7. What length would you like your film?

I want it to be closer to 90 seconds. That will allow me to show a greater variety of macarons.

8. Do you have any concerns with the feasibility of pulling this off? Why or why not?

Not really. It should be hard to do, but if it comes out less than perfect, I can use that in the video to show that it isn't easy.

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Baking cakes.

Shot on GH5 + Viltrox EF-m2 + Sigma 18-35.
Editted in Adobe Premiere Pro and Blackmagic DaVinci Resolve 15.

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Idea 1: Macarons
- I can get quite a few shots of just making it because it is apparently somewhat difficult
- I can have fun adding and filming different flavors (maybe squeeze lemons and do lemon macarons)
- I could pair it with coffee and make shots of brewing coffee, something also new to me

Idea 2: Mega burger
- I get a burger and just design the biggest and most interesting burger that I can
- Shots can be done outside on a grill for better lighting
- I can spend some shots cooking sauces and ingredients
- Can start with a BigMac or something and then throw it away in favor of the bigger burger

Idea 3: Indian food
- Should get good shot variety from different spices, sauces, and ingredients that go into it
- Can also cook outside on a grill for some shots
- Can use Indian music which is pretty fun