Macaron
Clara Friedhoff_322911 studio parallel fields
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1. DEDUCTIVE: MACARON DE PARIS
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a light biscuit made with egg white, sugar, and ground almonds.
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COMPOSITION
shell
+ almond meal
+ sugar
egg whites
buttercream
jam
filling
ganache
shell
+ almond meal
+ sugar
egg whites
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there are various methods of making macarons, in particular in regards to the meringue, however the 3 main ingredients for the shells remain the same. Additional ingredients may include creme the tartar or cornstarch. 6
HISTORY & ORIGIN
the almond arrived in itlay with the arabs
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HISTORY & ORIGIN
macaron from italian maccherone or macaroni: light batter
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8th century macarons - mixture of almonds and sugar - appear in italian monastries
nuns were a driving force behind macarons, which they made for nutritional and commercial purposes
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HISTORY & ORIGIN
1533 accoring to a legend, the macaron was brought to france by catherine de’medici when marrying henryii
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HISTORY & ORIGIN
the macaron becomes part of high society the art of the macaron starts to devlop
invention of meringue
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macaron is spreading: paris, reims montmorilliom, amien-developing own specialities
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HISTORY & ORIGIN
first appearances in french cookbooks
1862 laduree - parisian tea salon & pastry shop - is founded becoming famous for their macarons.
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HISTORY & ORIGIN
popular culture
early 20th century laduree is starting to pipe ganashe on a shell and topping it with another
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HISTORY & ORIGIN
the macaronspreads to western orientated and asian countries
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THE ART OF THE MACARON perfection, precision & a touch of magic
THE PERFECT MACARON
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THE ART OF THE MACARON perfection, precision & a touch of magic
textures
slightly shiny, thin shell with a slight crunch that melts in your mouth
interior: soft, moist and slightly chewy
skin forms when leaving the meringue dry before baking, reacting with the air
silky smoth filling
as the meringue rises and pushes outwards a foot forms that has more texture & is 2mm thick.
ANATOMY
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THE ART OF THE MACARON perfection, precision & a touch of magic
THE PROCESS BEAT IT
FOLD IT
PIPE IT
FILL IT
italian meringue: made with boiling sugar syrup
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french meringue: fine white sugar beaten with egg whites
THE ART OF THE MACARON perfection, precision & a touch of magic
FEMININITY
macarons are often associated with women due to their size, shape, colours
macarons are high in protein
pastel colours often associated with flavour
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THE ART OF THE MACARON perfection, precision & a touch of magic
CHEMISTRY
exact quantities of ingredienta & even temperatur in the oven are of key importance when baking macarons
when the egg whites are beaten, the hydrogen bonds with the protein forming a stiff consistency which is reinforced by the sugar
the meringue collapses in humid conditions as sugar and egg whites absorb water when mixed too much large airpockets form compromising the strcture
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THE ART OF THE MACARON perfection, precision & a touch of magic
CULTURE
high tea
marie antoinette
variety & customisation
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THE ART OF THE MACARON perfection, precision & a touch of magic
SOME FLAVOURS
caramel
raspberry
pistachio
chocolate
lemon
vanilla
orange
blackcurrant
strawberry
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THE ARTISTS
PIERRE HERME
world renowned for his macarons, the parisian has made macorons popular all over the world.
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THE ARTISTS
ADRIANO ZUMBO
the sydney patissier is known for his ‘zumbarons’, using unusual flavour combinations, and other sweet creations. he has become popular through the television show masterchef.
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VARIATIONS
swiss macaron
macaron’s d’amien
airier and lighter. as the the egg whites are warmed and then whisked steadily until cool
made from almond paste, honey and fruit
korean macaron(ma-ka-rong) japanese makaron
use of green tea powder or leaves
use of peanut flour instead of almond flour
macaroon
use of coconut
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SOURCES
kathryn gordon & anne e.mcbride, les petits macaron, running press, 2011. jose marechal,secrets of macarons, murdoch books, 2010. adriano zumbo, adriano zumbo’s fantastical kitchen of other-worldly delights, murdoch books, 2012.
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2. INDUCTIVE: MACARON DE PARIS
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the macaron.... ... a moment of indulegence. structured and elegant. bright colours. smooth shaped. when picked up delicate and brittle. crispy. yet soft inside. melting of flavours. a surprise at the centre. sweet sugary taste. overpowering.
desolution.
all that is left is the sweet taste in your mouth.
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and you always go back
for a second one.
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3. RE-DESIGN: THE AUSTRALIAN BREAKFAST MACARON
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THE AUSTRALIAN BREAKFAST MACARON
the french macaron is delicate, elegant and mainly associated with high tea. But let’s face it, who has time to sit down, relax and sip on a cup of tea while nibbling on an overly sweet macaron. The new all australian macaron is iNspired by two traditional aussie breakfasts. High in Protein, easily transportable, clean and Yummy, this macaron is the perfect snack on the go.
bacon & eggs macaron
vegemite macaron
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the quick snack for every occasion... ...tranporting you to a more elegant time and place in just two bites
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BACON AND EGGS MACARON
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BACON AND EGGS MACARON
reduced sugar shell sprinkled with sesame seeds, salt and bread crumbs
crispy bacon crumbs
creamy scrambled eggs, enriched with greek youghurt
reduced sugar shell sprinkled with sesame seeds and salt
deconstructed
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BACON AND EGGS MACARON
crispy edge soft centre
section
plan
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VEGEMITE MACARON
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VEGEMITE MACARON
reduced sugar shell sprinkled with sesame seeds, salt and bread crumbs
vegemite enriched with butter and cream
reduced sugar shell sprinkled with sesame seeds and salt
deconstructed
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VEGEMITE MACARON
crispy edge
soft centre
section
plan
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THE AUSTRALIAN BREAKFAST MACARON
sold in a box of 12 at your local supermarket,the breakfast macarons are easily transportable and ready for you for whenever you want it.
nutritious
easy
delicious
elegent
clean
savy 49
THE AUSTRALIAN BREAKFAST MACARON
breakfast
macaron
+ macaron
gym
+ macaron
school
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THE AUSTRALIAN BREAKFAST MACARON
macaron
university
+ macaron
work
+ macaron
on the go
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PROCESS
egg whites
caster sugar
ingredients
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almond meal
icing sugar
PROCESS
1. sift almond meal and icing sugar
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PROCESS
2. beat egg whites and sugar
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PROCESS
3. fold egg white and almond mixture
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PROCESS
4. pipe macaron mixture
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PROCESS
5. bake macaron shells
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PROCESS
a. scramble eggs over low heat, constantly stirring. add greek yoghurt. y oghu og hurt rt.
A. mix vegemite with butter over heat.
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PROCESS
B. fry bacon crumbs.
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C. top macaron shell with egs and bacon.
6. bacon and eggs macaron
C. top macaron shell with vegemite.
6. vegemite macaron
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