acarons
for jackie
contents Pierre Herme
Olive Oil & Vanilla Macarons
Makeup & Macaroons
Rosewater & Vanilla Macarons
Les Soeurs Macarons
Macarons de Nancy
Pierre Herme
Chocolate Macarons
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Olive Oil & Vanilla Macarons original recipe by Pierre Hermé
This interesting flavor was originally created by French pastry chef Pierre Hermé, famous for his unusual flavor combinations in macarons. Olive oil & vanilla macarons are one of his most famous creations and are sold in his pastry shops in Paris. This recipe was taken from blog Kitchen Musing (kitchenmusings.com/).
Almond Sugar Shell Mix 200g each whole white almonds confectioner’s sugar
Green Macaron Shell Mix List One almond-sugar mix (above) 75g fresh egg whites 1g green food coloring
List Two 200g caster sugar 50g water 75g old egg whites 1.5g egg white powder
Remember!
Combine all ingredients for list 1 together only right before you begin your sugar syrup, otherwise you will end up with an unblendable mass.
Process the whole white almond in a food processor. Add the icing sugar and process once more. Sieve.
Cook the water and caster sugar to 118°C or 245°F. When the syrup reaches 108°C or 226°F, start whipping on medium speed the eggwhites with the egg white powder to stiff peaks. Pour slowly the cooked syrup in a trickle over the meringue. Leave to cool down to 50°C or122°F. Take the bowl out and fold the meringue progressively into the first mixture. Add a third of the meringue to lighten the mixture and then beat in the rest of the meringue. Be aware of required flow of the batter.
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Olive Oil Ganache 60g whipping cream 1/4 vanilla pod 90g olive oil Disisa 135g Ivoire couverture
Piping & baking the macarons
Melt the couverture and bring the cream to a boil with the split and scraped vanilla pod. Remove the pod and pour the cream gradually into the chocolate. Emulsify with a rubber spatula and pour the olive oil at 35 to 40°C or 95 to 104°F. Leave to crystallise at room temperature and set aside at 12°C or 54°F.
With a piping bag fitted with a no. 11 plain round nozzle, pipe macarons on tray lined with parchment paper. Bake in a convection oven, vent opened, at 160° or 320°F for about 14 to15 minutes. Once baked, slide the macarons on cooling rack to cool. When the shells have cooled and when the ganache has reached pipable consistency, fill one shell with a nice dollop of ganache, and top with another macaron.
Remember! In choosing olive oil for this recipe make sure that it is extra virgin cold-press olive oil that is floral in scent, not the heavier variety with grassier notes.
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Rosewater & Vanilla Macarons original recipe by Makeup & Macaroons
Try this delicious alternative to the usual rose-flavored macarons! This is a homemade recipe created by Makeup & Macaroons online blog owner Lillt (http://www.makeupandmacaroons.com/). The recipe has been modified slightly.
Macaron shells 4 eggwhites 2 coffee mugs of icing sugar 1 coffee mug of almond flour 4.5 tbs caster sugar 1 drop of pink food coloring 2 drops rosewater essence
Sift the almond meal & icing sugar to combine. Beat the egg whites & caster sugar together until very stiff and white peaks have formed. Fold the almond meal or icing sugar combo into the eggwhites until they are mixed together. Add the pink food coloring and rosewater essence to the mixture and quickly mix. Pipe 2cm sized circles of the batter on a baking tray lined with baking sheets. Leave space between the macarons as they will spread. Leave piped macarons for about 15 minutes on the tray to develop a shell. Bake macarons for 15 minutes in a preheated oven at 160째C degrees. Remove from oven, let it cool for 10 minutes before removing them from the tray.
Remember! Do not overmix the almond meal & icing sugar with the eggwhites as this will make the batter too runny.
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Rosewater Ganache 250g white chocolate chucks 1/3 cup cream a drop of pink food coloring rosewater essence
Maturing the macarons
Remember! Make sure you do not have food that are sensitive to humidy in your fridge when leaving a bowl of hot water inside the fridge for 10 minutes.
Put white chocolate chucks and cream in a heatproof bowl over boiling water to mix until they are completely melted. Add the food colouring and essence into the chocolate and cream mixture. Leave to cool and thicken. Use the ganache and spread on one macaron shell and sandwich with another.
The macarons need to be on a wire grate and stored in a refrigerator with a 70% to 80% humidity for 24 to 36 hours. This might be difficult to achieve in a home refrigerator but can be done by leaving a bowl of hot water inside for 10 minutes.
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Macarons de Nancy original recipe from Nancy, France
This recipe was translated from French.
It is said that the abbess of Remiremont founded an order of nuns called the “Dames du Saint-Sacrement� with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite and MarieElisabeth are credited with creating the Nancy macaron to fit their dietary requirements.
120g ground almonds 155g caster sugar 2 x 55g egg whites 40g icing sugar 40g candied orange (optional) 1tsp egg white powder or cream of tartar
Use hand mixer to mix almonds, caster sugar, orange, and 55g egg whites until well blended. Whip the remaining 55g egg whites to stiff peaks while slowly adding the icing sugar. Incorporate the egg white and sugar mix to the almond mix. Use a piping bag fitted with a no.10 round nozzle to pipe the macarons onto bakingpaper covered baking trays. Spray the surface of the macarons with water from a water vaporizer and sprinkle with icing sugar. Leave the macarons to crust overnight. Pre-heat oven to 160°C in a ventilated oven. Sprinkle some more icing sugar on the macarons. Bake for around 15 minutes.
Remember! The egg whites have to be at room temperature.
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Chocolate Macarons original recipe by Pierre Hermé
This classic flavor was originally created by French pastry chef Pierre Hermé, famous for his unusual flavor combinations in macarons. Olive oil & vanilla macarons are one of his most famous creations and are sold in his pastry shops in Paris. This recipe was taken from blog Kitchen Musing (kitchenmusings.com/).
List One 300g ground almond 300g confectioner’s sugar 110g egg whites 120g unsweetened chocolate (cacao pate, cocoa mass) sugar syrup
List Two 300g caster sugar 75g water 110g egg whites
Remember! The macarons can be baked in the convection oven at a temperature of 290°F for 15 minutes instead .
Chop the pure cocoa mass, and melt in microwave. Combine all ingredients from list 1. Cook the water and caster sugar to 118°C or 245°F. When the syrup reaches 108°C or 226°F, start whipping the egg whites to stiff peaks. Pour slowly the cooked syrup in a trickle over the meringue. Leave to cool down to 50°C or 122°F and pour the melted pure cocoa mass in. Fold the meringue into the first mixture. Pipe the macarons onto trays lined with parchment paper, around 1.5 inch or 3.25 cm circles. Bake in a convection oven, vent opened at 160°C or 320°F for about 14 to 15 minutes.
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Bitter Chocolate Ganache 400g heavy cream 360g 70% chocolate 40g unsweetened chocolate (cacao pate, cocoa mass) 40g unsalted butter (at room temperature)
Chop the chocolate and cut the butter in cubes and leave at room temperature. Bring the cream to a boil and pour over the chocolate gradually, stirring at the center and going wider to incorporate liquid little by little. When the ganache reaches 40째C to 104째F, incorporate the butter.
Assembly of macarons
With a piping bag, fill half of the macaron with a nice dollop of bitter chocolate ganache. Top with another macaron, making sure to assemble 2 shells of the same size.
Remember! Leave the macarons to mature in the fridge for at least 24 hours before consumption.
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