FRENCH MACARONS BY Raquel Bernal
WHAT IS MACARONS? French cookies
Served with ganache or chocolate or jam filling
Raquel Bernal
ORIGIN OF MACARONS • Created in 1791 by Larousse Gastronomique • Lots of city in France having their own secret recipe. • LORRAINE[Nancy & Boulay], Basque Country, Saint – Emilion, Amiens, MONTMORILLON, Le Dorat, Sault, Chartres, Cormery Joyeuse
French Performed meringue by using egg white, water and castor sugar.
Italian Performed meringue by using sugar syrup
Swiss Performed meringue by whisk together egg white and sugar then add in the hot water.
Raquel Bernal
HOW TO MAKE MACARONS? S M F It re a w t e ili h n a s o c n s d h
Raquel Bernal
Prepare the ingredients and apparatus PART A • 150g Ground almonds • 150g Icing sugar • 55g egg white • Food coloring
PART B • 150g Castor sugar • 55g egg white • 37g water
Raquel Bernal
Ground almond and weighing scale
Icing sugar
Food coloring
Raquel Bernal
– Apparatus
• Spatula • Piping bag • Weighing scale • Oven • Bowls • Silicon mould
Piping bag Silicon mould
Raquel Bernal
Make all the ingredients ready
– Part A
• Mix the ground almond and icing sugar and blend it. Not too fast or slow(time) • Add the white egg slowly n mix it until there’s bubble shown from the mixture • Add the colour
Raquel Bernal
– Part B • Boil water and sugar until reach 118°c • Whisk white egg and add the boiled mixture slowly • Whisk it about 5 minutes until become meringue
Raquel Bernal
Baking • Add together part A and part B into piping bag • Pipe it at silicon mould • Then it is ready to bake in the oven • Set the temperature at 160°c about 20 minutes
Raquel Bernal
The upper and lower layer
Raquel Bernal
Best eaten with coffee
Raquel Bernal
Thank You
Raquel Bernal