raquel bernal - french macarons
TRANSCRIPT
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BY Raquel Bernal
FRENCH MACARONS
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WHAT IS MACARONS?
French cookies
Served with ganache or chocolate or jam filling
Raquel Bernal
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•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
ORIGIN OF MACARONS
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French Italian SwissPerformed
meringue by using egg
white, water and castor
sugar.
Performed meringue by using sugar
syrup
Performed meringue by
whisk together egg
white and sugar then
add in the hot water.
Raquel Bernal
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Method
French
Italian
Swiss
HOW TO MAKE MACARONS?
Raquel Bernal
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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
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Ground almond and weighing
scaleIcing sugar
Food coloringRaquel Bernal
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–Apparatus•Spatula• Piping bag•Weighing scale•Oven•Bowls•Silicon mould
Piping bag
Silicon mouldRaquel Bernal
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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
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–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
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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
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The upper and lower layer
Raquel Bernal
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Best eaten with coffee
Raquel Bernal
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Raquel BernalRaquel Bernal
Thank You