raquel bernal - french macarons

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BY Raquel Bernal FRENCH MACARONS

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  • BY Raquel Bernal

    FRENCH MACARONS

  • WHAT IS MACARONS?

    French cookies

    Served with ganache or chocolate or jam filling

    Raquel Bernal

  • 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

  • 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

  • Method

    French

    Italian

    Swiss

    HOW TO MAKE MACARONS?

    Raquel Bernal

  • Prepare the ingredients and apparatus

    PART A150g Ground almonds150g Icing sugar55g egg white Food coloring

    PART B150g Castor sugar55g egg white37g water

    Raquel Bernal

  • Ground almond and weighing

    scaleIcing sugar

    Food coloringRaquel Bernal

  • ApparatusSpatula Piping bagWeighing scaleOvenBowlsSilicon mould

    Piping bagSilicon mouldRaquel Bernal

  • Make all the ingredients ready

    Part AMix the ground almond and icing sugar and blend it. Not too fast or slow(time)Add the white egg slowly n mix it until theres bubble shown from the mixtureAdd the colour

    Raquel Bernal

  • Part B

    Boil water and sugar until reach 118c Whisk white egg and add the boiled mixture slowly

    Whisk it about 5 minutes until become meringue

    Raquel Bernal

  • BakingAdd together part A and part B into piping bag Pipe it at silicon mouldThen it is ready to bake in the oven Set the temperature at 160c about 20 minutes

    Raquel Bernal

  • The upper and lower layer

    Raquel Bernal

  • Best eaten with coffee

    Raquel Bernal

  • Raquel BernalRaquel Bernal

    Thank You

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