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 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

scaleIcing sugar

Food coloringRaquel Bernal

–Apparatus•Spatula• Piping bag•Weighing scale•Oven•Bowls•Silicon mould

Piping bag

Silicon mouldRaquel 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

Raquel BernalRaquel Bernal

Thank You