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
theres bubble shown from the
mixture
Add 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

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 160c about
20 minutes

Raquel Bernal

The upper and lower layer

Raquel Bernal

Best eaten with coffee

Raquel Bernal

Thank You

Raquel Bernal