Tuesday, November 8, 2016

MACAROONS

A macaroon is a type of small circular cake, typically made from ground almonds (the original main ingredient, coconut, and/or other nuts or even potato, with sugar, egg white, and sometimes flavorings (e.g. honey, vanilla and spices), food coloring, glace cherries, jam and/or a chocolate coating. Some recipes calls for sweetened condensed milk.Macaroons are often baked on edible rice paper placed on a baking tray.

Variation:

France:-In France, the almond variety is called macaroon; it is typically small, light like meringue, with added coloring, sometimes flavoring, and often comprise two halves stuck together by a filling of e.g. flavored cream.

United States:-Coconut macaroon is the best known variety in America. Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy.

Making methods:-

Italian method: - is made with boiling sugar syrup, instead of caster sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, hot sugar syrup is whipped into softly whipped egg whites till stiff and until the meringue becomes cool.
French method: - basic meringue is the method best known to home cooks. Fine white sugar (powdered sugar) is beaten into egg whites.
Swiss Meringue: - Is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue. It is usually then baked.
Equipments and Ingredients:


  1. Almond powder, icing sugar, egg whie,flavours and coloring.
  2. Whisk, piping bag, baking tray, spatula

Usuage:

Plating
GarnishShow piece                                                    
Petit fours  





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