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  





Comments

Post a Comment

Popular posts from this blog

Image
TULU NADU CUISINE Mangalorean Cuisine (Tulu: ಕುಡ್ಲದ ವನಸ್ ) is a collective name given to the cuisine of Tulu Nadu which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine. Culture The influence of Hinduism can be easily seen in the region because of Udupi Krishna Temple.The Christian culture can also be seen due to the invasion of Portuguese. Muslims are very less in population and many are influenced by  Shafi Kerala school of Islam. Agriculture The main crops of Dakshina Kannada are Paddy, Coconut , Arecanut , Black Pepper , Cashew and Cocoa . Rubber , Banana and Vanilla crops are also cultivated in the Sullia taluk.Rice is generally cultivated three seasons in a year, Karthika or Yenel (May–Oct...
Read more

Image
DEAD DOUGH Dead dough is a edible medium for sculpture or showpiece made from a mixture of flour, sugar and water, basically. Molasses can be used, in case colour is desired for a darker shade.  The art of dead dough making is an ancient one, dating as far back as Egyptian times. Sugar and wheat (flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of most Egyptians. Dead dough, an artisan bread (no yeast) are used for decoration only, typically as centrepieces. In modern day, stencils are also been used for making sculptures. Stencils can be made out of simple paper chart or other materials such as metals like steel or any other medium can be used. The stencils have to be wrapped with silver foil before use. The dough takes the shape of the stencil or mould being used. Different sizes and shapes of cutters can be used too. These are usually made of metal such as steel. The dough i...
Read more

BREAD BUFFET

Image
BREAD BUFFET  WHAT IS A BREAD?       Bread is a staple food prepared from a dough of flour and water, usually by baking. Bread is made in various forms, flavors, sizes and served with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches.Bread is the staple food of the Middle East, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.  Main Ingredients Used in Bread Making Flour -Binding agent, Absorbing agent, Gluten formation, Nutritional value, affects flavor. Sugar - to provide food for yeast which in turn produces carbon dioxide. Sweetness provider, affects symmetry,  Impacts crust color, Nutritional value. Yeast -  Yeast is the leavening agent in the dough. It releases Co2 as a result of breakdown of sugar. Salt -  It imparts taste to the bread. Brings our flavor & Co...
Read more