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Macarons

Herp a Derp with some Macarons man
by

Len Wong

on 17 January 2014

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Transcript of Macarons

Macarons
What is a Macaron?
Often mistaken with the Macaroon, a "small sweet cake consisting largely of ground almonds" commonly topped with coconut shavings
Ingredients
Process
1. In your food processor, blend the
almond meal with the confectioners’ sugar and dry flavoring
until thoroughly combined (about 30 seconds) and set aside. (Or whisk it together by hand in a bowl OR sift it together).
2. In a clean, dry mixing bowl whisk the
egg whites and salt
with the stand mixer or a hand mixer. Whisk till the foam
holds a stiff peak
.
3. Turn the speed down to
medium
and start adding the
caster sugar one teaspoon at a time
. Mix well between each addition to properly incorporate sugar. Mixture should become
thick, white and glossy
.
(If you have liquid flavoring such as vanilla, add I here, 1 tsp
).
4. Now’s when you will add the food coloring. Gel/Paste coloring is best, use a toothpick or one of those larger satay sticks and dip into the gel and stir into the egg white mixture and mix evenly, being sure to scrape down the sides of the bowl with a spatula.

Sweet meringue-based confection
Made with eggs, icing sugar, granulated sugar, almond powder or ground almonds, and food coloring
Usually filled with ganache, jam, or buttercreams
1 1/2 cups icing/confectioners’ sugar
2/3 cup ground almonds or almond meal/flour
1/2 cup egg whites (about 3 large eggs)
a pinch of salt
3 tablespoons caster/superfine sugar*
4 tablespoons of DRY FLAVORING (Powder stuffs) OR 1 teaspoon of LIQUID FLAVORING
Isn't it Macaroon?
How do you make Macarons?
Prep
Separate the egg yolks and egg whites. You will be using only the egg whites. Make sure that there are NO egg yolks in the whites.
Measure out the other ingredients.
You'll need a stand or hand mixer.
Baking sheet with parchment or a silicon sheet on it.
Piping bag or a zip lock bag works too if you aren't fancy enough for a piping bag.
Rubber spatula
Lucky a Video!
How to Make French Macarons: demonstration video tutorial (not Macaroons)
Wide Variety
Change it up!
Pair up different flavors
Different Cookie and Filling combo
Strawberry cookie with lemon buttercream filling
Hot cocoa cookie with marshmallow fluff filling
HAVE FUN MAKING MACARONS!
It's okay if you mess up!
Try again!
You can eat the not so pretty ones!
Practice makes perfect!
5.
Fold
the almond/sugar mixture into the egg white mixture with a spatula. Fold till the mixture is smooth (about a minute or less). The end result should drop from the spoon in a “
smooth molten mass
.”
6. Pour into piping bag and pipe onto parchment paper.
7. Take the baking sheet and rap (dropping) it firmly on your work surface just once, maybe twice. This is to get rid of any air bubbles that may have formed*.

8.
OPTIONAL
: You can now take your crumblies or glitter/powder food coloring or any decorations and sprinkle them onto the macarons now.
9.
LEAVE THE MACARONS
for at least
15 minutes
, and up to
1 hour
until to set/dry on a level surface. You want a “skin” to set over the domes and you know they’re set when you very gently touch one with your fingertip and it doesn’t stick or pull any off.
10. Preheat your oven
325˚ F
. Make sure the rack is in the middle of the oven. Bake for
10 minutes
. If this is your first time baking these, start watching to make sure the macarons don’t start to brown or get overbaked at about the
8 minute
mark. I actually had to bake mine closer to
12 minutes
because my oven is terrible.
Full transcript