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Macaron

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Sunny'z Smily

on 24 August 2013

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Transcript of Macaron

Margarine & Macaron
Macaron
Came to be (Macaron) with a long history of several hundred years and 5-6 years, the food in Paris and the civilized world. To be struck manic round cookie pieces 2 pieces sandwiched in the middle looks like a hamburger with sweet filling, colorful and highly alarming. And this pastry shop several stores in Thailand. Production began to be sold off quite a bit. Although consumers are still not eating the queue waiting to buy them solidly. A dessert originating from France
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The famine. Frenchrevolution with the revolutionary regime change. After that, the Italian missionary. Living in France for a way to make a living from Almond sugar and egg whites, which are affordable. But nutritious. These three took the initiative to attack together and bake in the oven. Out a candy shaped like a flying saucer. Outside the box a little bit. Bite the inside. Every ounce soft melt in the mouth immediately. With sweet flavors perfectly. The ingredients are easy to find in that era had to be affordable, it has been widely popular.
Until later. Has led to the need to splice two and then filling in the middle, which was a bad macaron sweets to eat today.
Come to the new era. Revolution to be even more awesome by Wizards of the French dessert Piere Herme 'fruit from all over the world which led to the need to create different tastes. Until a candy that is popular throughout the world. Currently, Butterscotch is a delicious dessert. As well as fashion. I'll race you to the chef's Kennesaw look. The flavors come out nicely.
By the need to snack. There is beauty "external" and "internal" start from the outside. Surface smooth and shiny like an eggshell. No broken or cracked around. If you come across a rough surface like a toad leather is not it. It shows the negligence on the ground and an almond flour. Or sell it to the store where the spire is capped. Compression of the mixture indicated that powder is cowardly not to look into it from the side. Top curve is quite flat, not domed. To stick with the cream. (The bottom of the cookie to splice two pieces) is called the "foot" of the need to have a spongy texture, drainage is equally high. But not more than the skin. And the skin should not be spread out more. (Not oven temperature to some extent) the last cookie is a piece of the same color. No licking the heat until pale and burns.
During a famine in the French revolution revolutionary rule change. After that, the Italian missionary. Living in France for a way to make a living from Almond sugar and egg whites, which are affordable. But nutritious. These three took the initiative to attack together and bake in the oven. Out a candy shaped like a flying saucer. Outside the box a little bit. Bite him in the side. Every ounce soft melt in the mouth immediately. With sweet flavors perfectly. The ingredients are easy to find in the era affordable macaron has been widely popular.
Until later. Have to splice the two macaron and then filling in the middle, which is a dessert macaron eating today.
modern macaron. Revolution to be even more awesome by Wizards of the French dessert.

Piere Herme 'the fruit juice from all over the world to create macaron flavor. Until a candy that is popular throughout the world. Currently, Butterscotch is a delicious dessert. As well as fashion. I'll race you to the chef's Kennesaw look. The flavors come out nicely.
Many of you who read popular as the Kangaroo Kangaroo true word comes to meet another kind of candy in America. Looks like two coconut cookies together. However, many countries, it is often called the yuan waffle we mention that the Ravens do so now, but in the French Cameroons. Read how to pronounce it - Raven - Conga.
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