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Raquel Bernal - French Macarons

A very popular treat in France, macarons have charmed foodies of other nations with their delicate texture and pretty colours.<br>

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Raquel Bernal - French Macarons

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  1. FRENCH MACARONS BY Raquel Bernal

  2. WHAT IS MACARONS? French cookies Served with ganache or chocolate or jam filling Raquel Bernal

  3. 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

  4. 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

  5. HOW TO MAKE MACARONS? M e t h o d h F r e n c n s It a li a s S w i Raquel Bernal

  6. Prepare the ingredients and apparatus PART B •150g Castor sugar •55g egg white •37g water PART A •150g Ground almonds •150g Icing sugar •55g egg white •Food coloring Raquel Bernal

  7. Ground almond and weighing scale Icing sugar Food coloring Raquel Bernal

  8. –Apparatus •Spatula •Piping bag •Weighing scale •Oven •Bowls •Silicon mould Piping bag Silicon mould Raquel Bernal

  9. 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 there’s bubble shown from the mixture •Add the colour Raquel Bernal

  10. –Part B • Boil water and sugar until reach 118°c • Whisk white egg and add the boiled mixture slowly • Whisk it about 5 minutes until become meringue Raquel Bernal

  11. 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 160°c about 20 minutes Raquel Bernal

  12. The upper and lower layer Raquel Bernal

  13. Best eaten with coffee Raquel Bernal

  14. Thank You Raquel Bernal Raquel Bernal

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