Raquel Bernal - French Macarons

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French Italian Swiss
Performed meringue by using egg white, water and castor sugar. Performed meringue by using sugar syrup Performed meringue by whisk together egg white and sugar then add in the hot water.
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HOW TO MAKE MACARONS?
Method
French
Italian
Swiss
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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

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Ground almond and weighing scale
Icing sugar
Food coloring
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• Apparatus
• Spatula
• Piping bag
• Weighing scale
• Oven
• Bowls
• Silicon mould

Piping bag
Silicon mould
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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 theres
  bubble shown from the mixture
• Add the colour

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

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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 160c about 20 minutes

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The upper and lower layer
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Best eaten with coffee
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Thank You
Raquel Bernal
Raquel Bernal