Wednesday, 15 May 2013


A macaron is a sweet meringue-based confectionery made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. It is commonly filled with ganache, buttercream or jam filling sandwiches between the two cookies.

The macaroon is often mistaken as the macaron; many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.
The city of Montmorillon is well known for its macarons and has a museum dedicated to it. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons remains unchanged for over 150 years.
In Paris, the Ladurée chain of pastry shops has been known for its macarons for about 150 years. In France, McDonald's sells macarons in their McCafés.
Outside of Europe, the French-style macaron can be found in Canada and the United States.
My opinion is that macaron is a practical candy, and it can be an interesting work to make it at home. And the colours are so beautiful, and funny. It is easy to bake it, and it is fine as well.

    • 3 eggs
    • 6 ounces granulated sugar
    • 18.5 grams of powdered sugar
    • 10 grams of finely ground almonds

Preparation time:
Two hours.

Preparation Process:

Divide the eggs, then whisk in hand start turning over protein, you have a little frothy, add the granulated sugar and beat with no hard, more liquid foam. If you've done that, put the almonds in another bowl and sieve the icing sugar on it, and then quickly moves to mix protein A-sugar foam. Take a pan, put onto baking paper and pour the mixture a little foam bag, and press it onto the paper. If you melt down, then thicken with a bit of cream if you have it can stand, but not too hard, then good.

If you have reached this state, you can press the dispenser with discs of baking paper and then leave them to stand for one hour at room temperature to toughen a bit. After it passed, 140 degree preheated oven bake them in about ten minutes is enough for them. It means that as you fill it, you leave it, millions of kinds of stuffing to fit the simplest chocolate. If you've got a filling, there is no other business than half of the finished wheels with grease, and the other half to push the anointed top, and you are done with your sweet little sandwiches.


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