3. WHERE COULD WE GET
MACARONS
• Bakery shop
• Online shopping
• Small café [whisk, serai, chocolate world
• Me
4. 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
6. FAMOUS MACARONS
IN MALAYSIA
Whisk (RM2.20/each)
Harrods(RM4++/each)
7. HOW TO MAKE MACARONS?
Method
French Italian Swiss
8. French Italian Swiss
Performed Performed Performed
meringue by meringue by meringue by
using egg white, using sugar syrup whisk together
water and castor egg white and
sugar. sugar then add in
the hot water.
10. Prepare the ingredients and apparatus
PART A PART B
• 150g Ground almonds • 150g Castor sugar
• 150g Icing sugar • 55g egg white
• 55g egg white • 37g water
• Food coloring
13. 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
14. – 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
15. 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
17. Make Filling(chocolate)
• Prepare 200g chocolate and 100g whipped
cream
• heat the whipped cream until boil
• Pour the boiled whipped cream at chocolate
• Mix well and put it on the piping bag
• Pipe it between 2 layers
• You can eat now
18.
19. WHY ITS EXPENSIVE?
• Take long time to prepare the shell
• Very sensitive
• Luxury ingredient
