|By Amy (Amy) on Wednesday, October 09, 2002 - 06:34 am: Edit|
ISO: macaroon recipes: coffee, lemon etc' like in Paris.Can u help?
|By Chefspike (Chefspike) on Wednesday, October 09, 2002 - 11:10 pm: Edit|
ya know, I never had a macaroon in Paris so I can't help you.
But I did meet this girl who I had coffee and a citron flan with, the morning after.
ahhhhh.....French girls !!
would that help??
|By Pastrycrew (Pastrycrew) on Thursday, October 10, 2002 - 01:42 am: Edit|
Egg White Fresh 435 gram
Sugar 200 gram
Powdered Sugar 800 gram
Almond Flour 500 gram
Sift together the powdered sugar and the almond flour, two times. Make a meringue to very stiff peaks (almost broken) with the egg whites and sugar. Fold the two together.
Pipe and bake on double sheets at 400F 1 – 2 – 2 setting.
Tradition says to add a piece of parchment paper in between the sheets as well. I haven't found a need for it. I teach this recipe to my students and they get it on the first try so there's no rocket science here although making a good macaroon seems to evade most of us.
At Gaston Lenotre they add a bit of apricot jam in the mix to moisten it.
You can flavor the mix if you like, but Lenotre and Fauchon I see only added color to the mix and used the sandwiched fillings to add flavor. Try using different nut meals for flavors as well.
Hope this is what you were looking for.
Hmm. that recipe yields about 4 sheets worth of quarter sized macaroons.
|By Thebaker (Thebaker) on Friday, October 11, 2002 - 02:28 pm: Edit|
sounds like a good formula
|By Amy (Amy) on Saturday, October 12, 2002 - 03:04 am: Edit|
Can you please explaine what is 1-2-2 setting?
I always mix not whip the whites and then add the almond flour pipe them and let them wait on the silpat for 15 minutes (I read it somewhere) what does the whipping do for the macaroons?
|By Pastrycrew (Pastrycrew) on Saturday, October 12, 2002 - 06:10 am: Edit|
1-2-2. ah was a setting for the adamatic oven at the place i worked. that setting is hotter on the bottom and less on the top.
whip the egg whites almost till broken like in the recipe. and if you bake on a silpat, expect that they will run slightly. Some people dry the macaroons out a while before baking to insure that the top doesn't crack open. It isn't needed for this recipe.
|By Amy (Amy) on Saturday, October 12, 2002 - 10:36 am: Edit|