Light, airy, meringue-like, beautiful French macarons have been on my baking bucket list for 2 years. Macarons are light-as-a-feather French confections that can be assembled pulling from a mix-and-match palette of sweet fillings and bases. Sharing with you my recipe for this sophisticated French treat.

1. BY
Raquel Bernal
FRENCH MACARONS

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

3. • 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
ORIGIN OF MACARONS

4. 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.
Raquel Bernal

5. M
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HOW TO MAKE MACARONS?
Raquel Bernal

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