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    Macaron Karima-4

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    api-267540571
    The macaron originated in Italy in the 1500s before being brought to France by Catherine de Medici. In France, different regions developed their own macaron recipes. By the 1830s, macarons were assembled in pairs with jam filling, and in the 1890s Pierre Desfontaines began sandwiching them with buttercream, jam, or ganache fillings. The document also provides a detailed recipe for making traditional French macarons using almond flour, egg whites, and sugar along with instructions for a vanilla bean ganache filling.

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    Macaron Karima-4

    Uploaded by

    api-267540571
    68 views7 pages
    The macaron originated in Italy in the 1500s before being brought to France by Catherine de Medici. In France, different regions developed their own macaron recipes. By the 1830s, macarons were assembled in pairs with jam filling, and in the 1890s Pierre Desfontaines began sandwiching them with buttercream, jam, or ganache fillings. The document also provides a detailed recipe for making traditional French macarons using almond flour, egg whites, and sugar along with instructions for a vanilla bean ganache filling.

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    The macaron originated in Italy in the 1500s before being brought to France by Catherine de Medici. In France, different regions developed their own macaron recipes. By the 1830s, macarons were assembled in pairs with jam filling, and in the 1890s Pierre Desfontaines began sandwiching them with buttercream, jam, or ganache fillings. The document also provides a detailed recipe for making traditional French macarons using almond flour, egg whites, and sugar along with instructions for a vanilla bean ganache filling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    68 views7 pages

    Macaron Karima-4

    Uploaded by

    api-267540571
    The macaron originated in Italy in the 1500s before being brought to France by Catherine de Medici. In France, different regions developed their own macaron recipes. By the 1830s, macarons were assembled in pairs with jam filling, and in the 1890s Pierre Desfontaines began sandwiching them with buttercream, jam, or ganache fillings. The document also provides a detailed recipe for making traditional French macarons using almond flour, egg whites, and sugar along with instructions for a vanilla bean ganache filling.

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    The History of French Macarons

    By: EL BADRI KARIMA

    Summary
    The story of the French Macarons
    The secret recipe to make perfect Macarons

    French Macarons

    The Macaron was invented in near the year of 1500 in italy. It remains a dry cookie without color or
    fragrance.

    It was imported from italy to France by Catherine de Medicis, the future wife of the Henri Duke of Orleans.

    This recipe was transmitted to her by her father during his childhood in Italy.

    In France, variations of macarons were born. Reims, Nancy, Saint-Jean-de-Luz, and Amiens went on to
    develop their own recipes.

    In the 1830s, Macaron were assembled two by two, topped with jam.

    In the 1890's, Pierre Desfontaines, began sandwiching the two cookies colorful topped with butter crme, jam,
    compote or ganache.

    Recipe:
    For the meringue:

    A) 150 grams almond flour.

    A) 150 grams powdered sugar.

    55 grams egg whites, aged 7 days

    2 vanilla bean.

    B) 150 grams sugar.

    B) 37 grams bottled spring water.

    55 grams egg whites, aged 7 days.

    For the Vanilla Ganache:

    200 grams heavy cream.

    3 vanilla bean.

    220 grams white chocolate, (Valrhona or barry..)

    Recipe:

    Mix Almond flour and powdered sugar and Vanilla.


    In a bowl add 55gr of egg whites to the almond/sugar and vanilla.

    Prepare the Italian Meringues.

    Pour the egg white in the bowl of electric mixer.

    In a small saucepan bring to boil sugar and water reaches 118c.

    Pour the sugar at 118C over the egg whites and beat with an electric mixer.

    Fold the meringue into the almond-sugar-egg white mixture until its homogeneous. Place in a large pastry bag with a
    plain #11 tip.

    Make a circle of the dough of '3 cm diameter' on parchment paper.

    Preheat the oven to 350F. Bake the meringue exactly 12 minutes.

    Recipe:
    For the vanilla ganache:

    Place the chopped white chocolate in a bowl.


    Heat the heavy cream with a vanilla bean and pour over the white chocolate.
    Let the chocolate melt then mix the preparation slowly.
    Keep it refrigerated for one night.
    Place the vanilla ganache in a pastry bag equipped with a plain tip 10.
    Garnish half the vanilla cookie with the ganache and cover with the other half to make a
    sandwich.
    Refrigerate it for 24 hours.

    Now you can enjoy it.


    Bonne apptit.

    http://www.youtube.com/watch?v=nIWT7vftKv8

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