Graham - Cute Macarons: Make Homemade Macarons Perfectly

(c) 2013 All right reserved

Julia M. Graham

No part of this book may be reproduced or transmitted in any form or any manner, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author.

T he popularity of beautiful and sweet Macarons has grown exponentially; nowadays, many cares, cake shops, and even food outlets as malls feature a variety of Macarons.

The sweet flavor, beautiful color, the crunchy exterior, and the creamy interior make these Macarons favored by many people.

Making Macarons isnt hard, as it is made with very simple ingredients, such as egg whites and sugar. Use any extra egg whites you have and make Macarons with assorted flavors or extra toppings such as chocolate, nuts, fruits, and jam.

Macarons have a soft and smooth texture, making it very easy to add other ingredients to create an even more unique appearance. In addition, it can be stored for a long time when packaged correctly, making them suitable for deliveries or gifts, or even for souvenirs at a wedding party!

Hopefully, the recipes in this book will inspire you in making Macarons for your friends and family, or even as part of your culinary business. Good luck, and don't give up when you fail. Keep on trying, and success will accompany you.

• Beat egg whites, icing sugar, and cornstarch until thick and smooth.
• Add color and flavors, and pour mixture into pastry bag or a plastic pouch with the tip cut off.
• Pipe out the dough on a baking sheet and let stand until flat and thinned out.
• Sprinkle or dust with colored sugar, chocolate powder, green tea powder, or ground coffee.
• Now youre ready to bake the Macarons!

S upporting Materials

• Assorted sprinkles:
• Refined sugar (caster) with a variety of colors and flavors, such as lemon, orange, grapefruit, caramel, and strawberry
• Green tea powder
• Chocolate powder/ground coffee.

V ariety of Filling:

Jams, food paste & dyes

Tips:

- Use a good quality egg white with a perfect viscosity.

- Make sure the egg whites do not smell and do not dilute.

- Use icing sugar (powdered sugar) to brighten colors and soften texture.

- If using powdered sugar (caster), then the result color will be less bright and the texture a bit rough.

- Make sure the bowl you whisk the egg whites in is clean and dry so that the dough can inflate properly.

- Whisk the batter until it is completely smooth and has thickened so that the result is perfect.

- Use a baking dish that is smooth and flat so that the surface will form good Macarons when baked.

- Brush a baking sheet with an even and thin layer of margarine.

- Before baking, don't forget that the dough must be set aside for 10 minutes in room temperature, so that the shape becomes flat.

- When putting the dough into the baking pan, use a triangle plastic pieces with have lower end of the section, and then press to form a big circle

- Macarons can be sprinkled with icing sugar (casters) mixed with food coloring or powdered green tea, coffee powder, chocolate powder, etc.

- First make sure that the temperature of the oven is hot but not too hot so that the dough does not crack when baked.

- Once cooked, allow to cool first on a baking pan, and then remove using a thin spoon so they don't crumble.

- Do not lift Macarons from the pan while still hot because it will be sticky and Macarons may crumble.

- Store the Macarons in an airtight container until ready to be eaten or garnished with the cream.

I ngredient:

100 g egg whites

400 g icing sugar

2 tbsp. cornstarch

100 g cashews, coarsely chopped

1 tbsp. chocolate powder

1. Prepare the pastry and brush the pan with margarine. Set aside.
2. Beat the egg whites, icing sugar and cornstarch until mixture has thickened.
3. Add mixture into a pastry bag or a plastic bag with the tip cut off. Pipe the mixture onto a baking sheet and let stand at room temperature for 10 minutes until the dough is stretched and thin.
4. Sprinkle with cashews and chocolate powder. Bake in the oven for 10 minutes at 170 C.
5. Open the door to the oven for 5 minutes; close oven door and bake for 20 minutes at 120 C until cooked and dry. Remove from oven.
6. Store in airtight jars

Yield: 20 pieces

I ngredients:

100 g egg whites

400 g icing sugar

2 tbsp. cornstarch

1 tbsp. chocolate powder

Filling:

100 g whipping cream

200 ml cold fresh milk

2 tsp. tiramisu paste

1. Prepare the pastry and brush the pan with margarine. Set aside.
2. Beat the egg whites, icing sugar and cornstarch until mixture is thick.
3. Put the dough into a pastry bag or a plastic bag with the tip cut off. Pipe the mixture on a baking sheet. Then let stand at room temperature for 10 minutes until the dough is stretched and thinned out.
4. Sprinkle with chocolate powder. Bake in the oven for 10 minutes at 170 C.
5. Open the oven door for 5 minutes. Close the oven door and bake again for 10 minutes at 120 C until cooked and dry. Remove from the oven.
6. Filling: beat all filling ingredients until smooth; set aside.
7. Spread filling on Macarons and garnish with fresh fruit. Serve.

Yield: 30 pieces

I ngredients:

100 g egg whites

400 g icing sugar

2 tbsp. cornstarch

1 tbsp. caramel paste

Filling:

100 g whipping cream

200 ml cold milk

2 tsp. caramel paste

1 tbsp. caramel sauce

1. Prepare pastry baking pan and evenly brush it with a thin layer of margarine. Set aside.
2. Beat the egg whites, icing sugar and cornstarch until mixture has thickened. Stir in caramel paste and mix well.
3. Add mixture into a pastry bag or a plastic bag with the tip cut off. Pipe the mixture onto a baking sheet and then let stand at room temperature for 10 minutes until the dough is stretched and thin.
4. Bake in oven for 10 minutes at 170 C.
5. Open the door to the oven for 5 minutes; close oven door and bake again for 20 minutes at 120 C until cooked and dry. Remove from oven.