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Works perfectly as intended. Do not buy this for chefs ninja stars, it doesnt work at all. It does handle high heat however as it landed in a fryer
Honestly for something to measure oven temps shouldnt shatter like mine have, but for the price what can i expect. Perfectly accurate, place in a steel steam table pan to prevent glass from going...
It's much more than a collection of recipes. In this book Kenji explains cooking techniques and the science behind them. Also ingredients and how to find them, how to use them. For many...
I had an overall positive experience at Le Cordon Bleu-Mexico. Their courses are really hands-on and you are always spending time in the kitchen and showing off your skills and your learning...
For a person who was too busy to cook and ate only at fast foods...it was worth the effort to really appreciate food and cooking by enrolling in the Le Cordon Bleu and graduating in 1982. I...
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It's not an almond cookie by definition. Theres so many different flavors you can make, and I just looked up what they are in Larousse Gastronomique. It sais it's a biscuit(cookie) that's very moist and airy, with an egg shell like exterior. Has a meringue base and is made with egg whites, almond flour and sugar. I heard in Japan they use peanut "flour", so could you try it with ground peanuts, or any other ground nut?
a patissier in Paris-Ladurée. Almonds were/are a central ingredient in the recipe, so French Fries is right there.
That being said, there are always different versions of original recipes- so there is no harm in trying almond subsitutes. We tried an all coconut macaron-replacing the ground almonds with very very fine coconut- it wasn't as light as the original. When we left the almonds in and subsituted some with a smaller amount of coconut it did work out better.
Before you experiment with other nuts though, I would recommend you try out your original recipe first-then you can get a feel for macarons and can iron out any problems.
good luck with them anyway, they are a fantastic thing to learn
Have you ever eaten a macaron? Sounds like you've never had one before? Try them to understand what they are before you try to twist the recipe, I think. Once you try a few different types, you'll understand what role the almond has, and what role the other flavors have (hint: they're mostly for the filling).
mgchef, are we talking about the double-cookie with filling in the center macaron? If yes, then the cookies are made with almond flour. IMO that's one of the things that defines the taste of that particular cookie. As cakeface said, the almonds are a central ingredient to the cookie. The filling can be any flavor you want, honey or whatever.
If you have the opportunity, try to do one batch of the regular recipe with almond flour, and another batch where you substitute with cake flour or AP. Then ask for someone's help and proceed to do some blind taste tests. I imagine you'll find the all-wheat macarons to be blander. In my opinion the macaron doesn't have a strong distinctive almond flour, it's more subtle, but it's still an important part of a macaron.
Edited by French Fries - 4/7/10 at 11:37pm
This is an interesting article, which includes a food-writer trying to follow a macaron recipe by a maitre-patissier:
Macarons have a reputation for being difficult, but honestly, they are not. The ingredients and technique mentioned in the article are correct.
Looking at the picture of the macarons that the journalist created-it seems that it was her piping skills that let her down-resulting in an uneven and thick macaroon. It is not the recipe she has to conquer-it is her technique.
Some patisseries use a template instead of piping the macarons-that way, no matter who is making them, they are always the same shape and size.
Of course, Herme is famous for the fillings that he uses with his macarons. But again, if you have the desire to master the basic techniques and rules for making ganaches and cremes-the possibilities are endless (but being defeatist will get you no where)
Edited by cakeface - 4/10/10 at 10:54am
he-eats.com/2009/08/24/pierre-hermes-salted-caramel-macarons/ Here are great instructions for macarons. Only one translation glitch - you don't need to cool the syrup to 115C before pouring it into the egg whites.
hi ! i have been making macaroon at least 50 times but my problem is that they r sticky o un cooked from the bottom i have tried by increasing baking time it is overcooked i will tell u how i make
45 gm almond powder
38 gm egg white
18 gm Castor sugar
75 gm icing sugar
pinch of cream of tater
sift almond powder and icing sugar keep a side
start beating after little foam add pinch of cream of tarter when half way start adding caster sugar slowly
when it is stiff then start folding almond and icing sugar when it is shining and thick mixture not flowy pipe on silicon mat
keep it for 30 min when i touch it is not sticky
now on double tray i bake it on 140 c for 16 min my oven is convection oven fan oven
now the problem is if i increase the temp it is volcano if i bake for little more time it is crispy and hard
believe me i am so disappointed i have studied all the web site for macaroons next month we have to start selling them
with piping i have become better
i hope u under stand my problem
Actually, every single macaroon I have ever eaten was a shredded coconut base. Totally different type of cookie, I'm guessing, but I'm also talking about ones made for Passover. I've never had one made with almond flour.
http://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe3/index.html?rsrc=search is more like the macaroons I have had.
- French Macaroon
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