Recent Images In This Thread
- categoryFrench Cookbookstagged by System, 4/11/10
- itemFrench Gastronomytagged by System, 4/11/10
- itemIrresistible Macaroons (Les Petits Plats Francais)tagged by Nicko, 3/8/14
- itemMacaroonstagged by Nicko, 3/8/14
- itemSilicone Macaron macaroon Baking Sheet Mat Muffin DIY Chocolate Cookie Mould Mode - 48 Capacitytagged by Nicko, 3/8/14
- itemSilicone Mat Macaron Macaroon Dessert Baking Pastry Cookie Sheet DIYtagged by Nicko, 3/8/14
Related Forum Threads
- French Macarons- Driving me insane!! Please help! Last post on 3/26/14 at 7:34am in Pastries & Baking
- BLOTCHY AND DENTED MACARON SHELLS, PLEASE HELP Last post on 3/13/16 at 2:09pm in Professional Chefs
- Macarons: Which Method Do You Use? Last post on 10/2/14 at 2:56pm in Pastries & Baking
- Macaron tips and problems Last post on 4/10/13 at 7:31pm in Professional Pastry Chefs
- Can French Macarons Be Frozen Last post on 2/24/11 at 4:44am in Professional Pastry Chefs
I have been baking my entire life, and some of the recipes, i would not recommend.
Great all around experience in a beautiful college environment. Great chefs, serious students, exposure to lots of knowledge. Wonderful facilities! Can't go wrong.
I am still in school but this place is great. The teacher are know there stuff and many of them still work in the industry or they had previous experience from 4 star to managing the food for...
I personally had great times here and made a lot of friends. But all that aside, LCI stopped the externship part of the program which is truly where students will little to no experience really...
As a graduate in 2012 of Le Cordon Bleu I have nothing but good things to say about the school. Just like any other school it is there for you to gain knowledge and use it as a guide into your...
Gear mentioned in this thread:
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
Gear mentioned in this thread:
- › May 2016 Cooking Challenge Is :<= $10 21 minutes ago
- › lasagna with Bechamel Sauce 24 minutes ago
- › Pan advice for amateur 27 minutes ago
- › New 240mm Masamoto KS gyuto 28 minutes ago
- › rustproofing a spoon? 32 minutes ago
- › What 3 questions would you ask a prep cook during an interview? 45 minutes ago
- › Pastry Chef Salary - Can I negotiate??? 1 hour, 7 minutes ago
- › In need of knives! 2 hours, 1 minute ago
- › Mustard 2 hours, 11 minutes ago
- › What are you listening to these days? 2 hours, 13 minutes ago
- › Professional Baking by Daniel Benitez
- › Culinary Institute of America - Hyde Park by backtobasics2
- › Orange Coast College Culinary Arts by nikimouse311
- › Lincoln Culinary Institute - Culinary Training by PRChef561
- › Le Cordon Bleu USA by bbqmsterflorian
- › Anova Sous Vide Immersion Circulator (Black) by theloggg
- › Chef Academy by MartyfromItaly
- › Culinary Cooking School Professional Meat Grinder Food Chopper Fits... by Pete
- › Institute of Culinary Education (New York) by m00chness
- › Mauviel M250 Tin Lined 8pc Copper Cookware by Virgil
- › Strawberry Freezer Jam-Jelly Making Made Simple
- › Indian Inspired Grilled Chicken with Rhubarb...
- › Barbecued Ribs with Bourbon BBQ Sauce
- › Summertime Gin and Tonics
- › Spicy Shrimp Marinated in Beer
- › Grapefruit Sorbet
- › Gingered Bourbon Sour
- › Chicken Rhubarb Stir Fry
- › Strawberry-Rhubarb Shortcake
- › Farfalle with Red Chard and Chicken