MACAROONS!

FRENCH FRENCH FRENCH FRENCH FRENCH FRENCH

MACAROON ORIGINS

Macaroons originally come from France but these days they can be found all over the U.S, and of course FRENCH BAKERYS!!!! France is located in western Europe. France is filled with many natural resources such as coal, iron timber, and fish. France has some natural hazards to such as flooding, avalanches, windstorms, droughts, and forest fires.

WHAT ARE MACAROONS?

Macaroons are small cookies that come in different colors and sizes! They have a filling in the middle of them. The filling is usually white or the same color as the cookie its self. Sometimes the filling is a complementary color to the cookie itself.
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TASTEY SNACKS GARUNTEED TO FILL YOU UP!!!!!!!!!!

HOW TO MAKE MACAROONS.......

French Macaron Recipe Ingredients

4 large egg whites (or 5 small) 140g (4.94 ounces)
1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp]
1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp] 1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons] 2g (0.07 ounces) salt (tiny pinch)
gel food colouring (optional)

(*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.).

Macaron Recipe Directions

Preheat the oven to 150 degrees C

Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food colouring and continue to mix for a further 20seconds.

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Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top