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» MCDC Year End Party
by Inamohde Tue Dec 14, 2010 9:12 pm

» MCDC Meet #10 at the Academy of Pastry Arts Malaysia
by Alannia Mon Dec 13, 2010 11:19 am

» Jo, our admirer
by sharanspice Tue Nov 02, 2010 10:05 am

» MCDC Meeting Rescheduled - All Members To Note
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» MCDC Meet #9 - A Vegetarian Themed Gathering
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» how long does a orange butter cake can last???
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» MCDC Meet #8 - We will be at Pastry Pro this time!!!
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» MCDC on Kuali
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by beginner Sat Feb 13, 2010 3:57 am

» MCDC Meet #7
by Jo Fri Jan 29, 2010 4:08 pm

» Festivities Cookie Decoration Contest 2010
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MCDC Meet #10 at the Academy of Pastry Arts Malaysia

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Post by nmieilin Mon Nov 22, 2010 6:04 pm

Can anyone share the macaroon recipe?

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Post by Alannia Fri Nov 26, 2010 2:14 pm

Macarons by Academy of Pastry Arts

105g egg white
25g granulated sugar
225g icing sugar
125g ground almond
6g meringue powder

1. Make a meringue with egg whites, granulated sugar and meringue powder.
2. When meringue is firm, add icing sugar and ground almond. Mix until the preparation becomes semi liquid and shiny.
3. Use a piping bag to pipe out macarons onto parchment-lined tray. Bake for 10 - 12 mins at 160C.

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Post by Alannia Fri Nov 26, 2010 2:14 pm

Has anyone from the meet tried it at home? Jadi tak?

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Post by Gerry Fri Nov 26, 2010 3:36 pm

Errrr, yes. Unmitigated disaster!!!!! scratch
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Post by Jennifer1980 Fri Nov 26, 2010 4:48 pm

Alannia wrote:Macarons by Academy of Pastry Arts

105g egg white
25g granulated sugar
225g icing sugar
125g ground almond
6g meringue powder

1. Make a meringue with egg whites, granulated sugar and meringue powder.
2. When meringue is firm, add icing sugar and ground almond. Mix until the preparation becomes semi liquid and shiny.
3. Use a piping bag to pipe out macarons onto parchment-lined tray. Bake for 10 - 12 mins at 160C.

Thank's Alannia Smile
Do you need to dry the macaron first before baking ?

Hope to see the video soon bounce

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Post by Eve Sat Nov 27, 2010 10:11 am

Would you believe I made macaroons when I was 11 or 12 years old for Christmas. Haven't done any since. I do remember that it takes forever to bake, cos the oven has to be very low, sort of dries them out instead of baking. Definitel more that an hour just for one batch.

In those days there was no such thing as meringue powder; it was just egg whites, icing sugar and cream of tartar for stabilizing. They came out fine.

I've noticed now that some recipes use a bain-marie when whisking the egg-whites. Anyone tried this?

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Post by Eve Sat Nov 27, 2010 10:30 am

Just found this site that gives a fairly accurate way of making a perfect meringue.......enjoy
http://www.joyofbaking.com/MeringueCookies.html

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Post by shimi Sat Nov 27, 2010 11:08 am

Alannia wrote:Has anyone from the meet tried it at home? Jadi tak?

I have made this recipe at home, and I must say it is more reliable than my regular macaron recipe. I think the meringue powder stabilises the whole mixture, so it gives a bit more leeway when you are folding the meringue and icing sugar/almond together; when you are doing the 'macaronage' so to speak. All of my macarons had 'feet' and no volcanic explosions either! So I am very happy with the results.
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Post by Alannia Mon Nov 29, 2010 12:37 pm

Jennifer, no need to dry. Chef Lejeune says bake straight away.

Gerry lol!

Thanks, Shimi, for your feed back.

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Post by yasmink_abdullah Tue Nov 30, 2010 10:56 am

i've tried them out too... ditto shimi's remarks... (dah 3 kali buat, semua jadi)

alannia, i thought i heard him saying let it dry for 20 mins... which i did... (i salah dengar ker? ) scratch
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Post by pearlie8 Tue Nov 30, 2010 11:17 am

You are right Yasmin. He said Let it dry for 20 mins before baking. I just referred to my notes and its written inside. Smile

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Post by Jood Tue Nov 30, 2010 1:09 pm

The best thing about macarons is that even if you can't get them with feet or they end up an "unmitigated disaster" they usually taste pretty good.
You can crush them up and use them as sprinkles in other desserts.

It's definitely worth making your own though as they are so expensive everywhere. They are RM14 for a pair at the Godiva Cafe here. I'd rather make my own. I know some places sell them for less but I think the fun is in hopping around your own oven praying for those darned feet.

I know the recipe given says to use meringue powder for stabilising the macaronage but I read somewhere that it must be 'egg white powder' because meringue powder has sweetners and some other things added to it but as some of you have said that this recipe has worked I would like to try the meringue powder too. Egg white powder is so much cheaper though.

I just love that they can be so pretty. I could look at them all day.
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Post by pearlie8 Tue Nov 30, 2010 1:43 pm

Jood,
Actually the recipe given states "Dry Egg White powder" @ 6gms and not meringue powder. But aside from its slight difference in content between meringue powder and dried egg white powder, I believe that it can be substituted with each other, no?

Yasmin,
I believe you used meringue powder for your 3 tries of the macaron, right? My first try, I made it using Dried Egg White Powder and its a success too.

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Post by yasmink_abdullah Tue Nov 30, 2010 2:06 pm

yes pearlie's right, it does state dry egg white powder, i used meringue powder (that's what i have in my fridge)
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Post by Jood Tue Nov 30, 2010 2:41 pm

I do remember reading somewhere that meringue powder shouldn't be substituted for the powdered egg whites because while both contain powdered egg white, the additional ingredients (starch, sugar, gum) in meringue powder will throw off the recipe and may limit the meringue's ability to whip up properly.

Of course, if you've had good luck with meringue powder then that's great. Egg powder is just a lot cheaper though.

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Post by Jood Tue Nov 30, 2010 2:48 pm

Drying the macaron shells pre-bake is often practiced because it allows a 'skin' to develop on the surface of each round. This offers some protection against eruption or splits and can limit spread.

Of course, many other issues can affect these fiddly beauties such as mixing (under & over!), oven temperature, the type of cookie sheets used, etc, etc...

It can be so frustrating and darned fun to make these little cookies. Like a science experiment.

I really wish I had gone to the meet. Sounds like it was great fun.

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Post by Alannia Tue Nov 30, 2010 3:29 pm

I thought I heard him say with his recipe no need to dry. Hmmm.......did I hear wrongly?

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Post by Jo Mon Dec 13, 2010 8:00 am

Alannia, thanks for the effort in organising and uploading all the vidoes. Bet it took lots of time to do that. Thanks hubby too ya.
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Post by Alannia Mon Dec 13, 2010 11:19 am

Glad to do it, Jo. Helps to me learn more new things too Smile

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