Macarons, one of the most
expensive cookies in the world has own charm for us. See that it has unique
with various colors and ganache various flavors so tempting. No wonder that
some bakery or pastry in Jakarta make macaron like a main cookies. Macaron
appropriate like dessert or side dish with coffee or tea.
We known that the name
of the macaron in the other world. However, macaron made by Laduree
Patisserie the most hunt in French. Pierre
Desfontaines is a Louis Ernest Ladure cousin, He had an idea to join two maringues
and fill them with ganache in the middle.
The original macaron
combined two plain almond meringues with filling of (chocolate) ganache, but
today ganache, buttercream or jam is sandwiched between meringues of seemingly
limitless calours and flavors.
Since appeared in
Indonesia a years ago, many people tried to make macarons. But not all the
people can made this cookies appropriate with shape, colors and taste. Do you
know “what are the sign of a good macaroons?” Read on.
1 1. Doesn’t has air bubblies
When
you bite, it so crunchy and melt in your taste. If you get air bubblies inside,
it has defference fill when you bite. It very easy, If you want to keep of
them. Tapping the underside of the baking sheet before placing the macaron in
the oven.
2 2. Bit coloring
Quality
of macaron has attractive coloring. Looked the color. If that light like a noen
lamp, macaron used excessive coloring. Used bit of coloring, it’s look better.
S 3. Surfice looks smooth
To
made of good macaron must be careful and patient. The surface of macaron not
cracked. Cracked surface can be if mixed of macaron not enter to the oven for a
long time so the surface of macaron in the outside looks dried.
4 4. Pistachio
If
you make pistachios macaron used pistachios flour. Don’t replace pistachio flour
with almond flour cause it makes defference taste.
5 5. Proportional size
Good
macaron has proportional size, it isn’t too small or too big. Slightly larger
than a quarter is ideal. Too big macaron made the center looks chewy and the outside
surface over cook or dry.
F 6. Finely flour
Almond
flour must be finely to keep of bumpy macaron. Beside taste, macaron must have
stylish and attractive appearance.
