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Macaroons in the WFO

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  • Macaroons in the WFO

    These were GOOD! (I really need a smily licking it lips here)

    200g ground nuts
    200g brown sugar
    2 egg whites

    Whip the egg whites thoroughly, add half the sugar and continue whipping until its disolved. Add the other ingredients, shape and put on a baking sheet. Bake for 8 mins at 200 C (or 5 mins at 240 C - next time I'll try it lower and longer, I think that should work, too)

    The filling is out of melted chocolate with a bit of butter and icing sugar stired in.
    Attached Files
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

  • #2
    Re: Macaroons in the WFO

    Lower and longer!
    It is a type of food that you could bake under the sunlight! and in fact it is!
    Slurp!!!

    Luis

    Comment


    • #3
      Re: Macaroons in the WFO

      Frances,
      I tried the macaroons tonight using cashews and pecans. Delicious! I have never made those before. They cooked like a dream in the WFO. I wrote about it in the "grilled artichokes.....thread.
      Kathy

      Comment


      • #4
        Re: Macaroons in the WFO

        Kathy, pecans and cahews sound great! We only have haslenuts and almonds around here, unless you want to grind you own.

        Luis, how low and how long, ideally? I think I'll make some more tomorrow with the left over heat from today's Pizzas
        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

        http://www.fornobravo.com/forum/f8/p...pics-2610.html
        http://www.fornobravo.com/forum/f9/p...nues-2991.html

        Comment


        • #5
          Re: Macaroons in the WFO

          As I said before, some meringues are baked under the sunlight!
          Temperatures under 100ºC, until baked.
          The ones in the pictures were baked around 120ºC if no memory fail.
          This kind of meringue - macaroons could be baked in the home oven (static) in medium hot.

          Luis
          Attached Files

          Comment


          • #6
            Re: Macaroons in the WFO

            He's right you know!

            Macaroons baked at 140 C for 20 mins are EVEN better. (They look just the same, but I'll put the photo in anyway)

            Tomorrow I'll try them at 50 C - if the oven's still hot enough...
            Attached Files
            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

            http://www.fornobravo.com/forum/f8/p...pics-2610.html
            http://www.fornobravo.com/forum/f9/p...nues-2991.html

            Comment


            • #7
              Re: Macaroons in the WFO

              Macaroons baked at 90 C (or 80 C by the time they were finished) take about 4 hours. Maybe less if don't open the door every half hour to see if they're done...
              "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

              http://www.fornobravo.com/forum/f8/p...pics-2610.html
              http://www.fornobravo.com/forum/f9/p...nues-2991.html

              Comment


              • #8
                Re: Macaroons in the WFO

                Nice!
                The secret of white eggs working, is to maintain in the final product the air incorporated when mixed.
                So, when ready to beat the whites, add only a little salt (will make them fluffy and stronger) and beat until firm, then add the necessary sugar and mix only to blend.
                From this point, only disturb the whites when necessary.
                Mix the pecans, butter and anything that you like in your recipe in a big bols, then add the fluffy whites and blend these in the mixture slowly, from bottom to up, until totally incorpored.
                Bake at low temperature, as before.
                Let me know!

                Luis

                Comment


                • #9
                  Re: Macaroons in the WFO

                  Ok, macaroons at 100 C take about 2 1/2 hours to bake.

                  I tried to draw mayself a temperature/time curve to work out how long they need to stay in, but it came down to opening the oven every half hour again. (Could anyone with one of them software programs make one maybe?)

                  This time I added salt to the eggwhites. That works a treat as well! And as a tribute to you, Luis, I made a pyramid...
                  Attached Files
                  "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                  http://www.fornobravo.com/forum/f8/p...pics-2610.html
                  http://www.fornobravo.com/forum/f9/p...nues-2991.html

                  Comment


                  • #10
                    Re: Macaroons in the WFO

                    Francês:
                    Nice!
                    Could you ‘Fedex” a dozen to me, please!
                    In continuing the macaroons (macaron in French and Ammaretti in Italian – original ones) learning curve, I am sending the next observations to you. Even in French, will be easy to understand or translate it.
                    I could do that in another message, if necessary.
                    PS: by the way, the pyramid of mine was a Christmas tree!...
                    Luis


                    A la suite de ces observations, je serais tenté de dire que les dictons relatifs a la montée des blancs en fonction de la nature des récipients ne me semblent pas vérifiés.
                    Concernant les additifs, je serais tenté de dire que le jus de citron seul offre un résultat dépassant tous les autres.

                    En revanche le sel semble accélérer la retombée des blancs .
                    Le bicarbonate de soude (éléments surprise) apporte une montée rapide mais développe un grainage étonnant.
                    Le sel dans une mesure relative apporte aussi un grainage.
                    Comme vous avez pu le constater dans le sommaire il existe 3 sortes de meringue :
                    La meringue française : blancs d'oeufs battus en neige avec du sucre semoule.
                    Elle est utilisée pour les oeufs à la neige, l'omelette norvegienne, meringuer les tartes et pour les meringues cuites. C'est la plus simple à réaliser.
                    La meringue italienne : blancs d'oeufs battus en neige avec du sucre cuit. La meringue Italienne supporte le feu. On peut se permettre de donner une coloration à la flamme directe ou au grill de la salamandre ou du four ou meme au tison. Elle est utilisée pour masquer des entremets comme l'omelette norvégienne ou la tarte au citron mais aussi dans la réalisation de certaines crèmes comme la crème au beurre et dans les mousses et soufflés. C'est la plus difficile à réaliser à cause du sucre cuit.
                    La meringue suisse : blancs d'oeufs battus en neige avec sucre sur bain marie tiède. Elle est moins légère que la meringue française mais aussi moins cassante. Elle sert surtout à réaliser des décors de gateaux et entremets.



                    Additifs
                    Monté au fouet à main
                    Remonté au batteur électrique
                    Repos 1 h
                    Fragilité
                    Relâche
                    En poids
                    Repos 5h Relâche
                    En poids
                    acide citrique
                    Bonne montée
                    Très bien
                    Fragile
                    34 gr
                    100 gr
                    Jus de citron
                    Très développé , montage rapide, ferme
                    identique
                    identique
                    34 gr
                    90 gr
                    Citron et sel
                    Montée rapide, bonne tenue et souple
                    identique
                    identique
                    36 gr
                    94 gr
                    Sel
                    Graine vite, mousse fragile, bon développement
                    identique
                    identique
                    55 gr
                    101 gr
                    Crème de tartre
                    Mousse très ferme, très beau développement spectaculaire
                    identique
                    identique
                    33 gr
                    84 gr
                    Bicarbonate de soude
                    Monte très vite, mousse fragile
                    identique
                    Très fragile
                    48 gr
                    88 gr
                    TEMOIN
                    Ferme et bonne tenue, développement impressionnant
                    identique
                    Très humide et fragile
                    44 gr
                    96

                    Comment


                    • #11
                      Re: Macaroons in the WFO

                      Christmas tree... pyramid... its nearly the same, right?

                      Right, so what you're saying is that lemon juice works better than salt to keep the beaten eggwhites firm?

                      You did all this research yourself? Very impressive!

                      Um, if you could just translate this bit for me, I can't quite get a handle of what you were measuring.

                      Additifs
                      Monté au fouet à main
                      Remonté au batteur électrique
                      Repos 1 h
                      Fragilité
                      Relâche
                      En poids
                      Repos 5h Relâche
                      En poids

                      Actually Luis, please DO post a translation. I'm sure anyone interested will be thankfull for it, if not right now, then maybe at a later date
                      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                      http://www.fornobravo.com/forum/f8/p...pics-2610.html
                      http://www.fornobravo.com/forum/f9/p...nues-2991.html

                      Comment


                      • #12
                        Re: Macaroons in the WFO

                        We all know that google translations are, how does one say, not conducive to understanding at depth, but here goes:

                        As a result of these observations, I am tempted to say that the sayings related to the rise of white depending on the nature of receptacles would seem to me not audited.
                        On additives, I am tempted to say that lemon juice provides a single result exceeding all others.
                        However salt seems accelerate trickle of whites.
                        The baking soda (surprise element) is a rapid rise but develops a surprising graining.
                        The salt in a relative measure also provides graining.

                        As you have seen in the summary there are 3 kinds of meringue:

                        The French meringue: egg whites beaten in the snow with sugar. It is used for eggs in the snow, the Norwegian omelette, meringuer pies and baked meringues. This is the easiest to achieve.

                        The Italian meringue: egg whites beaten with sugar snow cooked. The Italian meringue supports the fire. We can afford to give a colour to the direct flame or grill of the salamander or four or even to the torch. It is used to mask the omelet dessert as Norwegian or lemon tart, but also in carrying out certain creams such as butter and cream in mosses and soufflés. This is the most difficult to achieve because of cooked sugar.

                        The Swiss meringue: egg whites beaten with sugar on snow bain marie lukewarm. It is slightly less than the French meringue but less brittle. It is primarily used to make decorations for cakes and dessert.
                        My geodesic oven project: part 1, part 2

                        Comment


                        • #13
                          Re: Macaroons in the WFO

                          BUUAAHHAAAAHAAA!!
                          So, the nature of the receptacles is not audited, is it? I love it! Thanks Dmun, I haven't laughed like that for a long time!

                          Actually some of this is about what I understood, but assumed must be wrong in context. What on earth is graining of beaten eggwhites?
                          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                          http://www.fornobravo.com/forum/f8/p...pics-2610.html
                          http://www.fornobravo.com/forum/f9/p...nues-2991.html

                          Comment


                          • #14
                            Re: Macaroons in the WFO

                            That is fun!
                            Here it goes (shorted)

                            The result obtained from whipping egg whites (wew) is white and stiffed foam.
                            This white foam seems like snow (lets your mind go there –g-). From that, ‘claras batidas a nieve’ in Spanish or ‘blancs d´oeufs battus en neige’ in French language.

                            Based on the Chefsimon.com - Recettes en photos, cours de cuisine en ligne, gastronomie. tests, the container type did not show differences, despite the urban legend that affirm that cooper is so far better.
                            The juice of lemon is the one that gives the best results when added to whipping egg whites.
                            The salt is good, whit good development, but lets the wew fall again quickly.
                            The baking soda is as fast to ride as to fall.
                            There is three meringue types: the French one, with whipped egg whites (wew) and coarse sugar; the Italian one with wew and sugar diluted in hot water (caramelized) that are resistant to fire (or oven) and the Suisse meringues with wew and sugar in a bols that is inner another bols with lukewarm water (bain marie tiède or baño maria tibio).
                            There is a table that was unformatted in the last mail. You could see it in http://www.chefsimon.com/gmblanc.htm
                            More, great and English wrote information in
                            http://whatscookingamerica.net/Eggs/perfectmeringue.htm

                            Bye. Au revoir. Arrivederci. Hasta luego. Até

                            Luis

                            Comment


                            • #15
                              Re: Macaroons in the WFO

                              Originally posted by Frances View Post

                              <SNIP>

                              Um, if you could just translate this bit for me, I can't quite get a handle of what you were measuring.

                              Additifs
                              Monté au fouet à main
                              Remonté au batteur électrique
                              Repos 1 h
                              Fragilité
                              Relâche
                              En poids
                              Repos 5h Relâche
                              En poids

                              <SNIP
                              Hi Frances,

                              I thought you were addressing me (Luis/Luiz) with your request, so just in case you haven't got the xlate yet, here goes:

                              Additives
                              Beaten (i.e.) made to rise with hand whisk
                              Whipped up again with an electric whisk
                              Rest for 1 hour
                              Fragility (?: perhaps test if it stays up...)
                              [let it] Relax (my wife thinks it means let it go soft a little)
                              By weight
                              Let rest for 5 hours, Relax
                              By weight


                              Cheers,

                              LMH
                              "I started out with nothing, and I've still got most of it"

                              Comment

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