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Frances 01-14-2008 09:18 AM

Macaroons in the WFO
1 Attachment(s)
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.

arevalo53anos 01-15-2008 07:35 AM

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!


krosskraft 01-18-2008 06:10 PM

Re: Macaroons in the WFO
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.

Frances 01-19-2008 10:06 AM

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

arevalo53anos 01-19-2008 10:25 AM

Re: Macaroons in the WFO
3 Attachment(s)
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.


Frances 01-20-2008 08:21 AM

Re: Macaroons in the WFO
2 Attachment(s)
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...

Frances 01-22-2008 05:46 AM

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...

arevalo53anos 01-22-2008 02:06 PM

Re: Macaroons in the WFO
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!


Frances 01-28-2008 12:52 AM

Re: Macaroons in the WFO
1 Attachment(s)
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...

arevalo53anos 01-28-2008 05:24 AM

Re: Macaroons in the WFO
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!...

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.

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

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