W7 - A Positive Thing that I'm Going to Do During the Mid-Semester Break is ..

A Positive Thing that I'm Going to Do During the Mid-Semester Break is I want to learn how to make a chocolate macaroons. may be some of us do not know what is macaroons.


macaroon can be defined as is a type of light, baked confections, described as either small cakes ormeringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian or Moroccan amaretti

The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat,used here in reference to the almond paste which is the principal ingredient.

Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered nuts, generally almonds. Alternatively, coconuts can be used. Almost all call for sugar. Macaroons are commonly baked on edible rice paper placed on a baking tray.

so i google the recipe how to make it.

first of all, we need to know their ingredients. what we need are :
140 gm. finely ground almond
225 gm. icing sugar
25 gm. cocoa powder
100 gm. egg white - at room temperature


then, the next step is the procedure :


.

1. Blend ground almond, cocoa powder and icing sugar until fine.
2. Whisk egg white till white and stiff.
3. Fold in the dry ingredients gently into the whites in three or four additions. When all the dry ingredients are incorporated, the mixture will look like a cake batter, if you lift with your finger, it should form a gentle, quickly falling peak.
4. Spoon mixture into a piping bag fitted with a plain nozzle. Pipe into small circles about 1" in diameter onto parchment paper with 1 inch distance. Rest macaroons for 20 mins.
5. Bake at 180C for 10 to 12 mins.
6. You will need to create moisture under the cookies. Carefully loosen the parchment paper, lifting the paper, pour a little hot water under the paper. The water may bubble and steam.
7. Allow the macaroons to remain on the parchment for about 20 seconds.
8. Peel the macaroons off the paper and place them on a cooling rack.
9. Sandwich them with either ganache, butter cream or ice-cream.

• then, here we go, a chocolate macaroon is ready to bite!
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