Activity: PASTRIES (Macarons)

Names: Date:
Year and Section: Grade/Score:

I. RECIPE

Macarons (French Meringue Method)

Yield: 24 macarons

Ingredients:

Tart Dough
125 grams almond flour
200 grams confectioner’s sugar, sifted
100 grams egg whites (aged 48 to 72
hours in chiller)
50 grams caster sugar

For colored macarons, you will need gel paste food coloring

Procedure:

1. Line two half-size baking sheets with non-stick baking paper (preferably parchment).
2. Combine almond powder and sifted confectioner’s sugar in a food processor with the metal
blade attached. Process for a few seconds to ensure that the mixture is well blended, and no
lumps remain. Sift the mixture using a medium mesh sieve.
3. Place egg whites in a mixer bowl. Using the wire whip attachment, whip to soft peak stage.
Gradually whip in caster sugar. Continue whipping to stiff peak stage. Add food coloring if using.
4. Fold meringue into almond / confectioner’s sugar mixture until the proper consistency has
been achieved.
5. Transfer macaron batter to a pastry bag fitted with a #804 tip. Pipe 3.5-cm diameter
macarons onto prepared baking sheets, giving them space to spread. There should be 24
macarons on each baking sheet. Tap the baking sheets until macarons spread out to 4.5-cm
diameter. Set baking sheets aside and allow macarons to rest for at least 30 minutes, or until
they are dry to the touch.
6. Preheat oven to 180°C. Bake the cookies for 12 minutes. Cool the cookies on the baking
sheets.

Macaron Fillings
Yield: Enough filling for 24 macarons
Ingredients Vanilla Dark Chocolate Lemon Espresso
White Chocolate 250 grams 250 grams 250 grams
Dark Chocolate 250grams
Heavy Cream 150 grams 150 grams 125 grams 150 grams
Vanilla Bean 1 bean
 (seeds only)
Lemon Juice 25 grams
Finely Grated 1 lemon
Lemon Zest
Instant Coffee 5 grams
Powder
Lightly Roasted 125 grams 125 grams 125 grams 125 grams
Ground Almonds

Procedure (for all fillings):

1. Combine all ingredients except ground almonds in a double boiler until melted and smooth.
Stir in almonds until well incorporated. Chill until ready to use.

II. COSTING REPORT

Portion size: (can be in grams)
No. of servings/ yield:
Cost per serving:

Ingredients Quantity Used Specification Unit Cost Total Cost

Total Raw Food Cost:

III. WORK PERFORMANCE

CRITERIA SCORE
Taste (20)
Texture (10)
Aroma (5)
Creativity/ presentation (20)

Evaluated by:

Comment/s:
IV. ERRORS AND CAUSES
ERRORS CAUSES