223510_48591_week 6 Macaron.pdf

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MANAJEMEN PATISERI STP SAHID ROXI 2019

PRAKTIKUM MACARON By Niken Tunjung

Tujuan dan Sasaran Mahasiswa dapat menguasai dan menjelaskan proses pembuatan MACARON dan metode yang digunakan, serta mengetahui perbedaan dengan MACAROON

Macaroon

Macaroon adalah kue berbasis meringue yang biasanya dibuat dengan putih telur,gula icing, dan coconut dessicated atau kelapa parut yang dikeringkan. Macaron adalah kue berbasis meringue yang biasanya dibuat dengan putih telur,gula icing,almond ground dan pewarna makanan.

Dapat diisi dengan ganache, butter cream, cream cheese dan sebagainya.

Macaronut

EQUIPMENT AND UTENSILS Kitchen aid mixer  Rubber spatula  Wooden spatula  Small pan  Stainless bowl medium  Piping bag large  Baking tray 40x60  Silpat mat 

INGREDIENTS OF MACARON Make almond paste :  Icing sugar 300 gr  Almond powder 300 gr  Egg white 110 gr Make Italian merengue :  Sugar 300 gr  Water 75 ml  Egg white 110 gr 

160 C , double tray , open exhaust

STEP AND METHOD OF MAKING

Macaron

Almond ground

Icing sugar

Medium flour

Whip egg white and sugar in low speed to high speed

Whisk merengue to stiff and folding carefully dry ingredients using rubber spatula. Pipe in silicon mat and bake at 160 C about 13 minute.

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