Petit Fours

Question 1

What does “to skin” mean when making
macarons?

Answer 1

After piping, allowing macaron batter to dry slightly until a skin forms on the surface that steam can’t break through

Question 2

Method for making macarons

Answer 2

1. Blitz almond flour and icing sugar in a thermo for a few seconds. Mix the almond flour, icing sugar and powdered colouring with half the egg whites until it forms a paste
2. Make an Italian meringue
3. Fold Italian meringue into almond flour paste, using sacrificial spoon to loosen then folding the rest in until lava like consistency
4. Transfer to piping bag and pipe. Rap the baking sheet a few times to dissipate air pockets
5. Leave to skin for approx 30 minutes
6. Bake for 15-20 minutes at 140°C, or until they have formed a crisp shell and have formed a base

Question 3

MEP for making macarons

Answer 3

• Egg whites at room temp
• Blitz almond flour and icing sugar in a thermo for a few seconds
• Weigh ingredients accurately
• Make a stencil
• Preheat oven to 140°C, lower third
• Clean equipment to make italian meringue
• Line baking tray with silpat or parchment
• Have piping bag ready with nozzle

Question 4

MEP for making Pâte de fruit

Answer 4

• Weigh all ingredients accurantely.
• Line tin or tray with a double layer of cling film
• Mix pectin with sugar well
• Clear an area for it to set

Question 5

What temperature do you take the sugar
syrup to for Macarons

Answer 5

115°C

Question 6

What is an invert sugar and what is it used for?

Answer 6

Invert sugar is a syrup containing equal parts fructose and glucose

Prevents crystallization
Used to maintain a smooth mouth feel
Retains moisture in patisserie products