Paris to Provence – Highlights from the French Festival!

Posted on November 23, 2013 by Zaneta in Macarons No Comments

In my last post I wrote about the Paris to Provence French festival – well, guess what? I was there! I tried some French food, unusual cocktails and even macarons. The people were really nice and the entertainment was great. Here are some photos from the festival.

These lovely people welcomed us to the festival – they seem quite tall!

These are not your regular cupcakes… it was soap! Yes I know, s-oap.

Some more soap…

Not sure why the animals but they sure were cute!

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Look at this goat…

Massive chicken.

The Mussel Pot? Great concept that could also work as a mobile macaron trailer!

What? Only one stall with macarons!? C’mon people! Their salted caramel macarons were pretty delicious. How many can I get for twenty dollars? 🙂

We also visited the historic Como house, watched a snail eating contest (a French man won – that was kind of predictable!) and had some cocktails with chilli and lime juice – hot! And different. I love the French!

Italian Macarons

Convection Oven Baking Tips.

Posted on September 30, 2013 by Zaneta in Macarons No Comments

A convection oven is simply an oven that uses a fan to circulate the hot air. It cooks and bakes food faster and more efficiently. It’s a great oven to use for baking macarons.

Now when it comes to macarons they are fussy little fellows. They require a scientific approach when baking and if you skip a step or get your timing wrong you won’t be seeing macarons!

That’s why getting the process right is so important. And knowing how to make the most out of your baking oven is, well, super important.

That’s why I am so excited in sharing this with you!
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I found these tips on the internet. I thought to myself, you really need to see it. Granted not everything applies to macaron baking but still there is a lot of good information in there. Great tips to help you get more out of your convection oven and hopefully improve your macaron making!

Italian Macarons

New Year’s Resolution: Learn How To Make Macarons

Posted on December 26, 2012 by Zaneta in French Macarons, Italian Macarons, Macaron Business, Macarons, Swiss Macarons No Comments

You love macarons so why not learn to make them? With our proven macaron making system I am convinced that anyone with enough practice can become a macaron master – yes, probably even YOU! You can recreate the textures, flavours and tastes of the famous French cookies in your own humble kitchen. Imagine being able to turn your little kitchen into a macaron factory!

What would you do with all those smooth and delicious macarons? You could eat them all! Ok, maybe not all of them. You could share them with friends and family – people love macarons! Or you could SELL them. Yes, if you can create smooth, bakery-quality macarons then you can turn that into a little career. Imagine that! It’s all possible with The Macaron Master! It shows you how to produce bakery-quality macarons using detailed STEP-BY-STEP illustrations.

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This amazing guide also shares the coveted tips and techniques celebrity chefs use to create delightful macarons for glossy magazine photo shoots. If you can see yourself as a successful macaron master then we can show you how to get there – all step by step. Simply visit this page to master the macaron in 2013! What a fantastic New Year’s Resolution!

French Macarons, Italian Macarons, macaron business, macaron tips, macarons, macaroons, Swiss Macarons

Learn To Make French, Italian & Swiss Macarons!

Posted on August 6, 2012 by Zaneta in French Macarons, Italian Macarons, Macarons, Macaroons, Swiss Macarons No Comments

The Macaron Master uses the French meringue method. This method is suggested for the casual baker, since it relies on kitchen equipment most bakers already own and you don’t have to worry about handling boiling sugar!

However, we have received many emails requesting recipes for the Italian meringue method. So we decided to do that plus add one for Swiss method fans as well – as a surprise recipe!

So, if you always wanted to know how to make French macarons or Italian macarons – well, The Macaron Master covers both and more!

The Three Meringue Methods

If you know anything about macarons then you know that macarons rely on a meringue to achieve their unique texture and shape. There are three main methods to creating a proper meringue:

– French

– Italian
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– Swiss

French meringue is the most commonly used in macaron recipes, made from egg whites at room temperature, they are beaten with sugar until they form a stiff consistency. French macarons tend to be lighter and tastier with a more delicate, cookie-like texture that melts in your mouth.

Italian meringue is the most stable of the three because it is made by beating a hot sugar syrup into the egg whites. The downside of this, is that it results in macarons that may taste overly sweet and even dry.

Some bakers prefer the Italian method as it is said to be more reliable than the French. So why not try both methods and find your favourite?

Swiss meringue is less commonly called for, but is easier to master and may be of benefit to bakers who cannot master the technique of either the French or Italian meringue. It is made from egg whites and sugar that are warmed over a double boiler while they are beaten. Swiss meringue has a firm texture and is most suitable for decorations or bases for desserts. Think macaron towers!

Remember, to create macaron domes you need to combine meringue with almond meal and icing sugar. Meringue is simply a mixture of egg whites and caster sugar. Now, with this new exciting supplement to The Macaron Master you have three different ways to make meringue. Click here to purchase The Macaron Master now!

French Macarons, Italian Macarons, macarons, macaroons, Swiss Macarons

The difference between French, Italian, and Swiss macarons – finally explained!

Posted on April 13, 2012 by Zaneta in French Macarons, Italian Macarons, Macarons, Swiss Macarons 9 Comments

Macarons rely on a meringue to achieve their unique texture and shape and a good macarons recipe is needed to get it right. There are three different methods to creating a proper meringue: the French, Italian, or Swiss.

The French method is the most commonly used in macaron recipes, because it results in the correct texture and taste for the French macaron.

The Italian method is said to produce a more stable meringue because it uses a hot sugar syrup in place of dry sugar, but the downside is that it results in macarons that are too sweet and harder to bake correctly.

The Swiss method is less commonly called for, but may be of benefit to bakers who cannot master the technique of either the French or Italian meringue. However, it relies on whipping the meringue while it heats over a double boiler, which may pose a challenge to the under experienced.

French Macarons, Italian Macarons, macarons, Swiss Macarons

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