Clara Friedhoff

Macaron

Clara Friedhoff_322911 studio parallel fields

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1. DEDUCTIVE: MACARON DE PARIS

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a light biscuit made with egg white, sugar, and ground almonds.

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COMPOSITION

shell

+ almond meal

+ sugar

egg whites

buttercream

jam

filling

ganache

shell

+ almond meal

+ sugar

egg whites

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there are various methods of making macarons, in particular in regards to the meringue, however the 3 main ingredients for the shells remain the same. Additional ingredients may include creme the tartar or cornstarch.

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HISTORY & ORIGIN

the almond arrived in itlay with the arabs

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HISTORY & ORIGIN

macaron from italian maccherone or macaroni: light batter

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8th century macarons - mixture of almonds and sugar - appear in italian monastries

nuns were a driving force behind macarons, which they made for nutritional and commercial purposes

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HISTORY & ORIGIN

1533 accoring to a legend, the macaron was brought to france by catherine de’medici when marrying henryii

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HISTORY & ORIGIN

the macaron becomes part of high society the art of the macaron starts to devlop

invention of meringue

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macaron is spreading: paris, reims montmorilliom, amien-developing own specialities

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HISTORY & ORIGIN

first appearances in french cookbooks

1862 laduree - parisian tea salon & pastry shop - is founded becoming famous for their macarons.

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HISTORY & ORIGIN

popular culture

early 20th century laduree is starting to pipe ganashe on a shell and topping it with another

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HISTORY & ORIGIN

the macaronspreads to western orientated and asian countries

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THE ART OF THE MACARON perfection, precision & a touch of magic

THE PERFECT MACARON

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THE ART OF THE MACARON perfection, precision & a touch of magic

textures

slightly shiny, thin shell with a slight crunch that melts in your mouth

interior: soft, moist and slightly chewy

skin forms when leaving the meringue dry before baking, reacting with the air

silky smoth filling

as the meringue rises and pushes outwards a foot forms that has more texture & is 2mm thick.

ANATOMY

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THE ART OF THE MACARON perfection, precision & a touch of magic

THE PROCESS BEAT IT

FOLD IT

PIPE IT

FILL IT

italian meringue: made with boiling sugar syrup

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french meringue: fine white sugar beaten with egg whites

THE ART OF THE MACARON perfection, precision & a touch of magic

FEMININITY

macarons are often associated with women due to their size, shape, colours

macarons are high in protein

pastel colours often associated with flavour

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THE ART OF THE MACARON perfection, precision & a touch of magic

CHEMISTRY

exact quantities of ingredienta & even temperatur in the oven are of key importance when baking macarons

when the egg whites are beaten, the hydrogen bonds with the protein forming a stiff consistency which is reinforced by the sugar

the meringue collapses in humid conditions as sugar and egg whites absorb water when mixed too much large airpockets form compromising the strcture

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THE ART OF THE MACARON perfection, precision & a touch of magic

CULTURE

high tea

marie antoinette

variety & customisation

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THE ART OF THE MACARON perfection, precision & a touch of magic

SOME FLAVOURS

caramel

raspberry

pistachio

chocolate

lemon

vanilla

orange

blackcurrant

strawberry

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THE ARTISTS

PIERRE HERME

world renowned for his macarons, the parisian has made macorons popular all over the world.

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THE ARTISTS

ADRIANO ZUMBO

the sydney patissier is known for his ‘zumbarons’, using unusual flavour combinations, and other sweet creations. he has become popular through the television show masterchef.

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VARIATIONS

swiss macaron

macaron’s d’amien

airier and lighter. as the the egg whites are warmed and then whisked steadily until cool

made from almond paste, honey and fruit

korean macaron(ma-ka-rong) japanese makaron

use of green tea powder or leaves

use of peanut flour instead of almond flour

macaroon

use of coconut

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SOURCES

kathryn gordon & anne e.mcbride, les petits macaron, running press, 2011. jose marechal,secrets of macarons, murdoch books, 2010. adriano zumbo, adriano zumbo’s fantastical kitchen of other-worldly delights, murdoch books, 2012.

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2. INDUCTIVE: MACARON DE PARIS

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the macaron.... ... a moment of indulegence. structured and elegant. bright colours. smooth shaped. when picked up delicate and brittle. crispy. yet soft inside. melting of flavours. a surprise at the centre. sweet sugary taste. overpowering.

desolution.

all that is left is the sweet taste in your mouth.

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and you always go back

for a second one.

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3. RE-DESIGN: THE AUSTRALIAN BREAKFAST MACARON

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THE AUSTRALIAN BREAKFAST MACARON

the french macaron is delicate, elegant and mainly associated with high tea. But let’s face it, who has time to sit down, relax and sip on a cup of tea while nibbling on an overly sweet macaron.

The new all australian macaron is iNspired by two traditional aussie breakfasts. High in Protein, easily transportable, clean and Yummy, this macaron is the perfect snack on the go.

bacon & eggs macaron

vegemite macaron

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the quick snack for every occasion... ...tranporting you to a more elegant time and place in just two bites

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BACON AND EGGS MACARON

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BACON AND EGGS MACARON

reduced sugar shell sprinkled with sesame seeds, salt and bread crumbs

crispy bacon crumbs

creamy scrambled eggs, enriched with greek youghurt

reduced sugar shell sprinkled with sesame seeds and salt

deconstructed

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BACON AND EGGS MACARON

crispy edge soft centre

section

plan

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VEGEMITE MACARON

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VEGEMITE MACARON

reduced sugar shell sprinkled with sesame seeds, salt and bread crumbs

vegemite enriched with butter and cream

reduced sugar shell sprinkled with sesame seeds and salt

deconstructed

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VEGEMITE MACARON

crispy edge

soft centre

section

plan

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THE AUSTRALIAN BREAKFAST MACARON

sold in a box of 12 at your local supermarket,the breakfast macarons are easily transportable and ready for you for whenever you want it.

nutritious

easy

delicious

elegent

clean

savy 49

THE AUSTRALIAN BREAKFAST MACARON

breakfast

macaron

+ macaron

gym

+ macaron

school

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THE AUSTRALIAN BREAKFAST MACARON

macaron

university

+ macaron

work

+ macaron

on the go

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PROCESS

egg whites

caster sugar

ingredients

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almond meal

icing sugar

PROCESS

1. sift almond meal and icing sugar

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PROCESS

2. beat egg whites and sugar

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PROCESS

3. fold egg white and almond mixture

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PROCESS

4. pipe macaron mixture

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PROCESS

5. bake macaron shells

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PROCESS

a. scramble eggs over low heat, constantly stirring. add greek yoghurt. y oghu og hurt rt.

A. mix vegemite with butter over heat.

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PROCESS

B. fry bacon crumbs.

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C. top macaron shell with egs and bacon.

6. bacon and eggs macaron

C. top macaron shell with vegemite.

6. vegemite macaron

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