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Note by Note Macaron

A recipe proposed by Hervé This (feb 2015)

Nothing more easy than making a note by note macaron : for a macaron, you need egg white, almond powder, sugar, color and odor.

For egg white, any 10 % solution of proteins in water can be used, as long as these proteins can coagulate. You can get them from peas, from eggs, for example. Generally, it’s a powder, and in order to make the equivalent of an egg white, you have to mix 10 grammes of proteins for 90 grammes of water.
Then the almond powder ? An almond is made from cellulose, starch, oil, water and some almond flavor. Instead of almonds, why not use water, oil, cellulose, starch and some almond flavour ? You will find cellulose when you centrifugate a carrot or any plant tissue : the solid residue is almost pure cellulose. Starch ? This is from potato, or from rice, for example. Almond flavor ? Why not use benzaldehyde ?

And now the recipe : take any macaron recipe that you like and do it !
But here is one :

Ingredients for about 100 pieces :

Product 1 : Mix 21 g of proteins and 210-21 g of water
Sugar (sucrose) : 270 g
Product 2 : 240 g, made from
Icy sugar
colorant : as you want
Odorant preparation : the one you want

Hardware :
1 vessel
1 whisk
1 vessel
piping bag
2 plates
1 grill

1 Preliminary processes
- have the Product 1 at room temperature
- sieve the Product 2 ; sieve the icy sugar
- make a « tant pour tant » (TPT) by mixing icy sugar and product 2
- divide the sugar in two parts
- put some cooking paper on the plates

2 Whip the product 1.
- put it in a vessel
- whip
- when a foam is formed, pour slowly the first part of the sugar, and whip faster
- after some time, the foam is firm
- slowly pour the second half of the sugar, and whip rapidly
- add the colorant and the odor

3 Macaron the dough.
- put the TPT on the foam
- mix delicately until homogeneity

4 Form the macarons.
- on the cooking paper, make some small samples of dough (about 4 cm diameter).
- shake the plate
- wait for about 45 min in a dry environment so that a thin crust formas
- the drying process is finished when the macarons don’t adhere to fingers

5 Cooking the macarons.
- in the preheated oven at 200 °C, put one plate at a time
- cook for 12 to 14 minutes.

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