It began a few years ago in Paris – a totally new presentation on the catwalk of the fashion capital: A well-known Parisian patissier was showing his latest creations. Different desserts were m.champagne presented by the models, and the crowning glory of the delicacies was the new Macaron. Basic recipe | sifted with cocoa and baked | ቢ The audience were eating out of his hands! light canache fi lling, refi ned with aroma paste champagne | decorated with gold leaf Since then, people, not only in the French capital city, but also in more and more towns in more and more countries, have loved the delicious and versatile baked goods. True macaron experts choose their favourites at their confectionery or bakery and eat them m.orange straight away on the spot along with a coffee speciality. Many take them home, however, Basic recipe coloured yellow | sifted with cocoa if ብ packaged in lovely boxes. They are frequently given as an invitation present instead of desired and baked | fruit fi lling from apricot jam, refi ned with aroma paste orange My taste completely chocolates or wine. But the story of these small round baked goods, crispy outside and soft inside, is actually several hundred years old. It is said that the royal family at the court of Versailles was served macarons. And from the early 19th century, it has been passed down that macarons were refi ned using jams, liqueurs and spices. Nowadays old and young enthuse about the multi-coloured macarons with the most scrumptious fi llings imaginable: caramel, cocoa, cassis, champagne, pistachio, raspberry, orange and nut – making the mouths of all those who enjoy water! And the best thing is: every macaron baker can make his own individual creation, his personal favourite! Just try it for yourself! Basic recipe

MON MACARON 1.000 kg Water (35° C) 0.200 l

Basic recipes fi llings Total weight 1.200 kg ቢ light canache fi lling Briefl y bring the cream to the boil Beating time: approx. 4 minutes fast and remove from the heat, add Baking temperature: approx. 150° C Cream 0.250 kg small pieces of the white coating (in a deck oven with low tray) Coating, white 0.500 kg and the cocoa butter to the still hot For the best macarons, bake with Cocoa butter 0.150 kg cream and stir this mixture well open damper. Aroma paste addition variable until smooth. After cooling (approx. Baking time: 22 – 25 minutes 25 – 30° C), add the aroma paste Total weight 0.900 kg and beat the canache slightly. Instructions for use: Beat all the ingredients together quickly, pipe ባ dark canache fi lling Briefl y bring the cream to the boil onto baking paper as desired using and remove from the heat, add small a normal nozzle and bake. Fill after Cream 0.500 kg pieces of the dark coating to the still cooling. Coating, dark 0.700 kg hot cream and stir this mixture well Butter 0.200 kg until smooth. After cooling (approx. TIP! If food colours are used, the amount of Aroma paste addition variable 25 – 30° C), add the soft butter colour included has to be deducted from the and the aroma paste and beat the water, so that per 1.0 kg MON MACARON Total weight 1.400 kg canache slightly. only 0.2 l liquid is always added. TIP! For brown-coloured macarons (e.g. choco ቤ marzipan fi lling ብ fruit fi lling or nut), cocoa is best suited. For the choco macarons, 50 g cocoa plus Raw marzipan 1.000 kg Boil the jam (for 2 – 5 minutes, 20 g water are added in relation to the basic Sugar syrup 0.400 kg depending on water content). After recipe. Aroma paste addition variable cooling (approx. 40 – 50° C), stir in For the nut macarons, the aroma paste and use the fi lling. 20 g cocoa plus 10 g Total weight 1.400 kg water are added in relation to the basic Mix all the ingredients until smooth recipe. and process the fi lling. For the best Macarons, bake with open damper.

IREKS GmbH Lichtenfelser Str. 20 95326 Kulmbach GERMANY Tel.: +49 9221 706-0 Fax: +49 9221 706-306 [email protected] www.ireks.co.uk www.ireks.ie 04.10 | 1.000 6210914 GB m.caramel Basic recipe | ቢ marzipan fi lling, refi ned with aroma paste caramel | decorated with fi ne lines of dark chocolate m.choco Basic recipe coloured brown | sifted with cocoa if desired and baked | ባ dark canache fi lling, refi ned with aroma paste cognac

m.pistachio Basic recipe coloured green | sprinkled with m.raspberry chopped pistachios and baked | ቤ marzipan fi lling, refi ned with chopped pistachios and aroma paste Basic recipe coloured red | sprinkled with sesame ብ pistachio and baked | fruit fi lling from raspberry jam, refi ned with aroma paste raspberry m.nut Basic recipe coloured light brown | sprinkled with m.cassis brittle or topped with whole hazelnuts and baked | Basic recipe coloured violet | ቢ light canache ቢ ባ light and dark canache fi lling (50:50), refi ned fi lling, refi ned with aroma paste cassis with aroma paste hazelnut