Sabtu, 18 April 2009

Why are macaroons baked in a cool oven?

Why are macaroons baked in a cool oven

Most product containing high percentages of suga should be baked in cooler oven or they will burn rapidly. Sugar caramelizes at high temperatures and becomes hard. In the case of macaroons, the oven should be cool enough to allow the product to ‘grow’ by the expansion of the air cells beaten in to the paste and to flow out to the correct size before the albumen of the egg whites in coagulated. A hot oven would not only burn the products but would cause rapid coagulation of the albumen and prevent full growth taking place, so that the final product would be of small volume and poor shape.

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