Influência dos ingredientes específicos utilizados na preparação do macaron: um experimento com farinhas de fácil acesso em Fortaleza-CE

Abstract

Macaron is a confectionery product that arrived in France through the court of Catherine de Medici when she married Henry II in 1533. There are variations of the recipe, the best known being the Parisian macarons. These are traditionally made from almond flour, impalpable sugar and meringue. They have as basic characteristics: thin crust with a light shine and a little crunchy; feet proportional throughout the circumference of the shell; soft, moderately humid and slightly dense interior. Its ingredients can be replaced in order to meet specific audiences, such as diabetics and vegetarians, as well as to reduce production costs by replacing the almond flour. The general objective of this research is to study the influence of the specific ingredients used in macaron production, seeking to optimize production. Six formulations were prepared varying the type of flour: almond flour (Ref), coconut flour (F1), Brazil nut flour (F2), cashew nut flour (F3), peanut flour (F4) and gel dye. Six of the elaborated formulations presented the macaronage texture as expected, with no need to change the amount of ingredients. Only one variation (F1) had a discrepant behavior, being the only one that did not fit the three basic physical characteristics. Samples F3, Fc3, F4 and Fc4 were the closest to the literary reference. In terms of color variation and texture perception, F3 and Fc3 did not suffer much change, presenting a smoother crust, and the cashew nut flavor was pleasant and had no rancid aftertaste. As for the presence of the dye (c), it can be observed that there was no negative influence on the crust, only regarding the color of the samples. The formulations of Brazil nuts and coconut, despite not having the expected result with the formulation used, if adjustments were made in the recipe, increasing the amount of sugar in the first and whites in the second, they could become viable options. The production of macarons with different oilseed flours is possible and has satisfactory results. They can be alternatives to make production cheaper and even adapt to the most accepted flavors according to the culture and food habits of the Northeast through cashew nuts, coconut and peanuts, or for populations with food restrictions or allergies.