Macaroons

Macaroons

1. Nutritional information

   • Nutritionally, this product seems to be high in calories; I believe this to be due to the buttery filling. They are also high in sugar, this is a negative aspect due to the research carried out at the start of the portfolio on glycaemic index and the healthy eating principles on reducing sugar. Sugar in general has negative impact on children health with particular interest on their teeth and behaviour, this was also information gained from the ‘born naughty’ documentary.
   • Additionally, this prototype lacks in fibre and is fairly low in sodium. This nutritional information, has highlighted to me the key development areas that need to be explored for example, a key focus for me would be in reducing the sugar content by using natural supplements such as honey which will also add flavour. I would also try to aim to use more nuts possibly to increase the fibre content and introduce new flavour and textures, however, many children have undiscovered allergies with nuts allergies being the main serious one. I have therefore had to produce this prototype with caution especially when concerning children.

2. Opinion

   • “The Macaroons were very attractive; I was taken by the vibrant colour. They were a good size which made them easy to handle. The macaroons melted in my mouth and left me wanting for more.”

3. Development ideas

   • Use natural fruits, vegetables and additives for colouring and flavouring.
   • Use of honey as a natural substitute for the high sugar content.
   • Wholemeal flour for added fiber.
   • Place on a stick for easy managability.
   • Fun and familiar characters and images used as decoration
   • Changing the size and shape.

4. Functions of ingredients

   • Icing sugar: The icing sugar fulfils the purpose sweeting the macaroons, due to it being icing sugar and not caster, it does not help to brown the product and is simply for sweetening purposes. I also used the icing for dusting, this adds attraction and appeal.
   • Eggs: The eggs in this create the structure by aerating the mixture and creating the main bulk.
   • Butter: Butter used for the filling of the macaroons and works along with the icing sugar to create butter icing
   • Ground almonds: The almonds in what distinguishes macaroons from just meringue
   • Plain flour: forms the structure and the bulk of the maroon
   • Colouring: Used to make the macaroon attractive.

5. Cost

   • £0.46 per a portion
   • Macaroons contain very basic ingredients that are fairly cheap to purchase and make. If i was to develop this further, the price would possibly reduce with the use of fruit instead of food colouring.

6. Mean results from tasters

   • Mean results from tasters The star diagram is the visual representation of the opinions of those that tried the product. It highlights the key issues surrounding the prototype. From the diagram, I can clearly see the key strengths and weaknesses of this product. The key areas that stand out to me is the overall healthiness, aroma and the suitability for children. Although, aroma is often overlooked as being an important feature, I see this as a vital feature for children as they are just starting to experiment with different flavours, textures and smells. Majority of the individuals that did try the product loved the macaroons. Many commented that they had seen them in a few bakeries but they were rather expensive, this may be due to the French repetition that they hold and therefore many had not yet experienced one.