Propuesta gastronómica para la elaboración de macarons con base en: harina de chulpi (Zea mays sacchara), semillas de sambo (Cucurbita ficifolia) y semillas de zapallo (Cucurbita máxima) con rellenos de dulces y bebidas tradicionales del Azuay

Abstract

The macaron is a representative of French fine pastry, a snack highly desired by different countries of the world, for this reason the following title work seeks, through the use of flours of: toasted chulpi, sambo seeds and pumpkin, the innovation of traditional macarons with fillings of sweets and traditional drinks of Azuay. The main organoleptic characteristics of each of the seeds will be investigated, their health benefits, organoleptic properties, vitamins, minerals, the consumption of macarons in the city of Cuenca, their level of acceptance in the public through a survey carried out in the Faculty of Hospitality Sciences. Technical sheets were prepared for both the macarons and the fillings and, taking into account the characteristics of each traditional sweet or drink of Azuay, a different type of filling was assigned for each type of macaron. Trial and error was performed; The first consisted of adding a percentage of the almond flour in the preparation of the macaron, the second is where the chulpi flour, sambo seed and 100% pumpkin were used in the preparation of the macaron, we have analyzed and detailed each result in a written and visual way so that the process that each type of macaron has had can be understood. Finally, at the end of this work, we present standard recipes for each type of macaron with their respective filling of traditional drinks and sweets from Azuay. Author Keywords: macarons, seeds, chulpi, sambo, pumpkin, macaronage