Friday, August 5, 2011

My FIRst AtTempT (FRenCh MacArooN) : Im Frust!

Salam Jumaat !! Oo just wanna share my first attempt buat Macaroons nih..aduhai..FRUST!! Tgk org buat haku nak buat gak..sekadar salin resepi then shoot..Inilah padahnyer..lainkali kena penuhkan ilmu didada dulu..hahahaha..pengajaran untuk diriku sendiri:)..tengok lah rupa macs ku itu yang kakinyer keluar cuma sebelah..senget2..for this time haku gunakan peanut butter with chocolate ganache sebagai filling..sedap jugap macs nih bila rasa manis berpadu dgn rasa pahit cocoa , lemak masin peanut butter..aikss mmg tak leh berenti makan satu..but then haku nak ingat kan bila makan macs nih sila lah sedar diri and eat with your own risk...sebab...kandungan gula dia sgt tinggi..sgt manis pada yg tak suka manis2 tuh..haku tak tahulah camner cara nyer nak buat Macaroon with less sugar..nanti haku godek2 cari resepi yerk..meanswhile kalau nak cuba buat boleh cuba resepi dr kak rima nih .

French Macaroons - By Kak Rima
Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
1/2tsp lemon juice
orange yellow colouring powder (i did 2 batches.. used purple in the other batch)

Chocolate Ganache
100g dark chocolate (i used valrhona 64%)
50g whipping cream

Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with silicon sheet. (i used baking sheet)
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring. (this time i used purple and yellow - shud hv added more powder as it turned out to be pastel purple lol)
8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.(I hv tried dumping the sifted mixture all at once.. it works too)
10.Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (i baked mine for 12mins)
14.Remove macarons and cool on a wire rack. (if ur having difficulty removing shell, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off)

Chocolate Ganache:
1. Heat up the whipping cream.
2. Pour it into the dark chocolate and stir until it melted and smooth.
3. Leave it aside to set. (Slightly thicken for piping.)

Assemble the macarons:
1.Pipe the chocolate ganache on the macaron.
2.Sandwich with another macaron together.
3.Keep in the fridge to let the filling firm.

Kalau nak tengok step by step nyer boleh cuba tgk kat blog kak Azlita Aziz..mmg details step by step nyer tuh..Selamat Bermacaroon dan selamat berbuka puasa ok!


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