Friday, July 8, 2011

Macaron

Ahhhh uda waktunya ngabisin stok putel, malesss banget, tapi klo gak digunain, menuh-menuhin kulkas. Klo buat cake lagi males, heheheh..lihat stok kantong doraemonku, masih ada sisa almond, akhirnya inget-inget wish listq, ahaaa buat macaron aja, uda lama pengen buat, tapi gak sempet ama rada keder juga, hehehehe...

Karena buat macaron tuh katanya susahhhh en tricky banget, banyak yg gagal, tapi ada juga lah yg sukses, yup mudah2an aku juga bagian yg sukses itu, sok atuh pede aja, hehehehe..gagal juga gak apa2, pan buat makan sendiri ^o^

Resepnya dapet dari browsing, monggo klo mao dicoba:


90 gr egg whites (roughly 3 egg whites)
25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar
200 gr ( 1.5 cups + 2Tb) powdered sugar
110 gr almonds ( 3/4 cup) (slivered, blanched, sliced, whatever you like)

Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.



Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts. Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F. When ready, bake for 18 to 20 minutes, depending on their size. Let cool.


Fillingnya aku pake cara suka-suka, lihat kulkas ada sisa whipcream, trus ada selai, ya uda digabung aja, enakkk...

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