Mad about Macaroon

French Macaroon

sumber : Website

Dek kerana tak tahan dengan godaan rupa dan warna macaron ni memaksa saya untuk join kelas macaron disalah sebuah pusat bakery...Pertama kali jatuh cinta dengan macaron bila tengok blog kak Jun, Cupcakekasih.....aduh!!! tak leh nk bayangkan rasanye.....( tp semalam dah dapat rase....yummmmmmy!!!)..

Try nk buat, tp bila kak Jun kata hampir 10x buat baru jadik,  terus ku lupakan hasrat ku itew! Tak berani buat sendiri tanpa tunjuk ajar....So I've made a decision to join a class of macaroon..Class anjuran chef Nirmala, menunjukkan cara-cara buat french macaroon. Basically, for the base, x banyak bahan cuma egg white + sugar....tp sume tu mesti accurate!!! tak boleh kurang tak bole lebih......

Itu baru bab menimbang, belum lagi proses step-by-step....phewww!!nak betul2 jaga dia punyer consistency tu yg payah....the meringue must stiff peak enough n the sugar must be boil to the right temperature! Otherwise ur macaron will go into 'tong sampah'....hehehehe...

But the most important thing, nak buat macaroon mesti ada stand mixer sebab kena buat 2 kerja dlm satu masa! unless you buat 1/2 adunan, hand mixer will do!

Second part is baking....actually not really baking, tp cuma nk kering kan macaroon shj....Pun satu hal, nak kene jaga suhu, tak boleh panas sgt......

For your easy reference, attached here the recipe given by the chef......

Ingredient:

250g ground almond

250g icing sugar ( sifted)

90g egg white

Flavour ( green tea/choc emulco/others)

Meringue:

250g castor sugar

65g water

90g egg white

Method:

1. Preheat  oven at 150'c for 10 '.

2. In a mixing bowl, using wooden spatula, mix the icing sugar n ground almond until well combined.

3. Put in the egg white ( beat litte bit with fork) into the mixture. Mix until moist texture. Add in coloring or flavours. Put aside. (chef is using choc emulco).

4. For meringue, beat the egg white gently until stiff peak (bertanduk). Start at medium speed. Meantime, boil sugar and water till ball stage, (once boiling in counting 1 to 3) turn off the fire.( this is why the stand mixer is highly recommended).Cool down the temperature for 2' (approx.120'c) Slowly, pour melted sugar over the stiff egg white while mixing. ( until shiny & stiff peak)

5. Put 1/3 of meringue into the almond mixture. Gently scrapping down the batter ( kaup-balik) using spatula. Repeat the step until the batter finish.

6. Next, place the parchment paper/baking sheet onto the tray ( double the tray). Using piping bag, pipe the the dough over the baking sheet ( see below picture), firmly tap the tray once ( sekali hentak shj) to eliminate any air pockets and let it dry for 20' at room temperature.

7. Bake at 150'c for 8-10' ( for best result, add 2' xtra for 'feet' (gigi macaroon)..Turn off the oven and let the macaroon cool down in the oven. ( it was advise tu use upper heat ( api atas) to get the smooth macaron..)

stiff peaks egg white

adunan yang dah siap

chef nirmala sedang paip adunan keatas loyang pembakar

~ french macaroon yang dah siap ~

Ni la rupa macaroon tu...tp yang hok ni ada coffe filling...next time saya share cara buat filling pulak....
Anda berani cuba????hihihih....buat masa ni saya belum tergerak hati nak cuba coz  agak busy ckit....tunggu betul2 ada lapang baru leh try test..!!