Pinky Winky Macaron

Lately dok asyik dok tgk orang buat benda bulat2 kecik, n mcm2 color..bila discover..owh namanya macaron..macaron tu apa..??hmm.. baca je lah kt bwh ni..

A macaroon (/mækəˈruːn/ mak-ə-roon) is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds"^[1] similar to Italian or Moroccan amaretti.
The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat,^[2] used here in reference to the almond paste which is the principal ingredient.
Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered seeds, generally almonds or nuts. Alternatively, coconuts, a seed, can be used. Almost all call for sugar. Macaroons are sometimes baked on edible rice paper placed on a baking tray.


Maka, pada satu hari decide nk rasa..apa yg syok sangat macaroon or macaron ni?dh la kecik..sebesar pemadam je lebih kurang..lps tu rasa dia mak oii..manis sgt2..x baloi dgn harga dia yg sebiji RM2..

Walopn masa mula mcm x hingin pun nk buat..tp bila tgk tutorial dlm u-tube rasa mcm nk buat sgt2..sampai terngiang2 siang dan malam haha.well...just nk try buat sndiri tu jer..then try to modify if i can make it less sweet..cara nk buat senang..tapi nk menjadi mcm commercial itu sukar..

So here are the steps

BAHAN A

1 cawan serbuk badam
1 cawan gula icing (resepi biasa 3 cawan)

ayak bersama dan buang sisa yg kasar..ok fine letak tepi jap..

BAHAN B

3 biji telur putih -> pukul sampai jadi foamy (kelajuan sederhana tinggi)
Tambah 1/4 cawan granulated sugar (yg dh dikisar halus) sikit2 sambil continue pukul..(kelajuan sederhana)
Then, tambah perisa + pewarna (saya guna bright red color + perisa strawberry) sikit2..
cmna nk tau foam betul menjadi adalah apabila..mixing bowl diterbalikkan, mixture tu x mengalir or x jatuh)
continue beat till it become like this..

Next gaulkan BAHAN A ke dalam BAHAN B..guna tangan..is better..gaul sampai sebati..

Masukkn dalam piping bag dan..pipe lah atas baking pan yg di lapik 'Parchment paper' (mcm kertas serap minyak, available di kedai bakeri). Tidak boleh sapu marjerin sprt biasa sbb mixture macaron tiada tepung..

(ok fine..ada yg buruk n piping x mnjadi d ctu haha)

Lepas tu ketuk2 n sapu sikti bhgian atas supaya hilang bunjut akibat piping. Biar kan dia rest jap selama lebih kurang 20 min sblum bake..supaya dia ada naik sikit..

Finally, bakor  pada suhu150C, 10-15 min sahaja. kalau suhu tnggi sikit, atau lama sikit..it will become brownish..
Masa tgh bake, nk tgk masak ke tak, 'tap' (ketuk) slowly tgk bhgian atas dh keras belum..kalo dh keras..should be ok dh siap..

(mine doesnt look commercial as usual. well bdasarkan pengamatan n search resepi dlm tnet..the traditional one, xda pun pewarna or perisa bagai..its just white dan shape pun x perlu terlalu smooth, the comel of course the better)

Texture dia... rapuh tapi bila gigit agak berangin d ctu..inilah makan angin dalam erti kata sebenar..hehe

Sapu 'ganache', krim atau jem dan telangkup.kadang ada org hias dengan tabur icing sugar d atas. ikut suka lah...
Lepas tu..Aummm masuk dlm mulut hehe :P

Cubaan kali pertama gagal kerana tak faham konsep..kali kedua ni je mampu dihasilkan..rasa nya dh malas nk buat lg..sbb manis nk mampuih..walopn sy telah kurang kn gula sebanyak mungkin huhu..however, sgt berpuas hati..sbb dh cuba juga..buat sndiri..hehhe ('_^)v