Sunday, June 23, 2013


 sebelum dibakar dan dalam proses pengeringan

 selepas dibakar

 yang ni berintikan Lemon Cream Cheese

 juga berintikan Nutella


source from :  Cookbook by Marie-Laure Tombini
tested by me

Ingredients :

120  gm   icing sugar
  80  gm   almond flour
    2  egg  whites ( 80 gm )
    1  pinch of salt (optional)
  60  gm    castor sugar
    1  pinch of powdered food colouring of your choice

Method :

1.   Mix the icing sugar finely with almond flour.  Sift the mixture into a bowl.

2.   Whisk egg whites into firm peaks with the salt.  Add the castor sugar and food colouring, and continue whisking until meringue is very shiny.

3.   Using a spatula, stir the almond mixture with egg whites by gently lifting the paste upwards.  The mixture will become much brighter and a little more liquid.  Be careful not to overwork the mixture to the point that it becomes completely white.

4.   Using a pastry bag, make small rounds on a baking tray (baking sheet) covered with baking paper (parchment paper), spacing them evenly.  Let stand for 1 hour at room temperature.

5.   Preheat oven, on fan-forced at 150'C.

6.   Bake and cook for about 12 minutes.  Let the macarons cool before handling them and assemble with filling of your choice.

Bahan Inti Lemon Cream Cheese :
sumber dari :  rahelblog-rahel

125  gm   cream cheese  (suhu bilik)
  15  gm   gula icing
  40  gm   non-dairy whipping cream ( putar hingga gebu )
    1  tsp   jus lemon
Parutan kulit lemon dari 1/2 biji buah lemon

Cara-cara :

1.   Cream cheese dan gula icing dipukul hingga lembut.
2.   Tambahkan parutan kulit lemon dan jus lemon.  Putar hingga sebati.
3.   Tambahkan whipping cream yang telah dipukul kembang tadi.  Kacau rata dengan spatula.  Siap.

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