MACARON ...

FRENCH MACARON ... buat atas permintaan anak-anak ...

MACARONS ...

MACARONS

(A French Meringue based cookie).

adapted from :    recipesbycarina.com

Ingredients :

3/4  cup  ground almonds  (90 gm)

1  cup  icing sugar/powdered sugar  (125 gm)

2  egg  whites  (large)

1/2  tsp  salt

1/4  cup  white sugar

1  tsp  strawberry essence

1-2  drops  Red Gel Colouring

1/2  cup  butter  (1 stick/110 gm)

1 1/2  cups  icing sugar/powdered sugar  (190 gm)

1/2  tsp  vanilla extract

Instructions :

1.  Add the ground almonds and icing sugar or powdered sugar (125 gm) to a food processor and pulse 5-6 times until the almonds and sugar are well combined.  Pour into a medium sized bowl.

2.  Separate the 2 eggs, saving the yolks for another recipe and adding the whites to another bowl.  Whip your egg whites until they become foamy in a stand mixer or with a hand mixer and add the salt.

3.  With the mixer on high slowly sprinkle in the 1/4 cup of white sugar.  When the egg whites are at the soft peak stage add the strawberry essence and colouring.  Whip again until they reach stiff peaks.

4.  Add half of the egg whites to the dry ingredients and fold together until combined.  Add the remaining egg whites and fold together until you can make a figure "8" in the bowl without the mixture breaking.

5.  Spoon into a piping bag with a small round tip and pipe inch rounds about an inch apart on a lined baking sheet.  Rap/tap the sheet on the work surface 5 times to remove any air bubbles and leave to set for 30 minutes (depends on the humidy of the weather).

6.  When you can touch the Macarons without smudging them, place into a preheated oven at 150'C/300'F for 15 minutes.  Cool completely before filling.

7.  To Make The Buttercream :    Beat the butter for 5 minutes with a hand mixer or in a stand mixer.  Add the icing sugar (190 gm) in thirds, beating in between each addition until incorporated.  Finally add the vanilla extract and mix until combined.

8.  Pipe 1 tablespoons worth of buttercream on top of half of the Macarons and top with the other half, pressing until the buttercream reaches the edges.  (me :   uses Creamy Peanut Butter for the filling).

Enjoy !!!

NOTES :    Macarons are best the next day so make them a day ahead of when you want to serve them.

Change the flavouring by using a different type of essence or extract --- 1 teaspoons worth.

Use anything you would like to fill the Macarons :   buttercream, ganache, lemon curd or fruit preserve@jam.

FRENCH CHOCOLATE MACARON ...

FRENCH CHOCOLATE MACARON

adapted from :    homecookingadventure.com

(makes about 25 sandwiched macarons)

Macaron Batter :

1  cup  powdered sugar  (125 gm)

1/2  cup  powdered almonds  (50 gm)

3  tbsp  unsweetened cocoa powder  (25 gm)

2  large  egg whites,  at room temperature  (66 gm)

pinch of salt

5  tbsp  granulated sugar  (75 gm)

Chocolate Filling :

1/2  cup  heavy cream  (120 gm)

4  ounces  bittersweet chocolate,  finely chopped  (120 gm)

1  tbsp  unsalted butter,  optional  (14 gm)

1  tsp  instant coffee,  optional

Directions :

Preheat oven to 350'F/180'C.

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch/1 cm) ready.

Grind together the powdered sugar with the almon powder and cocoa so there are no lumps; use a blender or food processor.  Then sift the mixture into a large bowl and discard the larger lumps.

Using a mixer beat the egg whites until they begin to rise and hold their shape.  While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula.  When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.  (standing the bag in a tall glass helps if you're alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5 cm) apart.

Rap/tap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles.  Allow the macarons to sit for 20 to 30 minutes until a "skin" forms and they are no longer wet when lightly touched.

Bake them for 10-15 minutes.  Let cool completely then remove from baking sheet.

To make the chocolate filling :   in a small saucepan heat the cream and instant coffee if used.  When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate.  Let sit one minute, then stir until smooth.  Stir in the butter.  Let cool completely before using.

Spread a bit of batter/filling on the inside of the macarons then sandwich them together.

Let them stand at least one day before serving, to meld the flavors.  Serve macarons at room temperature.

Enjoy !!!

CHOCOLATE MACARONS...

CHOCOLATE MACARONS

adapted from :    homecookingadventure...

Macaron Batter :

1  cup  powdered sugar  (125 gm)

1/2  cup  powdered almonds  (50 gm)

3  tbsp  unsweetened cocoa powder  (25 gm)

2  large  egg whites, at room temperature  (66 gm)

5  tbsp  granulated sugar  (75 gm)

pinch of salt

Chocolate Filling :

1/2  cup  heavy cream@UHT Dairy Whipping Cream  (120 gm)

120  gm  bittersweet chocolate, finely chopped

1  tbsp  unsalted butter, optional  (14 gm)

1  tsp  instant coffee, optional

Directions :

1.  Preheat oven to 350'F/180'C.

2.  Line two baking sheets with parchment paper and have a pastry bag fitted with a plain tip nozle (about 1/2 inch/12mm) ready.

3.  Grind together the powdered sugar with the almond powder and cocoa powder so there are no lumps; use a blender or food processor.  Then sift the mixture into a large bowl and discard the larger lumps.

4.  Using a mixer beat the egg whites and pinch of salt until they begin to rise or foamy and hold their shape.  While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

5.  Fold the dry ingredients, in two batches, into the egg whites with a rubber spatula.  When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.

6.  Pipe the batter on the prepared parchment-lined baking sheets in circles evenly spaced.  Tap the baking sheet a few times on the counter top to remove air bubbles.  Allow the macarons to sit for about 20 to 30 minutes until a "skin" forms and they are no longer wet when slightly touched.

7.  Bake them for about 10 to 15 minutes.  Let cool completely then remove from baking sheet.

8.  To make the chocolate filling :  In a small saucepan heat the cream and instant coffee if used.  When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate.  Let sit one minute, then stir until smooth.  Stir in the butter.  Let cool completely before using.

9.  Spread a bit of batter/chocolate filling on the inside of the macarons then sandwich them together.

10.  Let them stand at least one day before serving, to meld the flavors.  Serve macarons at room temperature...

FRENCH CHOCOLATE MACARONS RECIPE

  




FRENCH CHOCOLATE MACARONS RECIPE
source  :    homecookingadventure.com  (makes :  25 sandwiched)




Ingredients :

   1  cup  powdered sugar  (125 gm)
1/2  cup  powdered almonds  (50 gm)
   3  tbsp  unsweetened cocoa powder  (25 gm)
   2  large  egg whites, at room temperature  (66 gm)
pinch of salt
   5  tbsp  granulated sugar  (75 gm)


Chocolate Filling :

 1/2  cup  heavy cream  (120 gm)
120  gm  bittersweet chocolate, finely chopped  (4 oz)
    1  tbsp  unsalted butter, optional  (14 gm)
    1  tsp  instant coffee granules, optional


Method :

1.  Preheat oven to 350'F/180'C.

2.  Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch) ready.

3.  Beat egg whites until they begin to rise and hold their shape.  While whipping, beat in the sugar until very stiff and firm.

4.  Fold the dry ingredients (powdered sugar & powdered almonds - sifted) in two batches, into the meringue with a rubber spatula.  When the mixture is smooth and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag.

5.  Pipe the batter on the parchment paper 1-inch evenly spaced.

6.  Tap the baking sheets a few times to remove air bubbles.  Allow to stand/sit for 20-30 minutes until a "skin" forms and no longer wet when lightly touched.

7.  Bake for 10-15 minutes.  Let cool completely then remove.


To Make Chocolate Filling :

     In a small saucepan heat the cream and instant coffee.  When it begins to boil at the edges, remove from heat and pour over the chopped chocolate.  Stir until smooth.  Stir in the butter.  Let cool before using.

MACARON - BASIC RECIPE

MACARON - BASIC RECIPE
source  :   cookbook...




Ingredients :

120  gm  icing sugar@confectioner's 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 (confectioner's 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 (make sure that the weather is hot and not humid, otherwise it will not turn out well).

5.  Preheat oven, on fan-forced (convection) option, at 150'C/300'F.

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

Info  :  Macarons taste best when served within 12 to 24 hours after being made, but can be stored in an airtight container in the refrigerator for a few days.

MACARONS

MACARONS  (Basic Recipe)
cookbook  :  Macarons  by :  Marie-Laure Tombini
tried by  :  zaralovebaking.blogspot.com



Ingredients :

120  gm  icing sugar
  80  gm  almond flour
    2  egg  whites  (80 gm)
    A  pinch of salt  (optional)
  60  gm  castor sugar
    A  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.

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

5.  Preheat oven, on fan-forced at 150'C and bake for 12-15 minutes using top and bottom heat.  Let the macarons cool before handling them and assemble with the filling of your choice.

Notes :  Macarons taste best when served within 12 to 24 hours after being made...

Fillings :  (dari blog :  Rahel.blogspot.com)

  55  gm  unsalted butter
 1/2  tsp  vanilla essence
115  gm  gula icing  (diayak)
Strawberry fruit filling


Cara-cara :

     Pukul butter dan vanilla sehingga kembang dan gebu.  Masukkan gula icing sedikit demi sedikit.  Pukul sampai licin dan berkrim.  Masukkan ke dalam piping bag.  Paipkan melingkar ke atas sekeping macaron.  Letakkan sedikit strawberry filling ditengah.  Kemudian tutup dengan sekeping macaron lagi.  Siap....

FRENCH MACARON lagi !!!!

 French Macaron dengan pelbagai corak & warna...