Step by step macaron

Cuaca panas sesuai untuk baking macaron. So here goes the recipe:

RED VELVET MACARON RECIPE:

3 large eggwhite or 90 gram egg white > separated earlier. At least 12 hours. Keep aside in room temperature. If you want to keep it more than 24 hours. Keep it refrigerated. Once nak guna keluarkan and biarkan dalam room temperature.



A
30 gram granulated sugar.
Red Coloring - Awas! if you're using cheap coloring just put a little of it, else you'll end up with bitter after taste. I use Christmas red color from Wilton.

B
200g icing sugar
110 almond powder > if whole almond or almond nib, grind it in food processor or grinder. I use almond nib since almond powder yang beli kat kedai pon still not 'POWDERED' enough.
1 table spoon cocoa powder

HOW TO:

Using mixer, kalau korang gigih nak guna tangan pon boleh. Nantii boleh dapat muscle. Hehe..


Whisk telur putih tu dengan speed paling laju. Bila dah jadi white foam, masukkan granulated sugar sikit demi sedikit, lebih kurang dalam 4 atau 5 kali. Whisk until it becoming it produce shiny meringue.

At this point, add in coloring and whisk again.

To check, take spatula, scoop a little bit of the meringue, if it not fall from the spatula then you are good to go. For extreme checking, terbalikkan mangkuk tu, kalau tak jatuh tu dah ok la maksudnya.

Untuk bahan2 B, shifted together. There might be some almond yang tak halus lagi after grinding, grind lagi sampai halus semuanya.

If not you'll end up with lumpy texture of macaron. Nanti tak chantek.

Pour in all the dry ingredient(B) into the meringue. Fold in. THIS IS IMPORTANT. DO not folding in MORE than 50 stroke. Kacau dalam 20 to 30 kali sahaja. Until it becoming like this:

Using rounding tip. Masukkan mixture dalam piping bag. Aku guna yang plastic je.

Pipe kan atas dulang beralas parchment paper, or i used yang mcm kain nih. Boleh basuh. Tak tau nama dia apa, tapi semeter RM10. Available at bakery shop.
Or else much better if you use silicon sheet. Easy to remove the cook macaron from the sheet.


Wait until it flatten on its own.

At this point, panaskan oven 140 degree.

Let the macaron shell skin to form for another 30 minutes or 1 hour sebelum masukkan dalam oven.

After one hour, masukkan dalam oven. Bake for 30-35 minutes. Depending on type of oven.


Kalau macaron korang tumbuh kaki mcm kat atas nih, korang boleh melompat kegembiraan sebab macaron korang jadik. Kalau korang guna alas mcm aku nih, tunggu sejuk baru remove from sheet. Ada macaron yang degil tuh, guna pisau.

Ok Next! Macaron Filling.

Since I'm out of egg. So I'm using ganache filling:

Using double boiling, pour in 200g chocolate with 100ml cream. Cook until all the chocolate melted. Let it cool.

Once cool, pipe the filling kat tapak macaron.

Kawen kan dia dengan macaron shell yang sama size.

So, dah jadila macaron korang...

Dah siap semua, masukkan dalm fridge. Let it cool baru makan. Ok.


Sape nak beli macaron. Bulan depan aku jual.

Selamat Mencuba!