Showing posts with label Macarons. Show all posts
Showing posts with label Macarons. Show all posts
December 16, 2013
November 25, 2013
November 24, 2013
September 29, 2013
Mes Macaron
Finally.....I have these macaron baking sheets, and I made the same macaron size,.....tadi nya sudah usaha mau beli lewat amazon.com....tapi rebet amat ya process nya....ujung2 nya nggak bisa kirim ke Indonesia...aneh...heloooo...This is a big country in the world...!!!! kenapa seh kok nggak bisa kirim ke Indonesia....
January 01, 2013
Macaron
J'adore macaron beaucoup !!!inti nya aku nggak bosan bikin macaron, mau ada order atau pun enggak, aku selalu sempatkan untuk buat macaron, gemes banged sama warna
warna nya dan cara membuat nya yang penuh dengan tehnik, supaya mengasilkan kaki kaki yang bagus. Kali ini aku pakai resep nya laduree, Kalo aku perhatikan macaron yang di hasil kan laduree bentuk permukaan nya agak pipih...dan menurut teman yang pernah ke Paris, macaron ladure lebih enak rasa nya dari pada macaron Pierre Hermes.
Ini dia resep macaron laduree :
275gr ground almonds
255gr confectioners sugar
210gr egg whites
210gr granulated sugar
a few drops food coloring, I used coloring powder.
Method :
* Mix the almond powder and icing sugar in a food processor then sift.
* Whisk the egg whites on medium speed until they foam then add a third of the granulated sugar and
whisk on high sped until dissolve. Add another third, whisk then add the remaining sugar and whisk
1 or 2 more minutes.
* Add the food coloring while whisking until the color is fully incorporated
* Fold the sifted almond powder and icing sugar into the egg whites.
* Using a soft spatula, deflate the mix, then add the 1/2 egg white mixture and mix using the soft spatula
* Add the food coloring while whisking until the color is fully incorporated
* Fold the sifted almond powder and icing sugar into the egg whites.
* Using a soft spatula, deflate the mix, then add the 1/2 egg white mixture and mix using the soft spatula
until the egg white is fully
mixed.
* Fill the mix in a piping bag while using a tip No. 5
* Line a baking tray with a parchment paper, pipe small rounds (3-4cm) of the mixture.
* Hit the tray from below to allow the mixture to release the rest of the air bubbles and the mix to flatten
* Preheat the oven to 150°C, and bake for 14 minutes.
* Fill the mix in a piping bag while using a tip No. 5
* Line a baking tray with a parchment paper, pipe small rounds (3-4cm) of the mixture.
* Hit the tray from below to allow the mixture to release the rest of the air bubbles and the mix to flatten
* Preheat the oven to 150°C, and bake for 14 minutes.
* Remove baking tray from the oven and pour a tiny amount of water in between the tray and the
* Parchment paper, so the macarons peel off easily.
* When cool, place half the macaroon shells upside down on a plate
* When cool, place half the macaroon shells upside down on a plate
* Pipe a coin of raspberry jam onto the macaron shells using a piping bag and top each with the
remaining shells before refrigerating for 24 hours.
December 30, 2012
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