Batter piped on the cookies sheet.. Let it dry for 1 hr..
Macaron baru keluar dari oven.. ada coit lagi.. tapi skirt tak nampak pun (frust)
Finish product.. boleh la... janji ada rasa.. macaron with cream cheese..
ermmmm... can't resist.. lalu jer tepi peti ais mesti ambik satu dan satu dan satu lagi.. Mr. Hubby pun sama juga.. both of us jer yg habiskan.. Resepi dan caranyer buleh didapati di sini...
Ingredients:
- 90gm eggs whites, aged in the fridge for 48 hrs and at room temperature (i tak simpan dlm fridge cuma telur jgn sejuk).
- 144g icing sugar
- 72g granulated sugar
- 59g almond powder
- 68g pecan nut powder
** i just used hazelnut powder
Method:
- Combine hazelnut with icing sugar and grind in a food processor. Make sure you add icing sugar when grinding, that will prevent the nuts get oily..
- Whip the egg whites until foamy mcm shaving foam, then slowly sprinkle sugar. Whip on high until you achieve glossy and stiff meringe, but not dry..
- Add the dry mixture into the meringue mixture in 3 addition, when all are incorporated, do the macaronage method by pressing the batter achieve a consistency like a flowing ribbon.
- Pour the batter into piping bag, nak pakai nozle ker tidak terpulang lah.. janji bulat.
- Pipe on baking sheet lined with parchment paper, then rest them for 30 min to 1 hr until the skin dry (Do not bake until you can touch the top of a piped cookies without any residue remaining on your finger).
- Bake at preheated oven at 170C for about 20 min.
- Once cooled fill with any filing u prefer.. in my case i ada leftover cream cheese...
Link untuk belajar buat macaron..
