Layan gambar macaron...

Waktu yg paling best sekali bila "feet" dah keluar....ya hooo.....

my macaron - mid-night project

Projek terbaru...macaron

My Blue Macaron on 11/7/2011

Alhamdulillah......menjadi sudah my macaron...

Kelas Macaron on 10/7/2011 at Plaza Idaman,Gombak

RESEPI MACARON

 

Sumber dari: http://fatimahdelicia.blogspot.com/2011/04/macaronits-about-love-and-hate.html

 Macaron....it's about love and hate relationship

 

Salam sejahtera semua, kali ini saya berkongsi resepi macaron & tips penting yang telah saya cuba dan menjadi. Tips yang akan saya kongsi adalah melalui carian di internet dan pengalaman saya dalam membuat macaron. Sememangnya membuat macaron adalah SANGAT2 mencabar dan pada peringkat awal memang memberikan hasil yang mengecewakan. Namun jangan putus asa kerana setiap kesalahan yang kita lakukan adalah pengalaman berharga untuk kita perbetulkan dalam usaha kita membuat macaron on the next trial. Mungkin ada kesalahan dalam cara saya, tetapi ini cuma sekadar apa yang mampu saya kongsi bersama kawan-kawan yang minat membuat macaron. Untuk beginner sesuai guna resepi ini kerana menghasilkan macaron dalam jumlah yang kecil…jadi tidak membazir bahan kan…So jom tengok resepi ini…

35g ……………..telur putih (biarkan 12 jam pada suhu bilik)

40g …………….serbuk badam

65g ……………..gula icing

15g ……………...gula caster

Secubit cream of tar tar (sangat penting)

Pewarna (optional)

1. Ayak gula icing dan serbuk badam bersama. Ketepikan.

2. Masukkan cream of tar tar dalam telur dan kacau sekejap dengan whisk tangan. Biarkan selama 1 minit.

3. Kemudian mula pukul telur dengan speed 1 sehingga menjadi seperti buih sabun halus.

4. Pada peringkat ini, mula masukkan gula caster sedikit2 (3 kali masuk).

5. Selepas selesai masukkan gula caster, naikkan kepada speed tinggi. Pukul telur sehingga terhasilnya bentuk hard beak pada pemukul mixer dan telur pada mangkuk tidak jatuh apabila mangkuk diterbalikkan.

6. Masukkan pewarna dan guna speed 1 untuk sebatikan.

7. Campurkan mixture gula dan badam ke dalam telur secara berperingkat (4 kali masuk).Kacau secara perlahan dengan rima pusaran. Kacau sehingga mendapat adunan seperti kelikatan adunan kek. Proses mengacau ini dipanggil Macarronage.

8. Paipkan adunan pada talam berlapik kertas kek. Saiz bulatan 3.5 cm, boleh dapat 7-8 biji macaron.

9. Biarkan kering 40-45 mint.

10. Selepas 30 minit dari masa pengeringan, mula buka oven dan bakar pada suhu 150 celsius selama 10 minit-15minit (masa pembakaran mungkin berbeza krn sebenarnya bergantung kepada model oven).  

11. Biarkan macaron sejuk dan baru asingkan daripada talam. Kalau tidak pecah nanti. Ok sedia untuk dihiaskan dengan filling kegemaran.

TIPS PENTING:

Macaron dan sains ibarat irama dan lagu..hehe so penting kita memahami why we add this and that…So that our rate of success will be higher in every trial!

Kestabilan telur putih

1. Elakkan semua perkakas yang get in contact with telur putih daripada ada kesan minyak.

2. Rehatkan telur putih selama 12 jam sebelum buat macaron untuk menstabilkan protein telur.

3. Masukkan cream of tar tar untuk stabilkan acidity telur putih.

Pewarna

Guna pewarna serbuk atau gel sahaja. Pewarna air tidak boleh guna kerana akan mengubah kecairan adunan macaron secara drastik.

Oven

Setiap jenis oven memberikan kawalan suhu dan masa pembakaran yang berbeza. Oleh itu penting untuk membiasakan diri mengawal oven semasa membakar macaron. Melalui pengalaman, anda akan tahu kesesuaian oven anda untuk membakar macaron.

Cuaca

Sememangnya factor kelembapan mempengaruhi macaron. Tapi jangan risau, guna kipas angin untuk keringkan macaron.

Gula icing

Yes ini sangat2 la penting. Pastikan gula cing yang anda guna kandungan tepung jagungnya tidak melebihi 5%. If not memang tidak jadi macaron tu.

Mixer

Gunakan hand mixer kerana kita dapat pukul telur putih dengan lebih gebu dan sekata.

Macaronage

Proses in memang memerlukan pengalaman dan gerak hati yg baik....Kalau kurang mengacau adunan, macaron yg dipaip tidak ada smooth surface, if terlebih kacau macaron tiada kaki atau tidak menjadi...so berhati-hati semasa mengacau... 

 

Rasanya itu sahaja yang dapat saya kongsikan. Good luck and terus berusaha!

Recette de macaron au chocolat

French Macaron By Sucre

Basic Macaron Recipe - Cappucino Coffee Macaron

Resepi from Internet

http://macaron-fetish.blogspot.com/2010/02/basic-macaron-recipe.html

 

Basic Macaron Recipe - Cappucino Coffee Macaron

Yield about 24 macaron shells (12 filled macarons)

MACARON SHELLS
1 room temperatured egg white(39-40g)
50g icing sugar
30g ground almond
30g castor sugar
1/2 teaspoon of colouring in powder (you could also use cacao powder or matcha powder, ground coffee in this recipe)

Method:
1. Put ground almond and icing sugar along with the ground coffee in a food processor or a small blender. Blend them finely.


2. Sift the blended mixture and set aside

Blended and sifted ground almond, icing sugar & ground coffee

3. With an electric beater, Beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles)

Frothy egg white

4. Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the othe half, continue until you get very stiff peak.

Stiff Peak Egg White

5. Mix the dry ingrediants into the eggwhites. This process is called Macaronage. Start folding with a rubber spatula. When you get smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bolw means you're good to go. You could also check if the lines formed from the liften mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe.

It should flow like a lava and hold up a large ribbon when lifted

Smooth shiny batter. It's good to pipe

(I'll attach a video to show the stage when your mixture is good to be piped. Sorry I couldnt find any other video in english that explain better. The video is in French.
Please have a look at the method when the mixture is mixed, the process of macaronage is very important, especially from 3.50-5.12)



6. Line the baking tray with the parchment paper.

7. Fill your piping bag , pipe your macaron (about 2 cm diameter) it should spread a bit as it settles. The point should slowly disappear if the mixture is the right consistency.
If not you could hit the bottom of the tray to smooth the point out)

Tips: I normally stuff the bag in the piping head to avoid the batter runs out while being filled up

I am clumsy, so I put my piping bag in a plastic container while I pour

Push down your batter slowly

8. Let your macaron sits for about 30minutes. This will depand on the humity in your house and the day. Try touching the macaron softly, after 30mins. it should not stick to your hand.

I sprinkled some ground coffee on top

9. Heat your oven to 150 C on the (heating on the top only). When the oven is ready, put your macaron at the very bottom shelf. Bake for 12 minutes, check them in the mid time of 6 minutes, the feets should already start forming. Turn the baking tray to the opposite direction to allow even baking. When the 6 mins is up, change the heating setting of your oven to Bottom only. This will help cooking the macaron and rise the feet more. Bake for another 6 minutes. You can test if the macaron is cook, touch softly on the shell and when the macaron doesn't slide on the feet, it's cooked. if it's not add another 1 mins each time and check.

( This is the method i found the best that works for me after few trial and error. I baked with heating the oven top and bottom and i had crack macarons. Having said that, every oven is slightly different than another, so please adjust accordingly)






10. Let the macaron cool down before removing them. You could wet your working area and slide the baking sheet on it to speed up the cooling process, but do not let it sit there too long, if not the macarons will become soggy. Other wise you can leave them cool at room temperature and remove them.

FOR THE COFFEE CHOCOLATE GANACHE

Ingredients
1. 1 teaspoon ground coffee
2. 50g dark chocolate (chopped finely)
3. 10g liquid cream

Methods:
1. In a small pot warm up the cream, until it boil lightly.
2. Remove the pot from heat. Add in chopped dark chocolate & ground coffee.
3. Stir and mix until you obtain a shiny, smooth consistency.
4. Fill up your macaron shells and enjoy!

TIPS:

1. Whenever you could, age the egg white in room temperature. I had tried age egg whites and room tempeature egg whites, I see no difference apart than age egg white achieve stiff peak easier. It doesn't affect the macaron.

2. Weight the egg whites. As the dry/wet ratio is very important.

3. Underfold will result in no feet, rough looking macarons. Makesure you fold sufficiently but do not overfold. I would say about 50-60 strokes.

4. If you use food colouring, the macaron tends to take longer to dry and form a shell, so you might have to leave them drying a bit longer.

5. I only use powder food colouring as it doesn't add anymore liquid to the mixture. Also the colour is more intense.

6. You could find some icing colouring in the store or on ebay. I tried them and they're excellent!

Have fun baking!

CHOCOLATE MACARON

How to Make The Perfect Macaron With Pastry Chef Fabrice Bendano

How to Make French Macaron

Filling for macaron

Filling sebelah kiri tu perasa cuppucino  & sebelah kanan tu perasa strawberry....yummy yummy

Tips for macaron

tips 1#

1) serbuk badam perlulah kering sblm dicampurkan dengan gula ising (Bahan A)
2) Kedua2 bahan ini perlu dimasukkan ke dalam food processor untuk dikisar selama 15 minit
3) Setelah dikisar, perlulah ditapis/di ayak


tips 2#

1) Putih telor - perlu disejukkan dlm peti ais
    - jika putih telor memang ada dlm peti ais, keluarkan selama sejam baru digunakan
    - jika putih telor baru dipecahkan semasa nak buat macaron ni.. kena sejukkan dlm peti ais selama sejam
2) Pukul telur sampai berbuih , barulah masukkan gula caster (high speed)
3) Pukul sehingga warna putih (hingga adunan tidak jatuh jika diterbalikkan)

tips 3#
1) keluarkan telur yg dipukul tadi ke dalam bekas stainless steel secara perlahan2 ya
2) tambah adunan A ( serbuk badam + gula ising) ke dalam telor secara perlahan2 (4 kali )menggunakan spatula, kaup kan secara lembut  gitu...

adunan kemudian bolehlah diletakkan pewarna & perisa yg disukai

setelah adunan siap, masukkan dlm piping bag, dan paipkan atas kertas pembakar kek (yg warna putih kelabu), slps anda membuat templet sebesar duit syiling atas kertas tersebut

Biarkan adunan selama 1/2 jam (rehatkan) , kemudian rasa dengan jari- sekiranya tidak melekat di jari bolehlah bakar pada suhu 150 darjah Celsius (selama 15 minit-api atas bawah (@mengikut oven sendiri)


Setelah masak, keluarkan  & biarkan sejuk..barulah diletakkan filling ditengah2, dan lekatkan 2biji macaron bersama2... selamat mencuba..

Kelas Macaron with Chef Fauziah

Salam Perkenalan

Salam perkenalan kepada peminat macaron...