MACaroon

Assalamualaikum..Its  been a while. Last month makcik kehilangan seorang lagi teman . boy @ mohd faizal. at the age of 32 meninggal kerana paru paru di jangkiti kuman. balik dari kl makcik terus berkampung di hospital. setiap hari makcik menjenguk nya. Kuasa ALLAH dari sesak nafas terus tak sedar diri, bangun untuk satu hari memberi harapan kepada kami  tapi the next day dia tido lagi dan kemudian genap 7 hari dari dia koma dia  terus tidak bangun bangun. Kematian nya amat lah memberi kesan kepada makcik.
Dia memang seorang yang baik. teman teman dari kl dan kuching sanggup datang menjenguk dia.malahan ada yang sudi berkampung di hospital. aneh nya pihak hospital tidak berkata apa apa ketika ramai pelawant datang menjenguk dia. segalanya di permudahkan , dari urusan dan waktu melawat sudah tidak mengikut waktu lawatan sebenar. Dia sangat lah baik.. Dia ada ketika kami perlukan pertolongan , tidak pernah memberi alasan itu ini, sebaiknya sentiasa okay saja. the last trip ke jogjakarta dia belikan makcik telekung, makcik kata nak bayar, dia kata tak apa sebagai hadiah. Pagi hari raya 2013 makcik bertemu dia di perkuburan ketika dia sedang membaca tahlil untuk arwah makcik nya. kami sempat berlambai tangan , as usual dia akan tersenyum lebar. Makcik teringat tempat duduk nya ketika dia membaca yassin adalah tempat istirehat nya sekarang. Kuasa Allah.. semua nya berlaku di depan makcik. Makcik memohon agar ALLAH mengampuni dosa dosa arwah dan ditempatkan dikalangan orang orang yang beriman.

Setelah lama tidak mengupdate blog ini, kali ini makcik menjalan kan misi yang sangat mencabar buat makcik.
Mencabar diri dengan si comel mac. Cabaran besar sebenarnya. selepas misi mac yang pertama dulu which turned out sungguh hodoh makcik memang surrender until last week makcik set mind untuk buat macaroon. tak mungkin lah kan..gagal selamanya. ok lah sebab semangat mac tu buat makcik mencabar diri makcik. the mac whooahh..it turn out to be disaster lagi. kesian kan makcik berkilo kilo serbuk almond makcik guna.. every batch makcik buat 2 adunan sebab makcik sangat sangat confident dengan resipi , tips dan teknik yang makcik tengok kat google.

Ini resipi yang makcik gunakan :- resipi credit to owner..tak ingat kat mana makcik dapat nih

3 large egg white - 95 - 100gm aged overnight
1/4 tsp cream of tartar
50g sugar
pinch of salt
200g powdered sugar (icing sugar)
120g almond flour
1. sift the salt, powdered sugar and almond flour into a large container. discard any clumps in the sieve
2. Using a whisk attachment beat egg whites with cream of tar tar until foamy. add sugar in 3 batches . continue beating until stiff peaks form. add gel food coloring if desired whisk again
3. add 1/3 of the almond mixture into the egg whites, fold until incorporated ~ about 15-20 turns. then add another 1/3. fold again. repeat one last time. it will take about65 folds for the right consistency
4. pipe small circles onto a baking sheet/tray lined with baking mat or parchment paper,
5. let rest until a skin forms. it should no longer be sticky. 30 - 60 minutes. bake at 275 F for 17 minutes
let cool completely before attempting to peel them off




disaster..kepanasan oven yang tak sekata.

keluar jer dari oven sungguh rasa kecewa tu sangat sangat ketara..rasa nak menangis pon ada tapi semangat nak membukti kan makcik can do it..so..buat lagi dan buat lagi dan lagi

dari tengahari sehingga ke malam hari..

eh..macam ada kaki...dah dekat lah nih..this is the one makcik guna serbuk bijan sebab serbuk almond dan abis sekilo untuk misi hari ini.

ini batch yang kelima baru ada nampak kaki..sebetulnya tidak lah berkaki sangat..kira dah nak dekat ada kaki lah tu. selepas makcik kehabisan serbuk almond, makcik kisar kan jer serbuk bijan.. tak taw kat mana dapat idea tersebut , nih pon sebab geram kan..so batch ke lima ada lah dari serbuk bijan..resipi sama cuma makcik guna bijan.

 Untuk hari ini makcik guna Passionfruit curd, passionfruit sedang berbuah dengan lebat di rumah makcik jadi y not guna apa yang ada kan..
 

Recipe adapted from Taste

Ingredients:

125 gms – ½ cup chilled butter, chopped
155 gms – ¾ cup caster sugar (I used 125 gms – ½ cup, as the tinned passion fruit was a bit sweet already)
180 ml – ¾ cup fresh passion fruit pulp (I used 170 ml – 2 tsp less of tinned passion fruit pulp + half a fresh passion fruit)
4 egg yolks

Put the butter, passion fruit, sugar and egg yolks in a pot and place it over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens (or, if you have a thermometer, until it reaches 75°C-170°F).

Transfer it to a sterilised jar and place it in fridge for at least 1 hour to cool down.

This curd will keep in the fridge for up to 10 days and I have also successfully frozen it.

malam nya makcik google lagi tips and teknik..kali ini makcik guna resipi ini  dari Chow.com untuk hari kedua, stress punya pasal kan sebab gagal buat kaki..tapi kali ini makcik mencabar diri dengan menggunakan biji kuaci lebihan projek hari raya dulu. malas dah nak guna almond lepas berkilo abis tuk misi yang gagal. frusttttttt

For the macarons:

• 2 cups powdered sugar - (200 - 230gm sugar)
• 1 cup almond flour or almond meal (170gm sunflower seed - biji kuaci)
• 3 tablespoons natural unsweetened cocoa powder (30gm serbuk cocoa)
• 1/4 teaspoon fine salt
• 3 large egg whites, at room temperature (100gm )
• Pinch cream of tartar
• 3 tablespoons granulated sugar (65gm sugar)

 For the ganache filling:

• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

INSTRUCTIONS

For the macarons:

1.   Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip; set aside.

2.   Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times to aerate. Process until fine and combined, about 30 seconds. Sift through a flour sifter into a large bowl; set aside.

3.   Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold the line of the whisk, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.) Transfer the meringue to a large bowl.

4.   Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. (The meringue will deflate.) With the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving lava, and it looks like cake batter. (Do not overmix.) 

5.  Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking. 

6.   Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.

For the ganache filling:

1.  Place the chopped chocolate in a large bowl.

2. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

To assemble:Pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner. Squeeze or scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron


DAY 2

semangat untuk mencabar diri sendiri.. guna resipi di atas tapi dengan menambah apa yang makcik rasa perlu tambah. and yes kali ini makcik guna cara French  macaroon ~ credit to RIMA  tetapi menggunakan resipi dari chow.com

Ingredients
Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
1/2tsp lemon juice
orange yellow colouring powder (i did 2 batches.. used purple in the other batch)

Filling
Chocolate Ganache
100g dark chocolate (i used valrhona 64%)
50g whipping cream

Method
Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with silicon sheet. (i used baking sheet)
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring. (this time i used purple and yellow - shud hv added more powder as it turned out to be pastel purple lol)
8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.(I hv tried dumping the sifted mixture all at once.. it works too)
10.Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (i baked mine for 12mins)
14.Remove macarons and cool on a wire rack. (if ur having difficulty removing shell, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off)

Chocolate Ganache:
1. Heat up the whipping cream.
2. Pour it into the dark chocolate and stir until it melted and smooth.
3. Leave it aside to set. (Slightly thicken for piping.)

Assemble the macarons:
1.Pipe the chocolate ganache on the macaron.
2.Sandwich with another macaron together.
3.Keep in the fridge to let the filling firm.





tersenyum lebar makcik macam dapat bonus 6 bulan gaji..rasa bahagia , rasa penat lelah dah berbalas..whoahh...hari ini nasib makcik sungguh baik

yahooooooooooooooooooooo...ada kaki.....

nak tunjuk lagii...hehehe

except yang ini ..tak taw kenapa makcik terlalai kejap..bukan kejap sebenarnya sebab masa projek nih at the same time makcik kena masak untuk raya aidil adha..esok orang nak datang ke rumah..




  FILLING :~ SALTED CARAMEL CREAM
 

Salted Caramel Cream

100g caster sugar

1/2 cup (120 ml) cream

3g ground sea salt

100g butter, cut into chunks

  

Place sugar in a medium, heavy-based saucepan. Heat over medium heat, stirring, until sugar dissolves. Meanwhile, heat cream in the microwave for 30 seconds.

When sugar has melted, pour cream into the pot and stir until well combined.

 Remove from heat, stir in the salt, then leave to cool to about 45°C.

Add the butter, little by little, stirring continuously to combine completely. Once combined, allow to cool completely.

Beat the mixture until it becomes light and pale.

Pipe or spoon the mixture onto one half the the macaron shells, then sandwich with the other half. Allow macarons a day in the fridge to mature before serving.

BASIC CHOCOLATE GANACHE

INGREDIENTS

• 8 ounces semisweet chocolate, coarsely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter, at room temperature

INSTRUCTIONS

1. Place chocolate in a medium heatproof bowl; set aside.
2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Add butter and stir until smooth. Let cool slightly before using.

 

 

Cukup lah selepas membukti kan makcik boleh buat...not my taste lah..sangat manis di tekak makcik..boleh jer kena penyakit kencing manis lepas nih.. i wonder kenapa lah orang suka makan macaroon..huh..