Le Macaron recipe

Hello blogger world!

Today i will show you how to make le macarons. I hope i can help you.The recipe i will show you guys is not taken from the Laduree recipe, i just learn from books, blogs, videos and other macarons sites. I use the easier method since i failed so many times.

Basic Macaron Ingredients :

• Ground almond 110 grams
• Icing sugar 200 grams
• Caster sugar 30 grams
• White eggs 90 grams
• Food colouring ( 2-3 drops if u want a light color)

For the butter cream fillings :

• Egg yolks 90 grams
• Icing sugar 90 grams
• Butter (softened) 90 grams
• Water 10 grams
• Any flavor jam 1/2 cups ( i used strawberry jam)

Le steps : 

1. Campurkan putih telur dan gula caster dalam periuk dan panaskan secara double-boiler hingga gula hancur. Kacau tanpa henti.

2. Setelah gula larut, tuangkan campuran ke dalam mixing bowl dan putarkan pada kelajuan sedehana selama 5 minit sehingga adunan sejuk. Selepas 5 minit tukar kelajuan pada kelajuan tinggi dan pukul sehingga kembang. ( french meringue)

3. Campurkan pewarna ke dalam campuran (2) dan pukul sehingga warna sebati.

4. Ayak icing sugar dgn ground almond, kemudian campurkan almond-icing mixed ke dalam campuran (3).

discard the lumps

5. Gaulkan perlahan dengan spatula sehingga sebati. *remember beat slowly using folding method, minimum 40 times beating the mixture*

6. Tuangkan macaron mixture ke dalam piping bag dan paipkan di atas dulang pembakar dilapisi dgn baking paper. Pipe around 2-3 cm away every each piped.

7. Let it dry for 30 minutes until the skin is form.

while waiting it for dry, buang masa take pic main sma budak2... petang2 kan... =)

Okay 30 mins is over!

8. Bakar selama 10-13 minit. 5 minit pertama pada suhu 150 C dan minit seterusnya pada suhu 130 C.

9. Setelah masak, biarkan sejuk dalam room temperature kemudian pipe buttercream filling dan tutup dgn macaron yg satu lagi mengikut size. (like sandwich) 

 yeah, a lil bit burnt sbb takin pic seja...

Yeah. i didnt filled it with buttercream. Lazy to make it sbb maw cuci mixing bowl lagi. So, ended up using the jam but still good tho. =)

p/s: My macaron problems was the batter that too thick and late dropping. That's why my macaron shell x soft and smooth. It shud be a grad A eggs, i think i didnt use grad A eggs sbb x maw membazir, guna jak telur d rumah ne. Next time shud check.

This is my not so perfect macarons. i've already tlaked abt my 4th attempt in my previous post. So, if u want a perfect macaron, help urself find it in web and u'll go crazy. Later i'll show the difference between French meringue and Italian meringue.

Stay Tuned ah!

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