MACARONS

nazadiyah · Post time 3-3-2011 04:25 PM

Post Last Edit by Kacip_Fatimah at 25-7-2011 10:28

sape penah buat dan leh share resipi serta gambar?

azzu_me1 · Post time 3-3-2011 04:32 PM

hihihi...naza,
macaron slh 1 projek yg akk plan nk buat cuma lom ada masa..dh google salin resipi dkt 10resipi..x berani nk enter sbb lom try lg.
naza google je resipi..nnti akn jumpa byk resipi..lps tu tgk u-tube..takd ni 2 cara ni akk buat..cuma lom apply je lagi

kodoklawa · Post time 3-3-2011 07:34 PM

Reply 2# azzu_me1

yezza...demam macarons dah melanda..tingin jugak nak buat sbb stok badam banyak sangat ni

..akak suka masuk blog Kitchen Guardian..tuan punya blog tu siap share resepi lagi

chempaka_ku · Post time 4-3-2011 02:51 AM

cuba last year masa puasa............. chocolate & pistachio..............

SANKURIANG · Post time 4-3-2011 06:25 AM

Reply 1# nazadiyah

Anak bujang saya umur 15 tahun ad buat last year, dia google aja resipi nya...memula buat OUT.....dia guna oil based coloring...mmg tak jadik la...Pastu dia tak puas hati, dia buat lagi...tapi guna dry colorings.....menjadikla.....bawak ke sekolah, jamu kawan2 dia...cikgu pun tanya, mama awak buat ke macaroonsni? sedap...senyum simpul la dia menjawab...dia buat sendiri, mak tak campurtangan pun......terus teacher dia call saya, nak confirmkan...saya cakap dia buat projek tu masa saya tiada di rumah. Cikgu tu kata sedap dan minta izin dgn saya supaya anak saya ajar dia buat macroons kat rumah dia....
Saya memang tak pandai buat..tapi saya pandai buat benda lain la...kami sekeluarga kalau seseorang dlm family dah pandai buat sesuatu...maka kami akan tumpu ke bidang lain lak.....

azzu_me1 · Post time 4-3-2011 07:40 AM

Reply azzu_me1

yezza...demam macarons dah melanda..tingin jugak nak buat sbb stok badam ba ...
kodoklawa Post at 3-3-2011 19:34

yezzzaa..betol kak..skrg mmg macaron dh mula naik'...serbuk dama duk ada 300g entah bila dpt try&error
choppp..bakewell buat kelas macaron $780...huhuhu...fee buleh cover 3bln antr anak dkt bbsiter:re: ..mmg tak mampu lerrr

choclatemousse · Post time 4-3-2011 08:10 AM

sari2 ke sari nk buat tp tak buat2 lagik

serbuk badam byk lagik....mgkn weken ni leh cuba buat

kalori tinggi tak rasa2nyer

rienafaiz · Post time 4-3-2011 09:39 AM

sapa2 ada resipi tolong paste kat sini.saya pon minat nk belajar buat macaron ni.

nazadiyah · Post time 4-3-2011 01:18 PM

wahhh macaroon mmg tghin..kat klcc seketul rm15 jugak la..

duyong95 · Post time 4-3-2011 03:27 PM

MACARONS and MACAROONS sama ke? setau aku macroons ni pakai dried coconut. macarons ni pakai ground almond

nazadiyah · Post time 4-3-2011 04:07 PM

MACARONS and MACAROONS sama ke? setau aku macroons ni pakai dried coconut. macarons ni pakai groun ...
duyong95 Post at 4-3-2011 15:27

tak kisahlah janji nak jadi cam gini...

pic kredit to : http://kitchenguardian.blogspot.com/

Calimero · Post time 4-3-2011 04:13 PM

Post Last Edit by Calimero at 4-3-2011 16:23

Saya memula buat memang out, tapi masuk batch kedua baru ok. Rahsia nak buat macaron ni nak kena agedkan telur putih tu at least 24hrs dalam fridge.

Ni pistachio macaron. Base sama like any other macaron, cuma tukarkan almond meal tu half almond meal & half ground pistachio. Ni resipi dari blog saya

Pistachio Macarons

3 aged white eggs
50 g almond meal
50 g raw pistachio meal
100 g icing sugar
3-4 tbsp granulate sugar
few drops of all-natural green food coloring (optional)

In a large bowl, sift together the almond flour, pistachio meal and powdered sugar. Set aside.

In the bowl of an electric mixer, add the egg white. Whip in medium speed until egg whites start to increase in volume. When the egg whites are almost fully whipped and very fluffy, slowly start adding the sugar, sprinkle it in. After all the sugar is incorporated, continue to whip the meringue in high speed now until semi stiff peaks have formed. Add food coloring.

Add the meringue to the almond flour and pistachio meal mixture and with a spatula, fold the meringue into the dry ingredients. This is called “macaroner” and is also a tricky part. It is better to fold slowly and test a couple of macaroons because it is possible to over fold this mixture. We are looking for a shiny mass. For this amount of ingredients, I would say that it will only take about 10 to 15 strokes. But again, it is better to check for consistency. We are looking for a mass that spreads a little but not too much otherwise our macaroons will be flat.

Pipe the mass onto half sheet pans lined with silpats. Sprinkle the wet macaroons with pistachio crumble or chopped pistachios.

Let them sit at room temperature for about 45 minutes so they dry. The tops of the shell should not stick to our finger when we touch them. This will ensure a crack-free macaroon.

Preheat oven to 350 degrees. Turn the oven down to 300 degrees. Bake one sheetpan at a time and rotate half way after about 10 minutes. They will take about 16 minutes total but depends on your oven.

White Chocolate Pistachio Ganache
200 g white chocolate, chopped
100 ml thick cream
100 g chopped (finely) pistachio

Heat the cream in a small saucepan until just boiling.
Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
Add chopped pistachio and stir the ganache until smooth.
Leave the white chocolate ganache to cool until it reaches the desired consistency