My Blog Awards 2008/2009

Friday, March 11, 2011

My 1st Choc Macaroons


Everywhere people mad about M A C A R O O N S!!!!

so i decided to make my expriement
My 1st Choc Macaroons...

Alhamdulillah cuma comotlah sket janji rasa sedap!!

Practice make perfect
Nanti boleh buat lagi with different flavours

RECIPE MACAROONS (in the internet)
175g icing sugar
125g ground almonds
3 large free-range egg whites
75g caster sugar

For the filling
150g butter, softened
75g icing sugar

1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef's tip. Or divide the meringue among different bowls if you want to make more than one colour.)

3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.

Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

Meanwhile, make the filling/s (unless making chocolate macaroons – see chef's tip). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour – see chef's tip.) Use to sandwich pairs of macaroons together.

Nutritional info
Per macaroon: 160kcals, 9.7g fat (4.2g saturated), 1.8g protein, 17.5g carbs, 16.4g sugar, 0.2g salt

Chef's tip
Macaroons taste wonderful plain, but why not add flavouring and colouring? Flavour extracts – such as raspberry, lemon and peppermint – and colourings are available in supermarkets and cake shops. Try to buy online. To flavour and colour your macaroons, in step 2, add around ½ tsp flavour extract, then add the appropriate colouring, a drop at a time, until you reach the desired intensity. Flavour and colour the buttercream in the same way. For chocolate macaroons, replace a quarter of the icing sugar with cocoa powder and use Nutella as the filling. For pistachio macaroons, replace half the ground almonds with ground pistachios (whizz in a blender or finely chop by hand), and use green food colouring to achieve a pastel green. Fold chopped pistachios through the filling, if you like.


Syigim said...

proud of you fida!!! wow macarons!!! nanti try buat perisa pistachio ok! :) go go fida!

zarin said...

hihi i pun baru mencuba buat macarons ni semalam. memang rupa tk cantik sgt tp bak kata u, practice makes perfect kan!

FiDa@aMiDa said...

syigim hehehe my 1st trial no really perfect tapi rasa dah ok

zarin aah kena buat lagi tu hehehe bagi lagi cantik :)

kzai said...

salam fida..akak pun teruja nk cuba,tp blum smpai seru lg...mesti nk cuba gak :)

FiDa@aMiDa said...

salam kak zai itulah fida pon dah lama nak buat macaroons baru smlm sampai seru hehehehe buat dia agak remeh jugak

Soo Hae Daa said...

i luv macaroons tersangatlah manis..wuhuhuh...
belum sampai seru mau buat sndiri..stakat ni p bli jek..wakakak =p

akak sangatlah rajin...nnt sy p sn lgi mau singgah p mkn macaroon lah...hehehe =p

Yan said...

eemmmm leh lah cuba nanti. Beli..mak aiii. mahai nak mattt....

Deliah's Deli said...

sedapnyer tgk depa mkn..kecur makcik :))

FiDa@aMiDa said...

suhaida, yan, deliah cuba jgn tak cuba hehehe