Chocolate Macaron ... finally !! 

 

 Akhirnya kesampaian juga cita-citaku tuk bikin macaron. Sudah lama mau bikin...tapi masih kurang semagatnya. Nah sekarang motivasinya bener-bener 'super duper' kuat, yaitu pingin ikutan kontes Give Awaynya Kak Rima  "Bisous A Toi"...

Honestly...aku sendiri belum pernah makan macaron. Mau dapat di mana??? wong aku tinggalnya jauh dari kota, nginjak Jakarta aja nggak pernah *kaciaaaan yaaa*...Tapi karena tergiur hadiah yang bener-bener menarik dan cuman dalam mimpi kali bisa kumiliki... yaitu alat/cetakan pembuat macaron lengkap dengan silpat dengan cetakan bulatannya atau Mastrad macaron sheet + Mastrad piping bag.

Yah...namanya juga usaha...kalau dapat ya alhamdulillah, kalau tidak ya nggak apa-apa...setidaknya aku akhirnya bisa membuat macaron pertamaku...haha.

Resep udah lama aku bookmark dari Bonbini . Resepnya macaron cokelat. Fillingnya aja yang aku ganti dengan mint...yang ternyata nggak salah pilihanku ini. Macaronnya nyoklat dan legit dengan isian segar dari coklat mint...hohoho, begini toh rasanya macaron. Pantasan banyak yang tergila-gila sama macaron...

Ada yang lucu pada proses pembuatannya. Aku kan nggak punya silpat ya...akhirnya pake kertas roti/baking paper. Hasilnya... pas mau dilepaskan, sebagian macaron

melengket dengan indahnya di baking papernya...terpaksa aku lepasin satu-satu dengan bantuan pisau. Pengalaman yang tak terlupakan...Pokoknya betul-betul modal nekat bikinnya. Karena nggak punya gula tepung, aku blender sendiri gula pasir...tepung almond aku blender sendiri karena nggak ada yang jual. Setelah diblender aku ayak lagi biar halus...dan karena nggak punya timbangan digital aku pake timbangan biasa. Masalahnya ada ukuran yang susah kalo nggak pake timbangan digital. Kayak cokelat bubuk dengan berat 12,5 gr...gimana timbangnya ya...mungkin lewat-lewat dikit atau kurang-kurang dikitlah. Tapi aku berdoa semoga adonannya nggak keenceran atau kekentalan.

 Di bawah ini resep Bonbini  ya...dengan sedikit modifikasi pada fillingnya...

Bahan :- 70 gr almond bubuk- 125 gr gula tepung- 12,5 gr coklat bubuk- 50 g putih telur (aku pake putih telur yang sudah 3 hari di kulkas)

Filling :- 40 gr white chocolate- 50 gr chocolate mint- 10 gr krim kental

Cara buat :1. Panaskan oven 175 C. Ayak almond bubuk bersama coklat bubuk. Sisihkan.

2. Kocok putih telur sampai berbusa. Tambahkan sedikit-sedikit separuh gula sambil dikocok ters. Tambahkan lagi sisa gula lalu kocok sampai kaku.

3. Tambahkan campuran almond bubuk dan coklat bubuk sambil diaduk balik perlahan dalam 3 tahap.

4. Masukkan dalam piping bag dengan ujung bulat. Semprot ke atas loyang beralas silpat membentuk bulatan dengan diameter sekitar 3-4 cm. Hentakkan loyang sekali, biarkan selama 1 jam di suhu ruang sampai kulitnya mengering.

5. Turunkan panas oven menjadi 165 C lalu panggang macaron selama 10- 12 menit. Apabila kaki macaron sudah muncul (sekitar separuh waktu panggang) putar loyang supaya matangnya merata.

6. Angkat dari oven dan biarkan dingin. Lepaskan perlahan. Beri filling lalu simpan dalam wadah kedap udara.

7. Filling : panaskan krim kental asal panas (hampir mendidih). MAtikan api lalu masukkan white dan mint cokelat sambil diaduk hingga larut. Hilangkan uap panasnya dan semprotkan di tengah macaron.

French MacaroonWah ternyata macaroon juga tanpa gluten....mmm berkat nyontek dari bukunya Martha Stewart ..coba-coba akhirnya jadi...yuppie...!!!!!!!

  

Bahan:145gr gula bubuk160 gr almond bubuk3 btr putih telor55 gr gula pasir1/2 sdt vanilasedikit garam

Cara membuat:1 Kocok putih telur dengan garam stelah itu tambahkan gula pasir

 2. setelah mengembang, masukkan gula bubuk,almon bubuk yang telah di saring

 

3. masukkan vanila,cetak adonan ke loyang dengan menggunakan plastic pasticceria ke loyang yang telah di pasang kertas roti atau silfat.

 4. panaskan oven dan panggang 150 derajat kurang lebih 20 menit.

 

5. setelah matang keluarkan dari oven dan diamkan sekitar 5 menit untuk menjadi set.6. macaroon siap di poles dengan cream

 

Bahan Cream:2 putih telur80 gr gulapasir150 margarin1 sdt vanila

cara membuat:1 .dengan cara au bean marie kocok putih telur di atas mangkok yang di bawahnya panci berisi air di atas kompor sampai gula bercampur dan putih telur tick2. masukkan margarine dan vanila sampair bercampur dan menjadi cream3. oles di permukaan macaroon

Basic Macaron Recipe - Cappucino Coffee Macaron

Yield about 24 macaron shells (12 filled macarons)

MACARON SHELLS1 room temperatured egg white(39-40g)50g icing sugar30g ground almond30g 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

Lemon Verbena Macarons:

Makes 25 to 30 filled macarons, depending on size

Ingredients:For the shells:200 gr powdered sugar110 gr almonds (slivered, blanched, sliced, whatever you like)1 tablespoon loosely packed lemon verbena leaves90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)25 gr granulated sugar1 tablespoon finely chopped lemon verbena

Directions:Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add the lemon verbena leaves and mix until blended. Sift if desired (helps keep the shells smooth in appearance).In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle with the finely chopped lemon verbena. Let the macarons sit out for 30 minutes to an hour to harden their shells.When you are ready to bake, preheat the oven to 280F.Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky). Fill the macarons and let them mature in the fridge at least 48 hours prior to eating them.

Lemon Cream Cheese Filling:8 ounces (1 package) cream cheese, room temperature1/4 cup powdered sugar, siftedzest and juice of one lemon

In bowl of electric mixer, beat the cream cheese and powdered sugar on low speed, until very smooth with no lumps. Add the lemon zest and juice and mix until well blended. Pipe or spoon about a tablespoon into the center of each macaron shell and top with another shell.

Violet Macarons With Violet And Vanilla Bean Buttercream Recipe:

Makes between 30 to 40 macarons

For the macarons shells:90 gr egg whites (about 3)30 gr granulated sugar200 gr powdered sugar110 gr almonds2 tablespoons crushed violet sugar or candied violet petals

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Sprinkle with the crushed sugar or violet petals. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

Violet and Vanilla Buttercream:1/2 cup (100gr) sugar2 large egg whites1 1/2 sticks (6 ounces) unsalted butter, at room temperature1 tablespoon violet sugar +1 tablespoon water (or 2 tablespoons violet liqueur)1 vanilla bean, split open and seeded

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Divided the buttercream in two portions.For the violet buttercream: microwave the violet sugar and water for 30 to 45 seconds. Let cool completely before folding it into the buttercream. If using liqueur, just fold it in the buttercream.For the vanilla buttercream: add the seeds from the vanilla bean to the buttercream and fold with a spatula until fully incorporated. If not using right away, refrigerate for up to a week or freeze for up to 1 month.

Creme Brulee Pistachio Macarons:

For the shells:90 gr egg whites (preferably aged overnight in the fridge or on your countertop if the kitchen is relatively cool)30 gr granulated sugar200 gr powdered sugar55 gr almonds55 gr raw pistachiospowdered green food coloring (I only used a tiny amount to bump up the green from the nuts)

For the creme brulee filling:1/2 cup (125ml) whole milk1/2 cup (125ml) heavy cream1/2 vanilla bean, seeded (see note)1/4 cup (50gr) sugar2 egg yolks

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue along with some food coloring if using, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

Prepare the creme brulee filling: 

Preheat the oven to 300F and position a rack in the enter. Line a 8x8-inch square pan with foil and lightly coat with cooking spray or melted butter. Place this pan in a larger roasting pan and set aside.In a medium saucepan set over medium heat bring the milk, heavy cream and vanilla bean seeds to a simmer. In the meantime, whisk together the sugar and egg yolk together in a large bowl until the mixture is pale. When the milk/cream is hot, slowly pour it over the egg yolk and sugar, whisking constantly to prevent the eggs from curddling. Let the mixture cool to room temperature, skim the foam on top and pour it into the prepared baking pan. Fill the roasting pan with water so that it comes about halfway up the side of the creme brulee pan. Bake for 20 to 25 minutes. It is ok if the center still appears a little wiggly. It will set as it cools.Let cool to room temperature before refirgerating preferably overnight.Note: to seed a vanilla bean: place it on a flat surface and cut it in half lenghtwise without cutting all the way through. Scrape the seeds inside with a pairing knife. You can add both seeds and pods to the milk and cream as they heat up but remove the pod before whisking the liquids into the eggs and sugar. Do not throw away your bean! Wash it, let it dry and add to some sugar for vanilla scented sugar in a pinch.

When ready to assemble the macarons, cut out rounds smaller than the diameters of the shells into the brulee filling and place it on top of a shell. Top with a second one but do not press down. 

Pistachio Cocoa Nib Macaron With Bourbon Buttercream:

Makes about 25 macarons (more or less depending on the size)

For the shells: 200 gr powdered sugar55 gr almonds (slivered, blanched, sliced, whatever you like)55 gr pistachios (roasted, unsalted)90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)25 gr granulated sugar1/2 cup cocoa nibs

For the buttercream:3 egg yolks1/2 cup sugar1/4 cup water170gr unsalted butter, at room temperature2-3 tablespoons Bourbon

Prepare the macarons:Place the powdered sugar, almonds and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired.In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle with cocoa nibs. Let the macarons sit out for 30 minutes to an hour to harden their shells.When you are ready to bake, preheat the oven to 280F.Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.Once baked and if you are not using them right away, store the shells in an airtight container out of the

fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky).

Prepare the buttercream:Place the yolks in a stand mixer, fitted with the whisk attachment.Bring the sugar and water to 238F in a medium saucepan set over high heat. Slowly pour the hot syrup over the egg yolks and continue to whisk until cold. Change to the paddle attachment and beat in the butter, one tablespoon at a time. Add the bourbon to the buttercream. Continue to beat for a few seconds until completely smooth.

Assemble the macarons:Fill the macarons with the buttercream (pipe or spoon about 1 tablespoon per macaron) and store in the fridge for at least 48 hours before eating (the shell should be crisp without shattering in your hands and the center soft without being too mushy).

Coffee and Chicory Macarons:

Makes 25 to 35 filled cookies

Notes: if you make macarons for the first time, I can never encourage you enough to read these pages.I like to use egg whites that have been separated and left in the fridge for 5 days or until they are almost liquid in texture. It makes the shells very resistant and very well behaved which gives you an edge if you are new at making them.

For the shells:90 gr egg whites (about 3)30 gr granulated sugar200 gr powdered sugar110 gr almonds1 teaspoon espresso powder

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and espresso powder in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

For the coffee paint:1 teaspoon instant coffee1 tablespoon hot water

Dissolve the instant coffee in the hot water and gently brush the paint over the baked macaron shells. Let dry completely

For the buttercream:2 teaspoons chicory1 tablespoons water1/2 cup (100gr) sugar2 large egg whites1 1/2 sticks (6 ounces) unsalted butter, at room temperature

Place the chicory and water in a small cup and heat for 30 seconds to 1 minute in the microwave. Cool and reserve.Place the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream (temperature should be about 235-238F). Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Add the reserved chicory mixture. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-8 minutes. Fill a pastry bag with it and pipe on the macarons.

Black Tie Macarons:

For the shells:90 gr egg whites (about 3)30 gr granulated sugar200 gr powdered sugar110 gr almondsblack powdered food coloring (the end color will depend on how much you use)

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 20-22 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon in the center of one shell and top with another one.

Swiss Meringue Buttercream:1/2 cup (100gr) sugar2 large egg whites1 1/2 sticks (6 ounces) unsalted butter, at room temperature2 tsp pure vanilla extract

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Add the vanilla and whip for another 10 seconds to incorporate it.

Pecan Pie Macarons:Makes about 20

For the shells:3 egg whites (about 90 gr)40 gr granulated sugar200 gr powdered sugar55 gr almonds55 gr pecans

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds,pecans and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down.The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Preheat the oven to 300F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the filling:120 gr. sugar40 ml water60 gr salted butter75 ml heavy whipping cream50 gr sugar40 gr chopped pecans

Make the sauce and refrigerate until cold so it won't ooze out of your macarons when you sandwich them together (mine only did because it was hot upstairs where I photograph).For the pecan brittle: Place the pecans on a baking sheet covered with parchment paper or a silicone mat. Place the sugar and 2 tablespoons of water in a heavy saucepan on high heat and cook until you get a golden caramel. Immediately pour it over the pecans and let sit until cold and hard. Crack the brittle in small

pieces to fit inside your macarons. Place a about a tablespoon of sauce on one shell, add a piece of brittle and top with another macaron shell.

yak sukses berekperimen, sekarang saatnya serius… mengambil resep dari Surtjin dan hanya merubah

dari sisi warna (karena nda punya pewarna pink) dan diberi essens jeruk biar ada asam2nya..

 3 putih telur, 2 sdm gula caster (gula pasir yg sangat halus), 200 gr icing sugar (aku kurangi hingga 120gr agar tidak terlalu manis),  

120 gr almond meal (diganti pakai kacang tanah juga yummy loh), 2 sdm icing sugar, pewarna kuning

cara membuatnya:

Siapkan loyang, oles mentega tipis-tipis dan alasi dengan baking paper. Kocok putih telur hingga soft

peak, tambahkan gula dan pewarna. Kocok terus hingga gula larut. Masukan icing sugar dan almond meal,

dalam dua bagian. Sendokan adonan ini kedalam piping bag, semprotkan ke atas loyang 36 x 4 cm – jarak

2 cm  (karena tangan suka panas n bikin adonan jadi cair, aku angsung pake sendok aja). Ketuk2 supaya

macaroon rata.. Taburkan dengan icing sugar, diamkan selama 15 menit ( ikut saran KBBers, didiamkan

hingga 1 jam   )

Panaskan oven 150/130 C, Panggang macaroon selama 20 menit. Biarkan selama 5 menit dan pindahkan

ke lemari pendingin. Rekatkan 2 keping macaroon dengan ganache dan taburi dengan icing sugar jika

ingin.

Ganache: 100 gr white eating chocolate, cincang kasar; 2 sdm thickened cream/heavy cream; 1sdm

parutan kulit lemon dan pewarna kuning.

Lelehkan white chocolate didalam panci dicampur dengan thickened cream hingga halus (pakai api kecil).

Pindahkan ke mangkuk yang lebih kecil, tutup dan diamkan dikulkas hingga menjadi adonan yang bisa

dioles.

dan voilaaa.. ini dia Sexy Lemon Macaroon!

Lavender Truffles

Makes 30 to 35 truffles

1/2 cup (125ml) heavy cream1 tablespoon (1gr) edible lavender buds8 oz semisweet chocolate, choppedcocoa powder for rolling

In a small heavy saucepan placed over low heat, bring the cream to a simmer. Remove from the heat and let stand 30 minutes. Strain the lavender and bring the cream back to a simmer. Once hot, add the chocolate and let stand for a couple of minutes then stir until the ganache is completely smooth. Let cool to room temperature then refrigerate until firm, about 2 hours. With a spoon or a melon baller, scoop out balls of ganache, roll them in between your palms fairly quickly and set them on a baking sheet. Refrigerate overnight. Roll them in the cocoa powder and keep refrigerated until ready to use.

Espresso Truffles:

Makes 30-35

1/2 cup (125ml) heavy cream2 teaspoons espresso powder2 tablespoons (1 oz) coffee liqueur9 oz semisweet chocolate, chopped1 1/2 cups finely chopped pistachios

In a small heavy saucepan, bring the cream and espresso powder to a simmer over low heat. Add the liqueur and remove from the heat. Add the chocolate and let stand a couple of minutes then stir the ganache until completely smooth.Let cool to room temperature then refrigerate until firm, about 2 hours. With a spoon or a melon baller, scoop out balls of ganache, roll them in between your palms fairly quickly and roll them in the pistachios and keep refrigerated until ready to use.

Powdered Strawberry Macarons and Vanilla Bean Buttercream Recipe:

For the strawberries:1/2 cup strawberries, hulled and thinly sliced

For the macaron shells:90 gr egg whites (about 3) preferably aged 3-5 days in the fridge30 gr granulated sugar200 gr powdered sugar110 gr almondspowdered strawberriespowdered pink food coloring

Prepare the strawberries: preheat your oven to 250F and position a rack in the center. Place the strawberry slices in a single layer on a parchment paper lined baking sheet and let them dry in the oven for about one hour. Let them cool completely. Process until extremely fine. Reserve.

Prepare the macarons: in a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Place the almonds, powdered sugar, reserved powdered strawberries and food coloring in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

Mocca Filling

200 gr Dark Cooking Chocolate100 ml susu UHT50 gr whipped cream bubuk1 sdt kopi instant1 sdt coffee noir essence