July 29, 2010

KBB 18-Macaroons-Chocolate Macaroons

Macaroons, tugas dari KBB kali ini..

Kalau tidak karena tugas kali ini, tidak akan pernah saya mencoba membuatnya. Selama ini hanya mengetahui Macarons dari blogging ke Mbak Arfi, melihat fotonya wah cantik ya macarons, tetapi apa rasanya tidak tahu,karena belum pernah melihat langsung apalagi menyicipi..

Karenanya semangat juga deh bikin PR, penasaran soale seperti apa sihhh French Macarons?

Dengan resep bebas sumber, akhirnya aku pilih ke Martha Stewart's site karena banyak pilihan yang ditawarkan, tadinya kepingin coba coconut Macaroons, akhirnya pertimbangan kegagalan saya putuskan membuat coklat macaroons .

Hasilnya, Babak 1 masuk oven , senang sekali di oven sudah melihat kakinya.. hasilnya seperti ini. Di foto ini, hasil setelah keluar dari oven, ada beberapa yang retak di permukaan, beberapa mulus, terlihat kan? Sayangnya pada saat mau dilepas dari parchment paper, semuanya lengket, sempat diperciki air sedikit tetapi mungkin kurang banyak dan kurang paham, akhirnya hancur deh heheheh

Babak ke 2, wah jelek sekali hasilnya sepertinya suhu oven masih terlalu panas 375F, dimana pemanggangan diminta 325F, yah begini deh kalau tidak sabar, dan terlebih dahulu loyang sedikit dibanting dan mungkin didiamkannya kurang lama .

Langkah-langkah pembuatan ada disini ya,

Untuk almond flour, saya gunakan sliced almond 1 cup di grind di FP sampai halus.

Kalau mau coba , silahkan dikutip resep ini,

Makes 35 macaroons

  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar
  • 3/4 cup seedless raspberry jam, for filling

  • Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.

  • Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
  • Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
  • Pistachio: Substitute 1/2 cup finely ground unsalted

    pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
  • Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.
  • Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.

  • Chocolate: Chocolate Ganache
  • Coconut: 1 cup Swiss Meringue Buttercream, mixe

    d with 1/3 cup angel-flake coconut.
  • Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
  • Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
  • Raspberry: 3/4 cup seedless raspberry jam

  • Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.


  1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture

    2 times.
  2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk

    until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet a

    t a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  4. Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)
  5. Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, a

    nd freeze for up to 3 months.

Helpful Hint

Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

July 21, 2010

Peanut Butter-filled Chocolate Cupcakes

Yesterday baking was this cupcakes.
In my mind, I was thinking to bake Lapis Surabaya,wajik, or biji salak. All are Indonesian desserts, which I love so much and another options is MACARONS,for 2nd trial to fulfill my KBB task.
But at the end, I baked this cupcakes, as I cant resist the combination between chocolate and peanut butter.

Martha Stewart's Cupcakes book,is the source of this drooling. I got this book while my hubby went to LA last May. Thanks to Amazon who delivered it in a day, and thank to my sister who helped me passed those books to my hubby.

Here, in Panama, well ya there is around 3 bookstores, but they are not so complete compare to bookstore in USA,and mostly all in Spanish.

Ok, back to my cupcakes.

For peanut butter lover, this is worth to try, after a little mess happened while putting the batter to the tin. My daughter cant resist to take one after it out from the oven.

This recipe only makes 12, and I made 14, that is why if you notice at the 1st row, 4 of those cupcakes are looks sink and not too chocolate as I guess I dropped less chocolate batter.

So lets bake,

Makes 12

2\3 cup all- purpose flour
1\2 tsp baking powder
1\4 tsp salt
1\2 cup (1stick) unsalted butter, cut into small pieces.
4 ounces semisweet chocolate,coarsely chopped
2 ounces unsweetened chocolate,coarsely chopped
1\4 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract

Peanut Butter Filling
recipe for Peanut Butter Filling
for 12 cupcakes

4 tbsp (1\2 stick) unsalted butter,melted
1\2 cup confectioners sugar, sifted
3\4cup smooth peanut butter
1\4 tsp salt
1\2 tsp pure vanilla extract.

Stir together all ingredients until smooth. Use immediately.


1.Preheat oven to 325F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over(not in) a pan of simmering water, stir until melted. Remove from heat, and let cool slightly.

2. Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture, stir until well incorporated.

3. Spoon 2 tbsp chocolate batter into each lined cup, followed by 1 tbsp peanut butter filling. Repeat with another tablespoon of batter, and top with 1 tbsp filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.

4. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

The fact:

1. This is the 2nd day I enjoy this cupcakes. And I feel its like a brownies. I prefer the taste today to last night when it fresh from the oven..
2. Do not forget, we dont need mixer to make this cupcakes.
3. Its says and its the fact
An abundance of creamy peanut-butter filling tenders these cupcakes extra rich and irresistible. The batter and filling-each whisked together by hand-are layered then swirled to create the marbleized pattern on top.

page 118,Martha Stewart's Cupcakes book.


Blog Widget by LinkWithin