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

• MACAROON VARIATIONS
• 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.

• SUGGESTED FILLINGS FOR MACAROONS
• 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.

Directions

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.

From Martha Stewart Living | Send a Free Preview Issue!

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.