MACAROONS

Hyee..
entri nie nk cte psl mknn yg 1st ak mkn smlm...
da lme mengidam nk mkn benda alah nie...
sejak duk tgk kt org dok cte psl MACAROON nie,
dlm hati nekad nk cri gak...
so, search pnye search..
jmpe gak la..

 

nmpk mcm sdp jew...
time mle2 search dlu jmpe dijual kt harrods, klcc...
ala, jauh la plak nk g bli bnde kecik 2...
huhu...
pas2, 1 day, jmpe kt fb mmbe,( Oh Macarons )..die ade jual secara on9 with delivery service...
pe lg, trs add..
tp was2 lg nk bli sb hrge die agak mahal..
rse mcm xberbaloi je..
tp dah mmg 2 standard hrge die la..
jenama mknn nie dah mcm ala2 jenama produk antarabangsa terkenal..
yela, macaroon nie pon sbnrnye asalnye dari perancis..
hehe.. ak da siap wt research lg psl macaroon nie..
sb nk cri asal usul die..
hahaha.. yela, sjak akhir2 nie mcm popular sgt macaroon nie...

ok...  click link nie taw..
one of famous macaroon's shop in paris...
LADUREE

cara2 pembuatannya juge agak rumit..

i just copy n paste from 1 forum..

The macarons are best baked in a conventional - not convection - oven. Prop the oven door open a few inches during baking to release steam. If you must use a convection oven, then preheat the oven to 180C then immediately reduce the temp to 160C at baking.

MACARON ANIS-FRAMBOISES
RASBERRY FILLED MACAROONS WITH ANISE FLAVOURED PASTRY CREAM

Macaroon
300 g powdered sugar
180 g ground almonds
150 g egg whites
30 g sugar

Bake at 160°C

Pastry cream
250 ml milk
3 egg yolks
60 g sugar
12 g flour
12 g cornstarch

Light anise cream
250 g pastry cream
3 gelatin leaves
15 ml Pastis (aniseed flavoured drink)
250 ml whipping cream

Rasberry coulis
500 g raspberry purée
75 g powdered sugar
lemon juice

Finish
fresh raspberries



Prep bag with medium tip and magnets.

Tami ground almonds then weigh and add to large bowl. Sift powdered sugar then add, whisk to uniform then turn to papered plaque. Mount whites, add sugar and seal. Add red food colouring to pale raspberry pink and whisk uniform. Have partner fold paper lengthwise then gradually add almonds and powdered sugar to whites while folding well with spatula. Have partner turn paper over and magnet corners. Seal and work to fluid and shiny. Scraper sides down then over. Pipe from top, about 3 cm, sealing point to side, staggered rows. Bake about 15 minutes. Remove plaque from oven and pour some cold water under paper, rest several minutes then metal scraper off carefully, cleaning scraper often, to papered grill, face down. Set aside to dry.

Pastry cream. Soak gelatin leaves. Just boil milk with half of sugar. Blanche yolks with remaining half of sugar, then add flour and cornstarch. Add some boiling milk to yolks and whisk well, then whisk all back to pot and cook. Turn out to clean bowl.

Light anise cream. Measure out warm pastry cream then add squeezed gel leaves and whisk smooth. Add pastis, whisk smooth and set aside. Whip cream, whisk in then set aside.

Coulis. Add some purée to small pot, add sugar and heat to melt sugar. Add all back to remaining purée in bowl, add lemon juice to taste, whisk smooth then chill.

Plate. Pair macaron top and bottom. Pipe some cream to plate, stick bottom, pipe center spiral, no cream showing from side. Place best raspberries around at edge, then fill center. Place macaroon top. Deco plate with coulis.


In French patisserie praline is a smooth paste made with sugar, water and either hazelnuts and almonds, almonds only or hazelnuts only. It's medium caramel brown, thick, smooth, shiny and tastes a bit like a very sweet peanut butter on its own. It's a staple item that's almost always purchased premade. It's used as a flavouring for everything from chocolate fillings to pastry creams.

We've never made it but a chef did in demo - mostly to show us how even an experienced pastry chef cannot achieve the same perfectly smooth consistency.

Here's are two recipes.

PRALINE 50%
500 g sugar
200 ml water
EITHER 250 g skinned hazelnuts and 250 g blanched almonds OR 500 g almonds

PRALINE 30%
500 g sugar
100 ml water
300 g hazelnuts

Cook sugar and water to 110C. Add nuts. Crystallize then stir until caramel forms and nuts are coloured. Spread immediately to well oiled plaque and cool. Add food processor and grind well. 

hahaha.. Agak2 klu ak wt, jd ke x ek...
tp xpela..
dpt gak ak merasa macaroon nie...
so, ak order on9..
macaroon nie ade byk flavours..
ak order smua.. haha.. dahsyat gler...

nie la order yg dhantar ke rumah ak..

fully protected.. haha.. 

nie la isi dalam nya..

bekas die ade pecah gak wlupon die da ltk byk benda bulat2 2..

(haha, ak xtaw la nme btol die)

macaroon pon ade hancur2 sket..

tp xpela, jji dpt mkn..

nyum3..

half of macaroon..

klu xsilap, ade 9flavours..

macaroon nie sgt2 la manis..

leh dpt diabetic klu mkn byk2..

hehe...

haa... blh la contact klu nk order ek..

minimum order 10pcs = rm23

not include postage..

hehe.. da leh jd promoter nie...

so, klu korg search image macaroons kt google pon pasti korg terliur..