MACAROON CHOCOLATE FILLINGS

RECIPE IN ENGLISH

CHOCOLATE  FILLING MACAROON

TAKEN FROM:

NENIS YASMINE CAKES

MODIFIED BY:

WIDYA SRI RUSDIANTI

MATERIALS A:

150g Almond powder

150g icing sugar

55g egg whites

1 drop of orange dye

MATERIAL B:

150g granulated sugar

40g water

55g egg whites

HOW TO MAKE:

Blend ground almond and icing sugar until smooth, then filter using a fine sieve.

Beat the egg whites until 55 grams softpeak.

Meanwhile boil water and sugar over medium heat until the temperature reaches 115 degrees Celsius (use long thermometer) and slightly thickened sugar water.

Add the sugar water while still hot into the expanding egg white mixture, mix using a mixer until egg temperatures warms up (*)

In another bowl, mix ingredients A (without coloring) stir with a wisk, then add the egg white mixture (*),stir with  whisk until well blended and then put orange dye.

Put in a piping bag, cut the tip of the piping bag and squeeze on a baking sheet

Let stand for 45 minutes.

Bake at 150 degrees Celsius for 15 minutes.

TIPS:

Use a non-stick wax paper or parchment paper.

Draw circles with a coin and give 3 cm distance between the circles.

FILLING:

GANACHE:

Steam 125gram whipping cream, add 110gram  dark chocolate and 30gram butter, and stir to cool.

CHEESE FILLING:

Beat 130g cream cheese until soft, then insert the ganache, beat until blended, ready to use as macaroons filling.

Take a piece of macaroon, spread the ganache filling, cover with the other piece.

Before you consume, put macaroon into a closed container such as Tupperware, let stand for 1 night in the refrigerator, ready to eat on the next day.

RESEP DALAM BAHASA INDONESIA

MACAROON

TAKEN FROM :

NENIS YASMINE CAKES

MODIFIED BY :

WIDYA SRI RUSDIANTI

BAHAN A :

150g Almond bubuk

150g icing sugar

55g putih telur

1 tetes pewarna orange

BAHAN B:

150g gula pasir

40g air

55g putih telur

CARA MEMBUAT :

Almond bubuk dan icing sugar diblender sampai halus, lalu disaring pakai saringan halus.

Kocok 55 gram putih telur sampai softpeak (kental dan berjejak).

Sementara itu masak air dan gula pasir dengan api sedang hingga mencapai suhu 115 derajad celcius (pakai termometer panjang) dan air gula sedikit mengental.

Panas-panas masukan air gula ke dlm adonan putih telur yg mengembang, dimixer sampai suhu telur hangat. (*)

Dalam wadah lain,campur bahan A (tanpa pewarna) aduk dengan wisk, lalu masukan adonan putih telur (*) , aduk dg wisk sampai tercampur dan beri pewarna orange.

Masukan dalam piping bag, gunting ujung piping bag dan semprotkan ke atas loyang

Biarkan selama 45 menit.

Panggang dengan suhu 150 derajad celcius selama 15 menit.

TIPS:

Gunakan lah kertas minyak atau kertas roti yang antoi nempel.

Gambar bulatan-bulatan dengan uang logam dan masing-masing di beri jarak 3 cm.

FILLING:

GANACHE

125gram whipping cream ditim, masukan 110gram dark chocolate dan 30gram butter, aduk rata dinginkan. 

CHEESE FILLLING:

Kocok 130g cream cheese smp lembut, lalu masukan ganache, kocok sampai rata, siap digunakan sebagai filiing maccarons. 

Ambil sekeping macaron, semprotkan ganache filling tadi, tutup dengan keping satunya lagi.

Sebelum dikonsumsi, masukan macaron ke dlm wadah misal tupperware tertutup, diamkan 1 malam di dalam kulkas, besoknya siap disantap.

GOOD LUCK