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
