RECIPE IN ENGLISH
CHOCOLATE MACAROON
(COKLAT MACAROON)
RECIPE FROM :
KHO LIAN ENG
INGREDIENTS:
MACAROON:
2 egg whites
65 g almonds powder
110 g icing sugar
2 tablespoon cocoa powder
50 gr caster sugar
CHOCOLATE FILLING:
160 ml whipping cream
100 g dark cooking chocolate
HOW TO MAKE :
MACAROON:
Place the Icing sugar, almond powder, and cocoa powder in a
food processor fitted with a blade attachment and pulse several times to
aerate.
Process until fine and combined, about 15 seconds. Sift through
a flour sifter into a large bowl; set aside.
Line a baking tray with baking paper.
(To make the macaroons, you'll need a template. Cut two pieces of baking
parchment to fit your baking tray and, using a glass or pastry cutter about 3
cm or 7 cm in diameter, cover one piece with dark ink circles spaced about 2cm
apart. Put this on the baking tray and cover with the other piece of parchment:
you should be able to see the circles through it. Prepare a piping bag with a
1cm nozzle, or cut the end of a disposable one so you have a hole about 1cm in
diameter).
Put the egg whites into the mixer and begin whisking. As
soon as the whites begin to hold their shape, whisk in the caster sugar, and
continue whisking at high speed until you have a stiff meringue.
Fold in the dry ingredients, and then beat the mixture
vigorously until it's of a consistency which falls off the spatula: if it's too
thick, it will be hard to pipe.
Put the mixture into a piping bag then pipe round mounds
about 3 cm or 7 cm in diameter.
When finished, tap the tray to remove any air bubbles. Set
aside for 30 minutes.
Preheat the oven to 160 degrees C.
Bake the macaroons in the oven for 15 minutes. Remove from
the oven and cool.
CHOCOLATE FILLING:
Place the whipping cream in a saucepan and bring to almost
the boil.
Remove from the heat and stir in the chocolate until melted.
Place in the fridge until it firms up.
FINISHING:
Add a teaspoon of chocolate filling on the flat side of a
macaroon, take a second macaroon and put it on the filling creating a sandwich.
RESEP DALAM BAHASA INDONESIA
CHOCOLATE MACAROON
(COKLAT MACAROON)
RECIPE FROM :
KHO LIAN ENG
BAHAN YANG DIGUNAKAN:
MACAROON:
2 putih telur
65 g bubuk almond
110 g gula putih halus
2 sendok makan bubuk coklat
50 gr gula pasir halus
COKLAT UNTUK ISIAN:
160 ml whipping cream
100g dark cooking chocolate (DCC)
CARA MEMBUAT :
MACAROON:
Gula halus,almond powder dan coklat bubuk diblender 15 detik
,diayak ,taruh di baskom
Alas 2 baking sheets dengan baking paper yg sudah digambar
dengan pencil bundaran-bundaran dengan diameter 3 cm atau 7 cm,balik kertasya
,tetapi lingkaran harus terlihat.
Kocok putih telur sp agak kaku lalu masukkan gula pasir
halus sedikit demi sedikit sampai habis ,kocok terus sampai kaku dan berkilat..
Aduk campuran almond powder ,gula halus dan coklat bubuk
,tetapi setiap kali satu pertiga nya ,kalau sudah tercampur betul sepertiga
lagi,sampai semua sudah tercampur betul.
Masukkan ke kantong segitiga kemudian Semprot membentuk
lingkaran-lingkaran sekitar 3 cm atau 7 cm diameter, yg sudah digambar di
baking paper.
Baking sheets yg sudah ada macaronsnya diagkat kira-kira 10 cm dari tempat kerja
dapur dam dijatuhkan ke tempat kerja dapur sebanyak 3 kali, untuk membuat
supaya jangan berlubang2
Biarkan 30 menit
Pasang oven 160 derajat Celcius
Baru dipanggang satu per satu baking sheetnya selama 15 menit.
Angkat dari oven dan dinginkan.
COKLAT UNTUK ISIAN:
Panaskan whipping creamnya datas api,jangan sp mendidih.
Kalau sudah panas ,siram ke coklat yg sudah dipotong2
kecil,aduk2 sp lumer coklatnya dan licin dan tercampur betul.
Taruh di kulkas agar sedikit mengental.
PENYELESAIAN:
Letakkan 1 sendok the isian coklat di atas permukaan macaroon
yang halus, kemudian tangkupkan lagi dengan macaroon yang lain. Isi macaroon
menyerupai sandwich.
