CHOCOLATE MACAROON (COKLAT MACAROON)

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.

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 

FRENCH MACAROONS

RECIPE IN ENGLISH

 French Macaroons

Taken From : 

http://widyasckitchen.blogspot.com

INGREDIENTS:

3 egg white 
2 tbsp caster sugar 
pink colouring 
200g icing sugar
120g almond meal
2 tbsp icing sugar, ekstra

HOW TO MAKE :

Prepare a baking sheet, spread a thin layer of butter; Cover with baking paper. 

Beat the white egg  until soft peaks, add the sugar and coloring, continue to beat until the sugar dissolves. 

Transfer the mixture into a larger bowl. 

Insert the icing sugar and almond meal, in two parts. 

Scoop the batter into a piping bag with a 1.5 cm plain syringe. 

Spray on to baking sheet in a pan with size 36 x 4 cm sphere, with a distance of 2 cm. 

Tap the baking sheet on the desk so that macaroons evenly. 

Sprinkle with icing sugar, let stand for 15 minutes. 

Preheat the oven to 150 C /130 C fan-forced. 

Bake the macaroons about 20 minutes. 

Allow 5 minutes, then remove to a cooling rack. 

Glue the two pieces of macaroons with chocolate ganache. 

Sprinkle a little icing sugar, if desired. 

RESEP DALAM BAHASA INDONESIA

French Macaroons

Taken From : 

http://widyasckitchen.blogspot.com

BAHAN YANG DIGUNAKAN :

3 putih telur

2 sdM gula caster
pewarna pink
200g icing sugar
120g bubuk almond
2 sendok makan gula halus, ekstra

CARA MEMBUAT :

Siapkan loyang, olesi mentega tipis-tipis; alasi dengan baking paper. 

Kocok putih telur hingga soft peak, tambahkan gula dan pewarna, terus kocok hingga gula larut. 

Pindahkan adonan ke dalam mangkuk yang lebih besar. 

Masukkan icing sugar dan almond meal, dalam dua bagian. 

Sendokkan adonan ini ke dalam piping bag dengan spuit 1.5cm polos. 

Semprotkan ke atas loyang 36 x 4cm bulatan, dengan jarak 2cm. 

Ketuk-ketukkan loyang di atas meja kerja supaya macarons merata. 

Taburkan dengan icing sugar, biarkan selama 15 menit.
Panaskan oven dengan suhu 150C/130C fan-forced.
Panggang macaron sekitar 20 menit.
Biarkan 5 menit, lalu pindahkan ke rak pendingin.
Rekatkan dua keping macaron dengan coklat ganache.
Taburkan sedikit gula halus, jika dikehendaki.