MACAROON

When everybody talking about macaroon, i was wondering how is the macaroon taste. so i buat search a bit... looking around mana2 yang ada jual macaroon to get the real size of macaroon... buy 3 pcs ( but i cannot finish it, too sweet). Finally after few search of resepi n just add idea to reduce the sweetness... i decide to add in almond flour. cari punya cari almond flour, tak dapat2, susah2 sangat i ground almond to get the flour... abis citer... n sift the flour.

but now i saw at HOI (House Of Ingredients) dah ada premix for macaroon... i belum cuba lagi buat macaroon use premix macaroon.

here is my 1st macaroon.

Ingredients :

• 225g icing sugar
• 50g caster sugar
• 110g almond flour (ground almond)
• 4 egg whites (large egg)
• food coloring
  

for filling (white chocolate berry)

• 150g white chocolate
• 2 tbsp berry jam (any berry jam)
• food coloring

*double boil the chocolate until melt. add jam and food coloring. mixwell. set it slightly cool b4 apply to macaroon

Method

• set oven at 150 C
• weight ground almond into a sieve over a bowl.
• add icing sugar. sieve together and discard off the lumps and impurities.
• place egg white into a clean grease free mixer bowl. whisk until the egg whites start to foam, add caster sugar.
• continue whisking until soft peaks form.
• add the food coloring of ur choice at ur desired quantity of coloring.
• ass shifted almond and icing sugar mixture. continue whisking until its all come togather.
• spoon the mixture into a piping bag.
• grip the piping bag firmly in ur hand. cut 1cm opening if u r using a dispossable bag.
• line in a baking tray with parchment paper. stick the paper with the drops.
• pipe 2cm macaroon droplets, evenly space on the tray. leave for 10 minutes, the macaroons needs to form a skin.
• select a garnish of ur choice, garnish the rested macaroon or leave it plain.

• bake for 15-18 minutes in the preheat oven and set it cool on wire rack (don't t take off from parchment paper yet)
• pair the macaroons and apply with filling. sandwich the 2 halves with the filling together.

*tips : use a 1/2 tsp sauce of tartar powder to stabilize the stiffness - option *