Macaron Fever~~~Chocolate Ganache Macarons

CHOCOLATE GANACHE MACARONs

Salam pagi sume,


Paln semalam sume terpaksa batalkan, tak jd g meeting tp tukar arah ke sepital, mata ni lahh haih, ntahlah dah ada tanda2 dry eyes gitu, dah bertahun kena tp bukan tiap2 hari dlm sebulan tu 3 4 kali kena pastu kalau sehari jer tak pe ni sampai 2 3 hari mmg tak leh buat kerja :-( tp takpe ada UBAT mujarab leh senyum leborrrrr sikit ^______^ Alhamdulillah!!!! kali ni sgt2 berpuas hati :D Jgn ada yg sakit mata dgn kalernyer, terpekat sudah! :D kakinyer tinggi sikit dr sebelum ni, guna lain cara n gula tu cuba kurangkan sikit, ingatkan tak menjadik, tp jadik jugak :-) Ada org geleng kepala kat dlm umah ni sbb tgh mabuk macaron hihihi.... yg lain tak layan, yg layan cuma budak kecik jerr :D Seronok buat macaron ni nak2 masa main picit2 tuu :D sapa2 yang nak cuba leh try resepi yg kat bwh tu dulu sbb yg ni mcm mencabar sikit sbb kena cek suhu dulu sblm beat dia utk jadikan meringue tp kita belasah jer! ahahaha... sib baik menjadi main agak2 jugak ler dia punyer suhu tu :D Tapi ttp tak leh tandingi kak rimanyer mac, mmg salute abis, sgt cantik n kemas! practice make perfect kan kan? :D ayat nk sedapkan ati :D

Resepi ni ambik kat umah KAK RIMA thanks kak rima!!! siap antar mesej bgtau menjadi hihihi.... Kak Rima kita mintak izin resepinyer buat rujukan akn datang tenkiuuuu sis!!!

SWISS MERINGUE

Ingredients

• 80g Egg White (at room Temperature)
• 60g Caster Sugar
• 80g Almond Powder
• 140g Icing Sugar (i used 130g)
• 1/2tsp Lemon juice(i used 1/2 tbs)

Filling Chocolate Ganache

• 100g Dark Chocolate
• 50g Whipping Cream

Method:

Swiss Meringue Macaron

1. Line 3 or 4 baking tray with silicon Sheet(Kak Rima used baking sheet, me either)
2. Use a round cookie cutter, press it into some cocoa powder or flour.
3. Use the cookie cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar n almond powder together and set aside.
5. Pour sugar and egg white into heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch(about 50-55c)
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium high-speed until soft peaks then add in the powder colouring.
8. Continue to beat until the egg white has cooled down and it looks smooth and shinny.(Medium peak but not dry)
9. Fold in the sifted mixture in 4 portion into the meringue. Don`t over fold batter until it turn watery, batter should be slightly thicker than cake batter.
10. Spoon batter into a piping bag and pipe it with in the round imprint which had made ealier on.
11. Let the macarons to rest for 30mins.
12. Preheat oven to 150c
13. Bake a tray at a time for 20-25mins, depend on individual oven(Kak rima 12 mins, mine is 15min)
14. Remove macarons and cool on a wire rack(if ur having difficulty removing shell(psst thats me :D) spray a little water (mist) under baking sheet, let it sit for a few second and peel it off)

CHOCOLATE GANACHE

1. HEat up whipping cream
2. Pour it into the dark chocolate and stir until it melted and smooth.
3 Leave it aside to set(slightly thicken for piping)

anyone?? hihihi... this are mine! :D

dia punyer feet ada perubahan dr segi ketinggiannyer :D