Isnin, 30 Mei 2011

Pierre Herme's Chocolate Macarons

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PIERRE HERME'S CHOCOLATE MACARONS


Salam isnin sume :D,

Semua org sihat? Kita alhamdulillah sihat2 ajerrr :-) Cuma tak leh nak letak uniform nurse lagi sbb yg kecik pulak demam! Nmpknyer bulan ni muke kita jer yg ada kat sepital :D

Ok, Nak share lagi satu resepi Macaron yg paling senang n sure menjadik insyaAllah, thanks to SHEEREN sbb share dis superb n easy recipe pada saya yg antu macs sekrang ni hihihi.... btw, nak citer pasal Pierre Herme's buku resepi macarons :D Masa hari sabtu pergi KINOKUNIYA BOOKSTORE n sajer mencarik carik buku masakan n u know what, i found this buku macaron resepi dr pierre herme's(japanese version)!!! bila tgk dlm jatuh cinta terus! sbb ada step by step pic tp harga buku tu boleh fengsan jap :D bulan depan nak beli jugak! harga tengok tepi dulu ahahaha...

Buat macs ni minggu lepas, ari apa lupa tp dok tersimpan sbb filling tak de lagi, sampailah kita buat chocolate filling hari jumaat lepas n barulah letak filling dia :D mmg niceee! i loikeee! So utk recipe ni kita mintak izin share kat sini ya sheeren, thank you so mch dear!\\ (^_^)//

Btw, sesiapa yg ada masalah buat macaron kita nak share satu blog ni kat sini mmg best! stgh hari dok belek2 blog ni, mmg kelakar kalau tgk dia punyer macs dr yg merekah yg tak de kaki mcm2! tp dia punyer mac yg menjadi fulamakkkkk! cung abis! Leh g kat NOT SO HUMBLE PIE, enjoy!

Pierre Hermé’s Chocolate Macarons

Hermé’s notes that come with the recipe:

“Egg Whites are the key element in this recipe. Take care to beat them until they are only just firm and still shiny, and don’t be concerned when, as you add the dry ingredients, they deflate - they’re supposed to. Knocking some of the air out of the whites is what will give these macaroons their characteristic smooth top. Keep the whites too firm and you’ll end up with meringue.”

Ingredients:

  • 1 1/3 cups (5 oz./ 140 gm) finely ground almond powder
  • 2 cups plus 2 tbsp ( 250 gm ) powdered sugar / icing sugar
  • 1/4 cup ( 25 gm ) Dutch – processed cocoa powder, preferably Valrhona
  • 1/2 cup ( 100 gm )egg whites (about 4 large; see step 3)


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still tak cantek lagi :-( tp oklah kan :D

Method


1) Line two large insulated baking sheets with parchment paper or line two regular baking sheets and put each one on top of another baking sheet. Fit a large pastry bag with a plain 1 cm or 1.5 cm tip. Set aside.

2) If you’ve got almond powder, just sift it with the icing sugar and cocoa. ( Ika, untuk mac yang tak berjerawat,I normally will blend the almond powder in my spice blender untuk kasi lebih halus lagi )yg ni lepas kita blend pun kita akn shift lagi :D jgn kurang kerja mcm kita :D

3) For this recipe to succeed, you need 1/2 cup (100 gm ) of egg whites which means using 3 large egg whites plus part of the fourth egg white. Gently whisk the extra egg white to break it up then measure it out. Bring the whites to room temperature. This is very important to get the most volume out of the whites. (NOTE: I used egg whites aged several days)

4) Beat the whites at low to medium speed until they are white and foamy. Turn the speed up to high and whip them just until they are firm but still glossy and supple - when you lift the whisk, the whites should form a peak that droops just a little. Leave the whites in the mixer bowl or transfer them to a large bowl and, working with a rubber spatula, fold the dry ingredients gently into the whites in three of four additions.

It will seem like a lot of dry ingredients to go into a relatively small amount of whites, but keep folding and you’ll get everything in. Don’t worry if the Whites deflate and the batter looks a little runny - this is what’s supposed to happen. When all the dry ingredients are incorporated, the mixture will look like cake batter; if you lift a little with your finger, it should form a gentle, quickly falling peak.

5) Spoon the batter int the pastry bag and pipe it out on to the prepared baking sheets. Pipe the batter into rounds about 1” in diameter leaving about an inch between each round. When you’ve piped out all the macaroons, lift each baking sheet with both hands and then bang it down on the counter. Don’t be afraid - you need to get the air out of the batter. Set the baking sheets aside at room temp for 15 minutes while you preheat the oven. Center the rack in the oven and preheat at 425F ( 220 C ).

6) You should bake these one pan at a time, so dust the tops of the macarons with cocoa powder and slide one of the sheets in to the oven. As soon as the baking sheet is in the oven, reduce heat to 350F ( 180 C ) and insert the wooden handle of a spoon into the oven to keep the door slightly ajar. Bake the macarons for 10 to 12 minutes or until they are smooth and just firm to the touch. Transfer the baking sheet to a cooling rack and turn the oven back up to 425F ( 220 C ).

To remove the macaron bases from the parchment - they should be removed as soon as they come from the oven - you will need to create moisture under the cookies. Carefully loosen the parchment at the four corners, and lifting the paper at one corner, pour a little (note: VERY little) hot water under the paper onto the baking sheet. The water may bubble and steam so be careful. Move the parchment around or tilt the baking sheet so that the parchment is evenly dampened, allow the macarons to remain on the parchment, soaking up the moisture for about 15 seconds, then peel the macarons off the paper and place them on a cooling rack ( if you are using silpat,just leave for a few seconds and peel off the mac or else your mac will continue baking and the bottom will be burnt and harden ).

8) When the oven is at the right temperature, repeat with the second sheet of macaroons. Remove from the parchment as directed above and let cool.



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anyone??? :D

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Selepas sebelum, sebelum selapas :D

29 ulasan:

Tanpa Nama berkata...

Mcm renyah jer nak buat. X penah pun rasa mac ni...ika pos kat kita sekotak boleh ker..hihi Akan cuba buat gak satu ari nnt...

Sheila Shafeareen berkata...

salam rajin betul mak cik siam ni me Mac...pas satu2...ada lebih hantar cini leee..mak megidam lee hahhaha

Ida,Japan berkata...

slm ika...wahh,cun melecun la macaroon ika, terror dia...k'ida lum pernah try lagi...cam takut nk cuba..malass pun ada ha.ha

Deliah's Deli berkata...

sama saiz,licin je surface dia tu yg x tahan tgk tu! :) bl dh mejadi mmg seronok nk bt sll..tahniah! :)

Anawahid berkata...

cantiknya mekkk cik mac ni... pos la umah madu, mad nk gakk... ;)

CT Delima berkata...

As'salam Ika

alahai..kena buat gak ker.. hahaha. agak2nya manis tak mac ni ika. sebab baca setiap komen2 dari minah saleh yang buat tu dia kata manis. tu yang macam malas nak buat. kang ada gak yang kena potong kaki kang.. hahaha

apa pun Tahniah ika sebab semakin maju dan berjaya buat mac ni ya Ika. nak sikit boleh.. hihihihi

izahdaut berkata...

teln air liur aku nengok kadar gulanya tu.. hihi..

insyaAllah nk try jugak pada suatu hari yg bersejarah itu.

moga sikecik cepat sembuh

Diana @ Melley Mey berkata...

Assalamualaikum ika...
sungguh cantik kejadiannya macarons tu ika... akak dah lama dok tergoda tgknya .. cuma akak x berani nak buat lg.. cam susah jer kan ika... susah x ika? alolooo comel sungguh tau akak tgk.. suka... ;)

Mas berkata...

ika...rajinnya memaracon...
tergoda kak mas tengok..
meh seketoi nak rasa....

Chik Mimi berkata...

wahhh mmg cantik ler ijah ko mmg sifu mac hahahah ijah buat bulat dulu ke nmpk same size je

zarin berkata...

cantik dah tuuuu...suka nmakan macs elok la rajin rajin meng macs ni kan ;)

mummyseri berkata...

Ika, best best suke lawo kalernya..
nnt ahkak nk menerai gak..
smoga anak ika cpt sembuh yek..

TopsyTurvyMum berkata...

belum cantik dikau kata??
Pada akak dah melecun sangat dah tuu..
Kalau akak buat dah macam rupa bulan agaknyaa..

Wanieyra berkata...

teringin benar ira nak rasa mac ni, minta ik apunya boleh ke?

dZana berkata...

aduhh... terguda melihatnya.. pjg stepnya...

Kamalia berkata...

nak..nak.kot xdpt sekotak, 2ketui pun jdlah..cantik sungguh mac awk tuh, dah bole jual dah ni.kot jual,kita beli yek.eh,nak tahu, yg cikmin yg terer buat mac ni kan,dekat ngan umah MIL kita tau. tp, kita xsmpt nk orderla dr die,sbb nextweek SIL dah dtg.kalu nak order kena buat awl2 lg..cettt, melelh la air liur baby ni nnt.

Shereen berkata...

Nice Ika...pstt!better than mine...hehehe.Bila you dah ada that Valrhona choc,you try buat again and tengok if the taste sama tak with your cap Tulip choc powder..kih!kih!kih!Do you the taste and texture?

Nieza berkata...

cantik dah tu....suka makan mac ni...selalu beli jer tak pernah buat lagi....tgk ika buat teringin lak nk buat. actually dah lama juga peram resepi tapi belum berkesempatan nk cuba lagi..:)

Rima berkata...

Good girl! hehe.. practice practice practice .. thats what it takes to get the perfect one.. well done!

hana berkata...

opo kuwi ndokkkkkk???! kok ayu tenannnnnnnnnnnnnn.... hihihihihihi...

K.Nor berkata...

dah makin tirguda.. oh tidak..

lina berkata...

arahhhhhhhhhhh...wah jealous nyer tak bekesempatan buat lagi...nak cuba lagi buat guna recipe ini pulak

Juwita Jamaludin berkata...

ikaaa.. akak almond powder dah jumpa tapi nak buat bila tak tahu.. sebab takut.. hihih lagi pun lum adaseru lagi...

ajwa berkata...

uuuuuhh....aaahhhh... terlioq lah pulok

FiDa@aMiDa berkata...

wah mengancam sungguh macaroonmu ika..hari tu 1st time buat takdpt jadi rupa cam gitu mengerutu sket maybe sbb tak ayak kot

Tanpa Nama berkata...

Assalamualaikum...
suke tgk ur macs... cantik!! surface pun smooth je... i pena buat sekali... tapi x secantik urs... surface die menggerutu & ade nipple... ground almond tu i blended sekali lagi n sifted gak tapi die jadi mcm lembab... nak sieve pun ssh!

Mamafami berkata...

Tahniah ika atas kemenangan di dalam GA Rima. Cantik macs Ika.

Faeez berkata...

Tahniah Cek Mek! Cantiklah macarons awak...tak macam macarons yg saya buat, jadi macam sandwich cookie....

kzai berkata...

tahniah ika...berjaya atas kemenangan GA Rima..cun mcm tuan nya...