Pierre Herme's Chocolate Macarons

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)

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.

anyone??? :D

Selepas sebelum, sebelum selapas :D