Salted Caramel Macaron

 SALTED CARAMEL MACARON

 

 

Assalamualaikum wbt sume, :-))

 

 

Bertemu kembaliiii :-)) Nak menghabiskan baki putih telur buat kek lapis prune minggu lepas, tak tahu nak buat apa jadinya buat macaron sbb kwn jepun kita yg sorang ni suke macaron ehehe... nasib baik ler menjadik ye tak? kalau tak menjadik mesti tong yg kenyang ehehe..

 

Untuk resepi ni insyaAllah kita akn masukkan balik nanti sbb ada tugasan yg menanti :D Dan buat semua pengunjung arah insyaAllah kita akn buat balas kunjungan bila semuanya selesai nanti :-)) Terima kasih sekali lagi minta undur diri dan akn berjumpa kembali nanti utk update kembali resepinya insyaAllah!

SALTED CARAMEL MACARON
Source : NOT QUITE NIGELLA
Recipe from Baroque Patisserie

Ingredients

• 250g Fresh Cream
• 350g Granulated (castor) Sugar
• 10g Fleur de Sel
• 350g Butter

CARAMEL MACARON SHELL

 

Ingredients

• 600g sifted TPT (300g Almond meal with 300g icing sugar)
• 120g egg whites
• Ingredients 2.
• 300g Caster sugar
• 75g water
• 120g egg whites
• food colouring

 



 tak berapa nak licin sbb tak jumpa ler pulak ayak kita yg halus tuu tsk tsk jumpanya ayak yg jaringnya besar2 jadnya permukaan dia tak mcm org yg kena suntikan ehehe...

Step 1. MAKING YOUR FILLING:

• Chop your butter into small cubes
• Weigh your sugar into a medium saucepan
• Weigh your cream into a small saucepan and bring to boil, remove from heat as soon as it starts to boil.
• Commence cooking your sugar stirring occasionally to ensure that it caramelises evenly
• When the sugar reaches a dark brown consistency remove from the heat and slowly pour in the hot cream whilst continuing to mix with a spatula
• Let the caramel cool to around 45°C and then add the butter a few pieces at a time whilst mixing the caramel.
• Pour the caramel into a shallow container and allow to cool in the fridge.
• Beat the caramel mixture until light, shiny and smooth.

Step 2. MAKING YOUR MERINGUE SHELLS:

• Add the colouring to the first batch of egg whites (1) above.
• Mix the TPT with the egg whites, mixing vigorously until you have a smooth paste.
• Mix the caster sugar, water and colour, commence cooking.
• Place the old egg whites in a Kitchenaid mixer with the whisk attachment.
• Once the sugar has reached 115°C commence whipping your egg whites until they reach ‘soft peak’ consistency.
• When the sugar reaches 118°C remove from the stove and pour slowly on the still mixing egg whites.
• Turn the speed to maximum for around 1min and return to medium for another 2min and then let the meringue cool to around 50°C whilst mixing slowly.
• Using a spatula commence incorporating the meringue into the TPT and egg white batter. Work the mix gently from the sides to the middle until you reach a homogenous, shiny texture.

Step 3. PIPING AND COOKING YOUR MERINGUE SHELLS:

• Using a plastic piping bag with no. 11 tip, pipe the shells onto a baking sheet according to the size template.
• You should stop piping before the mix reaches the outside edge of the template.
• Tap the tray gently on the side of the bench until the macaron reaches the size of the template.
• Remove the template from beneath you baking sheet.
• Leave the macarons outside at room temperature for 15 min or until they have formed a skin and are dry to touch.
• Cook the macarons according to the cooking guide for your type of oven
• Once cooked, slide the paper off the tray and let the shells cool (preferably on a wire rack)

Jom jadik jiran kita ehehe... kita suke nak membuat tp mmg skrg ni manis2 tak lalu ler kat tekak huhu..