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..

Macaron au Chocolat et Caramel

 MACARON AU CHOCOLAT ET CARAMEL

Assalamualaikum wbt sumeeee :-)),

Cakkkkk! Apa khabar sume org? Moga2 diberi kesihatan yg baik insyaAllah! :-)) Hari ni bz sikit kena g tadika ada perbualan antara ibu n cikgu pasal ank2, ni baru nak free tp jap lagi ada kerja menantiiii tak lain tak bukannnnn bajuuuu2 lerrr yg dah rindu kat kita suh gosok ehehe...

Wait wait wait!!!! Kita makan 1 pcs ajerr mac kat atas nii, melepas gian nak buat macaron sbb sana sini org buat macaron huh! Sejak diet terus lupakan makanan2 yg manis2 lemak2 jdnya lama jugak ler tak asal skill nak buat kaki2 macaron ni kan ehehe... kek2 pulak? kek tunggu bbsitter dtg lerr baru projek minggu ni sbb hari sabtu kena g sekolah tak leh baking, kita pun tgh on diet skrg ni ececece...  td pun alhamdulillah mkn salad ajerr lagi tapi ingat jgn letak dressing sbb kalau letak dressing pun dah jadik tak sihat semakin bertambah kalori kecuali dressing yg di perbuat dr olive oil jgn lupa workout jugak ya :-)), petang2 nanti baru mkn beskut, dah rasa bdn ni mcm sedap sikit :D

Tak leh menaip berjela jela bukan ada org nak baca pun kan masing2 main scroll jerr tgk gmbr kan kan kan hihihi... Dah buat resepi ni dulu2 nanti g jer lah kat link yg kita letak kat bwh nanti ni ya, macaron ni ada 2 jenis, satu guna italian meringue iaitu masak gulanya sampai suhu yg ditetapkan n beat dgn putih telur sampai sejuk dan lagi satu guna diffrent method di mana mcm nak buat meringue biasa tuuu, kalau sapa2 yg ada alat suhu, rasanya italian meringue ni senang sikit, insyaAllah menjadik, tp tu lerr lain tgn lain kejadiannya kan kan, tak leh salahkan resepi :-)) Akhir kataaaaaa, selamat bertemu kembali insyaAllah! dan buat semua pengunjung arah, terima kasih setiap kunjungan :-))

Adaptation from: Macaron by Pierre Hermé

Macaron au chocolat et caramel
Source: DAILYDELICIOUS by Pook
Boleh g SINI jugak :-))

Makes 30 

For The Macaron Base

• 68g Almond Powder
• 68g Caster Sugar
• 25g Egg Whites
• 27g Chocolate 78% Cocoa Mass

For Italian Meringue

• 75g Caster Sugar
• 17g Water
• 25g Egg Whites

Caramel Filling

• 70g Sugar
• 30g Whipping Cream
• 50g Salted butter

Method :

Preheat the oven to 170c.

Mix the macaron base: 

Melt the chocolate.
Sift together almond powder and icing sugar into a bowl, put the color, melted chocolate and egg white into the bowl. Use a pastry scrap or spatula to bring everything together. Set aside.

Make the Italian meringue:

In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 114°C, start whisking the egg whites.

The syrup is ready when it reaches 120°C; pour it over the egg whites and continue whisking until cold.

Make the macaron:

Mix together the base and Italian meringue.

The mixture should be softer and very glossy, a little stiffer then cake batter..

Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 2.5cm rounds onto baking paper-lined (or Silpat) oven trays. When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter). >>boleh tunggu bhgn atas kering dulu baru bakar :-))

Bake for 10 minutes (can be longer, depend on your oven). Remove from oven and cool on trays. Slide a knife under each macaron to release.

Make the caramel filling:

Put the sugar in a heavy saucepan, place the pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. While the caramel is still very pale add cream to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan.

Add the butter, and stir slowly until smooth.
Spoon the filling into a piping bag fitted with a 5mm nozzle. Pipe the filling into the macoronsSandwich macarons together.Refrigerate for at least 1 hour for filling to firm.

Macaron au chocolat et caramel

MACARON AU CHOCOLAT ET CARAMEL

Salam bertemu kembali sume!! :-)

Tak nak ckp byk, skrg ni kita nak cuba publish n3 wordless gituuu hihihi.. boleh tak? Tak nak komplen itu ini sya sudah penat :D

Lagi satu variasi recipe dr PIERRE HERMES, tapi syg buku dia dah habis masa cek kat bookstore :-( nak beli online boleh tp kena consider dulu.. Resepi copy dr DAILYDELICIOUS, i enjoy reading her blog lately sbb tu jadi malas sikit beberapa hari ni wakakaka... Ok ladies!! got to go!!! :D Utuk step by step leh klik jer kat link dailydelicous tuu, kita dah jatuh cinta dgn blog dia n photography kat blog tu jugak :D

Terima kasih yg dtg berkunjung, kunjung balas bila free nanti insyaAllah! tenkiuuuuu!!!

Adaptation from: Macaron by Pierre Hermé

Macaron au chocolat et caramel
Makes 30
Source: DAILYDELICIOUS by Pook

For the macaron base
68 g	almond powder
68 g	icing sugar
25 g	egg whites
27g	Chocolate 78% cocoa mass
For Italian Meringue
75 g	caster sugar
17 g	water
25 g	egg whites
Caramel filling
70g	sugar
30g	whipping cream
50g	salted butter

Preheat the oven to 170°C.

Satisfied!!

Mix the macaron base:

Melt the chocolate.
Sift together almond powder and icing sugar into a bowl, put the color, melted chocolate and egg white into the bowl. Use a pastry scrap or spatula to bring everything together. Set aside.

Make the Italian meringue:

In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 114°C, start whisking the egg whites.

The syrup is ready when it reaches 120°C; pour it over the egg whites and continue whisking until cold.

Make the macaron:

Mix together the base and Italian meringue.

The mixture should be softer and very glossy, a little stiffer then cake batter..

Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 2.5cm rounds onto baking paper-lined (or Silpat) oven trays. When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).

Bake for 10 minutes (can be longer, depend on your oven). Remove from oven and cool on trays. Slide a knife under each macaron to release.

Make the caramel filling:

Put the sugar in a heavy saucepan, place the pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. While the caramel is still very pale add cream to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan.

Add the butter, and stir slowly until smooth.
Spoon the filling into a piping bag fitted with a 5mm nozzle. Pipe the filling into the macoronsSandwich macarons together.Refrigerate for at least 1 hour for filling to firm.

lepas picitkan filling belum firm lagi, baru masukkan dlm fridge :-) sgt sedappppppp!

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

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

All about MacaronS :D

MACARONs

Salam pagi isnin semuanya :-),

Hari ni nak bercerita pasal MACARON, kerana org yg kat bwhhhhh sekali tu lah terus jatuh cinta dgn mac ni.. kat sini ada tp tak pernah lagi jumpa mac secantik mulus KAK RIMA nyer mac, sygnyer gmbr mac yg kita ambik tak jumpa yg jumpa cuma gmbr ORG YG BUAT MAC tu sendiri hihihi.... sejak tu cuba carik2 kat sini(bunyi mcmlah i g keliling bangkok cari :P sbb cuma carik kat 1 tempat jerrr! lol ) yess!! i found it!! tp kebannyakanyer mmg tak mcm mac lah! lg cantik yg kita buat ni :D kebannyakannyer no feet n byk jerawat atau senget benget! lol ahahaha... terpaksa mengalah 2 minggu lepas pejam mata g beli jugak cuma beli strawberry flavour dgn blackberry, sedap walau rupa tak cantek tp harga cekik darah! mahalllllll!!!!!! haih!

Nak mkn mac ni ibarat mcm org ngidam gituuuu nak beli mahal sgt dan akhirnyer mengalah jugak cuba beranikan buat walau tahu risiko dia niii.. takpelah asal sedap kan kan.. cewahhh! ayat nk sedapkan hati sbb mac kita ni kaki pendek! ahahaha... tak licin mulus tp ok lah kan since dia masih boleh dikategorikan menawan :P Buat hari jumaat lepas, nak mkn punyerlah sayang! wakakaka.... makan gitu jer pon sedap! tp haruslah mkn dlm keadaan dingin barulah dpt rasa nikmatnyer :D, minggu ni plan nak buat lagi ikut resepi dan cara yg lain pulak.. Resepi rujuk kat umah KAK YANI, kak yaninyer mac pun cantek! jeles ai! tapi ttp rasa puas hati n seronok dpt buat ni :-)berbunga bunga hati kita sampai skrg hihihi...btw, mac ni manis kita lg suke pdnkan filling yg masam2 gitu sbb sedap! :D

Mcm biasa mintak halal n izin resepinyer ya kak, terima kasih byk2!

MACARON

Bahan-bahan(+-24 set,48 keping):

• 2 biji (80gm) telur putih L size
• 60gm gula kastor
• 80gm almond powder
• 120gm gula aising
• sedikit esen vanila

inti :- sy guna chocolate filling je.. ;)>>kita pun sama, mkn gitu jer pun sedap :D

Mac kaki pendek :D

Cara-cara:

1. Ayak almond powder dengan gula aising.
2. Pukul putih telur dengan gula kastor sehingga berbuih. Masukkan esen vanila pukul lagi sehingga kembang/ bertanduk. ( Bila terbalik mangkuk telur tu tak jatuh..kira oklah tu)
3. Masukkan sikit demi sedikit bhn yg diayak td ke dalam telur putih. Kacau perlahan-lahan macam buat kek.
4. Masukkan adunan yg dah siap ni ke dalam piping bag ( sy guna plastik putih biasa ja.. pehtu gunting bucu dia yg kat bawah tu ;)) . Picit ke atas dulang oven yg dah di alas dengan baking paper. Jarakkan setiap satu lebih kurang 3 cm. Ambik toothpick , pecahkan mana-mana gelembung udara yg terbentuk di permukaan macarons- untuk mengelakkan permukaan macarons jd berlubang bila dibakar)
5. Biarkan permukaan macarons kering atau tak melekat ditangan sebelum dibakar. Lebih kurang 30-40 minit sebelum dibakar. ( Bergantung pada cuaca juga ni. Saya letak bawah kipas bagi dia cepat kering. Sebelum bakar tu, test dulu dengan jari, kalau dah tak melekat tu bolehlah dibakar).
6. Bakar dlm oven pd suhu 150 degree selama 20 minit. ( Rasa mcm x terlebih bakarlah pulak haritu.. nak kena kurangkan suhu ataupun time tu lain kali ). Pastu sejukkan sebelum letak inti.

** utk rujukkan sendiri lain kali:

• kisar serbuk almond bg lebih halus sebelum diayak.>>kita ikut cara yg ni
  
• kurangkan suhu atau masa bakar..>>yg ni pun kita ikut jugak :D
  

ada kecik ada BESOR, belasah jerlah! cuba carik SILPAT tp tak jumpa :( nanti nk carik lagi

Kotak mac ni masa beli 2 minggu lepas, dlmnyer tu kita punyer macarons :D kotak jer pinjam :P

missss u kak rimaaa!!! gmbr ni masa jumpa kak rima bulan 3 yg lalu, letak gmbr akak sbb gmbr mac akak kita lupa letak kat file mana :D