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.