KBB#18 : French Macarons - Chocolate Peanut Butter

O my o my....jantungan banget waktu baru terima surat cinta dari KBB. Gak nyangka kalo tantangan kali ini adalah bikin French Macarons....DANG!!!!!

Gue punya pengalaman buruk dengan FM. Udah 11 kali bikin tapi gagal semua. Bayangin berapa banyak putih telur dan bubuk almond yang terbuang? :(

Tapi karena ini tantangan KBB, ya mau gak mau harus dilakoni. Bismillah ajalah. Karena kebetulan gue mau mudik Ke Indonesia, Arfi ngasih kesempatan untuk bikin duluan sebelum gue sibuk nyiapin kepulangan gue ke Indonesia *thanks Fi*

Akhirnya, tepat di hari ulangtahun gue, setelah semua bahan-bahan siap, gue nekad dan sok percaya diri ngerjain tantangan ini. Tentunya dengan harap-harap cemas semoga mac feet-nya keluar.

Waktu mau ngeluarin macaron dari oven sambil ngintip...LOL...gak berani buka mata lebar-lebar, takut kecewa kakinya gak keluar. Pas oven dibuka...loh loh apa tuh?

Yipeeeeee!!!! French Macarons-nya ada kakinya!!!!!!!!!!! Mari kita mac feet dancing!!!!! Hadoohhh masa harus bikin 12 kali dulu dan di hari ultah gue untuk bisa dapetin feet?? hahaha....macaronsnya pinter gak mau ngecewain the birthday girl.

And I proudly present...my French Macarons! (walopun kakinya gak gendut gendut,tapi gue udah cukup puas)

chocolate peanut butter macarons

Snickers Macarons
source : helen tartelette
Makes about 16

For The Shells:
3 egg whites (I like to use 1-2 day old egg whites)
50 gr. granulated sugar
200 gr. powdered sugar (minus 2 Tb)
55gr. almonds
55 gr. peanuts
2 Tb cocoa powder

kbb#18 : french macarons

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry and your macarons won't work. Combine the almonds, peanuts, cocoa powder and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper baking sheets. Preheat the oven to 300F. Let the macarons sit out for an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Pipe or spoon some ganache on one shell and sandwich with another one.
If you use fresh whites, zap them up in the microwave on medium high for 20 seconds to mimic the aging process.

1 comment:

  1. Ngiler euy sm macaron snickers nya Mamin.. Happy BDay ya. Berkat share tipnya, aku berani & PD bikin FM.


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