Macaron tutorial - Easy yet so expensive

'The most important part about making macarons is proper "macaronage" - which is knowing how much to mix the dry mixture with your whipped egg whites.

Ingredients

• 175g (6oz) icing sugar
• 2 level tbsp cocoa
• 2 medium egg whites
• 30g (1oz) caster sugar
• 90g (3oz) ground almonds

For the filling:

• 6-8tbsp hazelnut chocolate spread

• Piping bag fitted with 1cm plain piping tube

• Baking sheet, lined with non-stick liner or baking parchment

Method

1. Sift the icing sugar and cocoa together a couple of times onto a plate, so that they are well mixed.
2. Whisk the egg whites and caster sugar together until stiff then fold in the icing sugar mixture and ground almonds. Fill the piping bag with the mixture and pipe about 36-40 small balls onto the lined baking sheet. Press down any points with a damp finger.
3. Leave the baking sheet in a warm place for a minimum of 30 mins, so that a the skin over the piped balls skins over and they feel dry on the surface when touched with a clean dry finger.
4. Set the oven to cool 150°C or gas mark 2.
5. Bake the macaroons in the centre of the oven for 10-15 mins until they have just set. Remove the macaroons from the oven and leave them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
6. Sandwich 2 macaroons together with some of the hazelnut chocolate spread.

• Video Ehsan dari Youtube.

The perfect macarons

Aku ni sebenarnya memang suka tengok cerita masak memasak. Terutamanya kalau masak kek atau biskut. Yang terbaru macaron. Tengok kat youtube, macam senang je nak buat tapi banyak yang aku baca kat internet ni percubaan mula2 semua pun gagal. Macaron ni sangat sensitif. Kena banyak sabar. Hmm.. kalau la aku cukup segala kelengkapan teringin jugak nak mencuba buat macaron. 

1st step aku upload dulu cara-caranya kat blog ni. Mana la tau bila aku ada peluang nanti nak buat pulak. Insyaallah.