Mad with Macs

KBB members have been on a hot spot in July to get an acquaintance with French Macarons on KBB 18th task. Many discussions on the mailing list scream out frustrations from many members, desperately looking for 'feet'. That brought me back to my own initial path:  first time dealing with French Macarons and yes, I was frustrated, too. First time macarons were cracked and too dense, not appealing at all. I get better though, that I made a success with next attempts, YES, I Did It! Then I dare to bake Macarons for some events, blogging or real life. Truly saying, baking Macs is a fun thing since then, that I've been through the tricky stage, now I hold the knowledge of successful macarons-making. I keep baking macarons for birthdays and Christmas on demands. I truly enjoy it. 

This is my entry for KBB#18.

Pink Macarons

Sumber: Cupcakes, Cheesecakes, Cookies. The Australian Women Weekly.

3 putih telur

2 sdM gula caster

pewarna pink

200g icing sugar

120g almond meal

2 sdM icing sugar, ekstra

• Siapkan loyang, olesi mentega tipis-tipis; alasi dengan baking paper. 
• Kocok putih telur hingga soft peak, tambahkan gula dan pewarna, terus kocok hingga gula larut. Pindahkan adonan ke dalam mangkuk yang lebih besar. 
• Masukkan icing sugar dan almond meal, dalam dua bagian. 

• Sendokkan adonan ini ke dalam piping bag dengan spuit 1.5cm polos. 
• Semprotkan ke atas loyang 36 x 4cm bulatan, dengan jarak 2cm. 
• Ketuk-ketukkan loyang di atas meja kerja supaya macarons merata. 
• Taburkan dengan icing sugar, biarkan selama 15 menit.

• Panaskan oven dengan suhu 150C/130C fan-forced. 
• Panggang macarons sekitar 20 menit. 
• Biarkan 5 menit, lalu pindahkan ke rak pendingin.

• Rekatkan dua keping macarons dengan ganache. 
• Taburkan sedikit icing sugar, jika dikehendaki.

Review:

Pakai resep di atas ga berasa terlalu manis deh, apa mungkin pas bikin masih sedang hamil ya. Kali ini aku pake plum jam dan white chocolate ganache. Enak deh!