Plain Strawberry Macaroon

Assalamualaikum dan bertemu kembali di awal minggu. Selamat menjalankan tugasan seperti biasa kepada semua.

Hai...beberapa hari ni kemaruk macaroonlah pulak bila tengok macaroon Lina tu...research after research, akhirnya berjaya jugak saya membuat macaroon sendiri dengan sedikit ubahsuai resepi. Walaubagaimana pun, memang masih tidak berpuashati dengan hasilnya...akan cuba dan cuba lagi...kita cuba lagi ye Ina!

So, inilah hasilnya...dipersembahkan dengan rasa rendah dirinya...hehehe...komenlah apa2 yang patut. Macaroon ni dibuat sengaja 'plain' sebab terlalu manis.Next time kena kurangkan gula.

Resepi seperti di bawah...

Ingredients

175g icing sugar
125g ground almonds
3 large free-range egg whites
75g castor sugar
2 teaspoon strawberry flavour
1 teaspoon red cherry colouring

Method

1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the castor sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef's tip. Or divide the meringue among different bowls if you want to make more than one colour.)

3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.

4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

Source: Recipe from Google