French Macaroon ala IbuMamah DewiNik

Alhamdulillah... akhirnya kesampaian juga bikin French Macaroon yang superduper tricky ini...
Bayangin aja, udah berapa kali itu Putih Telur keluar masuk Freezer tapi begitu mau mulai... adaaa saja kendala-nya..

Ternyata bikin Macaroon ini tidak segampang yang tertulis di petunjuk resep yaaa... Tapi alhamdulillah aneh bin ajaib French Macaroon berhasil aku taklukkan.. yiiieepiiieee....

Waktu praktek di dapur, aku  pakai resep dari Helen Dujardin.

Dibawah ini Resep & tipsnya dikutip dari Macaron Tutorial PDF (Dessert Magazine).

Resepnya sbb:

Basic French Meringue Macaron

• 3 egg whites or 100 gr weighed
• 50 gram granulated sugar
• 200 gram powdered sugar
• 110 gram blanched almonds, whole or ground

Instruction:

1. In a stand mixer fitted with the whisk attachment, whip the egg white to a foam, gradually add the sugar until you obtain a glossy meringue.
2. Combine the almonds and powdered sugar in a food processor and give them a quick pulse if you use already ground almonds (that you have ground yourself separately). It will break the powdered sugar lumps and combine your almonds with it evenly. If you use whole almonds, pulse throughly for a minute or so.
3. Add them to the meringue, and start to 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 top flatten on its on, you are good to go. If there is a small beak, give the batter a couple more folds.
4. Fill a pastry bag fitted with a plain tip with a batter and pipe small rounds (1.5 inch in diameter) onto parchment paper baking sheet.
5. Preheat the oven to 300 degrees F. Let the macarons sit out for and hour to harden their shell a bit and bake for 10-12 minutes, depending on their size. Let them cool completely before filling.
6. Pipe or spoon some of your filling on one shell and sandwich with another one.  

Ganace Filling:

• 3/4 cup heavy cream
• 1 cup bittersweet chocolate

Instruction:

1. In a heavy saucepan set over medium heat, bring the heavy cream to a boil.
2. Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir untill fully combined.
3. Let cool until firm enough to put in a small piping bag.