sbnrnya da lama usha2 benda comel nih..hihi..
mcm sdap je kan..
tingin sgt nak try buat...nyumy...
this recipe is taken from marthastewart website :)
French Almond Macaroons
These cookies have a crisp exterior and a slightly chewy center. Macaroons can be refrigerated in an airtight container up to two days.
Martha Stewart Living, November 2005
Yield
Makes about 30
Ingredients
1 1/4 cups confectioners' sugar
1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
All-purpose flour, for dipping
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/2 recipe Swiss Meringue Buttercream
Directions
Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macaroons on parchment to a wire rack; let cool completely.
Spread 2 teaspoons buttercream on flat sides of half the macaroons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.
then ni plak resipi kot melayu plak.from recipe4u website..heee :)
Bahan-bahan:
90 gram putih telur
30 gram gula kastor
200 gram gula aising
110 gram buah badam - dibakar
1 sudu teh serbuk koko
Inti:
Krim Coklat
Cara penyediaan:
Kisar buah badam, gula kastor, gula ising dan serbuk koko dalam blender (kering) hingga mesra.
Putar putih telur hingga kembang, masukkan bahan yang telah dikisar dan putar dengan kelajuan tinggi hingga mesra.
Tuang satu sudu teh adunan atas loyang yang telah dialas kertas roti (kertas warna coklat yang selalu digunakan untuk bungkus makanan), jika permukaan adunan menjadi rata (tidak muncung) bermakna adunan sudah ok. Jika masih muncung, putar sedikit lagi dan lakukan ujian lagi.
Tuang satu demi satu sudu teh adunan membulat diatas loyang yang sudah dialas kertas roti sehingga . Biarkan 30 minit atau lebih agar permukaan adunan membentuk lapisan keras. Bakar dalam ketuhar selama 15-20 minit pada suhu 140ºC.
Setelah masak, angkat dan sejukkan pada suhu bilik. Kemudian letakkan krim coklat untuk setiap 2 kepingan.
