macarons.

Salam

People learn from mistakes.
And that's what I did.

1st trial : Epic Fail T__T

2nd Trial : Yummy macarons with chocolate banana filling! 

comparison with one of the established markets

Macarons. They said it is one of the toughest sweet-tooth savoury to make.

But I said that it's not impossible to make, although without a 'guru' (well, mr google is my all time fav 'guru' :P) 

Previously I used Jill Collona's Recipe, however, something went wrong with my technique and they are too sweet for the taste buds.

So for the second time, I found this simple recipe by Mamazieza, as I just wanted to make a small batch for my 2nd experiment.

1 room temperatured egg white(39-40g)
50g icing sugar
30g ground almond
30g castor sugar
1/2 teaspoon of colouring in powder (you could also use cacao powder or matcha powder, ground coffee in this recipe)

Method:

1. Put ground almond and icing sugar along with the ground coffee in a food processor or a small blender. Blend them finely.
2. Sift the blended mixture and set aside
3. With an electric beater, Beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles
4. Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the othe half, continue until you get very stiff peak.
5. Mix the dry ingrediants into the eggwhites. This process is called Macaronage. Start folding with a rubber spatula. When you get smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bolw means you're good to go. You could also check if the lines formed from the liften mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe.

For the baking part, set the oven temperature to 150 degrees celcius and bake for 13-15 minutes
Still, these are quite sweet. I could've used unsweetened buttercream for the filling  for a less-calorie macaron.

But still, they said making macarons are unpredictable, sometimes you'll get it right, sometimes not. I think that depends on consistency of doing it, and of course practice makes perfect ;)

InsyaAllah will update a step-by-step tutorial so you can try it at home by yourselves.

Much love ♥

wassalam~

(p/s : That explains what I did throughout these 2 months of holiday - an intensive home-science skills DIY. Going to finish up sewing my own baju kurung tomorrow!)