Resepi Macaroons Comel

Kalu dulu terkenal dengan makanan yang dinamakan cupcake...alah..kek yang comel yang duk dalam cawan tu...tapi skunk cepat jew zaman pemakanan berubah..tup3..kuar plak makanan nama macaroons...makanan ape pun misz x tau..korang tgop sendiri lah kat pic bawah tu....

ok sebelum blog tgop resepi ni...awal2 lg misz ingat kan yang resepi macaroons comel ni bukan dari misz ok...misz sendiri tak pernah lagi cuba buat macaroons ni..jangan kan nak wat...makan pun belum lagi....tgop depan2 pun tak pernah lagi....

ok lah resepi ni misz mitak sendiri dengan MARTHA STEWART (perasan) ...hak3...kenal tak?? x kenal?? napak sangat yang blog ni x pernah tgop program dia ntv7...ok lah kat bawah ni resipi nyer...kalu blog nak try..boleh lah...

bile kali pertama misz tgop pic macaroons ni...misz
terbayangkan citer spongebob squarepants episod
kraby patty yang berwarna-warni yang dijual
oleh spongebob

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
• 1/2 recipe Swiss Meringue Buttercream

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

sori bahasa nyer kot owe puteh..pehe2 jew lah  deh..misz copy paste jew ni dari blog MARTHA STEWART....jari misz ni rasa malas nak menari atas keyboard laptop misz ni...so kalu blog tak pehe...rajin2 kan lah diri untuk google perkataan yang tak paham...terima kasih...k,lah misz nak pi try wat macaroons guna resepi ni lah jap...kalu tak jadi..terus kan usaha tau..caiyok ! caiyok !

tapi..kalu tak jadi gak..jgn salahkan misz atau MARTHA STEWART...mungkin tangan korang bukan dilahirkan untuk membuat macaroons kot....tapi yang penting usaha dulu..

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