KBB#18: French Macarons

Untuk tugas KBB ini aku rasanya maju mundur, karena barusan aja pindahan. Pindahan ke negara lain belum juga seminggu, jadi alat dapur dimulai lagi ngumpulin sedikit demi sedikit. Timbangan dan ayakan ga ada, oven juga belum sempet kenalan, apalagi bahan. Tapi karena KBB sebelumnya absen karena sedang mudik dimana alat dapur tidak memadai, juga lagi sibuk ama sekolah anak-anak jadi KBB kali ini nekat aja. Masalah kaki dan filling hal yang kesekian yang penting ngerjain tugas ^_* Jadi maaf kbbers... kalo saya masih ngumpulin mas karon belum macaron beneran.

Pilih resep yang pake ukuran cup, karena kebetulan di box pindahan adanya measurement cup.
Di milis juga dibilang hendaknya gula icing ama almond setelah dihalusin diayak, tapi karena ga punya ayakan dan ga sempet lagi beli ayakan jadi ga diayak. Macaron yang benar harusnya bisa muncul kaki-kaki lha sedangkan punya saya ini....entah ini bisa disebut kaki atau bukan:) Mana pas belanja lupa beli bahan filling, jadi inilah hasil KBB saya kali ini. Maaf kalo belum maksimal.... Resep aslinya wokey banget tapi di tanganku kok jadi begindang. Mudah-mudahan lain waktu bisa memperbaiki. Sumber resep dari: Tartelette

Untuk rasa, anak-anak nomer wahid dah klo yang namanya sweets. Buat foto aja musti cepet-cepetan ama krucils, karena cuman bikin dari 1 putih telur dan jadi 2 loyang, begitu foto selesai... dalam hitungan detik macaron [wannabe] pun langsung pindah ke mulut krucils.... khalas:)

Macarons, from Claudia Flemming' The Last Course: The Desserts Of Gramercy Tavern.

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
Cool on a rack before filling.