3rd Recipe : Macarons

This week i do this macarons for testing . And it's not well made from me . But I'm surely that your guys can make it better than me . So , here the recipe . I just take from my book .

INGREDIENTS :

serves makes 30-50 macaron sandwiches / ganache recipe makes about 2 cups (550 grams)

• Basic Macaron Cookie:
• 225 grams icing sugar
• 125 grams ground almonds
• 110 grams egg whites (about 4) , aged overnight at room temperature
• 30 grams granulated sugar
• Pinch of salt

Method :

1. On three pieces of parchment , use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet. (Note: You only have to draw circles on the parchment paper if you want absolutely even-sized macarons. If you're skilled with piping and don't mind eyeballing the amount of batter per cookie, skip this step.)
2. Push almond flour through a tamis or sieve , and sift icing sugar . Mix the almonds and icing sugar in a bowl and set aside . If the mixture is not dry , spread on a baking sheet , and heat in oven at the lowest setting until dry .
3. In a large clean , dry bowl whip egg whites with salt on medium speed until foamy . Increase the speed to high and gradually add granulated sugar . Continue to whip to stiff peaks — the whites should be firm and shiny .
4. With a flexible spatula , gently fold in icing sugar mixture into egg whites until completely incorporated . The mixture should be shiny and ' flow like magma . ' When small peaks dissolve to a flat surface , stop mixing .
5. Fit a piping bag with a 3/8-inch (1 cm) round tip . Pipe the batter onto the baking sheets , in the previously drawn circles . Tap the underside of the baking sheet to remove air bubbles . Let dry at room temperature for 1 or 2 hours to allow skins to form .
6. Bake, in a 160°C/325°F oven for 10 to 11 minutes . Use a wooden spoon to keep the oven door slightly ajar , and rotate the baking sheet after 5 minutes for even baking .
7. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
8. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons , and refrigerate to allow flavors to blend together . Bring back to room temperature before serving.

• Ingredients for Bittersweet Chocolate Cream Ganache :
• 
  
• 8 ounces (230 grams) bittersweet chocolate , preferably Valrhona Guanaja , finely chopped
• 1 cup (250 grams) heavy cream
• 4 tablespoons (2 ounces ; 60 grams) unsalted butter , at room temperature

1. Place the chocolate in a bowl that's large enough to hold the ingredients and keep it close at hand . Bring the cream to a full boil in a heavy-bottomed saucepan . While the cream is coming to the boil , work the butter with a rubber spatula until it is very soft and creamy . Keep the butter aside for the moment .
2. While the cream is at the boil , remove the pan from the heat and, working with the rubber spatula, gently stir the cream into the chocolate . Start stirring in the center of the mixture and work your way out in widening concentric circles . Continue to stir—without creating bubbles—until the chocolate is completely melted and the mixture is smooth. Leave the bowl on the counter for a minute or two to cool the mixture down a little before adding the butter .
3. Add the butter to the mixture in two additions , mixing with the spatula from the center of the mixture out in widening concentric circle s. When the butter is fully incorporated , the ganache should be smooth and glossy . depending on what you're making with the ganache , you can use it now , leave it on the counter to set to a spreadable or pipeable consistency (a process that could take over an hour , depending on your room's temperature) or chill it in the refrigerator , stirring now and then . (If the ganache chills too much and becomes too firm , you can give it a very quick zap in the microwave to bring it back to the desired consistency , or just let it stand at room temperature .)

Sorry coz longer no updating this blog b'coz I'm busy right now . Sorry again . I will updated as much as I can if I'm not busy . And the pictures is not mine . I take it from other site . Hope your enjoy cooking ! No stress okay :)