Macaroon

Pengen tau aja gimana cara bikin nya moga2 berhasil ... soalnya selama ini buat cookies selalu ga jelas jadinya kecuali cookies kacangnya ncc ( hehehe ... makasih ya bu fat, kemaren itu ku nyontek resepnaa ... hik ).

ternyata ga susah2 amat ... dan yang aku tau ada beberapa resep macaroon sih yang beredar, ada yang pakai Almon Bubuk ada juga yang pakai Maizena ... ini kedua kali ku buat dengan Almon Bubuk ... tapi yang ini ko terasa manis banget yaaa ... hahahaaa ... tapi seneng lah ... soalnya cantik banget jadinya ... dia ngebulet sendiri loh ...

tapi ini salah loh ... soalnya ga keluar kaki2 nya ... harus keluar sebelum di oven ...
wak wak wak 2 kaleee gagal bow ...

Cateeeettt ini yang ke dua yaaa ... #masihpenasaran.com

Ini resepnya hasil googling = (baru kali ini lupa dari blogna sapaaah ... mangap yaa ... nanti ku coba cari2 lagi siapa pemilik resep ini, biar bisa nanya2 ... hayaaahh )

1 1/4 cups plus 1 teaspoon confectioners’ sugar

1 cup (4 ounces) finely ground sliced, blanched almonds

6 tablespoons fresh egg whites (from about 3 extra-large eggs)

Pinch of salt

1/4 cup granulated sugar

Directions

1. To make the macaroons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
2. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.
3. Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
4. To fill the macaroons: Fill a pastry bag with the filling. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.