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Yap, hari ini akhirnya setelah seminggu grenyengan di Twitter dan di kehidupan nyata bahwa ingin membuat macarons, akhirnya saya pun turun ke dapur dan mencubacuba deh.  Berbekal resep basic almond macarons dari teman lama, Anissa, dan mental-images dari berbagai video pembuatan macarons di Youtube… dengan semangat saya memulai perjuangan!

Setelah riset mendalam *taelah* saya belajar bahwa dalam membuat macaron itu ada beberapa hal yang mesti diperhatikan.

1.  Mangkok buat ngocok telur itu harus bersih dan gak berminyak karena musuh utama meringue adalah minyak.  Ini basic knowledgenya tukang masak sih katanyah.  Hihihihi

2.  Semua barang yang mau dipake mesti udah siap dan within range.  Kenapah, soalnya kita pake putih telur yang gak boleh dibiarkan jadi liquid kalo udah di-whisk.

3.  Karena kalo putih telurnya dan batternya jadi encer, maka meringue Anda akan tampak seperti kerupuk udang saat dibakar nanti.  Ini adalah PENGALAMAN pertama tadi.  Bye bye 110 gram almond… *nangis*.

4.  Sesuweikan sama lidah pribadi deh takarannya, soalnya gula halus 200 gram itu sumpah bikin giung to the max.  Lain kali bener kata Nissa, mesti dikurangin aja jadi 150 gram.

5.  Tak perlu ragu nungging-nungging di depan oven sambil bawa senter.  Melihat si baby feet muncul itu kepuasan tersendiriiiii hihihihihihihi

Yah pokoknya sih ceritanya batch pertama gagal total setotal-totalnya karena salahnya waktu folding putih telor itu masukin mixture almond-gulanya sedikit-sedikit.  Padahal harusnya sekali bruk.  Jadi aja bentuknya gagal kaya kerupuk.  Tapi dasarnya emang ga mo rugi, skarang semua disimpen karena menurut mamah, tetep bisa dipake untuk… makan es krim.  Karena saya gak bisa makan es krim, yaaa ini jatahnya suami deh. Hihihihi!

Bener kaya kerupuk udang kaan? Huakakakkaakakak

Nah, percobaan batch kedua lumayan berhasil walau top-nya masih retak-retak.  Kayaknya karena tadi pas bakar tuh kepanasan apinya.  Si oven harus sambil rada dibuka dikit pintunya biar temperaturnya rada stabil.  Soalnya kalo enggak, naek terus dan timingnya jadi gak bener.  Tapi asli, yang kedua ini secara batter kayanya udah kece, konsistensinya udah dapet.  Ini penampakannya:

Akan mencoba lagi wiken ini, dan akan menambahkan Creme of Tartar di dalam mixture almond dan gula biar putih telurnya lebih firm.  Dan mungkin saya akan mencoba tutorial di sini nih.  Step by stepnya kece!  Harusnya segala website masak tuh isinya kayak mereka yak, ada foto-fotonya bukan cuma recipe sama method doang.  Jadi kan buat nubie2 kaya saya gini lebih membantu   But anyway, ini resep Basic French Macarons dari temen saya, Anissa.  Sila dicoba dan dipatuhi takarannya kalo baru pertama nyoba

Basic French Macarons

For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge) >> kalo gw males nunggu berhari2, jadi gw microwave 10-15 detik biar hangat just before whisking
25 gr granulated sugar
200 gr powdered sugar >> terlalu manis buat gw, so gw reduce jadi 150 gr tapi bagi gw tetep kemanisan
110 gr almonds (slivered, blanched, sliced, whatever you like) >> karena suka almond gw tambah

note: yang penting powdered sugar + almond = 300-310 gr, atur tambah kurangnya sendiri untuk taste manis gak nya

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground.

Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes.
(jangan takut untuk 10 strokes awal, aduk kuat!!)

Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (pake plastik segitiga beli di tbk) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. (gak usah beli yang mahal, ada kertas roti yang bisa dipake 5-10x itu udah cukup, gak usah beli yang 300rb. di tbk banyak)

Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

In the meantime, preheat the oven to 280F/150C. When ready, bake for 15 to 20 minutes, depending on their size.
(gw suka tongkrongin ampe keluar tu baby feet nya, klo keluar gw hepi joy joy banget)

Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the buttercream:
1/2 cup (100gr) sugar
2 large egg whites (60 gr)
1 1/2 sticks (180gr) unsalted butter, at room temperature (mentega segitiga, beli di tbk)
1 teaspoon vanilla extract or prefered flavour or cocoa powder

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.

note: paliiing gampang pakein Nutella aja hehehe tapi klo mau bikin ganache juga oke
Prepare the ganache:
1/2 cup heavy cream (120mL)
8 oz semi-sweet cooking chocolate. (225gr DCC)

Heat the cream in a small pot until just before boiling.
Place morsels in a medium bowl and pour cream over. Let sit for a few seconds and then stir until smooth.
Let cool slightly and spoon a small amount on the bottom of a macaron and then sandwich with another cookie.

Oh well.  These ain’t bad for the first try, right? They might not look like those coming from stores (yet), but they sure taste hella good!!

Okay, enough sweets for one day now.  Back to diabetic diet! *elus-elus perut kekenyangan sambil tersenyum simpul*