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Reply 155# dhania_arif
ade kurangkan sukatan gula nya tak??
x manis ker?? 
nak buat...x berkesempatan la...takut x jadik pun 1 hal... |
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aku penah try skali je..start 7pg smpai 11 mlm..15 biji telur aku dumped masuk tong sampah..consistency tu tak dpt dicapai la..lembekk..lepas masuk gula ngn almond trus lembek huuhuh |
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macam mana tanak bg dia lembekkk ek??waaa tlg iii uhuhu..i mean..my batter tu lembek lepas masuk almond tu..then bila piping dia jd cair huhuu  |
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lg satu sy nak tmy..sy byk bc blog2 yg omputih punye tu..dia ckp.."beat egg until deflate"..deflate tu apa maksud dia ek?huuhu |
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Reply 161# adifrs
ooo , saya punya memang ikut sebijik resepi..tak berani la nak memandai kurangkan gula..takut tak jadi....saya guna swiss method which is yang kacau gula dgn putih telur atas air panas ....rasa biasalah memang manis...tapi bila letak filling peanut butter tu, ok la sikit....bagi saya walaupun manis, tapi sedap sbb ada rasa lemak2 dan chewy gitu.... |
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next project kalau rajin nak try.. |
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nak tanye....manisnya ade cam gula kapas tak??? kang kencis manis plak...
teri ...
adifrs Post at 16-8-2011 09:51 
pd sy lg manis dr gula kapas.. hihihi. bg yg xberminat dgn manis mcm fobia nk gigit dh pas tu.. huhuhu :cf: |
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mmg sedap ek macaroons ni? tak penah rasa lagi..tp tgk rupa dia cute n comels2 belaka.. 
kat empire ada jual sebiji rm2.50 tak silap.. |
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kat empire, tingkat 4 tak silap..kat vanila place..haritu ada gi, seketul size 20sen tu, rm2.50..huhu~~ |
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kt mana lg ade jual bnda alah ni????list kn tmpt...da lame crik...tp jarang jmpe..
missyqaldina Post at 21-7-2011 15:46 
kat empire, tingkat 4 tak silap..kat vanila place..haritu ada gi, seketul size 20sen tu, rm2.50..huhu~~ |
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akhirnya aku jmpa gak macarons ni dkt bandar tasik permaisuri,cheras..rega dia 1 bekas ada 10biji rm28..mak aih manisnya rasa dia |
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The first batch came out nice, with feet and all but later batches had cracked tops and no feet. Maybe the batter was left in the open too long or was it my piping skills? I did not put any fillings .
Anyway, thank you for sharing Cik Azlita Aziz's blog link. |
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Swiss method. Same recipe.
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Post Last Edit by pink_frog at 2-10-2011 18:31
nak share gambar je
yg ni sy buat dalam 3 bulan lepas...sempat la beniaga kejap heheh
ni sikit2 tips pd sapa yg berminat nak buat:
1) sila ayak serbuk badam & gula...hasilnya nanti licin & tak menggerutu
2) pukul telur putih sampai naik kembang (lebih kurang macam meringue) kalau nak tau bila telur dah boleh stop dipukul, cuba calit sikit kat permukaan telur tu & tarik cepat2, kalau cebisan telur tu macam tanduk tajam & panjang maknanya kena pukul lagi sampai 'tanduk' tu hilang & jd pendek yg amat
3) susah nak dapat macaron yg menjadi kalau suka suki tukar resipi macam kurangkan gula untuk kurangkan manis dsb
4) kalau nak warnakan shells elok guna pewarna serbuk atau gel sebab dapat kurangkan dilute adunan macaron
5) pastikan macaron yg dah dipipe atas dulang kering sepenuhnya sebelum bakar, kalau boleh jemur kat matahari pun takpe...barula menjadi kaki tu
6) bila mengadun gula & badam bersama putih telur, stage 'macaronage' tu penting..maknanya kita penyekkan adunan dengan spatula di sisi mangkuk sampai kita pasti kandungan angin dalam telur betul2 habis & mampat so bila di angkat & tuang balik adunan tu meleleh dalam bentuk riben pjg yg tak putus2, selalu test supaya tak ter'overbeat' ya
7) boleh gak hentak dulang macaron lepas piping supaya angin keluar & macaron tak bertanduk |
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ini macaron saya..filling guna buttercream aje..malaih punya pasal ehehe
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Reply 177# melur_30
I like your macarons. They're beautiful. When I used the Swiss method, the top of the macarons were not smooth even though I sifted the almond and icing sugar.
If I used the French method, then the tops came out smooth. |
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nk share hasil macarons ku jualan pd teman2
choc + japanese charcoal macarons with salted caramel n ganache filling
toffee mac + salted caramel |
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Reply 179# choclatemousse
Such beautiful macarons |
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Post time 11-8-2011 04:08 PM
tapiiii.....takut x jadik....
