French Macarons

Berikut adalah resep macaron dengan teknik Perancis yang saya ajarkan di kursus macaron saya. 

Saya anjurkan, sebelum datang ke kursus membaca tips tentang pembuatan macaron di blog saya ini agar saat datang ke kursus bisa mendapat pemahaman lebih baik.

Prinsip dasar pembuatan macaron saya paparkan dengan jelas disini dan saya lanjutkan di kursus. 

Kursus yang saya ajarkan adalah macaron teknik Perancis. Saya ajarkan teknik ini karena menurut saya pribadi tekstur dan rasa macaron yang paling saya suka adalah macaron dengan teknik perancis ini.  Selain alat nya lebih sederhana dari pada dengan menggunakan teknik Italy atau Swiss. Tapi semua kembali kepada selera masing-masing.

Here is my French Macaron Recipe

Beforehand, we have to understand that there are several things that  i have to be aware of in order to make successful french macaron :

1. humidity of the country i live in; indonesia humidity level may achieve 90%. During dry season, it is around  of 60%. Furthermore, my own kitchen has its own humidity level. So, please be aware that almond powder should be dried. Keep almond powder in a clean, dry place. 

2. Clean and oil free kitchen utensils you are using for making french macarons.

3. silicon paper which is dry and clean.

4. Pure icing powder, do not use sugar powder, otherwise you may not achieve a smooth, successful macarons.

Ingredients :

225 gr Egg white (aging 24 hours minimum).

120 gr sugar (use small granule sugar)

3 gr cream of tar tar or lemon juice 

375 gr icing powder

270 gr almond powder

Grind using food processor or food grinder : almond powder + icing sugar. Then, using  shifter, to break up all lumps to get a real smooth almond icing powder.

using mixer, mix egg white and cream of tartar until foamy, add in stages, the sugar granules, increase speed to achieve stiff peak meringue. if you turn the bowl upside down, the meringue will stay still.

using kitchen aid mixer will take around 10 minute mixing process. then mix with almond icing mixture by using folding action. slowly until all get incorporated, then you can start to push down your spatula to get rid off the air bubble inside the meringue. but still carefully doing it. until you achieve a mixture which is not too runny nor to heavy. it should be able to drip from your spatula if you lift up your spatula, but not dripping too fast (not runny). then stop the macaronage process. put it in a piping bag using 0.5 cm plain piping tip. after all done. you leave it until dry to the touch. around 1 hour in an air conditioned room or using fan or you can also using sunlight out side your home. if you live in jakarta, during hot day light, it may take around 25 minutes - 30 minutes. after you see an outer skin being formed nicely, you can bake it in an oven. using gas oven 170dc. Actually it depends on your oven condition, you have to try several times to get the best temperature for baking macarons . Tips  to achieve a not burning bottom, use a double baking pan. bake it around 20 minutes. when it is done, it will stay firm if you touch the top of macaron.

happy macaron baking.

keep on practicing

photography  : by Anita Agustine

Photography by: Andy Agustian

 Photography by: Andy Agustian

Photography by : Andy Agustian