Chocolate macarons with salted caramel

 Apa khabar semua?

 

Kami ok aje, kecuali abam Aaron yang berhingus tu, hahaha...

 

Sian dia, dah 2-3 hari selsema. Tapi tak demam, kira ok lah kan. Skang mak dia pulak berjangkit selsema. Tak tau lah kebetulan ke apa. Mungkin juga pasal perubahan cuaca. Dah seminggu Midland cuaca mendung gitu, hari-hari hujan you. Terasa macam ada #teamedward lak kat sini, hihihi...

 

Siang tadi, kami ada tetamu istimewa.

 

Cer teka, siapa?

 

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Kami dilawati seekor kura-kura!

 

Tetiba jer kan. Kura-kura melawat di garaj.

 

Masa memula nampak, I ingatkan batu ke apa. Tengok dekat-dekat, ehhh... kura-kura. Kura-kura tu pun malu, terus sorok kepala.

 

I panggil Cik Aiyu, punya seronok dia. Siap nak kasi kura-kura makan sayur bayam. Tapi kura-kura tu eksyen, terus nak lari. Tapi tak laju mana pun, nama pun kura-kura kan, hahahaha....

 

Kitorang pelik gak la, mana datang kura-kura ni. Tengok kulit dia, macam ada kesan kena langgar. Kesian dia. Jadi Cik Abe ngan Cik Aiyu pergi hantar kura-kura tu kat taman yang ada kolam air. Kat kolam tu ada itik-itik, jadi boleh la dia buat kawan, hihihih...

 

 

 

Cerita pasal kulit kura-kura, meh kita cerita pasal kulit macarons pula.

 

I am no more macarons virgin y'all!

 

:D

 

Semalam I gagahkan diri, untuk mencuba buat macarons ni. They seem to be very intimidating, but since I am on my baking spree, hell yeah, bring it on! It's about time to use the Mastrad macarons pad I bought 4 years ago, ha ha ha ha... I actually waited for 4 years, oh myyyy...

 

 

 

Excuse my not so perfect shells. Kasi can laaa... first timer maaaa... yang pasti muka macarons ni lagi licin dari muka I. *motip?*

 

 

 

Since I was not having high hope for the end result, I didn't snap the step-by-step picture. Malas pun ada juga, kuang kuang kuang.....

 

 

I dapat recipe ni dari buku Macarons, Cupcakes & Cake Pops by Mia Ohrn. A very cute book, with pretty pictures and simple recipes. My kinda book, hehe..

 

So here it goes....

 

INGREDIENTS.

 

Cookies:

6 oz icing sugar

3 oz sifted almond flour

2 tbsp. cocoa powder

3 oz egg whites

2 tbsp. sugar

 

Salted Caramel:

1/3 cup sugar

1/4 cup light corn syrup

1/4 cup water

1/3 cup heavy cream

5 tbsp. butter, room temperature

1 tsp flaked salt

 

METHOD.

 

Cookies:

- Sift the icing sugar, almond flour & cocoa together.

- Beat the egg whites until fluffy. While beating, gradually add the sugar and continue beating until the whites form stiff peaks.

- Fold the almond flour mixture into the whites. Fold until the batter is smooth; if it is very thick and fluffy, continue folding until it loosens, but it shouldn't be too runny either.

- Pipe rounds onto parchment paper or silpats. Let the batter rest for 45 minutes.

- Bake the cookies on the oven middle rack at 150 degC for 15 minutes. Let the cookies cool completely on the pan.

 

Salted Caramel:

- Blend the sugar, syrup and water in a fairly wide and thick bottomed saucepan. Bring to a boil and then simmer until sugar syrup becomes golden brown (do not stir). Tilt the pan if necessary for even caramelization.

- Stir in the cream and then the butter. Let it cook slowly for a few minutes until the caramel thickens slightly. It should be soft, but not too runny.

- Remove from the heat and stir in the flaked salt. Let the caramel cool completely.

 

ASSEMBLY.

- Pipe the caramel on the bottom halves of the cookies. Sprinkle extra flaked salt over them before putting them together with the remaining cookies to assemble the macarons. They can be kept in the fridge for up to a week.

 

 

 

Sepatutnya I tak boleh makan kacang sangat pasal alergi, tapi kali ni, I curang, hahahaha...

 

Nomm nommm nommmmmm.....