Macarons

Macarons.....penasaran pengen buat Macarons, selain itu ada dikompor-kompor sama Octry & Kiki hihihi *Octry, mana Macaronsmu.. ???
Setelah googling, akhirnya pakai resep Widya, yaitu French Macarons. Pembuatan Macarons sendiri ada beberapa metode, metode yang paling mudah ya French Macarons ini, tetapi katanya tingkat kegagalannya lumayan tinggi. Metode yang masih pengen aku coba adalah dengan metode Italian Meringue. Nanti kapan2 harus coba hehehe. Ini dia penampakan Macarons pertamaku :

Dari 4 kali mencoba, 2 kali sukses (itu yang di gambar :P) dan 2 kali sukses gagal :D. Yang pertama, gagal karena aku pakai pewarna pasta pandan, jadi mbeleber gitu...padahal kakinya sudah keluar. Yang kedua, aku coba pake api atas, sukses deh retak permukaannya hahaha.
Berikut aku copykan resepnya ya, siapa tau penasaran pengen coba juga

Resep French Macarons
Basic French Meringue Macaron

3 egg whites or 100 gr weighed
50 gram granulated sugar
200 gram powdered sugar
110 gram blanched almonds, whole or ground

Instruction:
1. In a stand mixer fitted with the whisk attachment, whip the egg white to a foam, gradually add the sugar until you obtain a glossy meringue.
2. Combine the almonds and powdered sugar in a food processor and give them a quick pulse if you use already ground almonds (that you have ground yourself separately). It will break the powdered sugar lumps and combine your almonds with it evenly. If you use whole almonds, pulse throughly for a minute or so.
3. Add them to the meringue, and start to give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the top flatten on its on, you are good to go. If there is a small beak, give the batter a couple more folds.
4. Fill a pastry bag fitted with a plain tip with a batter and pipe small rounds (1.5 inch in diameter) onto parchment paper baking sheet.
5. Preheat the oven to 300 degrees F. Let the macarons sit out for and hour to harden their shell a bit and bake for 10-12 minutes, depending on their size. Let them cool completely before filling.
6. Pipe or spoon some of your filling on one shell and sandwich with another one.

Ganace Filling:
3/4 cup heavy cream
1 cup bittersweet chocolate

Instruction:
1. In a heavy saucepan set over medium heat, bring the heavy cream to a boil.
2. Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir untill fully combined.
3. Let cool until firm enough to put in a small piping bag.