Got nut allergic but still want to dig in macaroons? Well, you might want to try this recipe. Why should make them out of mix box if you can simply make them yourself from scratch??Found this recipe on net and tried it myself, then I added some ingredients out of the former recipe, and it goes really well!! The macaroons were super crispy outside and soft inside, make you want to dig your sweet teeth there again and again. The “feet” went little different with the one with almonds but they are still very pretty.

I am using simple whipped cream to attach the macaroons one to another, since to lazy to make the Ganache though..sorry..Now, give it a try!

 

(Teman-teman, ini aku share resep macaroons yang dibuat tanpa menggunakan bubuk Almond, caranya mudah, hasilnya juga memuaskan, meskipun ada sedikit perbedaan “feet/kaki” macaroons dengan almond dan yang ini. However, resep ini sangat recommended buat yang pengen bikin macaroon sendiri di rumah tanpa biaya mahal ! Di resep ini aku cuman pake whipped cream untuk melekatkan satu macaroon dengan yang lain, karena malas bikin Ganache nya..sorry! Yuk, coba bikin!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

- 3 eggs white (bagian putih telur ayam)

- 2 teaspoon of potato starch/ cornstarch (tepung maizena)

- 1/8 teaspoon of cream of tartar (krim tar-tar..kalau nggak punya boleh dihilangkan)

- 250 grams of icing sugar (gula putih halus untuk icing)

- 1/2 teaspoon of cocoa powder (bubuk coklat)

- whipped cream (double cream dengan fat 30% keatas)

- food coloring if desired (pewarna makanan kalau diinginkan)

 

Steps:

1. On a baking/ parchment paper, draw circles size of

3 cm/ less up to you using pencil. Flip the paper and lay it on

your baking tray.

(Pada selembar kertas baking, gambar bentuk lingkaran 

diameter 3 cm/ kurang, sesuai selera. Balik kertasnya dan letakkan

di pan panggangan.)

 

 

 

 

 

 

 

2. In a large bowl, beat the eggs white and cream of tar-tar until

soft peak for about 1 minutes with high speed mixer.

(Dalam sebuah mangkuk besar, kocok putih telur dan krim

tar-tar hingga kaku selama 1 menit dengan mixer kecepatan tinggi.)

 

 

 

 

 

 

 

 

3. Gradually add your icing sugar while shifting it in 1/3 part a time.

Mix well in each step.

(Perlahan saring gula icing kedalam mangkuk telur,

1/3 bagian sekali sambil mixer tetap berjalan. Aduk rata.)

 

 

 

 

4. Add the potato/corn starch and cocoa powder into the mix andmix well for about 5 minutes, until it soft and glossy.

(Masukkan tepung maizena dan bubuk coklat kedalam adonan dan aduk rata selama 5 menit hingga lembut dan mengkilap.)

 

 

 

 

 

5. Prepare your piping bag/ plastic bag, cut the tip and put the plain

round nozzle in. Fill the bag with the mix dough.

(Siapkan kantung plastik bersih untuk menyemprot adonan,

potong ujungnya dan masukkan corong semprot bundar.

Isi kantung plastik dengan adonan macaroon.)

 

 

 

 

 

 

 

 

 

 

6. Pipe the dough on the baking/parchment paper following to circles.

(Semprot perlahan adonan di atas kertas baking mengikuti ukuran lingkaran.)

 

 

 

 

 

 

 

7. Bang the baking pan 3 times on flat surface to release the air bubbles inside.

(Banting perlahan pan panggangan sebanyak 3 kali di permukaan datar untuk

0menggilangkan gelembung udara didalam adonan.)

 

8. Let the dough rest for about 30 minutes.

(Biarkan adonan diudara terbuka selama 30 menit.)

 

9. Preheat your oven to 338 F (170 C).

(Panaskan oven hingga 170 C.)

 

10. Bake the dough for about 10 minutes in the oven.

(Panggang adonan didalam oven selama 10 menit.)

 

11. Slightly open the oven door and let it ajar for about 1/4 part for

about 3 minutes. Now turn down the oven temperature to 248 F(120 C)

and bake for another 20 minutes until they’re dried.

(Buka pintu oven perlahan dan biarkan terbuka 1/4 bagian

selama 3 menit. Sekarang turunkan suhu oven menjadi 120 C.

Panggang lagi adonan selama 20 menit hingga kering.)

 

 

 

 

 

12. Take the macaroons out of the oven and let them cool on the

baking/ parchment paper. Remove them off the paper when they

are cool completely.

(Keluarkan macaroon dari dalam oven, biarkan mendingin sempurna

di kertas roti/baking, Lepas perlahan macaroon dari kertas

jika telah dingin sempurna.)

 

 

 

 

 

 

12. Gather 2 macaroon shells on close similar size to help you on piping the filling.

(Gabungkan dua cangkang macaroon yang memiliki ukuran sama, untuk memudahkan dalam proses menyemprot cream. )

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

13. Make the whipped cream: Whip the cool whipped cream with mixer/whisker until hard peak. Use clean plastic bags/ piping bags with round plain nozzle and pipe the cream on the macaroons. Attach both macaroons to each other. Voila, you’ve made your own macaroons!! Put them in the fridge to store.

(Buat whipped creamnya: kocok whipped cream dengan mixer/ pengocok hingga keras. Gunakan kantung plastik bersih dengan corong semprot bundar dan semprot cream diatas permukaan datar macaroon, tempelkan satu macaroon diatasnya. Simpan di lemari pendingin. Selesai!)