Macaroon adalah biskut yang menjadi kegemaran pada masa kini selain Cupcakes. kerana ia boleh dipebagaikan resepinya mengikut citarasa masing-masing.RESEPI ADALAH SEPERTI BERIKUT;
1 CUP SUGAR (4.5 oz)
3/4 CUP ALMOND FLOUR (2.5 oz)
(boleh guna serbuk kelapa, tepong biasa,dll tepong)
2 LARGE EGG WHITE (room temperature)
PINCH OF CREAM OF TARTAR
1/4 CUP OF SUPERFINE SUGAR (1.5oz)-icing sugar
3/4 CUP SEEDLESS RASBERRY JAM FOR FILLING
CARA;
1. Sugar + almond flour mix together in a mixer- till combined. Shift mixture
2. Whisk whites egg with mixer (medium speed) until foamy.Add cream of tartar & whisk again until soft peaks foam. Reduce speed to low, then add superfine sugar.Increase speed to high & whisk until stiff peaks foam.Add food coloring if you wish.
3. Shift flour mixture over white & fold until mixture smooths & shiny.
4.Transfer batter to pastry bag filled with 1/2 in plain fond tip.Press mixture onto tray and bake in the oven.
5. Fill with jam when the biscuit cool.
1 CUP SUGAR (4.5 oz)
3/4 CUP ALMOND FLOUR (2.5 oz)
(boleh guna serbuk kelapa, tepong biasa,dll tepong)
2 LARGE EGG WHITE (room temperature)
PINCH OF CREAM OF TARTAR
1/4 CUP OF SUPERFINE SUGAR (1.5oz)-icing sugar
3/4 CUP SEEDLESS RASBERRY JAM FOR FILLING
CARA;
1. Sugar + almond flour mix together in a mixer- till combined. Shift mixture
2. Whisk whites egg with mixer (medium speed) until foamy.Add cream of tartar & whisk again until soft peaks foam. Reduce speed to low, then add superfine sugar.Increase speed to high & whisk until stiff peaks foam.Add food coloring if you wish.
3. Shift flour mixture over white & fold until mixture smooths & shiny.
4.Transfer batter to pastry bag filled with 1/2 in plain fond tip.Press mixture onto tray and bake in the oven.
5. Fill with jam when the biscuit cool.
