Chocolate macaroons
Bahan-bahan (30 keping bergantung pada saiz):
110gm gula aising
65gm serbuk badam (ground almond)
13gm serbuk koko
60gm putih telur - dalam 2 biji
20gm gula kastor
secubit cream of tartar
filling (boleh dipelbagaikan ikut kegemaran masing2):
120gm cream cheese
1 camb jus lemon
2 camb gula aising
1 camb whipping cream
parutan kulit lemon dari 1 biji lemon
cara:
notes & tips: guna pisau yang tajam untuk kikiskan dari dulang pembakar atau non-stick
paper dan hati2 kerana ianya mudah rapuh. sebaik2nya lapikkan dulang pembakar dengan
non-stick paper/parchment paper supaya senang untuk diangkat. remove macaroons from the
parchment paper - they should be removed as soon as they come from the oven. you will need
to create moisture under the cookies. carefully loosen the parchment paper , lifting the paper,
pour a little hot water under the paper. The water may bubble and steam. allow the macaroons
to remain on the parchment for about 20 seconds, then peel the macaroons off the paper and
place them on a cooling rack
source: vogue magazine