Banyak org Dah update pasal Palova n macroons

PaloVa

4 eggs white
1 1/4 cups sugar (If you want less sugar just use 1 cup)
1 teaspoon of vinegar
1 teaspoon of vanilla paste
1 tablespoon of cornflour

topping

It’s actually depend on us on how to put on the top of the pavlova. The typical way is by topping it with cream and fruits. What I did, I topping the pavlova with cream mix with cream cheese and fruits, of course.

The way to do

Pukul white eggs dulu sampai berbuih sedikit (pukul in high speed)
Selepas itu masukkan sugar secara perlahan-lahan
Dalam masa yang sama, bolehlah combine vinegar, vanilla paste and cornflour kemudian masukkan ke dalam white eggs and sugar yang dipukul tadi.
Pukullah adunan itu sehingga nampak glossy.
Masukkan kat dalam oven dan dibakar selama 1jam setengah pada suhu 120′c atau sehingga berwarna coklet susu.

Tips
Pastikan bekas adunan untuk kembangkan gula dan white eggs adalah bersih. Jika tidak, adunan tersebut tidak kembang.
Pastikan Pavlova sejuk sepenuhnya didalam oven sebelum dikeluarkan.

sumber di copy cat disini

Macaroons

Ingredients

• 1 1/4 cups confectioners' sugar
• 1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
• All-purpose flour, for dipping
• 3 large egg whites
• Pinch of salt
• 1/4 cup granulated sugar
• 1/4 teaspoon pure vanilla extract
• 1/2 recipe Swiss Meringue Buttercream

Directions

1. Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.

2. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.

3. Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.

4. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macaroons on parchment to a wire rack; let cool completely.

5. Spread 2 teaspoons buttercream on flat sides of half the macaroons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

   
   

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   Hehe..Terbuke haty nk update pasal dua benda ni..mne blog aku bukak msti ade crita psal 2 bnda alah nie...MACAROONS N PALOVA huhu...bila lah aku try nyew...Next week lah klu blek rumah agy hehe,.,,aku tgk method dia tade lah ssah mne pun..easy2 jewp pun..lgy pun dah lme ta baking nie...ermm nnty boleh lah try ann...ann...hah lupe lak aku nk try wat Triffle gak huhu..aku dah usha dah resepi dia selepas mengoogle ksana dn ksini huhu :) koarang boleh lah try k if tak paham..youbtube jewp..kat youbyube dah bnyak tujukn cara pasal nk wat palova n macroon nie...

   SELAMAT MENCUBE (^_^)