Skip to main content

mango macarons


I open up a small indonesian restaurant  BoBoKo Indonesian Cafe in downtown Harrisonburg, Virginia about three years ago, The business has been doing really well, People getting to know about my house made french macarons, They were wonder why there is french macarons on the deseert menu blend with Indonesian cuisine, I simply answer that question "because I fall in love with that cookies at a first bite" and I love making them.  I often create the filling with Asian flavor like coconut and pandan  to introduce the ingredient to them.





Ingredients :
- 1/2 cup almond flour
- 1 cup confectioner's sugar
- 2 eggs white
- 3 Tbsp granulate sugar
- 3 drop yellow food coloring

Filling :
- 8 oz mascarpone cheese/room temperature
- 4 Tablespoon powder sugar
- 3/4 cup mango jam/preserve


Preparations :

- Line two cookies sheet with silicon baking mate
combine powdered sugar,almond flour in a food processor, pulse into fine powder
sift mixture into medium bowl, discard large pieces

- Beat egg whites in large bowl with electric mixer at medium speed until foamy  gradually add 3 Tbsp granulated sugar, beating at high speed about 2 minutes or until mixture foam stiff and shiny  add 3 drop yellow coloring, continue to beat until stip peaks

- Mix well to incorporate powder sugar and almond, Incorporate the beaten egg whites into the dry ingredients using large spatula, mix well and fold the mixture
Then work in the mixture (macaronage ) using plastic scraper, press down well with the scraper,going back and forward,to press out the oxygen from the white, Do this for 2-3 minutes until you have smooth mixture.

- Attach 1/2 inch plain tip to piping bag, scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare cookie sheets, tap cookies sheet on flat surface to remove air bubbles and set aside,let macarons rest uncovered until tops harden slightly, this takes from 15 minutes to an hour in more humid condition, when the batter does not stick, macarons are ready to bake.

- Preheat oven to 350 F, Place rack in center of oven, bake 14 minutes, rotating cookies sheets halfway trough baking time. cool completely on cookies sheets

Filling preparation

- In a mixer mix mascarpone cheese, powder sugar and mango jam until smooth transfer into piping bag with match same size cookies,pipe or spread filling on flat side of one cookie and top with another.




Labels:

Comments

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more