Cornflake Madu Rangup

Ni biskut favorite ramai. Sekejap je dah licin sebalang.

Resepi yang mudah & ringkas.

Resepi Cornflake Madu

Bahan

 4 cawan cornflakes

1/4 cawan butter

1/4 cawan madu

Papercup secukupnya

Cara:

1. Cairkan butter dalam kuali dengan api kecil.

2. Masukkan madu, gaul rata.

3. Masukkan cornflakes yang telah diramas sedikit, gaul rata hingga semua kepingan cornflakes di salut cairan butter & madu.

4. Sudukan ke dalam papercups.

5. Bakar pada suhu 100C selama 10 minit, ikut oven masing2.

SUPER CRUNCHY OATMEAL COOKIES

SUPER CRUNCHY OATMEAL COOKIES

I love oat cookies. Another cookie raya to bake. Original recipe found on insta but could not recall owner. Tq for sharing this delicious recipe.

Ingredients:
A:
80 gm brown sugar
80 gm castor sugar
113 gm butter
92 gm shortening
1 tsp salt
1 tsp baking powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
2 tsp vanilla

B:
1 large egg

C:
1 large egg
200 gmm rolled oats
120 gm all purpose flour
120 gm raisin
100 gm chopped pecan/walnut

Methods:
1. Mix all ingredients A in a big bowl for about2- minutes.
2. Add 1 large egg
3. Stir in C & mix well.
4. Roll into balls, flatten  arrange about 1.5 inch apart.
5. Bake at 180C for 20 minutes.
Cookies will be soft initially but turn crispy once cooled.

Biskut M & M's

Anak-anak pasti suka biskut ni.

RESEPI BISKUT M  & M's

Bahan:

250 gm butter
150 gm gula icing
1 biji telor
1 tsp esen vanilla

200 gm tepung gandum
150 gm tepung jagung
80 gm tepung kek span
50 gm badam serbuk/kisar

1 beg coklat M&M

Cara:
1. Pukul butter & gula hingga kembang & berkrim.
2. Masukkan vanilla & telor, Pukul lagi hingga rata & kembang.
3. Masukkan bahan tepung sedikit demi sedikit hingga sebati.
4. Adunan agak basah sedikit. Tutu dengan kain  biarkan30 minit untuk adunan sebati  kering sedikit.
5. Gentel bulat2 dan penyekkan leper. Tekan coklat M&M diatas biskut tadi dan susun atas dulang.
6. Bakar pada suhu 170C selama 20 min atau kekuningan.

BISKUT BADAM GULUNG

Another recipe from my sil recipe book.

RESEPI BISKUT BADAM GULUNG

Bahan:

Bahan A
1 cawan butter
1/2 cawan majerin
1/2 tsp garam
1/2 cawan gula halus
1 tsp esen vanlilla

2 biji kuning telor
1/2 biji putih telor
3/4 cawan badam kisar
tepung gandum ikut basah

CARA:

1. Pukul bahagian A hingga kembang.
2. Masukkan vanilla & telor, kacau lagi.
3. Masukkan badam gaul rata.
4. Masukkan tepung dan uli hingga sebati.
5. Canaikan dan potong segiempat, isi inti kurma.
6. Bakar

Biskut Mutiara Merah

Dah buat kuih raya? Boleh cuba yang ni, sedap...Pictures will be updated later ye...Selamat berpuasa..
Sumber asal dari blog citarasawan & masammanis. Saya kurangkan gula sikit.

RESEPI BISKUT MUTIARA MERAH  (50~65 biji)

Bahan:

A
150 gm butter
65 gm gula kaster
1 tsp esen vanilla

B
150 gm tepung gandum
1/4 tsp emplex
60 gm cornflakes ~diramas kasar
50 gm semisweet choc chips
25 gm almond nibs

Sedikit ceri merah ~dipotong halus memanjang untuk hiasan

Cara:
1. Panaskan oven pada suhu 160C
2. Pukul butter, gula & esen vanilla  dengan sudip kayu hingga mesra & sebati.
3. Masukkan  bahan-bahan B, gaul sebati.
4. Sudukan doh & letakk atas dulang pembakar. Hias dengan hirisan ceri merah. Buat hingga habis adunan.
5. Bakar hingga masak selama 20 minit.

Ramadhan Kareem

Ishhh...banyak nya sawang nak kena bersihkan...Lamaaa dah tinggal update blog ni. I have many recipes and ideas to share , but due to time constraint...have not been able to.

Ni merangkak juga nak update, but, Insyaa Allah...I'll post more soon..

Since Eid is just around the corner, this entry will be on Raya cookies..Huzaifah dah tanya bila ibu nak buat kuih raya...

This is a very ollllddd recipe which I copied from a fellow IG friend. Loved by Kids especially..Pictures later ye..kita share recipe dulu.

M & M COOKIES

Ingredients:

A
250 gm butter
150 gm icing sugar
1 egg
1 tsp vanilla essence

B
200 gm plain flour
150 gm corn flour
80 gm optima flour - you can replace this with sponge cake mix
50 gm almond meal

C
1 bag M&M candies

Method|:
1. Heat oven to 170C
2. Beat Ingredients A till creamy.
3. Add in the flours, B. Mix well till combined.
NOTE: Dough will be wet.
4. Cover dough and set aside for 30 minutes to allow the flours to absorb all the excess liquid.
5. Take a small piece of sough and roll between your palms and flatten down slightly, and place on paper lined trays. Do not roll too large as it eill expand during baking.
6. Press a few M&Ms on the cookies and bake till light golden brown. (about 22 mins ~depending on your oven).

HOMEMADE GARLIC CRACKERS

First time nak buat crackers sendiri ni. Keluarga besar ni, kalau beli sebungkus memang lah tak cukup.

Anak-anak suka garlic bread and if ada garlic spread, bau garlic je la kat rumah, bila they toast roti then sapu spread tu.

So, bila bake this cracker, lambat je balang tu nak penuh. Lagi-lagi cookie ni thinly rolled bite size, macam makan krepek je ...

This recipe is a keeper...

RESEPI GARLIC CRACKERS

Bahan:

480 gm tepung jagung

240 gm tepung gandum serbaguna

40 gm gula

8 gm garam

4 tsp garlic powder 

240 gm butter

1 cup air sejuk
(kisar sedikit bawang putih dengan 1 cawan air sejuk jika tiada garlic powder)

Cara:

1. Panaskan oven pada suhu 180C.

2. Masukkan tepung2, garam, gula dan garlic ke dalam mangkuk adun.

3. Masukkan butter ke dalan campuran tadi, dan gaul hingga jadi seperti serbuk roti.

4. Masukkan air, uli sehingga adunan tidak melekat di tepi mangkuk.

5. Gentel jadi bebola halus dan leperkan nipis. Cucuk dengan garfu agar tidak mengelembung.

6. Bakar selama 10 min. Sejukkan sebelum dimakan.

Biskut nipis yang rangup....Sedap..

Semperit

Ni first time guna acuan tembaga bunga pecah 15. Kawan dari penang tolong belikan, jauh mai tu. Tq maz.

Resepi Biskut Semperit

Bahan: 
5 oz butter (142gm)
1 biji telur
1/2 tsp baking powder
3 oz gula halus (85gm)

2 oz tepung jagung (57gm)
3 oz tepung kastad (85gm)
6 oz tepung gandum (170gm)

Cara:

1. Pukul butter dengan gula hingga kembang.
2. Masukkan telur, pukul hingga rata.
3. Masukkan baking powder & tepung2 sedikit demi sedikit hingga rata.
4. Masukkan dalam acuan semperit, tekan keatas dulang pembakar.5. Bakar dalam oven yang telah dipanaskan dahulu, pada suhu 160C selama 14 minit.  

Tat Nenas

Baru-baru ni buat tat nenas guna resepi ni. Tak sampai seminggu balang kuih dah kosong.

RESEPI TAT NENAS

Bahan-bahan

200gm butter

50gm minyak sapi

390gm tepung gandum

50gm tepung kastad

1 biji telur

1 biji kuning telur

4 sudu besar gula ising

1 sudu kecil esen vanilla

Cara:

1.  Masukkan butter, minyak sapi dan gula, gaul hingga sebati.

2.  Masukkan telur dan kuning telur gaul hingga sebati.

3.  Masukkan vanilla.

4.  Masukkan tepung gandum dan tepung kastad gaul hingga adunan sebati.

5.  Canai dan terapkan menggunakan acuan tat nenas pilihan.
6. Bakar pada suhu 160C selama 14 minit. Jangan lupa panaskan oven dulu ya..

pretzel choc

Ini kesukaan anak-anak. Mereka boleh buat sendiri dah kalu nak makan. Senang sangat, kata huzaifah. Celup je dalam coklat masak yang dicairkan.

Tat Nenas Klasik

Cookie yang tak menunggu raya..resepi dah lama simpan, dah lupa dapat dari mana..

RESEPI TAT NENAS KLASIK

Pastry

250gm  butter
2 1/2 tbsp sweetened condensed milk
2 tbsp ghee
1/4 tsp salt
2 egg yolks
1 egg white
1 tbsp vanilla 
1 packet of pineapple paste (1kg) ~ or  you can make your own
500g plain/superfine flour ~ sifted
1/2 tsp baking powder
liquid coloring – yolk color
200ml water

Pineapple Jam
5 Unripe pineapples ~ peeled, cut into small pieces & strained
2 Pandan leaves ~ tied to a knot
250 gm castor sugar
1/2 tsp lemon juice
1/2 tsp vanilla essence

Method:

Pastry:
1. Beat the butter until creamy (1-2 min)
2. Add eggs–1 at a time–beat until the butter volumized and turns creamy
3. Add condensed milk and salt. Beat the mixture again until creamy.
4. Add vanilla powder.
5. Use the flour sifter and sift the flour into the butter mixture. Use your spatula to fold in the flour until it until it turns into a dough.
6. Place the dough on the grease paper. Wrap the rolling pin with cling film. Use rolling pin and roll out the dough to 1 inch thickness.
7. Cut the dough using the tart moulds and line it nicely into a tray.
8. Roll cooled pineapple jam into small balls. Flatten them slightly, then place in the centre of shaped pastry.
8. Preheat oven to 160 C(325 F). Bake for 20-25 minutes depending on your oven, or until pastry is lightly browned.

IF using packed jam: 
1. Pour the pineapple paste into a round pan and add water.
2. Cook the paste under medium heat until the paste softens.
3. Add 5-6 drops of coloring. Cool it for 15 mins before using.

Homemade Jam:
1. Place pineapple pieces in a saucepan with pandan leaves, stirring continuously over medium heat until mixture thickens.
2. Add sugar, lemon juice and vanilla essence and continue stirring until mixture takes  on a jam-like texture.
3. Continue to stir for about 10 minutes or until filling is dry. Leave to cool completely.
Note: the jam can be made in advance and kept refrigerated.

COOKIE FAVORITE

Chocolate chips ni memang favorite anak-anak. Since my eldest ada kat rumah, tengah buat practical di kl, so apa-apa food ada memang cepat je licin..Sampai adik-adiknya kata 'kalau nak makan ambik rasa, nanti abg balik keja cepat licin ....' he..he..adik-adik jenis makan sikit-sikit, ada abangnya, sekali ambik sebekas tupperware.

Memang selalu bake cookie ni using my favorite recipe. I usually double the recipe.

CHOCOLATE CHIPS COOKIE RECIPE

Ingredients

250 gm salted butter ~ softened
200 gm light brown sugar
1/4 tsp salt
1/2 tsp coffee flavor
1 egg
1 tsp vanilla extract
1/4 cup oats/ nestum ~ processed to bits in a chopper
1/4 cup ground almond
1/2 cup nuts (walnuts/almonds/hazelnuts) ~ chopped
1 pack of semi sweet choc chip
300 gm self raising flour


Method

1. Preheat oven to 160C.
2. To the softened butter, beat in sugar & salt to combine.
3. Beat in egg, vanilla, coffee flavor & stir in the processed oats, ground almond, chopped nuts & choc chips.
4. Sift the flour & fold it in. Dough will not be too stiff but not too wet either.


For small cookies, place half tsp of the dough, spaced slightly apart & bake for 10 minutes.
For large cookies, place rounded tbsp of dough, spaced apart. Bake for 25 minutes.

Biskut Peanut butter

Resepi asal ada di hias dengan kismis hitam di bahagian bawah, tempat yg ada lekuk macam berlubang sikit tu. Tetapi, dek kerana kurang rajin, biskut ni tiada hiasan, tapi licin juga. Buat semasa di penghujung syawal lepas, teringin punya pasal..

Resepi Biskut Peanut Butter

3 cawan tepung gandum

1 cawan tepung jagung

1 1/2 cawan butter

3/4 cawan gula halus

1 biji telor

1/2 cawan peanut butter

1 tsp baking powder

1 tsp esen vanila

Cara:

1. Pukul butter dgn gula.

2, Masuk telor & vanila, pukul rata.

3. Masukkan peanut butter, gaul hingga sebati.

4. masuk tepung gandum & jagung sedikit demi sedikit, gaul hingga sebati.

5. bakar 170C 15-20 min.

MARBLE ALMOND SHORTBREAD

Dah buat kuih raya?
I have made this cookie several times tapi lupa je nak ambik gambar. Kuih ini di bake guna loyang 12x12 yang ada potongan pisau. Kalau tiada, kena lah potong dengan pisau. Tapi size biskut nanti tak berapa cantik sebab potongan tak sama besar.
Somebody dah banyak kali minta this recipe, but I keep forgetting? So, yang berkenaan tu, silalah salin dan buat banyak-banyak. Nanti boleh 'tapau' sikit ;-)

Resepi Biskut Marble Almond Shortbread

Bahan Shortbread:-
300 g tepung gandum
125 g gula halus
80 g serbuk badam
250 g mentega
110 g susu tepung

Coklat Topping:-
350 g cooking chocolate
1 camca teh shortening
200 g white cooking choclate

Cara membuatnya:-
1. Satukan semua bahan2 untuk shortbread dalam satu bekas, gaul hingga adunan menjadi doh yang lembut.
2. Keluarkan alat pemotong dari acuan, alas dasar tin dengan kertas minyak, biar besar dari saiz tin.
3. Masukkan doh tadi ke dalam tin dan ratakan hingga memenuhi tin. Tekan2 supaya sama rata dan seimbang.
4. Masukkan kembali alat pemotong dan tekan perlahan hingga rata. Bakar dalam oven pada suhu 150C selama 20 minit.
5. Keluarkan dari oven, biar suam dan keluarkan alat pemotong tadi dan biar shortbread betul2 sejuk.
6. Panaskan coklat masakan secara double - boiler, bila coklat cair, masukkan shortening dan kacau hingga rata. Angkat coklat tadi dan tuang atas shortbread.
7. Ratakan coklat hingga memenuhi permukaan shortbread. Ketepikan sebentar.
8. Cairkan white chocolate secara double - boiler.
9. Bila cair masukkan dalam piping beg dan paipkan beberapa garisan memanjang atas coklat tadi. Bila siap. Ambil lidi sate , lorek ke kanan dan ke kiri secara melintang garisan coklat putih tadi hingga mendapat corak yang diingini.
10. Kemudian, masukkan kembali alat pemotong tadi dan tekan perlahan2. Sejukkan dalam peti sejuk hingga topping coklat keras.
11. Keluarkan alat pemotong dan boleh diasing2kan shortbread tadi sebelum disimpan dalam bekas kedap udara..

Biskut Sarang Semut

Dah buat kuih raya ke? Boleh cuba kuih lama ni. Masa kecik-kecik dulu pernah tolong parut kuih ni.
I usually bake my raya cookies during the last week of ramadhan. Bake awal, cepat le habisnya, bila raya tinggal balang je nanti...resepi lama ni memang tak guna telor, yang moden ada letak telor.gambo nanti akan di upload

Biskut Sarang Semut


Bahan-bahan:


6 oz/170 gm butter
4 oz/120 gm gula kastor
1/2 tsp esen vanilla
1/2 tsp baking powder
6 oz/170 gm tepung gandum
4 oz/ 120 gm tepung kastad
sedikit coklat rice
manik warna-warni


Cara-cara:
1. Pukul butter dgn gula hingga kembang.
2. Masuk esen vanilla, gaul rata.
3. Masukkan tepung2 yang telah diayak dengan baking powder, gaul hingga jadi doh yg sebati.
4. Parut kedalam mangkuk besar/ tekan guna parut limau yg berlubang2 tu, or boleh juga guna acuan muruku yg halus tu.
5. Sudukan ke dalam paper cup kecil. Hias dgn choc rice & manik berwarna.
6. Bakar pada suhu 175C selama 20 minit.

Chocolate Chips Cookies

Baked dah lama, tak sempat nak post je resepi ni. My family enjoyed this cookie. Another version of choc chip cookie...Tak ingat ambik kat mana, but thanks to the contributor, sudi share recipe..I ran out of cocoa powder, ganti dengan ground hazelnut. Memang sedap

CHOCOLATE CHIP COOKIE

Bahan-bahan:

250 gm mentega ~ biar pada suhu bilik
150 gm gula kastor
1/2 tsp  vanilla essence
1 biji kuning telur

1 cup coklat chip

100 gm walnut/almonds/hazelnut ~ di potong kecil2

2 1/4 cup tepung gandum   }

3 tsp serbuk koko               }
2 tbsp tepung jagung          }  ~ diayak 
1/2 tsp soda bikarbonate    }
2 tbsp susu tepung             }
Secubit garam                   

Cara-cara:

1. Pukul mentega, gula kastor dan esen vanilla hingga kembang.

2. Masukkan kuning telur dan pukul rata.

3. Masukkan bahan-bahan yang diayak dan gaul hingga sebati dengan senduk.

4. Masukkan coklat chip dan kacang, gaul rata.

5. Sudukan adunan ke atas dulang pembakar yang diglis mentega atau dialas dengan kertas minyak.

6. Boleh juga diuli menjadi bebola-bebola kecil dengan menggunakan tangan. Susun di atas dulang pembakar, jarakkan kerana doh akan mengembang.

8. Bakar pada suhu 160'C selama 15-25 minit menggunakan api atas dan bawah.

9. Sejukkan dahulu biskut dalam tray sebelum disimpan.

Biskut Suji Badam

I just loved this cookie. Kemas peti sejuk baru-baru ni, jumpa a packet of suji flour. So, kita mem 'baking' la to clear the fridge sebelum ramadhan tiba nanti. Original recipe dari SINI.

BISKUT SUJI BADAM (dalam 100 biji)


Bahan-bahan:


150 gm butter
30 gm minyak sapi
80 gm gula castor
1/2 tsp esen vanilla
50 gm serbuk badam
60 gm tepung suji
220 gm tepung gandum
1/4 tsp baking powder


Untuk hiasan: 
Badam cincang & kuning telor


Cara-cara:

1. Sebatikan mentega, minyak sapi, gula dan esen vanilla hingga berkrim.
2. Kemudian masukkan pula tepung suji, tepung gandum, serbuk penaik dan serbuk badam.
3. Uli lembut adunan dan terap dengan acuan bulat atau di sukai.
4. Sapukan kuning telur dan taburkan dengan badam cincang.
5. Bakar dalam oven yang telah dipanaskan pada suhu 140c selama 30 minit atau sampai masak kekuningan.

Almond Cluster

Ni resepi yang sangat simple dan senang nak dibuat. Kat rumah takde stok almond nibs, so I used some mixed cereals, cocoa pops, rice krispies instead. Jadilah macam chocolate crispy tu.

Almond Cluster

Bahan:


Almond Nibs ~ roasted dalam oven/ goreng tanpa minyak dalam kuali
Chocolate masakan

Cara:


1. Cairkan chocolate masakan, double boil.
2. Tuang chocolate cair ke dalam bekas berisi almond/cereal, gaul rata.
3. Sudukan kedalam paper cup.
4. Boleh hias dengan white chocolate yg dah dicairkan.
5. Biar chocolate keras dan sejuk sebelum disimpan dalam bekas. 

Masak sup ni weekend lepas. Ramai yang batuk, hirup sup panas, lega sikit. Makan dengan roti, sedappp..

Beli lada merah ni di pasaraya, tak perasan sebab dalam peket. Bila buka baru nampak ada cili kembar...

Pavlova

"Ibu pandai buat Pavlova tak? Rupa dia cemana?".... Semenjak dua menjak ni, bebudak ni duk teringin nak makan yang manis-manis ni. Agaknya dok tengok orang post gambo kat Fb, terliur pulak, request ibu buat.

Pavlova is a simple dessert to make. The sweet taste of the meringue will be lessened by the sourness of the fruits. Alas, I only have kiwis and berries only. Strawberry tak ada. Original recipe credits to RIMA.

PAVLOVA

Ingredients
150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster  sugar
2 tbsp cornflour, sifted
2 tsp white vinegar
1/2 tsp vanilla extract (omit this if u wish for a white Pavlova )
1 cup (250ml) single (pouring) cream
250g strawberries, hulled and halved or any other fresh fruits ~ I used canned fruit cocktail, itu je yg ada...

Method

1. Preheat oven to 150°C (300°F). 

2. Place the eggwhites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.

3. Add  cornflour and vinegar, whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Ensure the edges is higher than the middle to fill the cream later.

4. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. 

5. Turn the oven off and allow the pavlova to cool completely in the oven. 

6. For toppings: Whisk the cream until soft peaks form. Spread over the Pavlova, top with cut fruits and serve immediately. Serves 8–10.

 

OR this method to shape the pavlova:

Line a baking sheet with non-stick baking paper. Use a 6cm diameter cake ring to outline 18 circles and turn the baking paper over (so the meringue does not touch the pencil marks). Spoon the egg white mixture into a piping bag fitted with No. 9 nozzle. Pipe 18 swirls following the outlines on the marked paper. Pipe flowers along edges of swirls on to each meringue..

I have some leftover egg yolks from all the meringue baking recently. So, mem 'baking' la this egg tart nya, takut rosak pulak simpan egg yolk tu lelama dalam fridge kan. 

Recipe ada klik di Portuegese egg tart

Ini pulak buat last friday afternoon. Pun nak kasi perabis those egg yolks. Ish...ish..the kids makan macam kerepek, non-stop. Keluar je oven, tak penuh-penuh jugak balang kuih tu. Resepi pun boleh klik SINI

Macarons Fever

This was one of our desserts last weekend. I have been blog hopping searching for recipes for this sweet delicacy and one finally catch my eyes.

  This time round, macaron ku agak penyek sikit dek terleka menggaul almonds to the batter, thus a runny macaron batter. Lain kali kena pastikan serbuk almond yang telah di mesin halus tidak berketul, nak cepat punya pasal....

But I am happy 'coz the little feets appears...Buat satu adun je, sekejapan dah licin kena wallup.

Original recipe compliments to RIMA, whose recipes are heavenly!! Thanks ye..

CHOCOLATE GANACHE MACARON

Ingredients:
for Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond ~ i blended to a fine powdery texture
140g icing sugar ~ reduced to 130g
1/2tsp lemon juice
colouring powder ~ (i used strawberry and apple green)
Filling
for Chocolate Ganache:
 
100g dark chocolate 

50g whipping cream

Method for Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with baking sheet/paper.
2. Use a round cookie cutter, trace with a pencil or pen to make a round imprint on the baking sheets.

3. Place it upside down on the tray to avoid contact with the batter but still visible.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.(like double boiling)
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks.

8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter. Put in the coloured powder of your choice, mix well.
10.Spoon batter into a piping bag and pipe it within the round imprint on the baking sheets which was made earlier on.
11.Let the macarons to rest for 30mins before baking.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (i baked mine for 12mins)
14.Remove macarons and cool on a wire rack. (if ur having difficulty removing shell, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off)

Method for Chocolate Ganache:
1. Heat up the whipping cream.
2. Pour it into the dark chocolate and stir until it is melted and smooth.
3. Leave it aside to set. (Slightly thicken for easier piping.)

To assemble the macarons:
1.Pipe the chocolate ganache on the macaron.
2.Sandwich with another macaron together.
3.Keep in the fridge to let the filling firm.

Note:
-Pour egg white in a bowl, cover with cling wrap and poke a few holes on it. Let it stand at room temperature overnight.
-You can blend icing powder and ground almond together in a food processor to get a fine texture.
-Use only powder colouring as liquid colouring will result a soft shell and mushy macarons.
-Macarons using Swiss Meringue will be more crunch on the outside and chewy on the inside.