Monday 10 November 2014

Beary Maracons 馬卡龍


材料:
杏仁粉 180g
糖霜 270g
蛋白 150g
砂糖 100g
可可粉 15g


做法:
1. 杏仁粉(用Blender磨幼細)、糖霜、蛋白粉、可可粉過篩備用。
2. 蛋白打至起泡,砂糖分2-3次加入、打蛋打出蛋白有微微向下彎角。
3. 加入做法1的粉類。用膠括拌勻至光滑狀態,可慢慢流動。
   (此步驟的重要性在於能在下步驟擠圓形時表面平滑)
4. 選用一個小號圓形平口擠花嘴(無任何鋸齒狀)將杏仁糊裝填在擠花袋擠成所需形狀在不粘紙上擠出杏仁糊後讓它自然的向外擴張用力地敲在桌面數次,讓杏仁糊的空氣排出也讓杏仁糊攤平成較為扁平的形狀。靜置直至表面不黏手(約30-45分鐘)。
5. 預熱爐140℃, 放入中層, 15-18分鐘後出爐。
6. 將烘培紙拖移到網架上徹底放涼後即可容易模。


依照個人的喜好準備餡料將餡料擠到馬卡龍上一圈,然後進行大小接近的配對組合。

別急著吃馬卡龍夾起餡放進冰箱冷藏後吃才可以吃出外酥和軟的口感~~


I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours, lena of Frozen Wings and Zoe of Bake for Happy Kids


4 comments:

  1. Hi Sam Sam,
    Oooh...these are the cutest macarons! They looks so beary cute and perfectly made! I'm sure anyone who sees these macarons would be delighted! Thanks for baking along with us!

    ReplyDelete
  2. Hi Sam,

    You know what? You are always a macaron queen to me!

    Your bear macarons are so thoughtfully made :D

    Zoe

    ReplyDelete
  3. making beary macarons would be an extremely difficult task for me i believe! You hv made them so neat and pretty!

    ReplyDelete
  4. 对了, zoe 说你是马卡龙皇后是没错的。 你真的好厉害的也。我佩夫你。like多多。。。。。。

    ReplyDelete

Thank Q your comment..

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