馬卡龍Macaron
描述
Yvonne做事態度認真，絕對是製造精美馬卡龍的最佳人選，女兒的訂單已經下來。
The most stunning sweet treat that can steal ladies' hearts is the French Macaron! Still these are the trendiest biscuit around. It's Yvonne's showtime today.
份量
時間
食材
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100克g
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180克g
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30克g
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90克g
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1/8茶匙tsp
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15克g
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60克g
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40克g
步驟
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於平底烤盤鋪好牛油紙； Place baking paper on the baking tray.
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杏仁粉和糖霜拌勻； Mix the very fine almond powder with icing sugar.
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用很密的篩子過篩； Sieve the powders above.
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蛋白加塔塔粉打起，分2次加糖粉打至挺身； Whisk egg white with cream of tartar, add sugar, whisk till firm.
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粉類加入蛋白霜內； Combine dry and wet ingredients.
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以壓拌方式攪拌（大約50下左右）； Press and fold for about 50 times.
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至混合物光滑及呈岩漿狀即可； Mix till the mixture looks shinny.
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擠花袋裝上直徑1cm擠花嘴，再裝入混合物； Pour into the piping bag.
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於牛油紙上擠出3cm的圓形； Pipe onto the baking paper with each one within the inner circle.
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在烤盤下面敲幾下震出氣泡； Tap the tray several times to bring big bubbles out.
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風乾20-60分鐘，同時預熱烤箱150度； Let dry for 20-60 mins. Preheat oven to 150C.
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烤12分鐘，調換烤盤，烤6分鐘後取出待涼； Bake for 12 mins, turn the tray inside out, bake for another 6 mins.
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打發牛油，拌入奶油乳酪，打至光滑； Whisk butter then fold in cream cheese till fluffy.
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加入適量果醬拌勻； Add (homemade) strawberry jam into the paste.
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內餡倒進擠花袋，擠在其中一片上面； Pipe a small drop of the filling onto one shell.
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蓋上另一片即可； Cover with another shell.
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冷藏後風味更佳； For better taste, chill before eating.
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送人的話放進盒子更顯高貴； Decorate by putting them inside the macaron case.
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若想添色可於步驟6加入色膏。 Add colouring at step 6 if necessary.
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偷心的甜食怎能沒有咖啡的陪伴？ How can you miss a cup of aromatic coffee?
