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馬卡龍配方我网上看(adapted from tartellette blog)
For macarons:
100g aged egg whites
110g almond meal, at room temperature and well sifted
200g icing sugar
50g caster sugar
One no vanilla bean pod
Prepare the macarons :line two baking sheets with baking paper. Place icing sugar n almond meal in food processor and pulse for a minute n Sifted n place in a large mixing bowl and set aside.
Mix one vanilla bean pod to icing sugar n mix well
Using an electric mixer, beat egg whites and egg white powder in a medium mixing bowl until the egg white powder dissolves and it reaches soft peaks. With the mixer on high speed, gradually add sugar and beat until it reaches stiff peaks.
Add meringue to your dry mixture and mix, quickly at first to break down the bubbles in the egg white then mix carefully as the dry mixture becomes incorporated and it starts to become shiny again.
the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds.
Place mixture in a piping bag with a 1cm round piping tip thenTap baking sheets carefully and firmly on the benchtop a couple times to remove any large bubbles.
Leave to dry for at least half an hour, so that when you press the surface of one gently it does not break. This will help prevent any cracking and help the feet to form on the macs.
Preheat your oven to 140-150°C (285-300°F), depending on your oven. Bake for 20-25 minutes, depending on the size of your shells. Carefully test if the base of the shell is ready by gently lifting one and if it's still soft and sticking to the baking paper, then it needs to bake for a few minutes longer. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely
For the chocolate ganache:
150g
good quality milk chocolate, finely chopped
100ml pure/pouring cream
Prepare the ganache;
place chopped chocolate in a heatproof bowl and gently heat cream in a small saucepan until it just comes to the boil, then pour hot cream over the chocolate and set aside for a few minutes to allow the chocolate to melt. Using a whisk, gently combine mixture until it is smooth Set aside to cool or until has returned to room temperature and is thickened but still pipable.
Place in a piping bag with a narrow round tip, pipe a ganache of one side of a macaron, Sandwich macaron with another shell, repeat with remaining shells. Chill in the fridge in an airtight container overnight, serve at room temperature.
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