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Kangyou | 14-Feb-09 | 馬卡龍 Macaron | (307 Reads)

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Black Sesame Macaron 

  • 100g icing/powdered sugar
  • 55g almond flour  
  • Black Sesame Powder 0.5 tbsp
  • 50g egg whites (at least 1 day old, store in fridge)
  • 25g castor sugar

Method:-

  1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
  2. Combine the almonds, icing sugar and black sesame powder in a grinder and grind till very fine. Sifted.
  3. With a rubber spatula, fold in almonds mixture into the egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.
  4. Preheat the oven to 140°C. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 - 20 minutes, depending on their size. Let cool. 
  5. If you not using right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.