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Kangyou | 26-Jul-09 | 馬卡龍 Macaron | (221 Reads)

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Black Sesame Macaron 

  • 100g icing/powdered sugar
  • 55g almond flour  
  • Black Sesame Powder 0.5 tbsp
  • 45g egg whites (at least 1 day old, store in fridge)
  • 15g 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 10 minutes (I've made mini size, about 2.5cm after baking), 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.