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Kangyou | 13-Dec-16 | 馬卡龍 Macaron

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Chocolate Macaron Shell

Powdered Sugar 80g
Powdered Almond 55g
Unsweetened Cocoa Powder 0.5 tbsp

Egg Whites 55g (ageing at least 24 hrs in fridge)
Sugar 20g
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Directions
1) Preheat oven to 300ºF (150ºC). Line parchment paper or silpat on baking sheet.
2) Grind almond + powdered sugar + cocoa, then sift the mixture twice.
3) Using a mixer beat the egg whites until frothy, beat in the sugar until very stiff and firm.
4) Fold the dry ingredients, in two batches, into the meringue with a rubber spatula. 
5) When the mixture is smooth and flowing seem like "lava", stop folding and scoop the batter into the piping bag. 
6) Pipe the batter on the baking sheets in 2.5 cm circles evenly.
7) Tap the baking sheet on the counter top to remove air bubbles. 
8) Allow the macarons to sit for 30- 35 minutes till a “skin” formed and no sticky when lightly touched. 
9) Bake in preheated oven for 10-14 minutes.

* I prefer use "Aged" egg whites for french macaron (at least 24 hours old)
* Use silpat will get beautiful feet's surface.