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Kangyou | 05-Feb-17 | Cupcake | (14 Reads)
Macaron Shell Recipe...

140g ground almonds
140g powdered (confectioner’s) sugar
50g egg white, room temperature (aged)

50g egg white
1/4 tsp meringue powder
100g / 3.5 oz granulated (white) sugar
40g / 1.4 oz (weight) water

1) Mix the ground almonds and powdered sugar, then grind in a food processor until you have an extra fine texture, sift the mixture twice
2) Add 50g egg whites and mix thoroughly into the almond mixture. At this point, you can add food colouring or flavouring. Set aside.
3)In another bowl, clean and free of any oil or egg yolk, beat the other 50g egg whites + meringue powder to medium stiff peaks.
4) Meanwhile, boil the granulated sugar and water on medium-low to 118°C / 244°F, without stirring.
5) Slowly pour syrup down the inside edge of the beaten egg whites bowl (to avoid splashing hot syrup)
6) Whisk at high speed until the mixture is cool, about 3 - 4 minutes. The mixture should increase in volume and become firm and shiny, and it should be thick and marshmallowy.
7) Gently Fold in the meringue into almond mixture in 3 batches.
8) Transfer the mixture into a piping bag and pipe on lined baking sheet. I didn't wait for the skin to form, and I directly bring it to bake.
9) Bake in preheated oven 320 F for 12 - 14 minutes (depending the size of macaron)

** if your oven is able to adjust the upper heat and bottom heat separately: 180C upper heat / 150C bottom heat for 6 minutes then change to 150C for upper/bottom bake for another 6 minutes.
** Hint : upper heat is important to dry the skin.

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