Macaron馬卡龍

巧克力馬卡龍

馬卡龍的做法其實並不困難，但是卻往往會在一些小細節上功虧一簣。完美的馬卡龍表面光滑無坑疤，在燈光照射下泛著閃耀的光澤，餅身的下緣還會因為烘烤出現一圈漂亮的蕾絲裙，外酥內軟的迷人滋味，都是精心烘烤的成果。

材料 / Ingredients (12人份)

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杏仁粉 / 187g

糖粉 / 224g

可可粉 / 37g

蛋白 / 75g

水 / 75g

細砂糖 / 225g

蛋白 / 75g

巧克力內餡

鮮奶油 / 240g

麥芽糖 / 72g

56%苦甜巧克力 / 300g

無鹽奶油 / 150g

做法 / Method

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1. 杏仁粉、糖粉、可可粉混和後過篩。
2. 在做法1中加入75g的蛋白，再拌成膏狀(杏仁膏)
3. 開始煮糖水：細砂糖+水
4. 75g的蛋白以攪拌機低速打到”微發”，等到糖水滾了之後，把糖水加入攪拌機中的蛋白，速度調整成快速打發(此時，鋼盆的溫度會溫溫的，大約為40度)。
5. 將作法2及作法4拌在一起，先壓，再挖旁邊，提起來壓，直到流下來的速度有滑順的感覺。
6. 用擠花袋(用平口圓嘴)，將拌過的杏仁膏放入。
7. 在油紙烤盤上擠成一個個圓餅狀，放置在一旁，等到圓餅表面乾燥後才可以進入烤箱烤。
8. 馬卡龍要分兩次烤：先以150度，只用上火，烤個6分鐘，之後，再以120度上下火的模式，烤12分鐘。(馬卡龍在烤箱內的時間不一定，需要看烤箱的狀況來做調整。)
9. 取兩片馬卡龍，中間填入巧克力餡，再把兩片馬卡龍合起來，就完成了！

巧克力餡作法

1. 將鮮奶油和麥芽糖煮到滾，再倒入巧克力裡，用刮刀拌勻。
2. 接著，加入無鹽奶油(奶油先要放在室溫乳化，比較好攪拌)，拌勻之後先冷藏一下。

How to make macaron (french chef)

Step 1:

140g egg whites at room temperature
180g caster sugar

(tips: the earliest u separate yolk and white, the best result you get. Top is 5 days in advance)

Whisk egg white slowly until no more liquid of egg whites, then speed up and add 90g of caster suger, beat until the egg whites stiff, then add in 90g caster sugar again until sugar is dissolved.


Step 2: Almond & Sugar

160g sifted Ground Almond.
160g icing sugar.
sift them together and weigh them again, get a total of 320g!
add in color and peppermint

Step 3: Macaronage
stir slowly first
then, scartch the surface while accelerating.
stop when it becomes more "liquid"
then pipe them in less humid room such as air-conditioned room.
hit against the table to eliminate the spike.
wait until they are no longer stick to your finger when u touch it.


Step 4: Baking

150 degree Celsius approximately 12 mins until the head and the tail of the macaroon stiff.
It is done. (Finger test)

Step 5: ganache

150g chocolate
7cl of cream or milk
0g of sugar, no need sugar!

microwave the chocolate and mix with cream/milk, then keep in fridge.


step 6: back to the shields

After 10 mins in oven, ( you can open the oven anytime)
Touch on it, it should not be moving or lembik, but must be solid.
after 12 min, it's solid, can be taken out from the oven now.

place the ganche on the shield and cover with another shield, then keep in fridge for 24 hours, and it's ready!

macaron video

Macarons (french)

The basic batter and the fillings for these delectable little desserts can be varied endlessly simply by adding different flavorings and colorings; for starters, there's chocolate, coconut, peanut, pistachio, raspberry, and vanilla bean.

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Martha Stewart Living, January

• YieldMakes 35 macarons

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Ingredients

• For The Macarons

  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar

• Suggested Fillings For Macarons

  • Chocolate: Chocolate Ganache
  • Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
  • Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
  • Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
  • Raspberry: 3/4 cup seedless raspberry jam
  • Swiss Meringue Buttercream

Directions

1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Cook's Note

Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

Variations

Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.

Colourful Macarons

Taken from Meiji

Color macaroon 2

Every 60 minutes (to dry the dough time to take the heat except hail)

Attention to moisture at room temperature - 3 04

☆ ☆ ★ ★ ★who were evaluated: 100 The House also make popular patisserie macaroon. Cocoa macaroons and pink little cuteness clean enough to eat waste. Good trick is to burn, burn it to dry slowly at low temperatures.	(Diameter of about 2cm 40 each - 50 Nashville gas and macaroons) Pink macaroons Egg White: 2 minutes Granulated sugar: 30g Almond powder: 80g Powdered sugar: 130g Food dye: a little Cocoa macaroons Meizi Pyuakokoa: 10g Egg White: 2 minutes Granulated sugar: 30g Almond powder: 80g Powdered sugar: 130g For ganache Pink White Chocolate Meiji Period: Photos 3 (120g) Fresh: 120cc Raspberry brandy: 1 tsp Chocolate ganache for Black Chocolate Meiji Period: sheet 1 (58g) Meiji Milk Chocolate: sheets 1 (58g) Fresh: 120cc Brandy: 1 tsp	- Scale (scale) - Measuring cup - Measuring spoons - Knives - Board - Pastry bag - Cap round (diameter 7 ~ 8mm) - Sieve - Bowl - Hand Mixer - Gomubera - Parchment paper - Roof - Oven - Pot

Color macaroon 2

Halloween Cookies

Chokoaisubokkusukukki

		Also how well cocoa macaroon macaroons ※ pink is the same.
		Under Preparation
		You chop the chocolate, respectively.
		Pastry bagwith roundcapset to leave.
		Flour (powdered sugar, ground almonds (even cocoa cocoa macaroon)) Sift together will be.
		℃ 130 oven ispreheatingto keep.
		Lay the groundwork for McCarron
		1. Bowl,egg whites andgranulated sugarinto amixerwith a firmmeringuemaking. ※ pink macaroons for the small amount of water Dissolve the dye in food,meringueslowly add the Dekiagattara.
		2. "1"powdered sugarand almond powder and what drew (for the cocoa-colored macaroons,powdered sugarand almond powder, cocoa together wield), plus 2 to 3 divided doses,Gomuberaeach case, the powder mix until there is no whiff.
		3. "2" round clothcapwas setpastry bagput into theparchment paperlinedbaking sheetto 2cm in diameter so that the surface of the squeeze.
		4. After putting more than 30 minutes without drawing room and dry hand until dough is no room to touch the surface.
		5. "4" ℃ 130 oven for 20 minutes and three minutes on the baking temperature ℃ 170,top plateto take the heat on the fault.
		Make a ganache
		1. Bowlfinely chopped chocolate (pink for white chocolate, milk chocolate for the cocoa and dark chocolate), must include the.
		2. Put the cream in a pot boil.
		3. Boiling cream "one"bowl, in addition towhiskuntil creamy Once you've mixed smooth melted chocolate and mix well add brandy.
		4. Ice water (not quantity) of thebowlhit theGomuberastir in the "3" cool, cool until you have to cream.
		Finish
		1. Pastry bagto put their cream (or apalette knifeand a spoon may be used), then two pairs of macaroons, a cream sandwiches.