巴黎馬卡龍  

好友Stacy去了巴黎渡假一個月,去上了好幾次馬卡龍的課,我眼巴巴的望著她回來教我做正宗的巴黎馬卡龍,漂亮吧??!! 說真的馬卡龍不是很好做,難度挺高,如果不是有一點烘培的經驗,做起來真的困難,天時地利人和,才能做出美麗的馬卡龍,但看著一顆顆飽滿亮晶晶的馬卡龍,真有成就感!

 

分量: 3

 

A材料

杏仁粉,篩過      300

糖粉,篩過          300

蛋白                      110

食用色素,膠狀         適量

 

B材料

白砂糖         300

                   75

蛋白             110

食用色素,膠狀         適量

 

C材料

巧克力 (>64%)             75

動物性鮮奶油              75

奶油                              25

 

事先準備

*配方中的蛋白打入一碗中,蓋上保鮮膜,放冰箱3天才用

*在烤盤上鋪烤盤紙,在不平滑的那一面每隔3公分,用一個10元硬幣,劃一個圓圈,再把烤盤紙翻過來,有畫圈的那面朝下。這個配方需要四張這樣的紙

*烤盤最好有好幾個一樣可以疊起來的,最少5

*烤箱最好是有上火,沒下火,才會有美麗的裙邊。

 

做法

1. A材料的杏仁粉和糖粉倒入一大盆中,再用篩子篩一遍。

2. 把篩過的粉類加入A蛋白,用刮刀拌勻,至沒有粉粒。再加入食用色素拌勻(顏色要加到深一些,因為烤完後顏色會比較原來麵糊的淡。)

3. B材料的白砂糖和水量入一小湯鍋中,不攪拌加熱至238-242°F (115-116°C),立刻關火。

4. 將蛋白用攪拌器打到硬性發泡,就是打完後有點高度,不是濕濕一攤水水的,一面高速打,一面徐徐加入剛煮好的糖水,加完後,高速打9 分鐘,讓溫度降下來,再拌入食用色素。(說真的,家裡沒有直立式的攪拌器,可能要辛苦一些了)

5. 用一把刮刀,像做蛋糕或是法式舒芙蕾那樣,把蛋白拌進A麵糊中,盡量不要讓蛋白消泡了,把混合物拌的蓬鬆。

6. 拿一個擠花袋裝一個簡單圓型的花嘴,(Wilton 12 ),再把麵糊盛進擠花袋中,在預先準備好的烤盤紙上,擠出圓形。

7. 全部擠完後,把烤盤在桌上拍打幾下,把空氣拍出,再放在一個通風的桌面上靜置20-30分鐘,讓馬卡龍的表面風乾成一層皮,這樣馬卡龍才會有那亮亮美麗的表皮。

8. 隔水加熱C材料的巧克力,直到融化,徐徐加入動物性鮮奶油一起攪拌均勻,變成巧克力醬,拿出放涼一下再拌入奶油,就是完成的甘納許醬了,把醬裝入一個擠花袋中,方便擠在馬卡龍上。

9. 預熱烤325°F/160°C。 烤盤下再套上另一個一樣的烤盤,進烤箱烤6分鐘,之後再用一把不怕熱的湯匙卡著烤箱門,不要全關烤7分鐘,這樣馬卡龍表面才不會有裂痕。(但若烤箱溫度很均勻,就可以省略,直接關門考13分鐘。)

10. 馬卡龍出爐後放全涼後,把巧克力甘納許醬擠在中間,在黏上另一塊馬卡龍,就成了經典的馬卡龍餅乾了!!!

 

 

 

Parisian Macaron

 

A Ingredients

Almond meal, sifted   300 g

Powdered sugar, sifted    300 g

Egg whites                         110 g

Food color, gel                to taste

 

B Ingredients

Sugar                        300 g

Water                         75 g
Egg whites               110 g

Food color, gel                to taste

 

C Ingredients

Chocolate (>64%)                75 g

Heavy whipping cream         75 g

Butter                                    25 g

 

Preparation

*Age the eggs whites.  Three days to a week before baking, cock the egg whites into a bowl, cover with plastic wrap and store in the refrigerator. 

*Line the baking sheet with parchment paper.  Draw quarter coin circles onto the grainy side of the parchment paper ¼ inch from each other.  Need about four of these parchment papers. 

 

Directions:

1. Soft the A almond meal and powdered sugar into a mixing bowl. 

2. Add the A egg whites into the mixture.  Fold with a mixer or spatula until no loose powder at the bottom.  Add the food coloring until color is smooth. 

3. Put the B sugar and water into a small pot, heat without stirring until 238-242°F (115-116°C), remove from heat and immediately go into the next step.

4. Beat the egg whites until soft peak form.  With mixer on high speed, add the sugar into the egg whites in a thin stream.  After adding all the sugar, keep the mixer on high for 10 minutes until the temperature of the meringue is touch warm. 

5. Using a rubber spatula, fold the meringue into the A batter.  Try to maintain the volume of the mixtures. 

6. Put a piping tip (Wilton #10 or #12) into a plastic piping bag.  Scoop the batter into the piping bag, pipe a circle onto prepared parchment paper. 

7. Tap the baking sheet on the table to eliminate air pockets, then let rest at an airy area around 20-30 minutes until a skin has formed on the surface. 

8. Double boil the C chocolate until melted, stir in the heavy whipping cream until blended.  Remove from heat and let cool a bit before mixing in the butter.  Pour the cooled ganache into a piping bag with a Wilton #10 or #12 piping tip, store in frig until ready to use.

9. Preheat oven to 325°F/160°C. Double pan the baking sheet to reduce the heat from the bottom.  Bake in the oven for 6 minutes.  Use a fork to jam the oven door open a bit, bake an additional 7 minutes to prevent breaking.  (if oven temperature is even, then just bake 12 minutes straight)

10. Let the macaroon shells cool completely.  Pipe the prepared ganache onto the shells then top it with another shell.  Store in air-tight containers. 

 

Serving: 3 dozen

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