这款颜色鲜艳的法国甜品马卡龙(Macaron)又有人翻译为杏仁小圆饼，是法式甜点中的贵族，取名为“少女的酥胸”，用来形容它吹弹可破美丽的外表，漂亮蕾丝裙边给人以性感的外表兼有外酥内软令人沉醉的口感，为之而风靡法国。法国甜品界更有这么一说：不会做Macaron的人不能成为真正的法国甜品师。巴黎著名的甜品店Laduree销售的Macaron被人称为最经典的Macaron。
制作Macaron的主料非常简单，蛋白，白糖，糖粉和杏仁粉。一片小饼的底部必须要有一圈类似蕾丝边的裙边，这样的两片小饼夹馅形成的“汉堡包”结构的总称才能成为Macaron。作出有裙边的小饼并不简单，先来看看裙边形成的原理。当打发过的蛋白和糖粉杏仁粉混合挤成大小相当的小饼后，需要相当长一段时间来让这些小饼的表面干燥并结出一层薄薄的硬壳，而于此同时些微的糖溶液会沉积在小饼的底圈，从而保持了小饼底部的湿润。当进入烤箱后，小饼内部的混合物受热膨胀，但是由于结壳的表皮阻挡这些混合物只能向下通过湿润的低圈向四周膨胀出来，从而才有了“裙边”的形成。
———以上资料来源于网络**
刚刚夹好馅的壳还比较硬，馅也比较软，这时咬下去，壳会把馅从裙边处挤出来。所以，最好是隔夜冷吃，等马卡龙经过吸潮这一步，吸好潮的马卡龙，一口咬下去，外酥内软，杏仁粉的香气和馅料的味道已完全融合，超好口感。
再搭配一杯微微苦涩的红茶或者浓郁的咖啡，最能衬托其丰富而美妙的滋味。轻咬它，陶醉于那介于酥与柔软之间的独特口感，一小口一小口慢慢咬，每一口都会给你不一样的幸福体验。
Macarons are small, delicate and meringue-based cookies. They have a crunchy exterior and soft, light, nougat-like interior. Macarons can be recognized by their characteristic slightly domed top and a ruffled base known as the foot.
The combination of two almond flavored meringue cookies sandwiched together with a tasty filling is delightful. Macarons are made with just four ingredients, ground blanched almonds, confectioner (powdered or icing) sugar, superfine white sugar, and egg whites. Yet it is amazing how these four ingredients can make such a perfect cookie. A cookie with a thin crust that breaks so easily when you bite into it, while inside it's wonderfully soft and moist, with a mildly sweet almond flavor.
Method of preparation, mainly French or Italian. These methods are named based on the type of meringue used in the production of the macarons.
The French method involves whipping the egg whites to form a stiff meringue followed by folding in the almond flour and confectioner’s sugar, thus forcing the air out of the mix.
The Italian method calls for forming a meringue by whisking the egg whites with a hot sugar syrup. The almond flour and confectioner’s sugar are mixed with raw eggs to form a paste, mixing the meringue and paste form a stable macaron base. This method is commonly used in restaurants and food service establishments.
Well, I've tried above both methods. The result are equally good.
Matcha Macaron 抹茶马卡龙
Ingredients:
Matcha Macaron shells:
60g egg white 蛋清
60g granulated sugar砂糖
70g ground almonds杏仁粉
80g powder sugar糖粉
4g matcha powder 抹茶粉
Matcha butter cream抹茶奶油:
50g unsalted butter 无盐黄油
6g matcha powder 抹茶粉
50g heavy cream 奶油
50g white chocolate 白巧克力
Steps:
- Sift icing sugar and almond flour. Mix well.
- Beat the egg whites and add the sugar gradually. Beat until it reaches STIFF peaks.
- Combine the dry mixture with the egg mixture. Add the dry mixture in two batches, and mix them evenly.
- Fold the mixture until it is smooth and shiny, make sure not to overmix or undermix (this will take practice)
- Fill the batter in a pipping bag.
- Pipe even circles (about 1 ") on parchment paper
- Tap the tray to release air bubbles.
- Let cookies sit at room temperature at least 30 min or until the surface of the batter should be dry to touch.
- Bake in the preheated oven at 150ºC for about 15 minutes at middle rack.
- Transfer the macarons to a wire rack to cool completely before filling.
- Pipe a thick ring of matcha cream over one of the macaron shells. Place another matching size macaron shell over. Press lightly to even out the filling. Keep the macarons in an air tight container and refrigerate them.
- Mix the matcha powder with half of the cream till well mixed. Add in another half of the cream and mix well.
- Place the matcha cream in a heatproof bowl. Heat the cream over medium heat (or in the microwave). Bring just to a boil. Immediately pour the hot cream over the white chocolate and allow to stand for a few minutes. Stir gently until smooth.
- Add in butter and beating until incorporated and the frosting is nice and smooth. Place in a piping bag.
Note:
- These cookies are best when allowed to 'mature' for at least a day in the refrigerator. Can be stored for about 5 days in the refrigerator or they can be frozen for about one month. Serve cold or at room temperature.
Happy Baking!
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