Thursday, May 9, 2013

French Meringue Macaron 法式蛋白马卡龙


 Recipe From My Baking Class's Instructor Ms Tan:
  •     almond powder 杏仁粉130 g   (65 g)
  •     icing sugar  糖粉 220 g   (110 g)
  •     egg white 蛋白 100 g (50 g(aged for at least 24 hours)
  •     caster sugar 幼糖 35 g (18 g)
  •     meringue powder 蛋白粉 2 g (1 g


    Method :

   1) sift almond powder, icing and powder coloring
          过筛杏仁粉,糖粉和粉状色素
   2) beat egg white , meringue powder and sugar until medium-stiff peak
         蛋白,蛋白粉和糖打至中硬性发泡 (做法看这里
   3)Mix Both   混合蛋白糊及杏仁粉等 
       (avoid under-mixing or over-mixing,不要搅拌不足也不要过度搅拌)
   4) pipe on parchment paper , rest for 30 mins until skin form 
         (挤在蛋糕纸上,等30分钟或更久视天气是否潮湿而定,直到马卡龙表面不沾手)
   5)烘 150 c  for 25 mins. (温度时间依自己的烤箱调整)














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