|
|
发表于 2014-11-7 16:16:57
|
显示全部楼层
馬卡龍配方我网上看(adapted from tartellette blog)For macarons:
100g aged egg whites
110g almond meal, at room temperature and well sifted
200g icing sugar
50g caster sugar
One no vanilla bean podPrepare the macarons :line two baking sheets with baking paper. Place icing sugar n almond meal in food processor and pulse for a minute n Sifted n place in a large mixing bowl and set aside.Mix one vanilla bean pod to icing sugar n mix well Using an electric mixer, beat egg whites and egg white powder in a medium mixing bowl until the egg white powder dissolves and it reaches soft peaks. With the mixer on high speed, gradually add sugar and beat until it reaches stiff peaks. Add meringue to your dry mixture and mix, quickly at first to break down the bubbles in the egg white then mix carefully as the dry mixture becomes incorporated and it starts to become shiny again.
the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after |
|
雷达卡
