我还停留在“香兰月”吗？ 是啊，这个榴莲马卡龙原本就计划了要在香兰月贴上的，但是真的来不及了。。。没关系，还是很回味香兰满屋的味道。“香兰榴莲”
－ 这次我可把巴黎浪漫的马克龙给东洋化了啊！
还是选择周老师这个容易皆成功率又高的马卡龙食谱。
基本马卡龙食谱
材料：
杏仁粉 40g
糖粉 40g
蛋白 33g (大概一个蛋白)
糖粉 40g （我用细砂糖 35g)
香兰浓缩香精 1／2 茶匙
夹心酱：
榴莲果酱
做法：
1.杏仁粉、糖粉一起用食物处理机打至非幼,过筛。 （我打大概一分钟半）。
2.蛋白打至起泡，再分3次加糖，打至湿性发泡，很浓稠但尖端会下垂。 加入香精，搅打均匀。（我把蛋白打至干性发泡，呈现尖端不下垂）。
3.把蛋白霜刮入放粉的盆里，一起搅拌成为光滑的糖糊。
4.挤花袋装个直径一公分的圆挤花嘴，把糖糊全部装入，平均挤在铺了纸的烤盘上。
5.刚挤好，表面会黏手；放在干燥的地方使表面结皮，直到可以看到水光渐渐消失，轻触也不再黏手。（天气湿度影响结皮的速度，我大概用了30－40分钟）
6.预热烤箱至150°度, 当马卡龙放入烤箱时把温度转下到140C。烘17－18分钟。
7.出炉后，等完全冷却后，用小刀小心刮下。
8 用金色装饰
Ingredients:
Ground almond 40g
Icing sugar 40g
Aged egg white 33g (about 1 egg
white)
Icing sugar 40g (I used 35g)
Filling:
Store bought durian jam
Method:
1. Combine ground almond and icing
sugar in food processes and pause until the mixture is fine powder. Sift the
almond meal and icing sugar twice, discarding any almond lumps that are too big
to pass through the sieve.
2. Place egg whites and cater sugar
in a dry clean bowl. whisk until formy and add 1/3 caster sugar, whisk
until sugar dissolved and add in another 1/3. Finally add in final 1/3
and whisk for another minute until stiff peak. Add gel food colouring and
continue to whisk on until the colour is mix evenly. (Do not over whisk egg
white)
3. Fold into the egg white into
almond mixture. The mixture should be smooth and a very viscous, not
runny. Over-mix and your macarons will be flat and have no foot, under mix and
they will not be smooth on top.
4. Transfer mixture to the piping bag
fitted with a plain tip (1cm). Pipe onto trays lined with baking
paper (I used 3.5cm round macarons size) . Lightly tap the trays. This will
help to remove any air bubbles from
the mixture and ensure a smooth
macaron.
5. Allow to stand for 30-40 minutes
until a “skin” forms on top of the macarons. Use your finger to touch the
top of the macarons. I should be dry and does not stick to your finger.
6. Preheat the oven to 150 degrees C.
Once put your baking tray in the oven, reduce temperature to 140 C and bake
macarons for 17-18 minutes. Check if one comes off the tray fairly cleanly, if
not bake for a little longer. Allow to cool completely on the trays.
7. Decorate with edible gold paint.
