Thursday, 3 October 2013

Pandan Durian Macarons(香兰榴莲马卡龙)

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!


杏仁粉 40g
糖粉 40g  

蛋白 33g (大概一个蛋白)
糖粉 40g (我用砂糖 35g)
香兰浓缩香精 12 茶匙


1.杏仁粉、糖粉一起用食物理机打至非幼,过筛 (我打大概一分半)。
2.蛋白打至起泡,再分3次加糖,打至湿性泡,很稠但尖端会下垂。 加入香精,搅打均匀。(我把蛋白打至干性泡,呈尖端不下垂
6.预热烤箱至150°, 放入烤箱把温度下到140C。烘1718

8 用金色装饰

Ground almond 40g
Icing sugar 40g  

Aged egg white 33g (about 1 egg white)
Icing sugar 40g (I used 35g)

Store bought durian jam

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.

Recipe refer周老的美食教室