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法式馬卡龍 (Macaron)



成份:

杏仁粉 150g
糖霜 150g
蛋白 55g
食用色素 5 -7 滴
蛋白霜 
幼砂糖 150g
水 37.5g

步驟:

1. 把杏仁粉、糖霜、經食用色素調色的蛋白混合。
 
2. 再加入蛋白霜(把幼砂糖加水,以116~125度左右煮,加入蛋白,發打至泡狀)。用力拌匀成糊狀。
 
3. 把混好的糊放入唧袋,唧出直徑約3 – 3.5cm的圓形(Macaron的面及底)。放在室溫地方稍作風乾,直至麵糊表面不黏手,再放入焗爐以135度焗7至10分鐘。
 
4. 然後做餡料:把糖霜,(稍稍暖過的)牛油,宇治抹茶粉混合成cream。
 
5. 最後在焗好的餅底上唧餡料,誘W餅面。
 
6. 放涼即成


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