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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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