我家的Macaron達人 | sharing corner

話說我家老么在感恩節當天親自下廚擺出一桌好菜款待媽媽和姊姊，已經讓家人對他「刮目相看」了。隔天下午他又提供一個現場示範法式精緻甜點Macaron的餘興節目。據寶貝兒子說，他已經和朋友做過七次Macaron了。原來，老么對於如何製作這款展現巴黎精緻生活品味的蛋白杏仁餅已經「出師」了。老媽我並不是「白老鼠」！

兒子採用的食譜做出來的餅乾，除了有杏仁的芳香，吃起來酥酥脆脆的，還有好像麥芽糖的獨特嚼勁，的確令人讚不絕口！ Macaron

食譜如下：

Makes about 16 filled macaroons

1 1/4 cups plus 1 teaspoon
confectioners’ sugar

1 cup (4 ounces) finely ground sliced, blanched almonds
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar
Macaroon
Filling
Directions

To make the macaroons: Preheat the oven to 350 degrees. In a medium
bowl, whisk together confectioners' sugar and ground almonds. In the bowl
of an electric mixer fitted with the whisk attachment, whip egg whites
with salt on medium speed until foamy. Increase speed to high and
gradually add granulated sugar. Continue to whip until stiff glossy peaks
form. With a rubber spatula, gently fold in the confectioners' sugar
mixture until completely incorporated.
Line baking sheets with parchment paper; set aside. Fit a pastry bag
with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto
prepared baking sheets, leaving 2 inches between cookies. The batter will
spread a little. Let stand at room temperature until dry, and a soft skin
forms on the tops of the macaroons and the shiny surface turns dull, about
15 minutes.
Bake, with the door of the oven slightly ajar, until the surface of
the macaroons is completely dry, about 15 minutes. Remove baking sheet to
a wire rack and let the macaroons cool completely on the baking sheet.
Gently peel off the parchment. Their tops are easily crushed, so take care
when removing the macaroons from the parchment. Use immediately or store
in an airtight container, refrigerated for up to 2 days or frozen for up
to 1 month.
To fill the macaroons: Fill a pastry bag with the filling. Turn
macaroons so their flat bottoms face up. On half of them, pipe about 1
teaspoon filling. Sandwich these with the remaining macaroons, flat-side
down, pressing slightly to spread the filling to the edges. Refrigerate
until firm, about 1 hour.
Variations: To make coffee-flavored macaroons: In step 1, add 2 drops
brown food coloring to the egg whites after they are whipped. In step 4,
blend 1/2 cup macaroon filling with 1 1/2 teaspoons espresso powder
dissolved in 1/2 teaspoon warm water for the filling. To make
cassis-flavored macaroons: In step 1, add 2 drops purple food coloring to
the egg whites after they are whipped. In step 4, use 1/3 cup good-quality
cassis jam for the filling. To make pistachio-flavored macaroons: In step
1, add 2 drops green food coloring to the egg whites after they are
whipped. In step 4, combine 1/2 cup macaroon filling with 1 tablespoon
pistachio paste for the filling.