First Experiment with French Macaron!!! ^_^

French Macaron,又名“少女的酥胸”,一直都是我超喜欢的一种法式甜点,好看又好吃,但是它们的价格又总是让我望而却步——小小一枚通常都要一两加元,一口就没了。。。@_@

MacaronSweeterie-0192

于是我一直想尝试自己做。上网查了recipe,发现我缺一件非常关键的工具——电动搅拌器(mixer)。因为做macaron需要把蛋清加白糖打发到变成白色泡沫半固体状,非常轻盈而且结实,需要达到那种即便把盆倒扣过来,这盆乳沫状的半固体也不会掉下来的程度。这需要用搅拌器高速搅动8-10分钟。用手搅拌的话,是达不到所需要的那种速度和频率的(但是macaron在16世纪就已经风靡欧洲,当时的人们是如何制作的呢?。。。)。anyways,Nicola美眉下周回国一个月,于是就把她家的电动搅拌器借给我了,于是这个Easter weekend我终于第一次尝试做了French Macaron!(多谢Nicola美眉的神器相助啊!^_^)

macaron的recipe网上有很多,但是到底哪一份能做出最完美最美味的呢?做西式甜品时,挑第一份recipe(食谱)还真的挺讲运气的。。。做西式甜点和做中餐那真是两种完全不一样的概念啊!做中餐嘛讲究的是一个感觉,盐适量,酱油适量,姜蒜些许,热锅加油爆炒出香气,对一个有经验的厨师来说,基本上什么都是凭经验凭感觉,最后就能出来一份非常满意的结果。至少我做菜是从来没有用过什么recipe的。。。这种做法交给西方人,他们估计全得歇菜。。。西方人做菜特别讲究跟食谱。我一开始以为这是因为西方人死板,没有中国人灵活。但后来我发现,这其实是因为西方人有很多用烤箱来制作的餐点,尤其是各种糕点面包甜点。依赖烤箱的餐点,对recipe的依赖就非常大了。因为原料进烤箱以后就完全脱离自己的控制了,只能期待出来的成品正正好;如果出来的东西不行,那只能整盘整盘地浪费掉。。。所以做西式甜点非常需要烘培时间的正好,配料比例的正好,烤箱温度的正好。而最好的recipe往往是很多人试验总结出来的。由此可见,一份好的recipe对西式餐点甜点的重要性。不过一旦拿到了一份好的recipe,那剩下的功夫就简单多了,只要严格按照recipe上的配方和制法来执行就OK了。

这次我选用的是YouTube上的“Beth’s Foolproof French Macaron Recipe”:

也就是因为看到好评多啦。自己实际做下来感觉这份recipe还是非常不错的!详细的recipe和一些关键的tips我放在了这篇日志的第一条评论中。

做好糊糊后,Ivy正好过来了,于是我们两人一起把糊糊挤到烤盘里。第一次做这项工作特别的好玩,Ivy还挤出来了几个特大的,椭圆形的,带小尾巴的。。。^_^

最后烤出来的效果如下。第一次就不追求形状了,关键的试验点是味道和口感。。。

photo 1 copy         photo 2 copy

Macaron完全做好以后的效果如下。看起来还是很不错的吧!^_^

photo 3 copy    photo

尝过以后发现小饼偏干,而且中间有点空,感觉像是烤过头了。。。做得好的macaron应该是小饼表层脆,里面绵软酥松的。。。也许是因为本来房间里就比较干,所以放置的时候水分已经走掉很多了。下次烤的时候,我会尝试时间短一点,比如烤10分钟左右。另外还在网上看到了一种最lazy的夹馅做法——直接去买一罐榛果酱Nutella就可以啦!直接涂到夹层处夹起来就搞定!而且Nutella本来就很好吃,早餐也常常用来涂面包的,嘿嘿~^_^

制作French Macaron——新技能get√   ^_^

One thought on “First Experiment with French Macaron!!! ^_^

  1. Krabat Post author

    INGREDIENTS - 小饼的原料


    3 Egg Whites - 3个鸡蛋清
    
¼ cup white sugar (50 g) - 1/4杯白糖

    2 cups confectioners sugar (200 g) - 2杯糖粉(糖粉就是磨成粉末状的白糖混合淀粉)

    1 cup almond flour (120 g)  - 1杯杏仁粉(纯杏仁磨成的粉,越细越好)

    pinch of salt - 一小撮盐
    
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work) - 这个cream of tartar我没找到,因为不用也行,于是我就没用,事实证明不用也完全OK。




    RASPBERRY BUTTER CREAM - 中间夹心馅的配方

    
1/4 cup salted butter (60g) - 1/4杯牛油/黄油

    3/4 cup powdered sugar (75 g) - 3/4杯糖粉(见上。powdered sugar和confectioners sugar以及icing sugar其实全都是一回事。)

    1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice - 用1杯小红莓在筛子上压榨得3勺的红莓汁

    
METHOD: (做法:)


    Preheat oven to 300F degrees - 预热烤箱至300华氏度

    

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins. - 打蛋清到发泡,然后加一小撮盐,加白糖,用搅拌器搅拌8-10分钟。小贴士1:蛋清应该是室温的。要得到室温的蛋,可以把冰箱里拿出来的鸡蛋放至温水里5分钟。



    Whip until they form a peak that stands upright. Think Seattle Space needle. - 用搅拌器搅拌至糊糊可以形成一个立起来的尖尖(还有一个说法是把盆倒扣时,糊糊不会掉出来)



    Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be. - 在搅拌过程中加一滴天然食用色素(这就是如何产生各种鲜艳可爱的颜色的。这步被我跳过了)



    TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie. - 小贴士3:要得到非常细的杏仁粉,可以用筛子将买回来的杏仁粉再筛一遍。用的杏仁粉越细,做出来的macaron表面就越光滑。



    Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished! - 将杏仁粉和糖粉混入刚刚用搅拌器搅出来的糊糊里,并将所有东西充分混合,充分搅拌。这是非常关键的一步,搅拌不充分或是搅拌过头都会导致最后烤出来的成品不理想。这一步需要靠每个人自己的经验。

    

Transfer batter to a pastry bag. - 将混合好的糊糊倒入开有一个小口的塑料袋中。



    Pipe out 1 inch rounds on a baking sheet lined with parchment paper. - 烤盘上铺一层烘焙用羊皮纸,将糊糊挤到纸上成一个个小圆块。



    TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. - 小贴士5:将放满小圆块糊糊的烤盘在桌上轻啪几下,这样做可以让小圆块糊糊里的空气跑出来,这样烤出来的成品就不会有裂缝。



    TIP#6 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet! - 小贴士6:将放满小圆块糊糊的烤盘放置20-30分钟,这样可以让小圆块糊糊干一点,当干至你用手指去点它们时,能感觉到它们仍然是糊糊,但是不会有东西粘到手指上,就可以进烤箱了。



    Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray. - 放入烤箱烤20分钟。一定要烤够时间,哪怕它们看起来已经烤好了!不然烤出来的小饼会粘到纸上。



    Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice. - 与此同时,制作中间的夹馅。搅拌牛油,同时慢慢加入糖粉。



    Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter) - 加入榨好的小红莓汁,充分搅拌混合。



    Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila! - 将烤出来的小饼翻面,底朝上,然后将做好的夹馅适量放置到小饼上,然后将两块小饼底面相夹,搞定!



    If not eating right away, keep refrigerated. - 如果不是立刻食用,可以放置冰箱里。

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