马卡龙又称作杏仁小圆饼,少女的酥胸,是一种用蛋白、杏仁粉、白砂糖和糖霜所做的法国甜品，通常在两块饼干之间夹有千变万化的水果酱或奶油等内馅，其外皮酥脆，里面柔软, 虽然很甜很甜但口感丰富, 配上一杯香浓咖啡, 蓝天白云, 我想如此美好人生, 夫复何求?
I have never been so precise in baking..... Wahaha.... I am making macarons today and finally I have got them right, no cracked shells, "feet" around the base shown and they are fully cooked..... except that they are not as colourful as the macarons that are sold in stores. My principle in making home made food is try to avoid using artificial colourings, artificial flavourings and preservatives. I hate making home made cakes or bread with commercial shortenings, ovalette, bread improver and so on. Anyway thanks to my friend Soh Ching Loh who share this wonderful recipe with me.
Green Tea Macarons with Tahini filling
Chocolate Macarons with Dark Chocolate Ganache
Ingredients:
A) 120g almond meal and 200g icing sugar
B) 3 egg whites, aged for 3 days in refrigerator, room temperature before use. 35g caster sugar, pinch of salt and 1/4 teaspoon cream of tartar
Method :
1. Line baking trays with baking paper, sift almond meal and icing sugar twice.
2. Place the egg whites in a large bowl and transfer 1 tablespoon egg white to a small bowl.
3. Combine caster sugar, salt and cream of tartar, put aside.
4. Beat egg whites until soft peak form, add caster sugar mixture, 1tablespoon at a time, beating constantly until thick and glossy (about 8 minutes at low speed).
5. Add the almond mixture in 3 batches, gently fold in (about 90 times) until combined and the mixture slides down the side of the bowl when tilted.
6. Add the reserved egg white and stir to loosen mixture.
7. Pipe mixture on the prepared trays, stand at room temperature for about 45 minutes until a crust forms.
8. Bake at 150 deg C for about 20 minutes or until the macaron shells are dry to touch. Cool on the trays.
Happy platinum wedding anniversary tomorrow to my old man and I.....
