法式马卡龙French Macarons

材料：
杏仁80克、糖粉140克
蛋清80克、细糖60克

柠檬汁1/2茶匙、粉红/紫/青及橙黄色颜色粉少许

馅料：
巧克力浆：
黑巧克力100克、发起奶油50克
挤袋+直径1公分钻嘴

做法：
1.在3-4个烤盘上铺油纸。
2.把糖粉筛在磨碎的杏仁上，置放一旁。
3.把细糖和蛋请混合，倒在耐热锅里，隔水以小火煮。
4.不停搅拌至糖溶解，温度约50-55℃，手指可以接触。
5.把温蛋请混合料和柠檬汁倒入搅拌机，以中高速搅拌混合至发起后加入颜色料。
6.继续搅拌至降温和细滑。
7.把(2) 的材料分成2份，拌入蛋白糖霜里，但别搅拌过度，防止它变稀，其糊状应该比做蛋糕的面糊较浓。
8.把面糊装入挤袋，挤出20仙般的圆形。
9.让马卡龙凝结1-1 1/2小时，最好是收入冰箱，直至表层干固。
10.预热烤炉至150℃，每次烤一盆，每个烤20-25分钟，一旦马卡龙可轻易从烤盘取出，即是熟透。
11.把马卡龙放在架子上冷却。

巧克力浆做法：
1.把奶油放入锅里小火煮热。
2.加入黑巧克力，搅拌至溶解。
3.让它稍微凝结后装入级袋。

组合：
4.把巧克力浆挤在马卡龙上。
5.再叠上另一个马卡龙。
6.收入冰箱，让馅料凝固，冷吃。

提示：
1.蛋清是和蛋黄分开，收在冰箱至少3天的蛋白，做马卡龙需用这样的蛋清。
2.1-1 1/2小时的凝结期是做马卡龙的重要步骤。
3.油颜色粉比用色素好，因为可防止面糊转稀。

Ingredients:
80g ground almond
140g icing sugar

80g ‘aged’ egg whites (at room temperature)
60g caster sugar

½ tsp lemon juice
pink / purple/ green / orange yellow food colouring powder

Filling:
Chocolate Ganache
100g dark chocolate
50g whipping cream

Plain 1cm round Nozzle & piping bag

Method
1.Line 3 to 4 baking trays with baking sheet.
2.Sift icing sugar to the ground almonds and set aside.
3.Combine castor sugar and egg white into a heatproof pan and place it over a saucepan of simmering water. Use low heat.
4.Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55℃).
5.Pour the warm egg white mixture and lemon juice into mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring.
6.Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
7.Fold in the sifted mixture (2) in 2 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
8.Spoon batter into a piping bag with the plain nozzle and pipe it into 20 cents round sizes.
9.Let the macarons rest for 1 hour-1.5 hours, preferably in a chilled room or until macaron has a shell like texture when touched.
10.Preheat oven to 150℃, bake a tray at a time for 20-25mins. Macarons are fully baked when it is easily removed, if it still sticks, continue baking till done.
11.Remove macarons and cool on a wire rack.

To prepare Chocolate Ganache:
1.Heat up the whipping cream in a small saucepan.
2.Add dark chocolate and stir until it melted and smooth.
3.Leave it aside to set. (Slightly thicken for piping.)

To assemble the macaron:
4.Pipe the chocolate ganache on the macaron.
5.Sandwich with another macaron together.
6.Keep in the fridge to let the filling firm up, serve chilled.

Tips for a successful macaron:
1.Aged egg whites are egg whites that separated & removed from its shell, then kept in a clean container in the refrigerator for a minimum of 3 days. Macarons need ‘aged’ egg whites for it to form.
2.The resting time of 1 hour-1.5 hours are crucial for a successful macaron.
3.Use powdered colours as liquid will make the macaron batter become runny.