凱羅爾空間: Homemade Macarons with recipe

從失敗中出發....因為失敗，不認輸的我！開始鑽究食譜!!從開始到現在，一共失敗了三,五，七次！用了大半包almond meal

1合雞蛋....還有幾個小時

成功需要付出！所為一分耕耘，一分收穫！
之後不停上網找macaroon recipes,看了很多很多,應該有三十多個吧!結論每一個recipe都差不多吧!由一,兩個版本改編!

I failed a lot of times before succeeding. There are only 5 ingredients but its very easy to fail. A lot of patience and focus is needed. The temperature is the most difficult to control. Also whether you fail or succeed, taking notes is always a good idea. Keep practice practice n practice. Dont forget going online and researching others' experience and recipes will help give you tips. One recipe that's very reliable is Martha Stewart's.
In my closing, even though making Macarons is quite challenging, but it still worth. Every time I make them I still can't believe how beautiful they look and how delicious they taste. You'll definitely feel a real sense of accomplishment.
**I hope my recipe n tips about making macaroons for u can be help. I'd like to hear how it turns out. +oil👍

Ingredients:
1 cup confectioners sugar (80g)
3/4 cup almond flour (60g)
2 large egg whites (55g)
Pinch of cream of tartar
1/4 cup superfine sugar (40g)
1 teaspoon vanilla extract

Directions:
Pulse confectioners' sugar n almond flour in a food processor until combined. Sift mixture 2 times.
Preheat oven to 325degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 5minutes(I'm using kitchen aid). Sift flour mixture over whites, and fold until mixture is smooth and shiny.
Transfer batter to a pastry bag fitted with a 0.5cm plain round tip, and pipe 3cm rounds 2cm apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15-20mins(Toronto weather). Better bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 6minutes. Reduce oven temperature to 300 degrees, heat for 10minutes.
Remove from oven n let the Macarons cool completely(around 10mins)on the baking sheet placed on a wire rack.
Assemble the Macarons, take two cookies and sandwich them together with your filling, place filling on flat side of cookie.

all the ingredients
Pulse almonds meal and confectioners sugar in a food processor until very finely ground, then stirring to combine.

Brown or white colour both are fine

Beat egg whites and cream of tartar in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined.

Stir almond mixture into meringue with a rubber spatula until completely incorporated.

Spoon the macaroon mixture into a piping bag fitted with a 0.5cm in round nozzle

then pipe peaked mounds of batter (3cm of each)onto lined sheets about 2cm apart. Let meringues stand uncovered, at room temperature until tops are no longer sticky and a light crust forms, around 15-20minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 325°F. Bake meringues, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, about 6minutes. Reduce oven temperature to 300 degrees, heat for 10minutes.