甜品女皇-法式馬卡龍-法國亨利八世皇家御用馬卡龍祕方

I am often asked why have my macarons failed?! Why are there no feet?! Why have the macaron shells cracked? And which recipe do you use for your macarons? So here it is… french macaron recipe and troubleshooting.
On a recent holiday I found a 200 year old cookbook on my mums bookshelf, it tells that King Henry VIII granted an estate in Leadenhall Street to a Mistress Cornewallies in reward for the fine puddings that she presented to him. Follow these easy steps to make macarons (pronounced macaroons) fit for a king. You will aquire such indulgence that is pleasing to the palate and if your lucky enough perhaps you too will be granted an estate.

用料  

甜品女皇-法式馬卡龍-法國亨利八世皇家御用馬卡龍祕方的做法  

1. 預熱烤箱150度，將蛋白和砂糖在攪拌機內攪至“倒杯不灑”，再繼續1-2 分鐘。
   Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes.

2. 加入食用色素，要比想要的顏色深一些，再攪20秒。
   Add gel or powdered food colouring and continue to mix for a further 20seconds.

3. 講杏仁粉、糖粉、鹽混合過篩兩次，講不能過篩的扔掉。
   Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve.

4. 拌入蛋白糊中。從下往上拌約30-50次。混合好的糊應該是柔滑黏黏的，而不是可以流動的。拌得次數太多馬卡龍會很扁沒有裙邊，太少表面則會不光滑。
   Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.  The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top

5. 盛入裱花帶，在烘焙紙上擠出有間隙的2-3裏面的半球
   Pipe onto trays lined with baking paper,

6. 摔烤盤3次，把裏面的氣泡震出來。rap trays on the bench firmly (this prevents cracking)

7. 放置30分鐘左右，入烤箱烤15-20 分鐘，要一直觀察避免烤出焦糖色。and then bake in the oven for around 20 minutes.

8. 假入奶油

小貼士

攪拌很重要，一定是不會太稀到流動的，也不是稠到有硬塊的。