Yes. that is correct. This is my fifth times making this little suckers... macaron.. How can it be so difficult to make? Or… why did I even bother to try it 5 times? All I can say is don’t ask! There are always certain things that you want to make in your life, nice French baguette, Beijing duck, and the list can be long. And, before you know it, there is macaron.
The ingredients for macaron are pretty easy, sugar sugar sugar sugar…, aged egg white, and almond powder, but to make that perfect balance is definitely a state of art. “aged egg white”, well, that is correct, leave egg white leave in the room temperature for more 24 hours… but, that does not guarantee the success of macaron. Some recipes ask for macaron mixture to rest on the cookie sheet for 20 min before putting in the oven, some does not. And, apparently, the original recipe from Pierre Hermé calls call for Italian Margarine technique, and some recipes just avoid it. But, a perfect macron has to have smooth silky top, with shirt or feet on the bottom. The top has to be crispy, but not hard, and inside has to be chewy.
總之 革命還沒成功
先讓我把這些做壞掉的餅乾送人吃
再來繼續實驗 與分享到底如何在家裡的廚房做 macaron
The recipes I would recommend is
http://www.davidlebovitz.com/archives/2005/10/french_chocolat.html
因為比較簡單
而且這個chef 很厲害 his chocolate cookie looks really good..
但也附上 starchef.com 的recipe…. 因為it is interesting…
http://starchefs.com/features/fly_on_the_wall/charlie_trotter/html/ispahan_macaroon_p_herme.shtml
Ispahan Macaroon by Pastry Chef Pierre Hermé – Paris , France
Yield: 200 Macaroons
Ingredients:
Litchi and Rose Ganache:
枭 600 grams white chocolate, preferably Valrhona
枭 80 grams cocoa butter, preferably Valrhona
枭 350 grams litchi puree, preferably Boiron
枭 100 grams heavy cream
枭 5 grams rose essence, preferably Sevarome
Almond Meal:
枭 1050 grams whole almonds d’amandes entières
枭 1050 icing sugar
Macaroon Ispahan Biscuit:
枭 2 Kilograms almond meal
枭 350 grams fresh egg whites
枭 12.5 grams red food coloring
枭 12.5 g red carmin food coloring
枭 1 Kilogram granulated sugar
枭 250 grams water
枭 375 grams egg whites, one week old
枭 6 grams egg white powder
枭 Candurin Red Sherry coloring powder, as needed
Method:
For the Litchi and Rose Ganache:
Melt the chocolate and cocoa butter in a bain-marie. Boil the cream with the litchi puree and let cool slightly before pouring over the chocolate in three parts. Mix from the center, working your way out gradually, until chocolate and cream are emulsified. Finish with the rose essence and store in the fridge.
For the Almond Meal:
Grind the almonds and sugar together and sift thoroughly.
For the Macaroon Ispahan Biscuit:
Mix the almond meal with the 350 grams of measured egg whites and both food colorings. Cook the sugar and water to 117°C. When the sugar reaches 108°C, begin whisking the 375 grams of egg whites and egg white powder on low. Once whisked up to soft peaks, whisk at second speed and begin to pour in the cooked sugar. Let cool to about 50°C and then incorporate the Italian Meringue gradually into the first mixture of almond meal, egg whites, and food coloring mixture. Beat the mix until it gives slightly to the touch.
Pipe onto parchment paper and dust lightly with Candurin Red Sherry powder. Cook in a ventilated oven at 170°C for 10-11 minutes for petit-four size and 15 minutes for individual macaroon size. Pull the parchment paper off the sheet pans and put directly on a grill rack to cool. When cool, remove from the paper and fill with ganache and a cube of gelee.
Storing and Serving the Macaroons:
Do not cover the macaroons. Store them in a fridge at 70-80% humidity for a mininum of 24 hours. 36 hours is the ideal resting time. The macaroons can now be stored in an air-tight plastic box and kept in the fridge but be sure to bring macaroons to room temperature two hours before serving.
