马卡龙 Macaroon
马卡龙 Macaroon
材料 糖粉、杏仁粉、糖各300克，蛋清220克，水75克，食用色素少许，奶油适量。
制作方法
1 将糖粉、杏仁粉、110克蛋清拌匀。
2 剩余蛋清打发；糖和水放入锅中煮至121℃，再冲入到打发的蛋清中。
3 将所有原料混合，再放入食用色素混合均匀。
4 用圆形裱花嘴挤在烤垫上，放置4小时至表面成壳。
5 用150℃烘烤20分钟。
6 将制作好的壳中间夹上奶油，摆盘即可。
Ingredients
Icing sugar 300g
Almond powder 300g
Sugar 300g
Egg white 220g
Water 75g
Edible pigment A little
Cream Appropriate
Procedures
1 Mix up icing sugar, almond powder and 110g egg white.
2 Mix up the rest of egg white. put sugar and water in the pot and cook it to 121℃, pour into the mixed egg whitesd.
3 Mix up all the ingredients, put in edible pigment and mix it up.
4 Squeeze it onto the baking mat with round piping mouth, place it for 4 hours till the surface forms a cover.
5 Bake for 20 minutes at 150℃.
6 Add cream in the middle of the cover and put on dishes.
贾小东
Jia Xiaodong
Pastry Director Shenyang Crowne Plaza Hotels
西餐专业委员会会员，高级烹饪技师，曾获得辽宁省第八届烹饪比赛冠军，辽宁省雕刻第一名，精通各种西点和面包的制作。
Member of Western-style Food Professional Committee, senior cuisine technician, won the champion of The 8th Cooking Competition of Liaoning Province and the first place of sculpture, skilled in making all kinds of western dessert and bread.