慢工出細課 【杏仁小圓餅】Macaron

杏仁小圓餅一般只會出現在昂貴的櫥窗裡。每次看到，都會讓我不期然地想，小小的一塊餅乾，卻比得上蛋糕的價格。然而，它卻把我深深吸引住，讓我不禁想去踏足這個甜品界裡，讓多少人聞風喪膽，退而卻步的領域。

杏仁小圓餅的製作過程難度在於圓餅邊不起眼的裙子。薄薄的一層裙邊，卻注定了甜品的成敗。只有耐心地讓餅乾先風乾，小心的工序，耐心的等候，才能做出讓人會心微笑的幸福小圓餅。

杏仁小圓餅 Macaron

Recipe adapted from Flavors bakery

35g egg white (around 1 large egg white)

25g white sugar

30g almond powder

55g icing sugar

2-3 drops of coloring (I mixed 1 tsp of cocoa with 1 tbsp of water)

Method:

1. Sieve the icing sugar and almond powder twice.

2. Whisk the egg white until stiff peaks form. Gradually adding in sugar while whisking.

3. Slowly fold in the dry ingredients and add in 2 to 3 drops of coloring

4. Put the meringue mixture into a piping bag and pipe onto a tray lined with baking sheet.

Small round circles piped out.

5. Use a hairdryer to dry off the surface of the macaroon until the surface darkens and looks dry. When you touch the surface, it should not stick to your hand.

(You may also choose to keep the macaroon in a enclosed room with a dehumidifier on for 2-3 hrs)

It should be kind of dry on the surface

6. Bake in the oven at 140C for 15min. Cool and serve.

Chocolate Filling:

100g dark chocolate (70%)

100g whipping cream

1. Melt the chocolate and add in cream in a bain marie. 

2. Let it return to room temperature until it cools to the right consistency.

3. Sandwich it between two pieces of macaroon.

Went across Masterchef cookbook:
Ratio as given:
Sugar: Almond (1:1) ~90g
2 egg whites, 1.5Tbsp water (to be mixed with the sugar)