Saturday, March 18, 2017

紫薯馬卡龍

很庆兴我能找到一位超爱吃馬卡龍的友人。她不但帮我吃完我所做的馬卡龍,还帮我拍下漂亮的照片。这张照片就是她-‘麦芽糖的杰作。真是佩服她能够把我的平凡不完美的馬卡龍拍得如此美丽,令人垂涎三尺。 

紫薯馬卡龍 Sweet Potato Macarons
(Recipe adapted from Carol     


Ingredients:
45g egg whites  
 
50g fine sugar
60g icing sugar
6g sweet potato powder 
50g almond meal    

Method: 
1. Sift almond meal, sweet potato powder & icing sugar together.Set aside for later use.
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.
3. Fold in all the dry ingredients into the egg whites batter until just combined.
4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.
5. Set it aside for the shells' surface to dry up.
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins. 
7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.  
8. Remove from oven & let it cool completely before removing from the silpat mat.

 还没烘之前它的颜色是蓝色而不是紫色
烘完后,它的颜色变成紫色。但因为我的烘炉太热了, 馬卡龍壳变得有点褐色。
奇怪的是麦芽糖’却说不是很褐色。难到放在冰箱一晚颜色会变吗?
待凉中,帮馬卡龍找它的‘另一半’
 近距离看一下馬卡龍
内馅是Reese's peanut butter chocolate spread*^_^*

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