新词

　　Macaron 马卡龙

　　n. A small round cookie composed of a soft filling, such as ganache or buttercream, sandwiched between two delicate shells made from egg whites, ground almonds, sugar, and often other flavorings.

　　马卡龙是一种法式小圆。这是一种用蛋白、杏仁粉、白砂糖和糖霜所做的法式甜点，通常在两块饼干之间夹有水果酱或奶油等内馅。

　　历史

　　Although the macaron is predominantly a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.

　　马卡龙虽然是法式的甜点，但是它的渊源还是饱受争议的。Larousse Gastronomique (一本有关法式料理的书籍)上说，马卡龙1791年诞生在一家修道院里。它可能源于亨利二世的妻子带来的意大利厨子。它名声大噪于法国大革命时期。一些修女靠制作马卡龙来维持生计。但是早期的马卡龙是没有风味以及馅儿的。

　　It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.

　　直到1830年，马卡龙才初具现代的形态。正如大家所知道的，现代的马卡龙是由两片涂满了植物奶油，黄油，果酱或者是类似松露的蛋饼制作而成，这是大家所熟知的法式马卡龙。

　　主料

　　杏仁粉 Almond 30g

　　糖粉 Icing Sugar 55g

　　蛋白 Albumen 35g

　　砂糖 Sugar 30g

　　辅料

　　玉米粉 Corn Flour 10g

　　砂糖 Sugar 27g

　　全脂牛奶 Whole Milk 120g

　　蛋黄 Yolk 1个

　　室温奶油 Cream 12g

　　制作方法

　　先过筛杏仁粉(这里的60G 杏仁粉已经是过筛后的量)一次或者两次。过筛糖粉(这里使用白砂糖打碎的糖粉)和杏仁粉混合。

　　蛋白打至粗泡，分2次加入白糖。然后打至干性发泡(尖头成长尖形，带点歪勾)。

　　把杏仁粉和糖粉放入到蛋白糊里。

　　用刮刀贴着盘壁抹15到20次左右，直至面糊出现光泽如厚重绸缎飘落下滑。

　　把直径0.5CM的裱花嘴装入裱花袋里，用夹子夹住下端。装入面糊。

　　接着均匀的挤在不沾高温布上，挤的时候手要稳，这样出来的面糊才均匀，与面糊面糊之间留出缝隙，因为烘烤时面糊出现裙边会膨胀。

　　让面糊静置一个半小时左右，用手触摸面糊表皮有点结皮不沾手。

　　烤箱预热160度，放中层烘烤4到6分钟左右出现裙边。然后打开烤箱门。把温度调为120度，烤盘放倒数第三层，烘烤15到20分钟。

　　凉透后从不沾布上取下马卡龙即可。

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（责任编辑：何莹莹）