熊猫 Macaron

囧_阿弈

   

How to Make Panda Macaron

Difficulty: Patience
Time: 3hours
Number of servings: 10 large macarons

Necessary Equipment:
electric mixer
pastry bag with a 3/8-inch round tip

Ingredients:
((Macaron Shells))
55g (2oz.) egg whites
50g (1.8oz.) granulated sugar
60g (2.1oz.) ground almonds (without skin)
80g (2.8oz.) powdered sugar (confectioner's sugar)
((Buttercream Filling))
2 egg yolks
40g (1.4oz.) granulated sugar
100g (3.5oz.) unsalted butter *room temperature
vanilla extract
((Decoration))
brown and pink chocolate pens

Directions:
((Macaron Shells))
1. To draw panda face, you wanted to make large macarons. So, draw about an inch and a half wide circles (leaving about 2 inches between) on a piece of paper. To make perfect uniform circles, you wanted to place it under the parchment paper to trace. You can search for the template online.
2. Measure the egg whites in a large bowl, and keep in the fridge (to make them easier to whip). Sift in ground almonds and powdered sugar in a large bowl, then keep in the fridge (to let them stay dry).
3. Meringue: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
4. Add the meringue into the dry ingredients, and mix with a silicone spatula until just incorporated.
5. Macaronnage: Punch down the spatula into the batter, then scrape batter from the sides to the center, and punch again. Repeat this for 10 or more times (depending on your arm strength) until the batter slowly and continuously drips back into the bowl like a ribbon when you scoop it up with the spatula.
6. Line baking sheets with parchment paper, place the template under the parchment paper. Fit a pastry bag with a 3/8-inch round tip, and fill with batter. Pipe out the batter in the circles (the batter will spread a little, so keep it smaller). Tap bottom of each baking sheet (or slam on the counter) to release any air bubbles in macarons.
7. Let stand at room temperature until dry, and a skin forms on the tops,　for about 30 minutes or more. Make sure the batter will not stick to your finger.
8. Preheat the oven to 150C (302F). Bake for 14-15 minutes. Let the macarons cool completely on the baking sheet.
((Buttercream Filling))
1. Beat the egg yolks and sugar until they turn a lemon-yellow color and thick.
2. Add the butter and mix well. Then add vanilla extract to taste.
3. Pour the buttercream into a pastry bag.
((Decoration))
1. Pipe about 1 teaspoon buttercream on to the middle of one shell, then gently place another shell on top.
2. Set the chocolate pens in a cup of hot water for a few minutes. Cut the tip of the chocolate pens and draw panda faces on the macarons.

Rest the filled macarons for a day before eating them. You can store them in an airtight container in the fridge for up to 3 days.




怎样弄熊猫马卡龙


难度：耐心
时间：3小时
数份：10大马卡龙


必要的设备：
电动搅拌机
一个的3/8-inch圆尖的糕点袋


主要成份：
（（马卡龙壳））
55克（2盎司）蛋清
砂糖50G（1.8盎司）
60G（2.1盎司）杏仁（去皮）
80G（2.8盎司）糖粉（糖果的糖）
（奶油馅）
2个蛋黄
砂糖40克（1.4盎司）
黄油100克（3.5盎司）*室温
香草精
（（装饰））
棕色和粉红色的巧克力笔


行车路线：
（（马卡龙壳））
1。画熊猫的脸，你想使大马卡龙。因此，一张纸吸引约一英寸半宽圆（约2英寸之间离开）。为了使完美均匀的圆圈，你想把它放到下羊皮纸跟踪。您可以搜索网上的模板。
2。测量在一个大碗里，蛋清，并保持在冰箱（以使它们更容易被鞭）。筛入杏仁和糖粉在一个大碗里，然后保存在冰箱中（让他们保持干燥）。
3。蛋白液：鞭蛋清，用电动搅拌器，直到泡沫。慢慢加入砂糖1/3的时间，然后继续鞭打，直到僵硬的有光泽的山峰形成，当您拿起搅拌器。
4。加入酥皮干燥的成分，并用硅胶刮刀混合，直到刚刚成立。
5。 Macaronnage：冲下来的铲成面糊，然后从侧面刮连击的中心，冲了。 10倍或更多（根据你的手臂力量）重复此步骤，直到面糊慢慢地，连续地流下放入碗中像色带时，用锅铲舀。
6。线烤板与羊皮纸羊皮纸，将模板下。适合的糕点袋一个3/8-inch圆尖，并填写面糊。管了连击的圆圈（面糊会传播，所以保持更小）。点击每个烤漆板的底部（或在柜台上的大满贯）释放气泡，马卡龙。
7。在室温下静置，直至干燥，和皮肤上形成的顶部，约30分钟或以上。确保面糊不会粘到你的手指。
8。将烤箱预热到150℃（302F）。烤14-15分钟。让马卡龙完全冷却烤盘上。
（奶油馅）
1。打鸡蛋的蛋黄和糖，直到他们把一个柠檬黄色，厚。
2。加入黄油拌匀。然后，加入香草精的味道。
3。倒入奶油的糕点袋。
（（装饰））
1。管约1茶匙奶油中间的一个shell，然后轻轻地放置在顶部的另一个shell。
2。在一杯热水中设置的巧克力笔几分钟。切尖的巧克力笔，画熊猫脸的马卡龙。


休息了一天的填充马卡龙前吃。你可以将它们存储在一个密封的容器在冰箱里3天。