马卡龙 - 一款漂亮又高档的甜点。
相信很多姐妹和我一样，对她又爱又恨!
爱她的高贵优雅，恨它她的骄气任性。
之前试做几回，回回都出状况。
她不是害羞，不愿露出迷人的裙角;
就是大耍脾气，露个爆花脸;
再不就懒性大发，索性粘在烤盘;
经过这些折腾，我还真的有点气馁了。
法式马卡龙
（可获直径3cm x 56片）
食谱参考 : As The Deer ; Joceline lyn
材料 ：
杏仁粉130克
糖粉 220克
蛋白 100 克 （冷藏最少24小时)
细砂糖 35克
蛋白粉 2克
夹心內馅 :
少许的Nutella巧克力酱
做法 :
1。杏仁粉与糖粉混合均匀筛过备用。
3）把蛋白霜拌入做法（1）的杏仁粉/糖粉里，然后搅拌成均匀的杏仁蛋白糊。
4）把蛋白糊装入套了挤花嘴的挤花袋里，把蛋白糊挤在画了圆圈圈的烤盘上（烤盘铺上一层silicon纸）。或者把蛋白糊挤在马卡龙垫上即可。
5）预热烤箱180-200度。然后熄火。将按好圈圈的马卡龙放在桌面出力敲一下。
然后放入烤箱里焖5-6分钟。（可以把烤箱的门用手套或布夹着，让烤箱有点透风）然后再把烤箱温度调到120度烘到马卡龙熟为止（大约12 - 15分钟）。
6）把马卡龙取出待凉后才涂上夹心馅放入冰箱后才享用。
French Macaron
（yield diameter of3cm x 56pcs）
Recipe adapted from : As The Deer ; Joceline lyn
Ingredients :
Almond powder 130 g
Icing sugar 220 g
Egg white 100 g (aged for at least 24 hours)
Caster sugar 35 g
Meringue powder 2 g
Filling :
Some Nutella (hazelnut spread with cocoa)
Method :
1. Sieve the almond powder and icing sugar together.
2. Whisk the egg white and meringue powder with a hand whisk. Slowly add in the caster sugar while continue to whisk until soft peaks form. Don't over whisk to the point that stiff peaks form. Click here for a tutorial. (For those who need it, there's an English translation in the comments section.)
3. Fold the meringue into the sieved powder in (1) until incorporated.
4. Scoop the batter into a piping bag and proceed to pipe small circles onto a lined baking tray. You can add a layer of silicon mat that has circles drawn on it to guide you.
5. Preheat the oven to about 180 - 200°C. Turn off the oven and tap the baking tray hard on the tabletop before putting it into the oven for 5 - 6 minutes without baking. You can leave the oven door slightly ajar. After that, lower the temperature to 120°C and bake for about 12 -15 minutes or until baked.
6. Allow the macarons to cool down completely before spreading the desired filling and refrigerate. Best served cold.
朋友，因为你这次的邀约，
我再次鼓起勇气，再和她谈恋爱，
哈。。。。我，终于感动她了!
当迷人的裙角徐徐的展现时，我偷偷的笑。
当她完整无暇的，美美地从烤箱出来时，我雀跃的大跳，
Yeah...........我终于征服你! 骄气贵格的马卡龙!
朋友，谢谢你带来的好运。
虽然相比其他马卡龙高手，我还有待进步的空间。
对于第一回的成功呈现，我已经满意。
希望接下来，我和她两情相悦，会察出更多美丽的火花!
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.
