Pastry chef Joanne Chang first learned how to make macarons at Payard Patisserie in New York. “Francois Payard was famous for his gorgeous macarons,” Joanne told us. “We’d make them in huge batches—which was just fine with me! I have a soft spot for them, especially the contrast of the crisp cookie and the creamy filling.”

Texture is the key to these little cookies, which are simply two meringues made from ground almonds, egg whites, and sugar, sandwiched with a sweet filling, such as ganache or lemon curd. Classic French macarons—not to be confused withthe American coconut confection, the macaroon- 填写巴黎一些最优雅的糕点店的展示柜。现在，他们正前往这里的糕点店，包括乔安妮的波士顿面包店。

在这段视频中，乔安妮（Joanne）分享了她的秘密，即正确正确地构成了纹理对比。她带您逐步完成制作饼干的过程，然后向您展示如何准备两个美味的馅料，Lemon Curd和香草奶油. (Don’t worry, chocolate lovers, you can getJoanne’s recipe for Chocolate Ganache filling here）

乔安妮（Joanne）的建议：“发挥创意，疯狂。这些组合实际上是无尽的。”

首先使巧妙的甜杏仁马卡龙, which are an incredibly versatile blank canvas.

你需要：
7-3/8 oz. (1-3/4 cups plus 2 Tbs.) confectioners’ sugar
4-3/8 oz. (1-1/4 cups plus 2 Tbs.) almond flour
4 large egg whites, at room temperature
1/4杯砂糖
Macaron filling of your choice:Lemon Curd,香草奶油，和/或Chocolate Ganache

做面糊

Line 3 completely flat baking sheets with parchment or nonstick baking liners and set aside.

用中筛网筛，将糖果的糖和杏仁面粉筛入一个大碗中，然后放在一旁。在装有搅拌附件（或使用大碗和手动搅拌机）的干净立式搅拌机中，以中等速度将蛋清鞭打直到泡沫状，打手器的电线（S）离开一条小径，1至2分钟。加1汤匙。颗粒糖的糖，继续鞭打30至45秒。用剩余的颗粒糖重复3次。Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff (when you lift the beater(s) from the bowl, the whites should hold a straight peak that doesn’t curl at the tip, 4 to 8 minutes more.

乔安妮的提示：Use a scale to称重成分亚搏手机版官方像糖果的糖和杏仁粉一样，它比杯子量更准确。并在使用前将蛋清带到室温；他们会更好。（不过，鸡蛋在冷时分开；这更容易做到）。

用大型橡胶刮刀折叠在一半的糖果混合物中。一旦结合了大部分，就将其剩余的混合物折叠直至合并。

Pipe the Cookies

Using a管道袋fitted with a 1/2- to 3/4-inch round tip (Ateco#806 to #809), pipe the batter onto the prepared sheets in rounds that are about 1 inch in diameter and 1/4 to 1/2 inch thick, spaced about 11/2 inches apart. As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks. Rap the sheet against the counter several times to flatten the mounds and pop any large air bubbles. Let rest until the meringues no longer feel tacky, 20 to 30 minutes. Meanwhile, position racks in the top and bottom thirds of the oven and heat the oven to 325°F.

乔安妮的提示：Use a flat baking sheet and a new piece of parchment (or a nonstick baking liner) to ensure that your cookies bake into a nice round shape. If the baking sheet is warped or if your parchment’s creased, you may end up with amoeba-shaped cookies. And, test the surface of the batter after it has rested for 20 to 30 minutes. It should have dried out a bit and no longer feel tacky, ensuring that each cookie forms a crisp, delicate top when baked. If the batter still feels tacky, let it rest for a few more minutes before baking.

烤饼干

将2个饼干片放入烤箱中，然后立即将温度降低至300°F（让第三张纸在室温下）。烘烤，旋转床单并在8分钟后交换其位置，直到蛋白酥皮变成淡金色，总计15至20分钟。在架子上的烤盘上完全冷却。同时，将烤箱温度恢复到325°F，然后像前两个一样烘烤第三张纸。

从羊皮纸中取出蛋白酥皮，然后将其尺寸配对。

Joanne’s Tip:Rotate the cookie sheet halfway through baking so that the cookies bake to an even pale gold.

Fill the Cookies

Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of the filling onto half of the cookies—you want to use just enough filling that it spreads to the edge when topped but doesn’t squish out much when bitten. Top the filled halves with their partners. The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

Joanne’s Tip:Leave a narrow, unfilled border when piping the filling onto the cookie bottoms. When topped with another cookie, the filling will extend to the edge.