Yield:产量30至36 13⁄4英寸三明治饼干

无法形容。饼干皇室。与椰子的美国蛋白杏仁饼干不同，法国马卡龙（发音为mah-kah-rohn）是枕头柔软，甜，空灵，持久的耐嚼性，却在您的嘴里融化了，您的嘴巴杏仁三明治饼干。它们通常以颜色（从精致到霓虹灯）着色，以表明其馅料的味道。魔术的一部分涉及过夜的休息，使饼干可以与潮湿的馅料合并。果酱是一种经典的马卡龙馅料（确实很好），但是巧克力甘纳奇，柑橘凝乳和味道奶油更令人兴奋。您可以从罐子，花生酱，花生酱或您的东西中填充马卡龙。马卡龙看起来很复杂且难以制作，但是它们比您想象的要容易。

This recipe is excerpted from咀嚼粘糊糊的酥脆：融化的口中饼干。阅读我们的review。

亚搏手机版官方

2 cups (8 oz.) powdered sugar
1-1/3杯（4.5盎司）磨碎的杏仁粉
3至4个大蛋清，在室温下
1/4 tsp. almond extract
3至6滴食用色素以匹配您的风味（可选）
3/4杯馅料，例如柠檬凝乳，巧克力胶，黄油奶油，栗子酱，花生酱，花生酱或果酱

Preparation

将糖粉和杏仁粉混合在碗中，并与搅拌或叉完全混合在一起。穿过中间筛子以减轻和振集混合物（这使得更容易折叠）。
In a glass measure, add enough egg whites to reach halfway between the 1/3 cup and 1/2 cup mark; or use a scale to weigh out 3.75 oz. of egg whites. Transfer these to a large bowl, and save the rest for another purpose or discard. With an electric mixer, beat the egg whites at medium speed until they form soft peaks when the beaters are lifted; add the almond extract and the coloring, if using. Beat at high speed until the mixture forms stiff but not dry peaks when the beaters are lifted. Pour all of the almond flour mixture over the egg whites. With a large rubber spatula, fold the almond mixture into the egg whites just until it is fully incorporated. The egg whites will deflate somewhat, but the batter will be thick and moist and almost pourable.
在羊皮纸衬里的饼干板上掉下1英寸的面糊的茶匙。或将面糊转移到装有1/2英寸平原尖端的大型糕点袋中，并以以下方式将磁盘管输出：将袋子垂直固定，靠近锅衬里约3/8英寸。挤压袋子而不移动它，直到形成直径1 1/2英寸的面糊盘。在移动袋子之前，停止挤压一两秒钟或两秒钟。重复，管道磁盘相距1英寸。让马卡龙休息20至30分钟，或直到磁盘的表面稍干燥 - 这略带干燥的外壳将有助于在每个马卡龙烘烤时在每个马卡龙的底部形成特征的小“平台”。
同时，将烤箱预热至400°F。位于烤箱上部和下三分之一的架子。
将两张马卡龙滑入烤箱中，并立即将温度降低至300°F。烘烤12到15分钟，直到马卡龙几乎开始变成金色（它们将在底部变成金色，尽管您必须摧毁一个马卡龙才能找出答案）。将平底锅从顶部到底部旋转，从烘烤时间的一半旋转，以确保烘烤。将平底锅或仅在机架上的衬里放冷却。
When the cookies are cool, lift a corner of the parchment pan liner. Holding a cookie with the other hand, carefully peel the liner away from the cookie (don’t try to pull the cookie off the liner or you will lose the bottom of the cookie). Repeat with the remaining cookies.
扩散1/2至1茶匙。在饼干的平坦侧填充，上面有匹配尺寸的曲奇。将饼干放在托盘上，并用保鲜膜盖住它们。将托盘放入冰箱中，使饼干至少在一夜之间柔和，并在食用前长达2天。带到室温供应。

柠檬马卡龙：Add 1 teaspoon of finely grated lemon zest and (if you insist) 4 to 6 drops of yellow food coloring just before the egg whites are fully beaten. Fill the cookies with lemon curd.

覆盆子或草莓马卡龙：如果愿意，请在蛋白完全殴打之前向蛋清加4至6滴红色食用色素。用覆盆子或草莓蜜饯或任何浆果蜜饯填充饼干。

Chocolate Macarons:3 Tbs混合。不加糖的可可粉(自然或杜tch-process) with the powdered sugar and almond meal. Fill cookies with chocolate ganache.

马卡龙：Add 1-1/2 tsp. instant espresso or coffee powder to the powdered sugar and almond meal. Fill cookies with coffee buttercream

提示

It’s possible to grind almonds in a food processor with some of the powdered sugar, but for this recipe you want the almonds uniformly fine. I recommend using finely ground blanched almond meal from Bob’s Red Mill.