Wednesday, 6 March 2013

Raspberry macarons 覆盆子馬卡龍

做小米奇蛋糕時剩下一點raspberry buttercream, 細佬每天開雪櫃要拿來當雪糕食. 

雖然很好吃, 但畢竟是buttercream, 這樣大口大口吃根本就是把牛油吞下肚, 太不健康了吧.

想想很久沒做馬卡龍了, 星期日下午就做一盆來玩玩, 順便可以把raspberry buttercream 用來做饀.

上次烘馬卡龍已經是2011年11月的事了, 是為了哥哥的生日會做的.  一年多沒做, 還好還沒生锈, 每片都有裙邊哩!

粉紅色配玫瑰紅的饀, 漂亮嗎?



囝囝們超喜歡, 不過我只讓他們每天吃兩粒.

家裏只剩很少杏仁粉, 所以我也只做了十幾粒, 沒幾天就全吃光了.


順便提一下, 馬卡龍的英文是macaron, 不是macaroon, 兩樣都是蛋白做的, 但外形差很遠啊!

外表精緻有裙邊的叫macaron, 粗獷但內心甜蜜的叫macaroon.

這就是macaroon.

Macaroons in detail.jpg
(taken from Wikipedia)
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17 comments:

  1. MOONmoon 如月6 March 2013 at 18:00

    馬卡龍係我死穴
    [版主回覆03/08/2013 11:38:17]最關鍵係攪勻嗰步, 掌握到就OK架啦.

    ReplyDelete
  2. michelle6 March 2013 at 18:17

    原來妳都喜愛佢呀?我用杏仁膏做餡架，有益D。
    [michelle回覆03/08/2013 21:46:26]死啦!英文識的，但我唔識佢呀。
    [版主回覆03/08/2013 13:11:46]唔好意思, 杏仁膏英文係咪Marzipan? 我呢邊舖頭得英文名.
    [michelle回覆03/08/2013 12:44:53]杏仁膏在烘焙店有售，加牛油一比一，再混合一些自己喜歡的味道，如檸檬醬或草莓之類。
    [版主回覆03/08/2013 11:37:37]我好耐先會整一次架. 你整嗰啲靚得多啦. 杏仁膏即係咩呀? 教我整好嗎?

    ReplyDelete
  3. EE6 March 2013 at 18:55

    做得好靚女
    [版主回覆03/08/2013 11:36:44]多謝你!

    ReplyDelete
  4. samwei7 March 2013 at 04:08

    raspberry酸酸的， 配甜到漏的macaron就啱喇。
    [版主回覆03/08/2013 11:36:36]馬卡龍係要配啲酸酸哋既先唔覺漏.

    ReplyDelete
  5. 黃師奶廚藝小百科7 March 2013 at 11:26

    嘩~你整得好靚喎!~
    [版主回覆03/08/2013 11:35:55]多謝! 最靚今次.

    ReplyDelete
  6. 博師奶Mrs.blog7 March 2013 at 17:48

    粉紅色配玫瑰紅的馬卡龍，不單止靚，囝囝們仲超喜歡吃，一定是水準之作！！！
    [版主回覆03/08/2013 11:35:33]多謝你!

    ReplyDelete
  7. Mrs. Tin Tin7 March 2013 at 19:54

    2 pieces per day? That's not enough
    [版主回覆03/08/2013 11:35:25]梗係唔夠啦, 細仔邊止食兩塊.

    ReplyDelete
  8. TnP8 March 2013 at 04:07

    一次食半隻咋
    [版主回覆03/08/2013 11:34:56]咬完一啖就唔可能唔食埋架啦.

    ReplyDelete
  9. Mommy Dearest8 March 2013 at 12:16

    so pretty, but I can't take the sweetness at all.
    [版主回覆03/08/2013 15:20:05]Raspberry 酸酸哋, 所以呢個唔覺太甜, 我怕甜都覺得OK.

    ReplyDelete
  10. Honney8 March 2013 at 12:21

    靚...但甜...
    [版主回覆03/08/2013 15:19:57]Raspberry 酸酸哋, 所以呢個唔覺太甜, 我怕甜都覺得OK.

    ReplyDelete
  11. 噢!地利 Oh!tria11 March 2013 at 07:23

    我都冇留意係咪double O
    [版主回覆03/11/2013 13:57:49]我以前以為係多個o, 上網揾食譜時出嚟係另一樣嘢喎, 咁咪search下先知原來係得一個o既.

    ReplyDelete
  12. Mr & Mrs Leung11 March 2013 at 11:57

    真係好靚女呀!
    [版主回覆03/11/2013 13:56:06]多謝呀! 初時仲以為你讚我添, 哈哈哈!

    ReplyDelete
  13. gigi11 March 2013 at 13:37

    好靚, 個個都話難整, 唔打算學
    [版主回覆03/11/2013 13:55:45]我都整到既即係唔係好難, 試幾次掌握到就冇問題.

    ReplyDelete
  14. 地球人11 March 2013 at 21:04

    靚到冇話說可說
    [版主回覆03/12/2013 17:55:25]多謝你呀!

    ReplyDelete
  15. Side B12 March 2013 at 14:01

    Luyi整的Macaron好靚呀！一定好好味！
    [版主回覆03/12/2013 17:55:15]多謝你! 呢個係好味架.

    ReplyDelete
  16. 豆丁@加拿大Hamilton14 March 2013 at 10:01

    初學者係咪整唔到嫁？＠＠
    [版主回覆03/14/2013 14:00:03]我唔覺得太難囉, 我第二次整都出到裙邊.

    ReplyDelete
  17. 糖之家16 March 2013 at 06:53

    我想問你用什麼牌子杏仁粉，我自己打出來的效果很粗，不夠幼滑！
    [版主回覆03/16/2013 16:10:56]我用呢邊烘焙材料舖頭自家牌子的杏仁粉，雖然包裝話extra fine但都要自己再過篩，買一包篩完之後得一半重量係用得嚟整馬卡龍，其餘粗粒既用嚟整麵包，曲奇類。自己打好難打得幼滑，因為打太耐杏仁會出油，我見網上啲人係加埋糖粉嚟打，可能有幫助。

    ReplyDelete

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