说起马卡龙,大家想到的大多是那种蓬松可爱彩色鲜艳抓人眼球的法国夹心饼干,英文是Macaron。可是,多了一个 “o“ 的 Macaroon 也叫马卡龙。Macaron 多是杏仁味,因为用的是杏仁粉(Almond Flour),Macaroon 大多是椰子味的,马卡龙椰丝球就是我多年来的最爱。
外面买的太甜,自己做的感觉更可口一些。我在下面这个食谱基础上减了很多糖分:
https://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe3-1916155
- 14 ounces sweetened shredded coconut (可置换一部分为 unsweetened shredded coconut)
- 14 ounces sweetened condensed milk (可置换一部分为 unsweetened condensed milk,我这次用了一半甜炼乳,一半原味酸奶和牛奶的混合物)
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites (or 3 medium egg whites), at room temperature
- 1/4 teaspoon kosher salt
- several drops of lemon extract
- Preheat the oven to 325 degrees F.
- Combine the coconut, condensed milk, and vanilla in a large bowl.
- Whip the egg whites, salt and lemon extract on high speed until they make medium-firm peaks.
- Carefully fold the egg whites into the coconut mixture.
- Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
- Bake for 25 to 30 minutes, until golden brown.
- Cool and serve.
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