Kinako Macarons 黃豆粉馬卡龍
(recipe adapted from Carol Hu)
Ingredients:
(A)
45g egg whites
50g fine sugar
(B)
15g kinako
50g almond powder (I blend my own roasted almonds with skin)
60g icing sugar
*Sift all ingredients together
Fillings
1 Tbsp kinako
30g Cowhead salted butter, softened
5g icing sugar
*Whisk all ingredients together
Method:
1. Whisk egg whites until foamy, gradually add in sugar. Whisk until the egg white mixture becomes stiff peaks.
2. Fold in the dry ingredients into the egg whites batter until just combined.
3. Pour the batter into a piping bag fitted with a plain nozzle, pipe rounds onto silpat mat.
4. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
5. Set it aside for the shells' surface to dry up for 20mins.
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
7. Once the 6mins is up, close the oven door . Bake the macarons at 140C until completely cooked.
挤好的生面糊在室溫放置30分钟让麵糊表面稍微干
黄豆粉馬卡龍和黃豆奶油夾餡的搭配真的是天衣无缝，慢慢得咀爵就尝到黄豆粉的香。由于我使用的是有盐奶油，所以马卡龍吃起来不会死甜。
