#马卡龙 #Macaron

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曲奇们，今天终于来做好多人要求的马卡龙食谱了。经过好多研究测试各种食谱后，终于找到一个成功率蛮高，而且糖份量比一般低的食谱。好开心，终于可以跟曲奇们分享了。
提示：做马卡龙, 一定要预先精准测量所有材料，且跟影片步骤一抹一样的做，不要翻拌过度，成功率就会很高哦。我可以作到，你们也可以哦。这食谱不能再减糖咯，不过可以用没那么甜的馅料，黑巧克力酱来中和甜度。隔夜冷吃，外酥内软，超好口感。粉红色的马卡龙美丽的裙边， 感觉超梦幻，很美~

Cookies, today finally it's time to make Macaron recipe requested by many of you. After a lot of research and testing various recipes, I finally found a recipe with very high success rate and relatively low sugar content. So happy, I can finally share it with you, Cookies.
Tips: making Macaron, all ingredients must be accurately measured in advance, and done in the exact same way as per video, don’t overmixed, the success rate will be very high. If I can do it, so can you. This recipe can no longer reduce sugar, but you can use less sweet fillings, Dark Chocolate Ganache to balance the sweetness. Eat them cold after overnight, crispy outside and soft chewy inside, very good texture. Pastel Pink macaron with beautiful “skirt feets” looks super dreamy and beautiful ~

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱
=14块马卡龙饼=
52.5克 杏仁粉
48克 糖粉
少许(2克)盐
40克(约1大) 蛋白
少许(3/8茶匙) 塔塔粉
40克 细纱糖
3-4滴 红食物色素
（开冷气/风扇 吹干30分钟）
(烤箱150C/302F: 15-20分钟) （最低层）

＝巧克力酱＝
¼杯(62.5毫升) 奶油(热)
½杯(70克)黑巧克力
（冷冻１0分钟）

♦Recipe
=14pcs Macaron Shell=
52.5g Almond Flour
48g Icing Sugar
Pinch (2g) Salt
40g (about 1 Large) Egg White
Pinch (3/8tsp) Cream of Tartar
40g Castor Sugar
3-4Drops Red Food Coloring
(On aircond/fan dry 30minutes)
(Oven 150C/302F:15-20minutes) (Bottom Rack)

=Chocolate Ganache=
¼Cup (62.5ml) Whipping Cream (Hot)
½Cup (70g) Dark Chocolate
(Freeze 10minutes)

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