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[杏仁饼皮]准备秤重所有材料
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[杏仁饼皮]杏仁粉过筛后才秤重
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[杏仁饼皮]糖粉过筛
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[杏仁饼皮]准备一张烘培纸,在纸上画出10cm大小间隔整齐的圆形图案放在不沾烤布底下当做挤花依据
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[杏仁饼皮]将过筛后的糖粉加入打蛋盆中, 加入过筛的杏仁粉
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[杏仁饼皮]加入蛋白
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[杏仁饼皮]加入草梅粉压拌
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[杏仁饼皮]搅拌均匀, 接着打义式蛋白霜
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[义式蛋白霜]细砂糖加入打蛋盆中
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[义式蛋白霜]再加入水进入打蛋盆中
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[义式蛋白霜]放一下会观察到细砂糖会吸收水分
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[义式蛋白霜]放上瓦斯炉上,以小火慢煮
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[义式蛋白霜]煮到117℃
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[义式蛋白霜]另一个打蛋盆中加入蛋白
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[义式蛋白霜]加入义式蛋白霜
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[义式蛋白霜]打到蛋白硬挺即完成备用
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拌入80g的义式蛋白霜,拌到杏仁饼皮中
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用压拌的方式搅拌
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面糊呈现光滑状
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挤花嘴放入挤花袋中
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将面糊放入挤花袋中
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从内往外挤出圆圈
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刚挤出来外表湿湿的, 用牙签将面糊表面的大气泡小心戳破, 挤好的面糊静置60分钟
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60分钟到表面干燥不黏手
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放入烤箱以180℃烘烤
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约7分钟时可以观察到饼皮跑出漂亮蕾丝边,转换温度至100℃约15分钟即完成
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烤完放到铁架上放凉(有两块表面有裂痕, 这两个就当底部的饼皮囉!)
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[鲜奶油打发]准备食材
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[鲜奶油打发]吉利丁粉泡水5分钟
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[鲜奶油打发]吉利丁粉隔水加热溶化备用
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[鲜奶油打发]动物性鲜奶油放在钢盆中
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[鲜奶油打发]加入细砂糖
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[鲜奶油打发]蛋器用低速打至尾端挺立的程度,放入挤花袋中, 先放冰箱冷藏备用
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收集所有带有蕾丝边的杏仁饼皮
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开始进行组装
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放入一个杏仁饼皮挤上一些奶鲜奶油
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放入覆盆子
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再挤一些鲜奶油再覆盆子中间
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再挤一些鲜奶油再覆盆子上面
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盖上另一个杏仁饼皮
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表面挤一些鲜奶油放上蓝莓及覆盆子,这样就完成覆盆子马卡龙囉!