現在位置 : 餐點 > 糕餅類 - 馬卡龍 (Macaron)、蛋白杏仁餅 (Macaroon)
馬卡龍 (Macaron)
馬卡龍 (Macaron,又稱作瑪卡龍、法式小圓餅、杏仁小圓餅),是一種用蛋白、杏仁粉、白砂糖和糖霜所做的法式甜點,通常在兩塊餅乾之間夾有水果醬或奶油等內餡。它的由來可追溯至19世紀的蛋白杏仁餅;這種甜食出爐後,以一個圓形平底的殼作基礎,上面塗上調合蛋白,最後加上一個半球狀的上殼,形成一個圓形小巧甜點,呈現出豐富的口感,是法國西邊維埃納省最具地方特色的美食,這種點心也在法國東北地區偶爾可見。 二十世紀初期,巴黎的烘焙師 Ladurée 發明一種方法來呈現馬卡龍,利用三明治夾法將甜美的稠膏狀餡料夾於傳統的兩個蓋子層,成為新的小圓餅,更由於香料和色素的使用、溼度控制,使得馬卡龍性質改良。相較於更早之前的小圓餅的甜、乾、易碎的特性,新的圓餅具備外殼酥脆的口感,內部卻濕潤、柔軟而略帶黏性,改革後的馬卡龍直徑大約為3.5-4公分之間。 許多烹飪書籍提供馬卡龍的食譜。不過,道地的巴黎小圓餅繁複多變的顏色、款式、以及口味調配,至今深受饕客歡迎。今日僅有極少的城市能夠找到品質頂尖的馬卡龍,包括僅位於巴黎的 Ladurée ,在巴黎和東京皆有分店的 Pierre Hermé 及 Dalloyau 和 L'Atelier Joël Robuchon 。 品質頂級的馬卡龍,各項材料、口味的協調、對比極為講究,同時融合各種味覺,產生豐富的層次,在光線照射下亦會映出光澤。這種來自法國的甜點吸引世界各地的人和土生土長的法國人,製作小圓餅最出色的數家甜點店會出現排隊購買的情況。 |
Macaron (馬卡龍)
A macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. The confectionery is characterised by its smooth, squared top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha). The fillings can range from jams to ganache to butter. Since the English word macaroon can also refer to the coconut macaroon, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous. |
蛋白杏仁餅
蛋白杏仁餅 (英文Macaroon),與杏仁小圓餅Macarons不同,是一種無酵餅,由花生、杏仁、椰子和蛋白製成。蛋白杏仁餅與猶太教的逾越節(Passover)聯繫在一起,因為猶太人在節日期間不吃任何由麵粉製成的食物(除無酵膳食之外)。期間中,蛋白杏仁餅會加入薯蓉增加營養。 蛋白杏仁餅於1792年在義大利中的修道院發明。英文名字從義大利詞Maccarone獲得(意為杏仁醬)。在法國大革命期間,二位加爾默羅修會的修女掩藏南錫鎮中,烘烤和售賣蛋白杏仁餅來賺生活費用。因而出名,人稱「蛋白杏仁餅姐妹」。蛋白杏仁餅食譜傳到歐洲的阿什肯納茲猶太人,成為逾越節膳食。杏仁奶油餅是由擊碎的蛋白杏仁餅製成。在蘇格蘭,蛋白杏仁餅是一種甜食類型。 A macaroon is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian amaretti. The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient. Macaroons should not be confused with the French macaron. Most recipes call for egg whites (usually whipped to stiff peaks), almonds, coconut, or nuts. Almost all call for sugar. Macaroons are sometimes baked on edible rice paper placed on a baking tray. |