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When I think about Macaron, I always want to have it from our farmer market. Since now it is winter term, our farmer market will reopen in the spring term.
My friend told me that is easy to make by ourself. Therefore we have the receipt and everything ready to go!
The point is that eggs should be set in room temperature for a while.
Our 3 eggs were put in the room temperature the night before we separated egg white from the egg.
(Those egg yellow can be mixed with milk to make yummy pudding.)
After those egg white were put into a mix bowl, turn on the machine. Some sugar powder were mixed with almond powder.
When those egg with a "crown", those powder can be slowly added into the mix bowl.
Now it is time to preheat the oven.
When those powders were mixed very well with egg white, we can use a zip bag to storage those white semi-fluid.
Make a small hold in the corner of the zip plastic bag.
Put a baking sheet on the bake tray.
Start to push the semi-fluid as several circles on the baking sheet.
Remember to leave distance between those circles.
Put the baking tray in the kitchen for 15 minutes until the surface of the circle getting a little dry.
It is time to put the try into the oven.
After 15 minutes baking, we have yummy cookies ready!
因為冬天學校沒有農夫市集，當然在急需甜食的冬季就買不到好吃的馬卡龍，沒想到和朋友聊天時竟然從這個甜點話題直接進展到甜點實作！
於是大家都有空的星期六準備好材料和器具，晚餐過後大家就動手做甜點，前一天晚上就先將冰箱中的三顆雞蛋取出放到室溫中，在所有容器都乾燥的情況下，把蛋白和蛋黃分離，用攪拌機把蛋白打發（蛋黃可以和牛奶攪拌均勻加入適量的糖後先放入烤箱做烤布丁。）
在攪拌機運作的同時取等量的杏仁粉和糖粉攪拌均勻，理論上要過篩處理，但是我們沒有篩子只好直接攪拌均勻後使用，
把攪拌盆拿離開攪拌機，並將攪拌盆整個拿倒，確認蛋白不會掉落就是成功打發蛋白了，此時可以將粉末分批放入蛋白中繼續慢速攪拌，帶所有粉末都均勻融入打發的蛋白後就可以準備烤盤了，接下來的動做就要加速進行，已免蛋白消泡過快。
因為大創買的擠花器不是很好用，所以我們拿了夾鏈帶，把半成品放入，再將袋子角落剪一小縫當擠花袋，
先在烤盤上放一張烘培紙，然後將半成品擠到烤盤上，雖然考的時候不太會膨脹，但是這些半流體會往四周分散，所以一定要設好圓與圓間的距離，才不會像我們烤出幾個相親相愛的連體圓。
幾好圓後要放在室溫等待十五分鐘在送入烤箱烤十五分鐘即可！
因為出爐後的香味實在太誘人，根本來不及做馬卡龍的餡料大家就邊拍照邊享用美食了，至於馬卡龍的餡料就等下次大家再聚的時候看能不能動手做囉！
More info:
http://honestcooking.com/top-ten-tips-for-making-macarons/
My friend told me that is easy to make by ourself. Therefore we have the receipt and everything ready to go!
The point is that eggs should be set in room temperature for a while.
Our 3 eggs were put in the room temperature the night before we separated egg white from the egg.
(Those egg yellow can be mixed with milk to make yummy pudding.)
After those egg white were put into a mix bowl, turn on the machine. Some sugar powder were mixed with almond powder.
When those egg with a "crown", those powder can be slowly added into the mix bowl.
Now it is time to preheat the oven.
When those powders were mixed very well with egg white, we can use a zip bag to storage those white semi-fluid.
Make a small hold in the corner of the zip plastic bag.
Put a baking sheet on the bake tray.
Start to push the semi-fluid as several circles on the baking sheet.
Remember to leave distance between those circles.
Put the baking tray in the kitchen for 15 minutes until the surface of the circle getting a little dry.
It is time to put the try into the oven.
After 15 minutes baking, we have yummy cookies ready!
因為冬天學校沒有農夫市集，當然在急需甜食的冬季就買不到好吃的馬卡龍，沒想到和朋友聊天時竟然從這個甜點話題直接進展到甜點實作！
於是大家都有空的星期六準備好材料和器具，晚餐過後大家就動手做甜點，前一天晚上就先將冰箱中的三顆雞蛋取出放到室溫中，在所有容器都乾燥的情況下，把蛋白和蛋黃分離，用攪拌機把蛋白打發（蛋黃可以和牛奶攪拌均勻加入適量的糖後先放入烤箱做烤布丁。）
在攪拌機運作的同時取等量的杏仁粉和糖粉攪拌均勻，理論上要過篩處理，但是我們沒有篩子只好直接攪拌均勻後使用，
把攪拌盆拿離開攪拌機，並將攪拌盆整個拿倒，確認蛋白不會掉落就是成功打發蛋白了，此時可以將粉末分批放入蛋白中繼續慢速攪拌，帶所有粉末都均勻融入打發的蛋白後就可以準備烤盤了，接下來的動做就要加速進行，已免蛋白消泡過快。
因為大創買的擠花器不是很好用，所以我們拿了夾鏈帶，把半成品放入，再將袋子角落剪一小縫當擠花袋，
先在烤盤上放一張烘培紙，然後將半成品擠到烤盤上，雖然考的時候不太會膨脹，但是這些半流體會往四周分散，所以一定要設好圓與圓間的距離，才不會像我們烤出幾個相親相愛的連體圓。
幾好圓後要放在室溫等待十五分鐘在送入烤箱烤十五分鐘即可！
因為出爐後的香味實在太誘人，根本來不及做馬卡龍的餡料大家就邊拍照邊享用美食了，至於馬卡龍的餡料就等下次大家再聚的時候看能不能動手做囉！
More info:
http://honestcooking.com/top-ten-tips-for-making-macarons/
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