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发表于 2004-12-30 17:21
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4个 蛋白
1/4小勺 盐
1小勺 香草精
150克 砂糖
55克 杏仁粉
180克 椰丝
4 pcs Egg whites
¼ tsp Salt
1 tsp Vanilla
150 g Sugar
55 g Ground almonds
180 g Coconut shreds
1. 预热烤箱至160C/320F。
Preheat oven to 160C/320F.
2. 把蛋白，盐和香草精打至粗泡。然后徐徐加入砂糖，把蛋白大发至中性发泡。不要打过头。把杏仁粉和椰丝拌入。
In a mixing bowl, whip the egg whites, salt and vanilla until frothy, then slowly pour in the sugar. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.
3. 烤盘上铺上烤纸。用汤勺把面糊勺在上面。面糊之间留出半寸间距。因为这个饼干不加烤粉，所以烘烤过程中不会膨胀，因此间距不必过大。
Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about ½ inch apart on the parchment (macaroons don't rise or spread, so you can put them close together).
4. 入预热烤箱烘焙20分钟直到金黄即可。关闭烤箱电源，打开烤箱门一小缝，让饼干留在烤箱里自然冷却。同时也可以把吸收些饼干的水份。冷却后存放到保鲜盒里。
Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down. Store in an airtight container.
[ 本帖最后由 angelinatan_cn 于 2006-8-4 20:18 编辑 ] |
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发表于 2004-12-30 17:15
