Lavender Osmanthus Macarons (Swiss Method) 薰衣草桂花馬卡龍(瑞士式做法)

This was another macaron flavor I tested over the previous couple of weeks. I got a bag of dried lavender buds from my friend so I was eager to try it on my macarons. The shells were made with the Swiss method as in my Earl Grey and Orange Macarons. Instead of using Earl Grey tea I threw in some dried lavender buds when I ground the ground almond and icing sugar into a fine powder. I decorated half of the shells with extra lavender buds in the beginning. Sprinkling the buds directly on top of the shells and devouring them resulted in a very strong scent (my son actually didn’t like it and spat the buds all out). Omitting them made the macarons less appealing visually. My solution was to soak the buds in water for a short period of time to get rid of most of the taste, dry them and then use them for decoration.
這是EC過去幾星期試驗的另一款馬卡龍口味，以朋友相贈的乾薰衣草所作。與伯爵茶香橙馬卡龍一樣，是次繼續採用瑞士製法，乾薰衣草代替了伯爵茶葉跟糖粉和杏仁粉一起磨粉。初時在一半外殼上洒了薰衣草粒作點綴，可是若整粒薰衣草吃下味道過於濃烈 (EC的小兒子說不喜歡食花花)，不加又有點兒失色，後來EC把它們泡水泡走大部份味道，抹乾才作裝飾用。

I have originally planned to use lavender infused white chocolate ganache as the filling. However, it left a slightly bitter aftertaste even only a small amount of lavender was added. Despite the sweetness, it would probably be better if only white chocolate ganache alone was used. I switched to French buttercream that was prepared with egg yolks. It was less sweet and provided the perfect opportunity to use up the leftover yolks so I killed two birds with one stone! French buttercream traditionally has hot syrup poured into the yolks during whipping. I was making only a small batch here so I switched to the Swiss method which involved heating the sugar and yolks over a water bath. I pasteurized the yolks by maintaining a consistent temperature of 140°F/60°C for 5 minutes. To enhance the flavor I also added osmanthus syrup.
初時EC計劃使用薰衣草白朱古力醬作夾餡，但即使只使用少量薰衣草亦覺得隱約帶點苦苦的餘味，若不怕甜也許只使用白朱古力醬會較好。後來改用了法式蛋黃奶油霜，除了甜度較低外也不會浪費剩餘蛋黃，可說是一舉兩得！傳統法式蛋黃奶油霜要煮糖漿加進蛋黄打發，但因是少量製作，EC把過程換成瑞士式，即把蛋黃和糖一起隔水加熱至糖溶才打發。為了消毒蛋黃，蛋黃和糖的溫度要維持在140°F/60°C達五分鐘。此外EC也加了桂花醬增添風味。

When I made my Swiss method macarons last time I combined half of the egg whites, icing sugar, ground almond and food coloring to form a thick paste before incorporating into the meringue. The order was different this time but it made no difference in the shells. So I guess you could choose whichever way that you are more comfortable with.
上次做瑞士式馬卡龍時EC把一半蛋白、色膏、糖粉及杏仁粉先拌成糊才與蛋白霜混合。這次次序有些不同，但兩者最終效果是沒分別的。因此可按個人喜好選擇做法。

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Lavender Osmanthus Macarons (Swiss Method)
薰衣草桂花馬卡龍(瑞士式做法)

makes 50 shells (25 macarons)
50個外殼份量(25顆馬卡龍)

Ingredients

For the Macaron Shells
70 g egg whites, divided
53 g granulated sugar
1/8 tsp cream of tartar (optional)
a pinch of salt
93 g ground almond
93 g icing sugar
1/2 Tbsp dried lavender buds
Purple gel food coloring

For the Osmanthus Buttercream
2 egg yolks, large
35 g granulated sugar
150 g unsalted butter, softened
3 to 4 Tbsp osmanthus syrup

材料

馬卡龍外殼
蛋白 70克 (分半)
細砂糖 53克
他他粉 1/8茶匙 (可不加)
鹽 少許
杏仁粉 93克
糖粉 93克
乾薰衣草 1/2湯匙
紫色色膏 適量

桂花蛋黃奶油霜
大蛋蛋黃 2個
細砂糖 35克
無鹽牛油(室溫放軟) 150克
桂花醬 3至4湯匙

Directions 做法

For the Macaron Shells 馬卡龍外殼

Line baking sheet with parchment paper or silicone mat with a master template underneath. I use a silicone macaron mat that has all measurement imprinted. Macaron template can also be downloaded here.
焗盆內放圓形紙樣後墊上烘焙紙或矽膠墊備用(EC使用印有圓形的馬卡龍矽膠墊，也可在這裡下載紙樣)。

In a food processor, process ground almond, icing sugar and dried lavender flowers until finely ground. Pass mixture through a sieve into a bowl (this will create macaron shells with a smoother surface). Set aside.
用食物處理器將杏仁粉、糖粉及乾薰衣草打成幼滑粉末，過篩放入大碗中備用(過篩可令馬卡龍表面更光滑)。

Before preparing the meringue, wipe the mixing bowl and the whisk attachment with paper towel and vinegar or lemon juice to remove any traces of grease. Place half of the egg whites, sugar, salt and cream of tartar (optional) into the mixing bowl. Set bowl over a pot of barely simmering water and whisk constantly until the temperature of an instant-read thermometer reaches 140°F/60°C. Keep stirring while heating so the egg whites won’t be cooked. Remove from heat and beat mixture with an electric mixer on high speed until meringue is cool and form a glossy and firm peak with a small tail. Whisk in the food color briefly.
製作蛋白霜前先將打蛋器配件及鋼盆用廚房紙沾點白醋或檸檬汁抹一次去除殘餘油污，鋼盆內放進一半蛋白、糖、他他粉(如用)和鹽，小鍋內加水煮至微滾，將鋼盆放在小鍋上，開小火隔水加熱至140°F/ 60°C，其間要常常攪拌以免煮熟蛋白，離火後用電動打蛋器將蛋白高速打發至溫度下降、有光澤、挺身、末端有小尾包的蛋白霜，末段可加入色膏略打。

Add remaining egg whites and half of the almond sugar mixture into the meringue then fold with a spatula until Incorporated. Add remaining almond sugar mixture and fold until there is no visible lumps. Start the macaronage by pressing the batter with the spatula against the sides of the bowl (this helps to deflate the meringue and smooth the batter). Then scrape batter back into the middle and fold the batter from the bottom to the top. Repeat this press and fold method while keeping an eye on the batter consistency. Stop folding when the batter becomes smooth and shiny. While the spatula is lifted up, batter should ribbon off the spatula and flow back slowly into the bowl then disappear itself in about 30 seconds.
在蛋白霜中加入餘下蛋白及一半杏仁糖粉以切拌方法拌勻，加入餘下杏仁糖粉拌至不見粉粒後便可開始壓拌混合(macoronage)。用膠刮把麵糊壓往盆邊(作用是壓出氣泡令麵糊順滑)，再把麵糊刮回盆子中央並把盆底的麵糊翻到上面，重覆壓拌動作並觀察麵糊流動狀況，若麵糊光亮呈濃稠狀，用膠刮翻起時如緞帶般整片滑落成摺疊狀而痕跡在30秒內緩慢的沉入麵糊即表示混合完成。

Scrape batter into a pastry bag fitted with a large plain piping tip (I used Wilton #2A). With the template as a guide, pipe out dollops of batter onto the prepared baking sheet. When done piping, remove paper template (if using) then tap baking sheet against the counter a few times to eliminate any trapped air bubbles. Pop bubbles that haven’t risen up to the surface with a toothpick. Sprinkle extra lavender buds on half of the shells for decorations (this step is optional). Let stand at room temperature for 20 to 30 minutes, depending on the weather and humidity, until the shells are dry to the touch.
將麵糊倒進已備圓形花嘴的唧花袋中(EC用Wilton #2A花嘴)，在烘焙紙或矽膠墊上依紙樣唧出圓形後取走底部紙樣(如有)，將焗盆往枱上拍幾下震掉氣泡，如發現仍有氣泡可用牙籤刺破，把少許乾薰衣草粒洒在一半外殼上作裝飾(也可不加)，在室溫下靜置20至30分鐘至麵糊表面不黏手(時間視乎天氣及濕度)。

Preheat oven to 300ºF/150℃ 10 minutes before baking. Bake for 13 to 15 minutes or until the shells are set without browning. If you touch the shell and it feels firm and doesn’t wiggle it is done. Remove from oven and cool completely on a wire rack before removing.
焗爐事先預熱10分鐘至300℉/150℃，把焗盆放進焗爐焗13至15分鐘，以手指輕碰馬卡龍，若馬卡龍挺身沒上色不會搖動即代表已熟可以取出，在鋼架上完全放涼後可取下。

For the Filling 夾餡

Place egg yolks and sugar into a mixing bowl. Set bowl over a pot of barely simmering water and whisk constantly until the temperature of an instant-read thermometer reaches 140°F/60°C. Maintain this temperature for 5 minutes with constant stirring to pasteurize the yolks. Remove from heat and beat mixture with an electric mixer on high speed until pale and ribbony. Gradually add in butter cubes and beat with medium low speed until incorporated and color has turned pale. Set aside.
鋼盆內放蛋黃及糖，小鍋加水煮至微滾，將鋼盆放在小鍋上，開小火隔水加熱至140°F/ 60°C，維持此溫度5分鐘消毒，其間要常常攪拌以免煮熟蛋黃，離火後用電動打蛋器高速打發至蛋黃顏色淡白成黏稠絲帶狀，分次加入軟化牛油粒，中慢速攪拌混合至顏色轉淡，備用。

To Assemble 組合

Spoon filling into a piping bag fitted with a plain tip. Pair up shells of similar sizes. Pipe out a ring of filling on the flat side of a shell. Fill center with about 1/8 teaspoon of osmanthus syrup then top with the other shell, flat side down. Store filled macarons in an airtight container in the refrigerator for 24 hours to let the filling fuse into the shells . Bring to room temperature, about 15 minutes, before serving.
配對形狀相若的馬卡龍，將夾餡裝進已備圓形花嘴的唧花袋中，在其中一塊外殼上(底部朝上)唧一圈成圓盤狀，在中央放約1/8茶匙桂花醬，蓋上另一塊外殼(底部朝下)，完成所有馬卡龍後放在密封盒中於雪櫃保存24小時使馬卡龍與夾餡融合，食用前把馬卡龍置室溫15分鐘回溫便可。

These ones were with white chocolate ganache. A bit too sweet for me.
這些以白朱古力醬作夾餡，EC認為味道有點兒過甜。

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