不仅是甜的味道，还能欣赏它的美丽颜色和巧小的外形，Macaroon开始在这里得到了普及，也随之在Delicious cafe还是Macaron cafe等的甜品餐厅有得卖。有时听朋友们谈起法国的甜点Macaroon，都会想从她们口中打听哪里有卖不仅很好看而且也很好吃的Macaroons。
大家都说Macaroon非常甜，对我来说，甜点还是糖水都已经是家常便饭了。平常经过商场的某咖啡厅前都总是会被五颜六色的Macaroons吸引着，可惜就是贵了些又令人觉得吃不饱的甜点，有时到最后还是取消了品尝的念头。于是，看了看网上一些颜色鲜艳又柔和的Macaroon照片就只能羡慕，还有一些如何Macaroon的制作方法期待要是自己还是妹妹会做的话那就太好了。
重点摘录：
Ingredients, for the Macaroons:
1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Suggested Fillings for Macarons:
Chocolate: Chocolate Ganache
Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: 3/4 cup seedless raspberry jam
Directions:
1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift 1. mixture 2 times.
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy.
3. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
4. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
5. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
6. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
7. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
(Resource from http://www.marthastewart.com/318387/french-macaroons?center=276956&gallery=275448&slide=285746)
看来需要大量的confectioners' sugar (怪不得会那么甜)和almond flour还有鸡蛋，而厨房器具方面更需要准备好，还要有适当的材料衡量和口味与颜色搭配也很重要。
唉，fund-raising取消后，看来制作Macaroons的计划也会随之泡汤。真是一场欢喜，一场空~
但是，我们偶尔还是会到Macaron Cafe那儿打包不同口味的Macaroons当下午茶的甜点。Chatime 奶茶与 Macaroons搭配在一起享用，很好的滋味。
受到本地人口味的影响，这里也开始创作一些比较接近我们这儿喜欢口味的Macaroons。我最喜欢的是粉红色的糖果草莓味和紫色的芋头口味Macaroons。其他包括黄色的柠檬味，青色的香草味（怎么不是抹茶口味）还有橙色的芒果味。可是色彩或许太鲜艳了，感觉很像汤圆的颜色。不过，贵贵的甜品总是会让我们细细回味~
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