macaroon

简明释义

英[ˌmækəˈruːn]美[ˌmækəˈruːn]

n. 蛋白杏仁饼干

复 数 m a c a r o o n s

英英释义

单词用法

同义词

反义词

例句

1.After baking, turn over the chocolate macaroon. Let cool. Pipe chocolate ganache on top of it and then cover with another piece.

出炉后，将朱古力蛋白杏仁饼反转，待凉，把朱古力软心挤上，再将另一个朱古力蛋白杏仁饼盖上。

2.After baking, turn over the chocolate macaroon. Let cool. Pipe chocolate ganache on top of it and then cover with another piece.

出炉后，将朱古力蛋白杏仁饼反转，待凉，把朱古力软心挤上，再将另一个朱古力蛋白杏仁饼盖上。

3.IMAGINE a macaroon, its pink surface smooth and delicate as paper, crushing through into a soft crumb perfumed with rose petals.

想象一片蛋白杏仁饼干，粉色表面光滑均匀，饼身薄如轻纸，轻轻压碎，软软的饼干屑散发着玫瑰花瓣的芳香；

4.I brought you back a macaroon.

我给你带了蛋白杏仁饼干！

5.I decided to bake some macaroons for the party this weekend.

我决定为这个周末的聚会烤一些马卡龙。

6.The bakery is famous for its delicious coconut macaroons.

这家面包店因其美味的椰子马卡龙而闻名。

7.Have you ever tried a chocolate-dipped macaroon?

你尝过巧克力浸泡的马卡龙吗？

8.She brought a box of homemade macaroons to share with everyone.

她带来了一盒自制的马卡龙与大家分享。

9.For dessert, we had almond macaroons with coffee.

作为甜点，我们享用了杏仁马卡龙和咖啡。

作文

The world of desserts is vast and varied, but few treats are as delightful and colorful as the macaroon. A macaroon (马卡龙) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. It is often filled with ganache, buttercream, or jam, making it not just a treat for the eyes but also for the palate. The origins of the macaroon can be traced back to Italy, where the first versions were made as early as the 16th century. However, it was in France that the macaroon truly flourished, evolving into the delicate and vibrant pastries we know today. The preparation of a macaroon is an art form in itself. The process begins with creating a meringue by whipping egg whites until they form stiff peaks. This is then combined with the almond meal and powdered sugar, creating a thick batter that is piped onto baking sheets. The key to achieving that perfect macaroon is allowing the piped batter to rest before baking, which forms a skin on the surface that helps create the signature 'feet' of the cookie. One of the most exciting aspects of macaroons is their versatility. They can be made in a myriad of flavors and colors, from classic vanilla and chocolate to more adventurous options like lavender or matcha. Each flavor brings its own unique twist to this delightful dessert. Additionally, the macaroon has become a symbol of French patisserie culture, often associated with luxury and sophistication. It is not uncommon to find beautifully packaged boxes of macaroons being given as gifts, showcasing their status as a gourmet treat. In recent years, the popularity of the macaroon has surged globally, leading to variations that cater to different dietary needs. For instance, there are now gluten-free macaroons made without any wheat flour, making them accessible for those with gluten intolerance. There are also vegan versions that replace eggs with aquafaba, the liquid from canned chickpeas, proving that this beloved dessert can adapt to modern culinary trends. Beyond their taste and aesthetic appeal, macaroons also carry a sense of nostalgia and tradition. Many people have fond memories of visiting patisseries in Paris or enjoying macaroons at special occasions. They evoke feelings of joy and celebration, making them a popular choice for weddings, birthdays, and holidays. In conclusion, the macaroon (马卡龙) is much more than just a sweet treat; it is a cultural icon that represents the artistry of baking and the joy of indulgence. Whether enjoyed on their own or as part of a larger dessert spread, macaroons remind us of the simple pleasures in life. The next time you savor a macaroon, take a moment to appreciate the craftsmanship and history behind this exquisite confection.

甜点的世界广阔而多样，但很少有像马卡龙（macaroon）这样令人愉悦和色彩斑斓的美味。马卡龙是一种以蛋白、糖粉、砂糖、杏仁粉和食品着色剂为主要成分的甜味蛋白霜糖果。它通常用甘纳许、奶油或果酱填充，使其不仅是视觉上的享受，也是味蕾的盛宴。马卡龙的起源可以追溯到意大利，最早的版本可以追溯到16世纪。然而，在法国，马卡龙真正蓬勃发展，演变成我们今天所知道的精致而生动的糕点。 制作马卡龙的过程本身就是一种艺术。首先，通过将蛋白打发至硬性发泡来制作蛋白霜。然后，将其与杏仁粉和糖粉混合，形成浓稠的面糊，最后将其挤到烤盘上。制作完美马卡龙的关键在于在烘烤前让挤好的面糊静置，这样可以在表面形成一层皮，从而帮助形成饼干的标志性“脚”。 马卡龙最令人兴奋的方面之一是它的多样性。它可以用多种口味和颜色制作，从经典的香草和巧克力到更具冒险精神的选项，如薰衣草或抹茶。每种口味都为这一美味甜点增添了独特的风味。此外，马卡龙已经成为法式糕点文化的象征，常常与奢华和优雅相联系。精美包装的马卡龙礼盒作为礼物送出，展示了它们作为美食佳品的地位。 近年来，马卡龙在全球的受欢迎程度激增，导致出现了适应不同饮食需求的变体。例如，现在有无麸质马卡龙，不含任何小麦粉，使得对麸质过敏的人也能享用。同时，也有用鹰嘴豆水替代鸡蛋的素食版本，证明这种受人喜爱的甜点可以适应现代烹饪趋势。 除了口感和美学吸引力外，马卡龙还承载着怀旧和传统的情感。许多人对在巴黎的糕点店中游玩或在特殊场合享用马卡龙的回忆充满了温馨的情感。它们唤起了快乐和庆祝的感觉，使其成为婚礼、生日和节日的热门选择。 总之，马卡龙（macaroon）不仅仅是一种甜点；它是一个文化图标，代表着烘焙艺术和享受快乐的象征。无论是单独享用还是作为更大甜点的一部分，马卡龙都提醒我们生活中的简单乐趣。下次当你品尝马卡龙时，不妨花一点时间欣赏这款精美糖果背后的工艺和历史。