Mister Macaron

Mister Macaron Mister Macaron acts as agent with the high-quality macaron. Contact to "Ricky Lau": +852 39194011, +

05/06/2013

請多多支持!!

31/05/2013
Jean Luc De-Balman(Master Chef of macaron)
31/05/2013

Jean Luc De-Balman(Master Chef of macaron)

31/05/2013

現有'朱古力(Chocolate)', '紅莓(Raspberry)', '開心果(Pistachio)', '檸檬(Lemon)', '黑加侖子(Blackcurrant)', '雲呢嗱(Vanilla)', '咖啡(coffee)', '白朱古力(White Chocolate)', '佛手柑(bergamot)'可供選擇。

31/05/2013

食法:
可配合較甘香或厚身的咖啡一起食用,又可選擇西式茶類(如紅茶或花茶),亦可配以葡萄酒(如輕身的紅酒、白酒、香檳和玫瑰酒)突出Macaron(法式杏仁餅)的味道。

31/05/2013

如何保存:
可放入雪櫃(2 -10°C),能保存五天。食前請拿出至室温環境待約5-10分鐘最佳。
食時請輕力拿起Macaron(法式杏仁餅),因其外脆內軟的特性容易導致碎裂。

31/05/2013
31/05/2013

馬卡龍(法式蛋白杏仁餅)的歷史
馬卡龍的故事開始於14世紀。在1350年代 當時的法國阿馬尼亞克伯爵在意大利進行軍事任務,其間他品嚐了一種屬於意大利的一種小甜點,“Macaronesian”。

自此伯爵便愛上這種精緻的甜點,並將這種表面酥脆內裏綿軟的甜蜜美點帶回了萊克圖爾城堡。

當伯爵回到法國之後 他想到為這傳統的甜點給予新元素: 把兩塊“Macaronesian”小餅乾加注以奶油,命其為“馬卡龍” “Macaron”.從那時起,在伯爵的豐盛宴會裡, 客人都能在享受著節日氣氛的音樂和舞蹈的同時品嚐這種注入甜美玫瑰和蜂蜜的“馬卡龍” 。

直到如今,Balman家族的法式蛋白杏仁餅的美味配方依舊保持著神秘的面紗。

31/05/2013

About Macaron
The macaron’s legend begins in the 14th century with John Ist, Count of Armagnac.

The count first tasted an Italian biscuit, the “Macarone” whilst fighting in the Italian war campaigns of the 1350s. He brought the recipe for this crisp, yet tender sweet back to Lectoure castle, home of the Counts of Armagnac.

Upon his return to France, the Count had the idea of joining two of the biscuits with a creamy filling and gave the new pastry the name we have come to associate with it: the “Macaron”.

From then on, guests at the Count’s sumptuous banquets were treated with rose and honey flavoured “Macaron” at the end of each reception whilst enjoying festive music and dancing.

Address

G/F, 20 Shelter Street
Causeway Bay

Telephone

+852 94372325

Website

Alerts

Be the first to know and let us send you an email when Mister Macaron posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Share

Category