抹茶马卡龙Green Tea Macarons

【抹茶马卡龙】
by 毛毛妈

之前买的抹茶烤后就褪色,抹茶一定要买 Ceremonial Grade抹茶粉,烤后才能保持绿色。

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用料:
1:2只超大鸡蛋蛋清,白醋1/3茶匙,细砂糖6大匙(84克);
2:杏仁粉1杯(130克),糖粉2/3杯(100克),抹茶粉 抹茶粉4茶匙;
奶黄馅:
3:蛋黄2只,牛奶6大匙(88克),糖6大匙(84克);
4:奶粉2大匙(12克),面粉4茶匙(16克);
5:牛油2大匙(30克)。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。以上材料做48块单片马卡龙。
做法:
1、将糖粉,杏仁粉和抹茶粉放一盆里(图1)充分过筛拌匀待用(图2)。蛋清放入一干净干燥的盆里,加1/3茶匙白醋,用电动搅拌器高速打几分钟。分次加1料的细砂糖打至蛋白硬挺(图3)。将过筛的杏仁糖粉,倒入打发蛋白里(图4),用橡皮刀翻拌均匀(图5)。
2、将杏仁蛋白糊放入一塑料袋里(图6)。烤盘纸背面每隔开3-4厘米,用圆形模具画出圆圈大约4厘米。将塑料袋下角剪出5毫米的洞口,把面糊挤到圈印里(图7),静置30分钟。

 抹茶马卡龙Green Tea Macarons

3、烤箱预热到300F/150C,将盛马卡龙的烤盘放入烤箱,烤20分钟即可拿出冷凉(图8)。
4、馅:将蛋黄及 3和4料放一碗中打匀,最后放入牛油。放入微波炉中加热45秒,取出搅拌均匀,再加热30秒,取出搅拌,然后看情况每次加热15秒,直至熟,冷凉代用。
6、冷凉后的马卡龙,在反面放上大约1茶匙馅,盖上另外一块捏到一块就可以了。做好的马卡龙最好在冰箱里放4小时再吃。

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心得分享:
1:打发蛋白的容器及电动搅拌器头一定要干燥无油无水,打至硬挺。
2:每个人量材料会有出入,建议用重量版,用厨房秤准确称料材料,保证马卡龙一次的成功。
3:杏仁粉一定磨细,要和糖粉充分过筛拌匀。
3:每家烤箱温度不同,要注意调整,下火烤制是,烤盘要往中间偏上一层放。

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