【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。
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。
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。
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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