【巧克力马卡龙】
by 毛毛妈
如果店里买的杏仁粉比较粗粒，最好用粉碎机再打碎。建议买这种细的Bob’s Red Mill Almond Meal/Flour 杏仁粉，方便直接用。这款巧克力马卡龙也挺美味。
1：2只超大鸡蛋蛋清，白醋1/3茶匙，细砂糖6大匙（84克）；
2：糖粉2/3杯（100克），杏仁粉 1杯（120克），可可粉2茶匙（4克）；
巧克力馅：
3：半甜巧克力110克；
4：鲜奶油105克；
5：牛油1大匙（15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，杏仁粉和可可粉放一盆里（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（图3）。分次加1料的细砂糖打至蛋白硬挺。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。
2、将杏仁蛋白糊装入一塑料袋里（图5）。 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6）。
3、烤箱预热到400F/200C后关火，将盛马卡龙的烤盘放入烤箱焖5分钟。然后温度调到300F/150C烤6分钟，这时可以看到漂亮的裙边形成了（图7）。再将温度调至200F/100C继续烤6-8分钟，即可拿出冷凉。
4、巧克力馅：将3-5料放小锅里 （图8），置炉上中小火，边搅拌边将巧克力煮熔化均匀（图9），离火冷凉（图10）。
5、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。做好的马卡龙最好放置4小时后再吃。
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。
4：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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