用料

食材一：

杏仁粉

100克

紅曲粉

10克

糖粉

100克

蛋清

38克

食材二：

細砂糖

85克

清水

25克

食材三：

蛋清

38克

細砂糖

15克

蛋白粉

1克

紅曲粉馬卡龍的做法

1. 食材一：
   杏仁粉、紅曲粉和糖粉混合，過篩；

1. 加入蛋清，用刮刀壓拌至完全融合成團，備用；

1. 食材二：
   砂糖和水倒入口徑小一點的容器中，中小火加熱；

1. 食材三：
   當糖漿熬煮至113°C時，蛋清稍加攪打，加入蛋白粉和砂糖，中高速開始打發，直至蛋白霜呈硬性發泡；
2. http://www.pyramid-union.com/news/news.cer?249583
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1. 此時糖漿的溫度不斷升高，當上升到118°C～120°C之間，離火，將糖漿一邊緩慢倒入打發好的蛋白中，一邊高速攪打，直至蛋白霜亮白堅挺；

1. 將蛋白霜分三次加入杏仁糊中，第一次加入用刮刀充分壓拌，手法可以重一些；

1. 第二次加入，繼續用刮刀壓拌，手法要輕一些；

1. 第三次要根據面糊的狀態來加入蛋白霜，并用刮刀翻拌至杏仁糊呈綢帶狀飄落即可；
   提示：剩下的蛋白霜，不要一次性全部加入，一定要根據杏仁糊的狀態酌情加減。

1. 將馬卡龍糊裝入裱花袋，同時烤盤鋪上硅膠墊或油布；

1. 擠出直徑約3.5cm的小圓餅，全部擠好后，振動烤盤，如有氣泡，可用牙簽挑破，如有小尖角，可用指腹沾濕巾抹平；

1. 室溫放置30分鐘，晾曬好的表皮用指腹輕輕按壓，不粘手的同時凹陷處會慢慢回彈；

1. 送入升溫的烤箱，中層，風烤模式，170°C烘烤2分鐘，再下調145°C烘烤18分鐘，烘烤時間要根據馬卡龍的大小以及面糊的狀態適當調整；

1. 放至完全冷卻后，擠上自己喜歡的夾心；

1. 單層夾心；

1. 雙層夾心；

1. 裝入密封容器，冷藏回潮；

1. 外殼充分吸收內餡濕氣后食用，口感最佳。