视频版菜谱
这一集是情人节特集。首先祝大家都开心幸福，有心的话就为ta亲手做一份玫瑰马卡龙吧~
如果说烘焙是个爬山的过程，那么马卡龙确实是在高处，需要走过山下的路，有了经验
才能到达。但也绝不是很多人想象的那么困难哦。
文字版菜谱
玫瑰马卡龙：
外壳：蛋清3个，细砂糖75g，杏仁粉120g，糖粉150g，玫瑰香精1小勺，红色食用色素适量
夹馅：蛋清2个，细砂糖70g，黄油200g，玫瑰香精一小勺，红色食用色素适量，盐一小撮
以上材料可以做大约25个马卡龙
外壳做法：
将蛋清蛋黄分离，准备好烤盘和烘焙纸或硅胶垫，在烘焙纸上画出3cm的圆圈，每个圆圈之间留出间隔
杏仁粉和糖粉混合后用料理机进一步打碎，过筛待用
将蛋清加细砂糖打发到干性发泡，加入色素拌匀
取粉类的一半加入到蛋清，翻拌均匀
倒回剩下的一半杏仁粉糖粉中，继续翻拌
倒入玫瑰香精，将面糊拌成均匀浓稠的状态，挑起刮刀，面糊应该会断断续续地滴落下来
在裱花带上装口径1cm的圆形裱花嘴，将面糊倒入袋中
将画好圆圈的烘焙纸反过来，把面糊均匀地挤在圆圈内，总共可以挤出大约50个马卡龙外壳
把烤盘拿起来摔两下，震出大气泡，用牙签修补面糊表面出现的小坑
让面糊在室温下风干约半小时，或是放进烤箱，开风扇功能，温度调到更低（不超过50°C），烘干10多分钟，至面糊表面形成一层软壳，摸起来不黏手
将烤箱开热风功能，预热到160°C，放入烤盘后立刻降温至140°C，烤15分钟
烤好的马卡龙连烘焙纸一起转移到架子上晾凉，开始准备夹馅
Tips：
杏仁粉的细致程度决定马卡龙表面的光滑程度
蛋清的打发和面糊翻拌手法都和做戚风蛋糕时类似
拌面糊时翻版时间越长，面糊越稀。面糊浓稠度要掌握好，太稠了表面会有突起，太稀了容易出现空心
入烤箱前一定要晾干表皮，这是裙边出现的关键。但是也不要晾得太久，若是外壳完全定型再去烤，马卡龙会在烤箱里爆开
烤好的马卡龙要完全冷却后再揭起来，否则中间会黏在烘焙纸上。若是冷却了还黏，说明烤的时间不够，没有完全烤熟
夹馅做法：
烧一小锅水，锅上放一个碗，碗底不要接触到水。将蛋清、细砂糖和盐都倒入碗中
开小火，让蛋清隔着水蒸气加热，同时用蛋抽不停搅打
至蛋清开始变得浓稠，温度达到65°C时停止加热，转移到打蛋盆中，高速打发约3分钟，至蛋清呈现干性发泡，提起打蛋头能形成一个稳固的弯钩即可。这时候蛋白霜应该已经降到了室温
将完全软化好的黄油分4-5次加入蛋白霜中，每次都打发融合后再加下一次
等黄油全部加入后，倒入香精和色素，继续打发成奶油霜
换桨形打蛋头，调中速，把奶油霜打发到完全柔软顺滑的状态，装入裱花袋，还用之前的1cm圆形裱花嘴
Tips：
蛋白加热时要注意，不停搅拌防止局部过热，没有温度计就用手蘸着试试温度，感觉略烫手就停止加热
蛋白一定要耐心地打发，会比新鲜蛋白更难打发一些，最后形成的尖角也不会很挺立
要确定蛋白霜降到了室温再加入黄油
黄油要完全软化后再加入
把黄油全部加入后可能会出现短暂的水油分离，不用担心，继续打发后会再度乳化融合
打发好的奶油霜立即使用，放置一段时间或是冷藏后会变硬，如要再次使用，需要恢复到室温后重新打发
组装马卡龙：
将完全冷却的马卡龙取下，两两配对，挤上奶油霜，将两个饼壳合在一起
密封后在阴凉处放置一晚，味道更好
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