Chocolate Macaron

Overview

Macaron, also known as French pancake, is a French dessert based on meringue. The main ingredients of this dessert are very simple. They are nothing more than egg whites, powdered sugar, almond powder, etc. made into biscuits, sandwiched with various ganache fillings. The ingredients of macarons are not complicated, the technique is the key, and the technique is practiced. On the way to the dessert palace, macarons are the ultimate test of comprehensive technology and flavor, sensibility and rationality. The macaron biscuit has a crispy and slender appearance and a subtly undulating skirt. These are certainly challenges, but the key to its deliciousness ultimately comes from the combination of the biscuit and the filling. The combination of the two is what makes a perfect macaron!

Tags

• baking
• dessert
• good looks
• afternoon tea
• french cuisine
• summer recipes
• students
• almond flour
• cocoa powder
• protein powder
• purified water
• fine sugar
• powdered sugar
• protein
• salt

Ingredients

Steps

1. 1 Mix almond flour, powdered sugar and salt and stir evenly;

   

2. 2 Cocoa powder is added to protein (1) 36 grams;

   

3. 3 Stir evenly into cocoa paste;

   

4. 4 Pour the mixed powder into the cocoa paste bowl;

   

5. 5 Press and mix evenly and set aside;

   

6. 6 40g of egg white (2), add 10g of fine sugar (1) and 0.5g of protein powder;

   

7. 7 Beat until hard foam with firm and upright small curved hooks;

   

8. 8 Heat 80 grams of water and fine sugar (2) over low heat until it reaches 118 degrees. The fine sugar should be completely dissolved;

   

9. 9 Pour the beaten egg whites (2) along the wall of the basin three times in three times, beat at high speed to cool down, and beat until it reaches the state as shown in the picture. This step is too fast and there is no time to take pictures;

   

10. 10 Pour 1/3 of the meringue into the batter, use a rubber spatula to press and mix evenly;

    

11. 11 The batter is relatively dry;

    

12. 12 Pour 1/3 of the meringue into the batter and mix evenly;

    

13. 13 Pour the last 1/3 of the meringue into the batter and mix well;

    

14. 14 The batter has become moister and the color is lighter each time;

    

15. 15 Prepare a cup, put it on a piping bag, and pour the batter;

    

16. 16 Use clips to clamp the opening;

    

17. 17 Place a macaron silicone mat on the baking sheet, cut a small opening at the bottom of the piping bag with scissors, and use the piping bag to squeeze out a round shape according to the size of the pattern;

    

18. 18 There are only two baking pans. Store the remaining batter in the refrigerator. Hold the baking pan horizontally and tap the bottom of the baking pan to spread the batter slightly;

    

19. 19 Only turn on the oven and turn on the hot air at 50 degrees Celsius to dry the dough for 15 minutes. The dough will not stick to your fingers when you touch it. There is no need to take it out and bake it on the middle rack at 145 degrees Celsius for 16 minutes. It will come out of the oven.

    

20. 20 After cooling, take it out from the silicone mat, pour on the chocolate cream sauce, pick two biscuits of the same size and put them together🆗.

    

21. 21 The hem is just not big enough. It’s my first time doing it, so I need to learn from my experience.

    

22. 22 Light as snowflakes!

    

23. 23 Delicious food you never get tired of!