Chocolate Macaron

Overview

I made a batch of macaron ingredients and divided them into two trays to bake. One tried drying the skin with hot air circulation and baked it at 130 degrees hot air circulation, and the other tried drying the skin indoors and baked it with 140 degrees hot air circulation. As a result, the skirt when baked at 130 degrees was very large, and the edges at 140 degrees were relatively smaller. There were some small cracks between the skirt and the shell. Fortunately, no hollow cracks were found in the end. It was just a problem of the skirt being subtle and not subtle. This one was dried indoors and baked with hot air circulation at 140 degrees, and the finished product is pretty good. When making it, refer to your own oven. After running it in twice, you will usually know what the temperature is.

Tags

• baking
• almond flour
• butter
• clear water
• egg white 1
• egg white 2
• egg white powder
• whipping cream
• dark chocolate
• fine sugar
• gelatin tablets
• powdered sugar

Ingredients

Steps

1. 1 Mix almond powder and powdered sugar evenly and sift

   

2. 2 Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly

   

3. 3 Add egg white 2 to protein powder and 7 grams of caster sugar

   

4. 4 Use a whisk to beat until short right angles appear

   

5. 5 Add 37 grams of fine sugar to 11 grams of water and simmer over low heat until it reaches 118 degrees

   

6. 6 Pour in the beaten egg whites in 5 to 6 batches and beat at high speed to cool down. Do not let the whisk head get wet each time you pour it in

   

7. 7 Use a silicone knife to mix the tpt and egg white

   

8. 8 Take 1/3 of the meringue and pour it into the almond paste

   

9. 9 Press and mix evenly, add a little red coloring and mix well

   

10. 10 Take another 1/3 of the meringue and add it to the almond paste, mix well and use gentle techniques

    

11. 11 Take another 1/3 of the meringue and add it to the almond paste, mix well and use gentle techniques

    

12. 12 Add the last 1/3 of the meringue, cut and mix evenly, the final state is that the almond paste can be folded 4-5 times

    

13. 13 Put into piping bag

    

14. 14 Pipe a uniform round shape vertically on the macaron silicone mat. After squeezing, gently shake the pan two or three times and use a toothpick to pop some big bubbles

    

15. 15 After the surface is crusty and non-sticky, place the baking sheet in the middle and lower layers, turn to 140 degrees hot air circulation and bake for 16 minutes. Cover with tin foil for about 12 minutes and place if the color is too heavy. Take it out of the oven and let it cool before demolding

    

16. 16 When it comes out of the oven, there is a little dent in the center, so it won’t be hollow

    

17. 17 Preparation of stuffed chocolate filling: Melt dark chocolate and light cream over water, then add butter to melt. Soak the gelatine slices in advance and melt them. Pack and refrigerate for a few hours. After filling, seal and refrigerate overnight before enjoying

    

18. 18 Finished product