Coco macarone, made in French, is crispy outside and crisp inside, rich in taste and small and delicate.-You Are Foodie

By Nicholas
10

Coco macarone, made in French, is crispy outside and crisp inside, rich in taste and small and delicate.

Today, try to study cocoa macarone. As a recognized small dessert, it is crispy on the outside, crisp on the inside, rich in taste, and small in shape. It is worth trying. I tried several times. It is not difficult to say. It is not easy to say. The oven temperature, the dry humidity of the batter, and the degree of cold skin will all affect the effect of the finished product. Fortunately, after several attempts at formulation and operation methods, the success rate is high.

Main Ingredients

Auxiliary Ingredients

unsalted butter 65g
Dark chocolate 70g

1. If there is no special baking mat for macarone. You can find a round bottle, stick a little flour on the mouth of the bottle, and print it on the baking pad to unify the size of the macarons.2. Refrigerate for 1-2 days, and freeze if you can't eat it.3. Almond powder and sugar powder must be sifted.

Step 1 . We first make chocolate ganache, 70 grams of dark chocolate (52% content) and 65 grams of light cream, heat insulation and hydration.

Step 2 . Melt until there is no particle, and then slide it.

Step 3 . Wrap fresh-keeping film on the surface to prevent the surface from drying. Put it in the refrigerator for 6 hours.

Step 4 . Sift 53 grams of almond powder, 47 grams of sugar powder and 6 grams of cocoa powder.

Step 5 . Stir again and set aside.

Step 6 . Take 45g egg white, add a few drops of lemon juice, and beat it first.

Step 7 . You can make big fish eye blisters.

Step 8 . Add 45g of fine granulated sugar in three times to beat. Add it to beat at the time of coarse bubble, medium bubble and fine bubble.

Step 9 . Whisk until 9 minutes foamed and firm. Turn the bowl and the egg white will not pour.

Step 10 . Pour in half of the flour first, and mix well by cutting and stirring.

Step 11 . Add the other half of the powder.

Step 12 . Continue to stir evenly.

Step 13 . Then, the batter is evenly pressed and mixed on the basin wall with a lighter method, and the foam is uniformly removed, and then the batter is gathered together.

Step 14 . This is done about three times.

Step 15 . Lift the scraper, and the batter will slide down in the form of ribbon. The traces of batter will disappear slowly, and the disappearance time will not be less than 10 seconds.

Step 16 . Put the batter into the patterned bag and squeeze it evenly on the baking tray.

Step 17 . Pat the bottom of the baking tray a few times to spread the batter evenly.

Step 18 . Use a toothpick to pierce large bubbles.

Step 19 . Put it under the air conditioner and cool it for 40-50 minutes. Until it feels completely untouched, there is a thin shell.

Step 20 . Preheat the oven at 140 ℃ for 10 minutes in advance, turn on the blowing function, and bake the middle layer for 20 minutes.

Step 21 . Refrigerate the Chocolate Ganache sauce, take it out and put it into a framed bag.

Step 22 . Take it out after baking, cool it first and then demould it.

Step 23 . Match the right size first.

Step 24 . Squeeze on the prepared Chocolate Ganache sauce and put it together.

Step 25 . The just finished macarone shell will be a little hard. After being refrigerated for a day, the taste will be crisp and loose after the moisture regain is in place.

Step 26 . Coco macarone, complete o (∩ _∩) o

Step 27 . After moisture regain, the taste is excellent. It is crisp outside and soft inside. It is sweet but not greasy.

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