Chocolate Macaroon

Chocolate Macaroon

Introduction:

"I once ate authentic macaroni in a famous French restaurant. It was sweet and greasy, and I decided not to eat it again. But the almond flavor was deep in my mind, and sometimes I thought about it. Make your own macarons, you can control the sweetness, you can also bring out the color you like

Production steps:

Step 1: prepare a piece of white paper about the size of the baking tray, find a small bottle cap or coin, and draw a circle on the white paper.

Step 2: sift sugar powder, sugar free cocoa powder and almond powder.

Step 3: if some almond powder particles are too large to be sifted, directly pour them into the sifted powder and mix them. Don't throw away the waste.

The fourth step: protein with egg whisk bubble, then add sugar to fight to pick up the egg whisk tail stand upright state.

Step 5: take half of the protein, add it into the chocolate powder of practice 3, mix well. More powder, less protein cream, need to take a little effort to mix well slowly.

Step 6: add the other half of the protein and mix well.

Step 7: the stirred protein paste will flow slowly, and there will be obvious fold marks when it drips down.

Step 8: place the paper with the circle under the baking paper.

Step 9: use the round flower squeezing mouth to put the batter into the flower squeezing bag and extrude the batter with the same size as the circle. So it's about the same size, not different sizes.

Step 10: carefully pull out the paper at the bottom after squeezing

Step 11: leave at room temperature for at least 30 minutes, let the batter naturally spread round and the surface dry, feel with your hands to see if the surface is dry and not sticky to your hands.

Step 12: preheat the oven at 150 ℃ for 15 minutes.

Step 13: cool the Parmesan in the baking pan

Step 14: now let's make the stuffing and heat the chocolate with water.

Step 15: heat in water until completely melted. Remove and mix with hazelnut chocolate sauce.

Step 16: put the mixed chocolate sauce into the squeeze bag, cut a small hole in the front sharp corner, and squeeze it at the bottom of the almond cake.

Step 17: combine two slices of almond cake. be accomplished!

Materials required:

Protein: 55g

Sugar: 50g

Almond powder: 60g

Sugar powder: 75g

Sugar free cocoa powder: 1 tbsp

Chocolate beans: 55g

Hazelnut chocolate sauce: 25g

Note: 1. Makaron skirt is formed because the syrup boils inside during baking, but it overflows from below because the surface is dry and has no way to get out, so leave it at room temperature for at least 30 minutes. 2. Don't bake the almond cake too long, or it will become too hard. 3. When the chocolate is heated by water, the water temperature should not be too high. If some of the chocolate melts, it can be turned off. If the chocolate is mixed with the remaining temperature, it will melt.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet