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recipe Elegant sweetness.Chocolat macaroons

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Elegant sweetness.Chocolat macaroons

120 minutes

Recommended as a gift. We will introduce the recipe and how to make “Chocolat Macaron” with a video. A chocolate macaron accented with framboise on the surface. By using millet sugar, the macaron dough is rich and has a rich taste. It’s a perfect item for hospitality and gifts.

Writer : macaroni cook

Cooks

Former cooking class instructor. Currently working as a macaroni cook. I love eating and drinking. Good at making sweets and Italian food.

material

(18 to 19 pieces)

  • Egg white
    60g
  • Granulated sugar
    40g
  • Almond poodle
    80g
  • icing sugar
    150g
  • Millet sugar (Kimiyoshi)
    10g
  • Egg white
    20g
  • Pure cocoa powder
    15g
  • Ganache

    • Fresh cream
      70g
    • Bitter Chocolate (Coubel Tablet Noir Pool Amer)
      70g
  • topping

    • Franboise powder
      Appropriate amount

Preparation

-Preheat the oven to 180 ° C.
・ Sift almond powder, powdered sugar and millet sugar together.

How to make

1

While whipping egg whites (60g), add granulated sugar in 2 to 3 portions to make a firm meringue.

[How to make]Chocolat macaroons

2

Add the sifted flour and egg white (20g) to the meringue of ① and mix.

[How to make]Chocolat macaroons

3

Add cocoa powder and mix.

[How to make]Chocolat macaroons

Four

Rub the dough into a bowl and mix until the dough is glossy and smooth.

[How to make]Chocolat macaroons

Five

Put the dough in a piping bag and squeeze it to a size of about 5 cm in diameter on a top plate with an oven sheet or baking sheet.

[How to make]Chocolat macaroons

6

Tap the top plate on the table about 10 times to flatten the surface. Let the surface dry for about 30 minutes. * Drying speed varies depending on temperature and humidity.

[How to make]Chocolat macaroons

7

Place in an oven preheated to 180 ° C and bake for 4-5 minutes. When you have a pie, lower the oven to 150 ° C and bake for another 15-20 minutes. * Pie means “foot” in French, and there is no beginning of baking, but as baking progresses, the part in contact with the top plate becomes like a fold.

[How to make]Chocolat macaroons

8

After baking, let it cool while still on the top plate.

[How to make]Chocolat macaroons

9

Make ganache. Put the cream in a pan and bring to a boil.

[How to make]Chocolat macaroons

Ten

Remove from heat, add chocolate and mix.

[How to make]Chocolat macaroons

11

Mix slowly until smooth and allow to cool at room temperature.

[How to make]Chocolat macaroons

12

When it becomes creamy, put it in a piping bag with a 5 mm diameter mouthpiece.

[How to make]Chocolat macaroons

13

Peel the macaroons from the baking sheet, squeeze the ganache on the back, and combine the other macaroons.

[How to make]Chocolat macaroons

14

Sprinkle raspberry powder on the surface of the macaroons. * Sprinkle on half of the surface with a spatula to create a stylish design.

[How to make]Chocolat macaroons

Tips and points

・ Excessive macaroonage may cause failure.
-The point is to dry the surface firmly.
・ Remove the macaroons after removing the rough heat.

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