Coco Macalon

By VicentaLakin

Coco Macalon
Macarons, an Italian dessert made of protein, almond powder, white sugar and frosting, usually contained between two biscuits, such as jam or butter, with a soft skin and soft inside。

Recipe Recommendations

  • almond powder 50 grams
  • powdered sugar 50 grams
  • cocoa powder 5 grams
  • protein 19 grams
  • protein powder 0.5 grams
  • fine sugar
  • pure water 12.5 grams
  • light cream 65 grams
  • dark chocolate 65 grams

Steps for Coco Macalon

  • Make Coco Macalon step 0
    1
    AFTER MIXING TPT POWDER, ADD 19 GRAMS OF PROTEIN
  • Make Coco Macalon step 1
    2
    19 grams of protein with 0.5 grams of protein powder
  • Make Coco Macalon step 2
    3
    Hit it with an eggbeater
  • Make Coco Macalon step 3
    4
    Water and sugar in the milk pan, burning with little fire to 118 degrees. Fire
  • Make Coco Macalon step 4
    5
    Smash the sugar slowly into the distributed protein, and then hit it with an eggbeater
  • Make Coco Macalon step 5
    6
    FOR THE FIRST TIME IN THE TPT PASTE, IN THREE MINUTES, YOU CAN MIX IT UP HARDER
  • Make Coco Macalon step 6
    7
    For the second time, we'll mix it up and join
  • Make Coco Macalon step 7
    8
    The third time it's protein cream, and the paste can be a ribbon. Down Drop
  • Make Coco Macalon step 8
    9
    Put the pasta in the bag
  • Make Coco Macalon step 9
    10
    Squeeze a round shape on the grill, squeez the grill a few times, then pick out the bubble with a toothpick
  • Make Coco Macalon step 10
    11
    It's naturally dry in the ventilation, and the time changes according to the cortex, so you can press it with your fingertips and not touch your hands
  • Make Coco Macalon step 11
    12
    The oven is preheated at 160 degrees. Put it in the oven. 14 minutes
  • Make Coco Macalon step 12
    13
    It's a macaroon skin
  • Make Coco Macalon step 13
    14
    Infiltration
  • Make Coco Macalon step 14
    15
    Infiltration：将淡奶油小火加热至起小泡
  • Make Coco Macalon step 15
    16
    Add black chocolate to melt
  • Make Coco Macalon step 16
    17
    And when you're done with it, it's warm
  • Make Coco Macalon step 17
    18
    I'll put chocolate in the bag and put it in the freezer for half an hour
  • Make Coco Macalon step 18
    19
    Cut a little mouth and squeeze the chocolate pie on Macalon
  • Make Coco Macalon step 19
    20
    Put another piece of marclon on it. Just squeeze it
  • Make Coco Macalon step 20
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    Completed Chart
  • Make Coco Macalon step 21
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    Completed Chart
  • Make Coco Macalon step 22
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    Completed Chart

    • Coco Macalon Make Tips

    Almond powder and sugar powder are screened. 2. When cooking sugar, the temperature must be tested using thermometers, usually until 1183, when squeezing the face, the pressure must be evenly balanced, the size of each Macalon must be similar, the distance between each of them must be severed, and once squeezed, the bubbles need to be blown out of each other and pulled out of the bubbles with toothpicks (I use the macalone cushion, which is more evenly squeezed),4 the time of the skin drying can vary according to the degree of skin flaying, and can be applied to the point of the finger, without touching the hand, and the soft shell. Five, I bake at 160 degrees. I suggest a thermometer to test the actual temperature of my oven

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