Chocolate macaron

1

Freeze the almond powder in the refrigerator (to prevent oil from coming out during polishing), sieve the almond powder, and then mix the ingredients well.

2

Put the evenly mixed ingredients into the cooking machine and polish for one to two minutes, without polishing too much.

3

Sift the polished powder mixture again.

4

Beat the egg white to hard foam, pay attention to the container used in the process of beating the egg white to be water-free and oil-free, and add the sugar powder in the ingredients in batches. (Everyone who has made cakes knows this.)

5

Stir in the mixed powder of ingredient 1 in time. I mix the powder into the egg white. Cut the flour and egg white up and down, and then push the paste into the container about 10 times until shiny. Pay attention to the moderation of the mixing process, smooth and not excessive. You should see the picked almond paste falling continuously in a wide band, and the ribbon-like patterns that fall will not disappear immediately. Place the silicone mat on the grill first before taking it into the oven later. Place the mixed almond paste into the decoration belt.

6

Use a round decorative nozzle to squeeze onto the macaron silicone mat. At this step, be careful not to crowd the almond paste in the circular area of the silicone pad. Leave a small circle. You can squeeze one and observe the fluidity of the almond paste. After a while, it will fill the circular area.

7

Preheat the oven to 100 degrees for 2 minutes, add macarons to air dry, and turn on the fan to bake for 10 minutes. (If your oven does not have a fan, leave it in a ventilated place for half an hour, touch the surface with your hand to form a hard shell.) Remove the basic crust, preheat the oven to 150 degrees, place an empty baking sheet on the lower layer, and bake for about 5 minutes to appear the skirt. After the skirt appears, adjust to 100 degrees, place the lowest layer, and bake for about 10 minutes.

8

During the baking process, you can make the chocolate filling, melt the dark chocolate in water, then add the light cream, and stir well. (I just learned today that chocolate with light cream won't solidify behind it.)

9

Take out the roasted macaron from the oven, cool it off with a small shovel, or remove the macaron directly with your hands. You can bend the silicone pad and separate the macaron to avoid the middle. The part sticks to the silicone pad. Place the chocolate filling on a piece of macaron, take another piece and cover it.

1. The almond powder must be ground fine enough. The thinner the macaron, the smoother the surface will be. Make sure to sift the almonds before cooking. After the almond powder is mixed with the sugar powder, it is best to use the sieve used to filter the almond powder and sieve it again. The finer the powder, the smoother the surface of the macaron made.

2. The sugar powder in almond powder cannot be replaced by fine granulated sugar or soft white sugar. Otherwise, the melting of large sugar particles after heating will form holes on the surface of the macaron, and no skirts will appear.
3. Pay attention to when roasting macarons, be sure to change the baking sheet during the process.

I think the reason why I can make desserts easily is that I am obedient. When the masters say what ingredients to use and how to bake them, I will follow the steps obediently. When the conditions are not ripe, I will not do it, hehe ~