Chocolate Macalon
By VicentaLakin
Once at the French famous store, the real Macalon had a sweet hair and decided not to eat a second time, but the apricot smell was deep and sometimes thought. Make your own Macalon, you can control your sweetness, and you can pull out your favorite color
Recipe Recommendations
- protein 55g
- sugar 50g
- almond powder 60g
- powdered sugar 75g
- sugar-free cocoa powder 1 tablespoon
- chocolate beans 55g
- hazelnut chocolate paste 25g
- sweetening
- baking
- an hour
- ordinary
Steps for Chocolate Macalon
1
Prepare a piece of white paper about the size of a grill, find a little bottlecap or a coin, and draw a full circle on the white paper。
2
Sugar powder, sugar-free cocoa powder and almond powder are screened。
3
If some of the almond powder is larger than the sift, then it can be poured directly into the sifted powder. Don't waste it。
4
The protein comes out of a bubble with an egg-beater, and is then added to the sugar so that the end of the egg-beater can stand up。
5
Take half of the distributed protein and mix it with the chocolate powder of practice 3. There's less powdered protein cream, which needs to be slowly smoothed。
6
Add another half full of protein。
7
The mixed protein paste will show a slow flow and drops will show visible folding。
8
Draw a circle of paper mats below the baking paper。
9
Squeeze the florist with a circle, and put the face in the squeaky bag, and squeeze out the face of the circle. It's about the size, not the size。
10
When you're squeezed, carefully pull the paper from the bottom
11
Room temperature is at least 30 minutes, so that the paste is naturally distributed and the surface is dry, hand-held and the surface dry without sticky hands。
12
The oven's 150 degrees preheat, 15 minutes。
13
The roasted almonds are on the grill
14
Let's make a cobbler now, chocolate insulation。
15
Insulated by water to fully melt and blended, they are removed and mixed with a pickle chocolate sauce。
16
A mixed chocolate sauce is packed in a squeezing bag, with a small hole cut in the front corner and squeezed at the bottom of a protein almond cake。
17
Put two protein almonds together. It's doneChocolate Macalon Make Tips
1. The macaron foot is formed because the meringue mixture boils during baking. As the surface dries and forms a crust, the steam has no way out but to escape from the bottom. Therefore, let the macarons rest at room temperature for at least 30 minutes before baking.
2. Don't bake the almond cookies for too long, or they will become too hard.
3. When melting chocolate over a water bath, the water temperature should not be too high. Turn off the heat as soon as the chocolate starts to melt, and stir it gently; the residual heat will melt the rest.