Coco Macaron, French style, crispy outside and crisp inside, rich in taste, small and delicate.

Details of ingredients

Main materials
  • almond powder 53g
  • Powdered sugar 47g
  • Cocoa powder 6 g
  • egg white 45g
  • berry sugar 45g
  • lemon juice A few drops
  • Dark chocolate 70g
  • unsalted butter 65g
  • sweet taste flavor
  • baking workmanship
  • Hours time consuming
  • senior difficulty

Steps of Coco Macaron

  • one
    First, we make chocolate Gannashi. Melt 70g dark chocolate (52% content), 65g light cream, and heat insulation water.
  • two
    Melt until no particle silk is loaded.
  • three
    Wrap the surface with plastic wrap to prevent the surface from drying, and refrigerate for 6 hours.
  • four
    Sift 53g almond powder, 47g sugar powder and 6g cocoa powder.
  • five
    Mix well again and set aside.
  • six
    Take 45g of egg white, add a few drops of lemon juice, and beat it first.
  • seven
    Just make big fish eye blisters.
  • eight
    Add 45g of fine granulated sugar in three times, and stir it in coarse, medium and fine bubbles.
  • nine
    Whisk until it foams for 9 minutes, which is firm, and the egg white will not pour in the basin.
  • ten
    Pour in half of the flour first, and mix well with the method of cutting and turning.
  • eleven
    Add the other half of the flour.
  • twelve
    Continue to stir evenly.
  • thirteen
    Then, evenly press and mix the batter onto the basin wall with a light technique, evenly defoaming, and then put the batter together.
  • fourteen
    Operate this for about 3 times.
  • fifteen
    Lift the scraper, the paste will slip down like a ribbon, and the traces of paste will disappear slowly for at least 10 seconds.
  • sixteen
    Put the batter into a decorative bag, and then squeeze it evenly onto the baking tray.
  • seventeen
    Tap the bottom of the baking pan a few times to spread the batter evenly.
  • eighteen
    Use a toothpick to puncture large bubbles.
  • nineteen
    Put it under the air conditioner for 40-50 minutes. Until it is completely free from touch and has a thin shell.
  • twenty
    Preheat the oven at 140 ℃ 10 minutes in advance, turn on the blowing function, and bake the middle layer for 20 minutes.
  • twenty-one
    Refrigerated chocolate Gannashi sauce, take it out and put it into a decorative bag.
  • twenty-two
    After baking, take it out and let it cool before demoulding.
  • twenty-three
    First, match the right size.
  • twenty-four
    Squeeze the prepared chocolate Gannash sauce and close it.
  • twenty-five
    The just made Makaron shell will be a little hard. After a day of cold storage, the taste will be relatively crisp after the moisture regain is in place.
  • twenty-six
    Koko Makaron, complete O
  • twenty-seven
    After moisture regain, the taste is very good. The outside is crisp and the inside is soft. Gannaxu melts in the mouth. It is sweet but not greasy.

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