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

First, we make chocolate Gannashi. Melt 70g dark chocolate (52% content), 65g light cream, and heat insulation water.

Melt until no particle silk is loaded.

Wrap the surface with plastic wrap to prevent the surface from drying, and refrigerate for 6 hours.

Sift 53g almond powder, 47g sugar powder and 6g cocoa powder.

Mix well again and set aside.

Take 45g of egg white, add a few drops of lemon juice, and beat it first.

Just make big fish eye blisters.

Add 45g of fine granulated sugar in three times, and stir it in coarse, medium and fine bubbles.

Whisk until it foams for 9 minutes, which is firm, and the egg white will not pour in the basin.

Pour in half of the flour first, and mix well with the method of cutting and turning.

Add the other half of the flour.

Continue to stir evenly.

Then, evenly press and mix the batter onto the basin wall with a light technique, evenly defoaming, and then put the batter together.

Operate this for about 3 times.

Lift the scraper, the paste will slip down like a ribbon, and the traces of paste will disappear slowly for at least 10 seconds.

Put the batter into a decorative bag, and then squeeze it evenly onto the baking tray.

Tap the bottom of the baking pan a few times to spread the batter evenly.

Use a toothpick to puncture large bubbles.

Put it under the air conditioner for 40-50 minutes. Until it is completely free from touch and has a thin shell.

Preheat the oven at 140 ℃ 10 minutes in advance, turn on the blowing function, and bake the middle layer for 20 minutes.

Refrigerated chocolate Gannashi sauce, take it out and put it into a decorative bag.

After baking, take it out and let it cool before demoulding.

First, match the right size.

Squeeze the prepared chocolate Gannash sauce and close it.

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.

Koko Makaron, complete O

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.