Chocolate Macaron

Chocolate Macaron

1. Put the powdered sugar and almond powder into the food processor and beat for half a minute until it becomes a very fine powder (use pure powdered sugar without corn starch). Rub the beaten almond icing sugar with your hands to disperse the clumps without sieving. Sift the cocoa powder into the almond powder and mix well

2. Pour half of the egg whites into the flour mixture. Mix well with a spatula. It will be very dry at first, but when the powdered sugar and egg whites are mixed and melted, it will become a thick mud. Stir constantly until it becomes very smooth (the almond icing sugar in the first step is not sieved, so stir thoroughly at this step to disperse the clumps and become a fine mash)

3. Add the remaining egg whites in 2-3 times, and mix well (there is no requirement by hand method, you can mix it any way, as long as it is evenly mixed). After mixing well, the macaron batter is made.

4. To achieve the best results, please check the consistency of the batter. If the batter is too dry, you can add a little egg white. See the next two steps for judging the consistency of the batter. Pick up the batter with a spatula, and the batter will drip continuously. If the batter drips piece by piece in a broken shape, it means that the batter is too dry. The dripping batter, the lines will disappear very slowly (it takes about half a minute to 1 minute to completely disappear). The lines do not disappear or disappear very slowly, which also means that the batter is too dry

5. Put the mixed batter into a piping bag (using a small round piping nozzle), and squeeze the round batter on a baking pan covered with tarp. The batter will slowly spread out into small round cakes on its own. This formula can squeeze about 36 batters with a diameter of about 3 cm. Place the baking pan in a ventilated place to dry for a while, until the batter surface is gently pressed with your hands, the hands are not sticky and a soft shell is formed, and you can go into the oven to bake