Cocoa Coffee Macaron

Cocoa Coffee Macaron

1. Almond powder, cocoa powder, icing sugar, put them together and mix well and sift.

2. Add 92 grams of egg white.

3. Stir evenly with a silicone spatula, cover with plastic wrap and set aside for later use.

4. Before whisking the egg whites, mix the fine sugar and mineral water in the sugar water part and put them in a non-stick milk pan. The thermometer probe is fixed on the side of the milk pan, and the probe tip is placed in the middle of the sugar water. Do not touch the pot wall. Or the temperature of the bottom of the pot, the pot wall and the bottom of the pot is inaccurate. Turn the gas on a low heat and start to boil the sugar water. While boiling the sugar water, turn on the chef's machine to beat the egg whites. The second addition is to send it to a coarse foam state, and the second addition is to send it to a dense foam with a little texture.

5. When the egg whites are sent to the egg-beating cage, they have small upright sharp corners, that is, a hard foaming state, and the egg whites are delicate and shiny.

6. Add a picture of boiled sugar water, the temperature of sugar water is determined by the humidity of the air, the humidity is below 70%, the sugar water is boiled to 116 degrees, the humidity is between 80% and 90%, and the temperature of the sugar water is boiled to between 118 degrees and 119 degrees. , The humidity is above 90%, the sugar water is boiled to 120 degrees, my humidity is 90%, so I boil it to 119 degrees.

7. When the sugar water is boiled to 119 degrees, turn off the heat immediately, start the cook machine at the highest speed and pour the sugar water while whisking the egg whites. At the beginning, it will be a little bit, and after it is evenly spread, the next time, I will finish it in four batches.

8. After pouring the sugar water, let it pass for a while until it’s not too hot to touch the wall of the egg-beating tank with your hands. Pick up the egg-beating cage and the meringue is in the state of an eagle beak, delicate and smooth like paint. .

9. Add one-third of the meringue to the batter.

10. Apply the batter evenly around the wall of the basin by pressing and mixing, and press and mix as hard as possible to completely defoam the meringue.

11. Add another third of the meringue, this time with cutting and pressure mixing, the strength is lighter than the first time.

12. This is the state after mixing.

13. Finally, add the remaining meringue, and use a gentle mixing method, so you can't mix it vigorously.

14. Flip until the scraper is lifted, the batter falls in a streamer shape, and can be stacked in three layers.

15. Put it into a piping bag, squeeze it into a baking tray, and dry the skin at room temperature or in an air oven.

16. Let it dry until it does not stick to your hands when you gently press it with your hands, and the small pits you press can rebound.

17. EAT air stove 160 degrees preheated for 5 minutes, the four layers are baked at the same time, and the hot air cycle is baked for 15 minutes

18. Gently push the macarons to cook, and then peel them off after they are out of the oven and let cool.

19. In order to prevent the top layer from being colored, turn off the temperature of the upper heating tube after preheating, and use hot air to bake the whole process.

20. Internal organization.

21. The skirt is flying.

22. Finished product.

23. Four-color.

24. Fill it with coffee cheese filling and take a bite of the aroma of coffee.

Tips:

Note⚠️Do not use any tools to stir the sugar water during the whole process to avoid anti-sand. Second, the meringue must be in place, otherwise it will lead to failure and the batter is too thin. Third, the batter must be mixed evenly, and the scraper must be cleaned up. If it is not cleaned, the macaron skirt will be skewed.