Sweet Chocolate Macaron
1.
Sift almond flour and powdered sugar
2.
Add sifted cocoa powder
3.
Add egg white 1 and stir well
4.
Egg white 2 is added three times in powdered sugar 2 to beat until it is dry and foamy
5.
Boil the sugar water, add the white sugar to the water and cook to 118 degrees,
6.
If there is no thermometer, it shall be subject to continuous bubbling after boiling
7.
Whip the beaten egg whites on high speed, pour in the cooked syrup and beat at high speed
8.
Beat until the egg whites become bright and smooth
9.
Add one-third of the egg whites to the batter, stir evenly from bottom to top, then put another third, and do this
10.
Until the batter can fall in a ribbon shape, the texture will not disappear quickly after falling. If it disappears too fast, the batter is too thin.
11.
Put it in a piping bag and squeeze it onto the mat for macarons. The batter will slowly push aside
12.
Dry the skin until it becomes soft, about 30 minutes, it won't stick to your hands, and the skin forms a protective film, that's it, at the same time, preheat the oven and bake at 140 degrees for 13 minutes.
13.
Add a little whipped cream to the chocolate and heat it over water until it melts
14.
Take two round pieces of the same size, squeeze the chocolate sauce on the bottom of one piece, and then cover the other piece.
15.
Finished picture
Tips:
1. Dry the skin in a bright and ventilated place
2. The syrup is best cooked in a non-stick pot or ceramic pot
3. If the batter is too thin, you can add some almond flour, if it is too thick, the egg white
4. The filling can be adjusted according to each person's taste
