Chocolate Macaron

2025-04-04 15:00:31 305

Macaron, also known as French flatbread, is a type of French dessert based on egg whites and crispy pastries. The main ingredients of this dessert are simple, consisting of egg whites, powdered sugar, almond powder, etc., which are used to make cookies and filled with various sweet fillings< br>

Details of ingredients

almond powder100g
Sugar powder100g
protein36g（1）
salt0.8g
Cocoa powder10g
Fine sugar10g（1）
albumen powder0.5g
purified water22g
Fine sugar80g（2）
protein40g（2）

Technique

difficultyintermediate
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Chocolate Macaron

Mix almond powder, sugar powder, and salt evenly;
2. Add 36 grams of protein (1) to cocoa powder;
3. Stir evenly to form cocoa paste;
4. Pour the mixed powder into a cocoa paste bowl;
5. Mix evenly and set aside for later use;
6. Add 40 grams of protein (2), 10 grams of granulated sugar (1), and 0.5 grams of protein powder;
7. Make it hard to foam, with strong and upright small hooks;
8. Heat 80 grams of water and granulated sugar (2) slowly over low heat until they reach 118 degrees Celsius. The granulated sugar should be completely dissolved;
9. Pour the beaten protein (2) along the wall of the bowl in three batches, and cool it down at high speed until it reaches the state shown in the picture. This step is too fast to take photos;
10. Pour 1/3 of the protein cream into the batter and mix evenly with a rubber scraper;
11. The batter is relatively dry;
12. Pour 1/3 of the protein cream into the batter, cut and mix evenly;
13. Pour the final 1/3 protein cream into the batter and mix well in a J-shaped pattern;
14. The batter has become slightly moist, and the color has gradually become lighter with each pass;
15. Prepare a cup with a piping bag and pour in the batter;
16. Clamp the opening with a clip;
17. Lay a macaron silicone pad on the baking tray, cut a small opening at the bottom of the piping bag with scissors, and squeeze out a circle with the piping bag according to the size of the pattern;
18. There are only two baking pans, and the remaining batter should be refrigerated in the refrigerator. Lift the baking pans horizontally and lightly tap the bottom of the pans to spread out the batter slightly;
19. The oven is only turned on with hot air at 50 degrees Celsius for 15 minutes to dry the skin. The dough will not stick to the fingers when touched by hand, and there is no need to take it out and bake it in the middle layer at 145 degrees Celsius for 16 minutes.