Chocolate Macarons By Chef Nun
Ingredients:
Macaron Shells
Egg Whites 52 grams. (1)
Sugar 120 grams.
Water 30 ml.
Ground Almond 120 grams.
Icing Sugar 120 grams.
Cocoa Powder 2 Tablespoons
Egg Whites 52 grams. (2)
Filling
Whipping Cream 200 ml.
Chocolate 200 grams.
Directions:
1. Prepared in advance, sift almond and icing together then put in the oven 100°C. for 30 minutes.
2. Sift ground almond, icing sugar, cocoa powder together. Set aside.
3. In saucepan add sugar, water over the heat until reach 100°C. Then start to beat egg whites (1), when the syrup reach 118°C turn off the heat . Then start to pour the syrup into the egg whites gently, beat until firm peaks.
4. Mixed egg white (2) in to dry ingredients, fold in half if meringue. Mix well then add another half. Fill the batter into piping bag.
1. Pipe on baking paper, tap the tray hard on the counter top, to bring up air bubbles and remove with toothpick.
5. Set aside to dry the macaron shells surface.
6. Bake 150°C. (Fan) 10-15 minutes.
7. Let it cool completely.
8. Add whipping cream and chocolate in a bowl, microwave for 30 seconds and repeat until melted. Put in the fridge until set then fill in piping bag.
9. Pipe the filling onto macaron shell and sandwich with another macaron.
10. Refrigerate overnight before serve
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