Chocolate macaron


Macaron nhan chocolate-Nha co hai nguoi

Chocolate macaron

Recipe: Roland Nguyen

  • 150gr icing sugar
  • 150gr almond flour
  • 56gr egg white(part 1)
  • 56gr egg white(part 2)
  • 38gr water
  • 150gr sugar
  • 1pinch tartar powder or a few drops of lemonade
People cake
  • 150gr dark chocolate 70%
  • 130gr whipping cream
  • 100gr unsalted butter(room temperature)
  1. Sift almond flour and icing sugar into 1 bowl, put egg white (part 1) into the bowl and set aside, don't mix or beat.
  2. Whisk the rest of the egg white (part 2) with the tartar flour, boil the sugar and water to 117°C, then slowly pour it into the egg. Pour and beat the egg at the same time.
  3. After pouring, continue to beat until the mixture is smooth and glossy.
  4. Put 1/2 of beaten egg and sugar water in a bowl of flour, mix well with a spatula, do not use a whisk to beat.
  5. Then add remaining 1/2 and mix until well mixed. Use piping tip 10 to put dough on baking paper.
  6. Bake at 145°C for 4 minutes then adjust the temperature down to 135°C for 11 minutes.
  7. When baking is finished, remove the cake from the oven, wait until it is cool to remove the cake off the bakig paper, because if you take the cake when it is still warm, it may be stuck a little to the baking paper.
Chocolate filling
  1. Boil whipping cream, then put in a chocolate bowl (with chocolate block, mince it with a knife). Stir until it’s cool.
  2. Put butter in normal temperature until soft, then melt 1/4, then mix well with the rest. After that, mix the butter with the above chocolate mixture.
  3. Pump the filling into the center of the crust and then add the rest on above.

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