The filling that I combined this time is dark chocolate ganache, which can be said to be the base of the basic stuff. Since macarons have a sweet taste, I think you need to reduce the sweetness of the filling a bit to balance it out.
Dark chocolate with high solid cocoa content. I made it so that you can feel the rich and rich flavor of the chocolate rather than the sweetness of just the filling. It’s a macaron that you can enjoy even if you don’t like sweets very much!
88 macarons about 3.5cm in diameter , 44 rough macarons
154g almond powder,
166g powdered sugar
60g egg whites
12g cocoa powder
Syrup: 140g sugar,
Cake: 60g egg white, 10g sugar
1. Sift almond flour, powdered sugar and cocoa powder into a large bowl.
2. Add egg whites and mix with a spatula to form a paste. While making Italian meringues, cover them with cling film to prevent them from drying out.
3. Put sugar and water in a pot, heat over medium-low heat to 118 degrees to make syrup.
* Because the amount of sugar and water is very little, reduce the heat to low. If you heat it up too high, even though it has reached 118 degrees, undissolved sugar crystals may remain or partially caramelize. The lower the amount of sugar and water for the syrup, the less likely it is to spoil if you use a pot with a small bottom diameter. If you have a pot of milk with a diameter of 12 cm, it is good to boil the syrup.
4. When 3. boil (about 108 degrees), put 60g egg white and 10g sugar in blender, beat on medium speed. If the meringue doesn’t rise too high when the syrup is poured, the chance of failure increases. Make enough bubbles, and if the temperature of the syrup hasn’t reached 118 degrees even though the bubbles have risen as much as you’d like, turn it to the lowest speed so the meringue doesn’t overheat and wait while it bubbles. stable ball.
5. When the syrup reaches 118 degrees, put the hand mixer on high speed and beat the finished syrup while pouring it little by little as thin as a thread. After adding all the syrup, beat on high speed for an additional 1-2 minutes, then reduce speed to medium speed and beat until cooled. As it cools, the meringue will become richer and firmer. If you think it’s done, beat it on low speed for 1-2 minutes to clear the pores. The finished Italian meringue is in the form of long and slightly drooping horns (not too drooping).
6. Add about 1/3 of the finished meringue and mix well with a spatula without lumps.
7. Add the rest of the meringue and mix gently with the edge of the spatula so that the bubbles don’t disappear.
8. Spread the dough on the wall, press firmly and make the macaronage by gathering. When the dough is done, it falls down in a ladder shape. After 10 seconds, the boundary of the dropped dough becomes blurred and the height is slightly the same. (refer to status video)
9. Roll the dough into a circle, tap the bottom of the mold to spread the dough evenly. (group number 804)
10. Let dry for 30 minutes to 1 hour until the surface is dry. Make judgments based on conditions rather than absolute time. Surfaces should be matte and should not bleed to the touch.
11. Bake at 150 degrees for 11 minutes on hot air mode. (Wizwell Lumi oven)