WHAT YOU NEED

Ingredients

50 grams of almond flour
60 grams of flour
10 grams of cocoa powder
40 grams of flour
40 grams of protein
50 grams of dark chocolate
20 grams of cream

How TO MADE Chocolate macaroons

Steps 1 to 4

1. Freeze the almond powder in the refrigerator (to prevent oil from leaking during grinding), sift the almond powder, and then mix the main ingredients evenly.

2. Place the mixed uniform material in the cooking machine and grind for one to two minutes, do not grind too much.

3. The ground mixture is sifted again.

4. The protein is frozen to a hard consistency, pay attention to the container used in the process of making the protein to be free of water or oil, and add the sugar powder in the ingredients in stages.

Steps 5 to 8

5. (Everyone who's ever made a cake knows that.)

6. ）

7. I'm going to mix the powder into the protein.

8. The powder and protein are mixed up and down, and the paste is pushed into the container about 10 times, stirring until it is shiny.

Steps 9 to 12

9. The process of stirring must be moderate, smooth and not excessive.

10. To see the raised almond paste, the continuous broad-banded descent, the falling ribbon-like pattern does not disappear immediately.

11. You have to put the silicone mat on the oven before you can put it in the oven.

12. The mixed almond paste is placed in a flower band.

13. With a round flower mouth, squeeze it into a macaroni silicone mat.

14. This step is to be careful not to crowd the almond paste into the circular area of the silicone pad, to leave a small circle, you can squeeze one to observe the liquidity of the almond paste, and after a while it will fill the circular area.

15. Preheat the oven at 100 degrees for 2 minutes, put in the macaroni air dryer, turn on the fan and bake for 10 minutes.

16. (If your oven doesn't have a fan, put it in the vent for half an hour and touch the surface with your hand to form a hard shell.)

17. The basic skin is removed, the oven is preheated to 150 degrees, the bottom layer is covered with an empty grill, baked for about 5 minutes, the skirt appears, after the skirt appears, adjusted to 100 degrees, put the bottom layer, baked for about 10 minutes.

18. During the baking process, you can make a chocolate filling, melt the dark chocolate, then add the light cream, stir evenly.

19. (Today I found out that chocolate with light cream doesn't solidify behind it.)

20. ）

21. Remove the baked macaroni from the oven, shovel it down with a small shovel after drying, or remove the macaroni directly by hand, bending the silicone cushion so that the macaroni does not stick to the silicone cushion.

22. Put the chocolate filling on a piece of macaroni, and then take a piece to cover it.

23.

Handy cooking tips

　　1 teaspoon of almond flour must be ground thinly enough, the finer the macaroni, the smoother the surface.Almonds must be sifted before making them.After mixing the almond powder with the sugar powder, it is best to filter the almond powder with a sieve and sift again.The finer the powder, the smoother the surface of the macaroni.The sugar powder in the almond powder cannot be replaced with fine sugar or white sugar, otherwise the melting of the large granular sugar after heating will form a hollow on the surface of the macaroni, which will not appear on the edge of the skirt.When baking macaroni, be sure to change the layers of the pan during the process.I think the reason why I'm so successful in making desserts is because I listen to what the masters say, what materials to use, how to bake, and I follow the steps, and when the conditions are not right, I don't touch the drops.