Chocolate Macaron 巧克力马卡龙

Since I have some egg whites sitting in the fridge, so I made some macarons for my kids.

Chocolate Macaron 巧克力马卡龙

Ingredients 材料:
55g Egg White (蛋白)
50g Caster Sugar (细砂糖)
70g Icing sugar (糖粉)
70g Almond meal (杏仁粉)
7g cocoa powder （可可粉）

【Filling 馅料】
70g Whipping cream （动物性鲜奶油）
100g Dark Chocolate (黑巧克力)
15g Butter (牛油)

** Separate the eggs, place the egg whites in a clean container and let them hang out in the fridge for 3 days before using. This will dehydrate them and make them perfect for macarons.

**蛋白事先分开，至少冷藏3天后使用。

Method:

1. Grind together the powdered sugar with the almond powder so there are no lumps; use a blender or food processor. Then sift the   cocoa powder and mix well.

2. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm.

3. Fold the dry ingredients into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).

4. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.

5. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 30 to 40 minutes until a “skin” forms and they are no longer wet when lightly touched.

6. Preheat oven to 150ºC. 

7. Bake them for 15 minutes. Let cool completely then leave in the oven for 5 minutes then remove oven. Let cool completely.

To make the chocolate ganache filling: 

1. In a small saucepan heat the cream . When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.

2. . Spread a bit of batter on the inside of the macarons then sandwich them together.

3. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature or chilled.

方法：

1.将糖粉和杏仁粉一起研磨，以免结块；使用搅拌机或食物处理器。然后将过筛可可粉加入并充分混合。

2.用搅拌机搅拌蛋清，直到蛋清开始起泡沫，加入砂糖，搅拌蛋清直到非常固体状态。

3.用橡皮刮刀将干成分与打好的蛋清轻轻翻拌。当混合物翻拌至光滑时，停止折叠并将面糊刮入糕点袋中。 

4.将面糊均匀地挤在烤盘上以1英寸（2.5厘米）的间隔。

5.用力将烤盘敲打在柜台上几次，以使马卡龙变平，并去除气泡。让马卡龙静置30至40分钟，直到表面形成“皮”，轻轻触摸它们时没有湿润的感觉。

6.将烤箱预热至150ºC。

7.烘烤15分钟。然后让其在烤箱中放置5分钟，然后取出烤箱，让其完全冷却。

制作巧克力奶油夹心：

1.在小锅中加热奶油。当奶油刚刚开始在边缘煮沸时，从火上移开并倒在切碎的巧克力上。静置一分钟，然后搅拌直至光滑。加入黄油。使用前，请先使其完全冷却。

2。在马卡龙内部撒上一点面糊，然后将它们夹在中间。

3.在食用前至少让他们站立一天，以融合风味。在室温或冷藏后将马卡龙服务。

Recipe souce from: Kathrine Kwa

Happy Baking!