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マカロン（チョコマカロン）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

卵白(ペースト用) : 1個分
(A) Almond powder : 85g
(A) Cocoa powder : 10g
(A) Pure powdered sugar : 95g
卵白(メレンゲ用) : 1個分
グラニュー糖 : 60g
bitter chocolate 67% : 100g
生クリーム35% : 100g

Time required

60minutes

Procedure

1) make chocolate cream 00:17
Put the cream and chocolate in a heat-resistant container, cover with plastic wrap, and heat in a 600W microwave for 90 seconds.
Take it out and stir to melt the chocolate.
Spread on a baking tray, cover with plastic wrap, and chill in the refrigerator for 30 to 60 minutes.
2) make the dough 01:28
Combine (A) and sieve in a colander.
Add the egg whites and mix with a spatula until incorporated.
Cover with plastic wrap to prevent it from drying out.
3) make meringue 03:01
Put the egg whites (for meringue) and granulated sugar in a bowl, heat over water, and whisk with a hand mixer.
Whip the meringue until it is stiff enough that it won't fall off even if you tilt the bowl.
4) 混ぜ合わせる 04:04
2に3を3回に分けて加え、その都度ムラがなくなるまで混ぜる。
5) 焼く 05:35
4を絞り袋に入れる。
天板に2枚シルパットを敷き、4を丸く絞り出す。
天板を台に打ち付けて空気を抜く。
150℃に予熱してオーブンで14～15分焼く。
6分～10分経ったら一度オーブンの扉を開けて蒸気を逃がす。
焼けたら冷まして、シルパットから剥がす。
6) クリームを挟む 07:36
1を絞り袋に入れて5に絞り出して挟む。
すべての生地にチョコクリームを挟み、冷蔵庫で30分冷やして完成。

Point

・Preheat the oven to 150℃.
・Silpad is a pad that can be used in place of a cooking sheet and can be purchased at 100 yen shops.
・By layering two sheets of Silpat, you can soften the heat in the oven and bake without drying out.
・If you have a two-tier oven, bake on the lower shelf.
・If you open the oven door once during baking, the steam will escape and the dough will be less likely to crack.
・After sandwiching the cream, it is a good idea to turn the dough a little to make the cream and dough stick together.
・Once completed, place it vertically, wrap it in plastic wrap, put it in a zipper bag, and store it in the freezer. Thaw in the refrigerator for 6 hours.