[Prep]
・Cool the egg whites well.
・If there is a step in the middle of the baking sheet, turn it upside down and line it with a silpat or baking paper.
・Preheat the oven to 170°C after beating the meringue.
How to make it.
■Ganache
(1)Melt the chocolate in the microwave. Wrap the whipped cream, too, and warm it up.
(2)Add the cream to the chocolate in three batches. If you add it all at once, it will separate and not emulsify.
Mix slowly and well so as not to let air in the mixture each time.
(3) Remove from heat and refrigerate until ready to serve.
■Macaroncock + Finish
(1)Shake twice to mix the powdered sugar, almond powder the second time, sift into a bowl.
(2) Make the meringue. Add the granulated sugar in three additions.
1st time – When the egg whites have run out of firmness and become fluffy
Second time – When the air bubbles become fine
Third time – just a few streaks left
(3)Add all the granulated sugar and whisk it well for about 5 minutes, until it becomes angular as shown in the movie.
The amount of granulated sugar is large enough to make it not too shabby. Whisking is not necessary.
(4)Add the meringue mixture to the mixture at a time. Use a rubber spatula to cut the meringue into pieces until it’s roughly evenly distributed.
(5)Scoop up the dough from the bottom of the bowl and fold it in from the outside toward the center.
“Macaronage”.
(6) Macaronage is hard to tell in writing, so watch the video carefully.
If you are a beginner, it is best to stop a little before you squeeze the dough, as it can easily collapse during the squeezing process.
What happens if you overmix it is listed at the end
(7) Place the dough in a squeeze bag and squeeze the dough into a 3cm diameter on the prepared baking sheet. Tap the baking sheet from below and shock it to level the surface.
(8) Bake immediately without drying.
170°C 5 minutes Here the pieds (the reeds underneath the macarons) are ready.
130°C about 17 minutes.
Adjust according to your oven.
(9)After baking, remove the baking sheet and cool on a cake cooler.
※It’s better to put two cakes of the same size together.
(10)When you have piped out 16 pieces, decorate 8 pieces with snowmen.
(11) Pipe the ganache onto the macarons. You only need to squeeze half of the total amount at this point.
(12) Place a pair of macaroon cocks on top of each other and press lightly. Refrigerate to harden.
Serve the next day or later.
[If you overdo the macaronage…]
It will be less tall and less pied. And the surface becomes thinner and a greasy pattern emerges. The inside is hollow.
