Cocoa Macaron for Valentines

Name: Cocoa Macaron for Valentines
Yield: 1 serving
Cuisine: American
Ingredients: 40 grams 1 Egg; 10 grams Granulated sugar; 70 grams Powdered sugar; 40 grams Pure almond powder; 5 grams Cocoa powder; 40 grams Heavy cream; 30 grams Sweet chocolate

cookpad.japan @cookpad_jp

I came up with this recipe after experimenting.

The oven temperatures will vary depending on the oven used, so please try some variations. Recipe by Sakurakan

I came up with this recipe after experimenting.

The oven temperatures will vary depending on the oven used, so please try some variations. Recipe by Sakurakan

cookpad.japan @cookpad_jp

I came up with this recipe after experimenting.

The oven temperatures will vary depending on the oven used, so please try some variations. Recipe by Sakurakan

I came up with this recipe after experimenting.

The oven temperatures will vary depending on the oven used, so please try some variations. Recipe by Sakurakan

Saved

Ingredients

1 serving

40 grams1 Egg
10 gramsGranulated sugar
70 gramsPowdered sugar
40 gramsPure almond powder
5 gramsCocoa powder
40 gramsHeavy cream
30 gramsSweet chocolate

Saved

Steps

1

Prep - Combine the almond powder, sugar, and cocoa, and sift 2-3 times. Preheat the oven to 210℃ (410 Fahrenheit).
2

Whip the egg into meringue, and add the granulated sugar in 3 parts. Whip well (to the point that it won't fall out even if you turn the bowl upside down).
3

Add the sifted almond powder, sugar, and cocoa to the meringue. Lightly mix together to combine.
4

From here the process is called macaronnage. Use a rubber spatula to mix by scraping along the sides of the bowl. Mix until glossy, being careful not to deflate it.
5

Put into a pastry bag with a rounded, 1 cm opening. Squeeze out onto a baking sheet, leaving space around each piece.
6

Let it sit like that for about 50 minutes. If air bubbles form use a toothpick to pop them. Once they've set to the point where it won't stick to your hand if you touch them, put in the oven.
7

Bake at 210℃ (410 Fahrenheit) for 3 minutes. Once the pieds (the feet) form, reduce the temperature to 170℃ (338 Fahrenheit) and bake for 4 minutes. Then 5 minutes at 150℃ (302 Fahrenheit).
8

Once they've completely cooked, remove from the baking sheet.
9

Making the chocolate ganache - heat the heavy cream, and once it starts to bubble remove from the heat and dissolve the chocolate in it.