Chocolate Macarons Recipe｜Ohyoo Cooking

▣ Ingredients：
Almond powder 55g
Powdered sugar 60g
Cocoa powder 6g
Egg white 50g
Sugar 45g
Dark chocolate 80g
Corn syrup 10g
Heavy cream 80g
Cointreau 5g

▣ Baking：
150°C/302°F 15min

▣ Method：
1.Sift almond powder, powdered sugar and cocoa powder twice.
2.Beat the egg white, add sugar in three times, beat until stiff foam, mix with the powder in step 1, press and mix properly, then put it into a laminating bag (round laminating nozzle).
3. Squeeze the right size on a silicone baking mat, lightly knock a few times to make the batter flat, with air bubbles can be broken with a toothpick.
4. Dry the skin at room temperature, if the indoor humidity is high, this step can be used in the oven (35℃/95°F), dry until the skin does not stick to the touch after baking, home oven recommended to use the hot air function.
5. Remove from oven and let cool completely before removing.
6. To make the ganache filling, add hot cream and corn syrup (50°C-60°C/122-140°F) to the melted chocolate, stir well.
7. Refrigerate the chocolate ganache for a while, let it solidify a bit, squeeze it on the baked crust and recommend to seal and refrigerate it overnight before serving.
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Ohyoo Cooking