Chocolate macaroon recipe - how to make chocolate macaroon

[Material]: almond TPT250 grams powdered sugar 100 grams of chocolate protein powder 5 grams 100 grams 50 grams of brown sugar a little Segao 

How to make chocolate macaroon production methods:

1. TPT sift together the almonds, then sugar, chocolate powder to mesh sieve and reserve.

2. Allow the protein to warm to about 20 ℃, it will pass the first protein and 25 grams of added sugar to continue to pass the bubbles thinner.

3. then add the remaining 25 grams of sugar and continue to pass near the dry foam stage.

4. brown color paste added 2 practices lay custard.

5. Good practice 1 Sieve the flour is added the practice custard 4, mix until no dry powder can be mixed.

6. The practice of the batter 5 is loaded flat mouth crowded flower bag on a baking sheet extrusion size to shape.

7. Good practice 6 squeeze batter pan cool place to stand and wait for about 30 minutes or until the batter surface crust.

8. The practice good skin junction 7 of batter into the preheated oven, over the fire 210 ℃, under fire 180 ℃ bake for about 8 minutes until the cake after the body inflated to open the valve, adjourned bake for about 4 minutes to the surface of a dry crisp is complete.

TPT is almond almond powder 125 g + 125 grams of pure sugar. Almond flour must be sifted almond powder after coarse sieve out, just take part powdered sugar mixed with fine powder of pure.