Chocolate Macaron by Emojoie Cuisine

Emojoie Cuisine:
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125g aquafaba
100g ground almonds
10g cocoa powder, unsweetened
100g icing sugar
100g caster sugar
30g water
250g dark chocolate, chopped (60% min)
125g unsweetened almond milk

– Simmer the aquafaba over a medium heat, reduce it down to 80g, and set aside to cool.
– Sift together the ground almonds, the cocoa powder and the icing sugar, and stir to combine them.
– Whisk the aquafaba to soft peaks. Place the caster sugar and the water into a saucepan, bring to the boil over a medium heat, and cook until the temperature reaches 115°C (240°F).
– When the right temperature is achieved, carefully pour the sugar syrup down the side of the mixing bowl with the aquafaba, while whisking on medium speed.
– Once all the syrup has been incorporated, increase the speed to high, and keep whisking until firm peaks are achieved. Add all the dry ingredients at once into the bowl, draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
– Continue folding and turning, scraping down the bowl, until the batter a thick, ribbon-like consistency as it falls from the spatula.
– Transfer the mixture to a pastry bag fitted with a 1cm round tip, and pipe small 3-4cm circles onto a baking sheet. Tap the baking sheet twice against the counter to release any air bubbles, or pierce the air bubbles with a toothpick.
– Sprinkle some cocoa powder on the shells, and let them sit at room temperature for 90 minutes, or until no longer sticky to the touch.
– Place the chocolate into a bowl, heat the almond milk, pour it over the chocolate, and stir the ingredients together until glossy and smooth. Cool down at room temperature before using.
– Once the shells are ready, preheat the oven to 120°C (250°F), bake them for 30 minutes, and let them cool down completely. Peel the shells off the mat and sandwich them with a thin layer of filling.
– Place the prepared macarons in an airtight container, and let them sit at room temperature for 6 hours (or overnight), to make the shells softer and of the right consistency.


分量 マカロン30個分
アクアファーバ 80ml(125mlを煮詰めたもの)
アーモンドパウダー 100g
粉糖 100g
ココアパウダー(無糖) 10g
グラニュー糖 100g
水 30ml
ブラックチョコレートカカオ分60% 250g
アーモンドミルク(無糖) 125ml










Cooking Equipment US:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Microplane Zester:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Spatulas Set:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:

Cooking Equipment UK:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Microplane Zester:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:

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