チョコミニマカロン大量生産！卵1個で36個の作り方！｜パンダワンタン

You can see the details about the recipe by turning on closed caption. ◆ Please subscribe to my channel! And if you like it, please thumbs up! http://www.youtube.com/c/Pandawantan?... ◆ Ingredients ● Macaron Ingredients ＜36macarons（2cm in diameter）＞ 33g egg white 30g almond powder 5g cocoa powder 40g powder sugar 30g granulated sugar lemon juice a little ● Chocolate ganache cream ingredients ＜36macarons（2cm in diameter）＞ 50g milk chocolate 50ml whipped cream ◆ Recipe ● How to make macaron shells. 1. Bring 33g egg white back to room temperature. 2. Make a round-tipped pastry bag. 3. Line a baking sheet with baking paper. 4. Prepare a paper about the same size as the baking paper. 5. Draw a circle. (2cm in diameter) 6. Put 30g almond powder in a plastic bag. 7. Add 5g cocoa powder，40g powder sugar to the plastic bag. 8. Shake them well. 9. Sift them twice. 10. Separate an egg into white and yolk. 11. Use only egg white. 12. Whip egg white. (high speed) 13. Whip egg white adding 30g granulated sugar little by little. (high speed) 14. Whip egg white for a minute with a mixer until it becomes uniform. (low speed） 15. Whip egg white until stiff peaks form. 16. Add 1/3 amount of almond powder，cocoa powder and powder sugar. 17. Fold them gently. 18. Add 1/3 amount of almond powder，cocoa powder and powder sugar again. 19. Fold them gently. 20. Add 1/3 amount of almond powder，cocoa powder and powder sugar again. 21. Fold them gently. 22. The dough is not ribbon stage before macaronage. 23. Macaronage. 24. The dough is ribbon stage after macaronage. 25. Put the dough into a pastry bag. 26. Pipe the dough rounds on a baking sheet lined with baking paper. 27. Take out the paper. 28. Dry in the refrigerator for 45 minutes. 29. Turn the baking sheet at half of the drying time. (22.5 minutes) 30. Bake in a preheated oven at 302℉ for 2 minutes. 31. Bake in a oven at 266℉ for 12 minutes.（Don’t open） 32. Don’t open for 3 minutes. 33. Make another set with the remaining dough and bake. 34. Cool down them at room temperature. ● How to make milk chocolate ganache cream (filling). 1. Make a star-tipped pastry bag. 2. Break 50g milk chocolate. 3. Melt the chocolate gently over a bowl of hot water. (122～140℉) 4. Wrap 50ml whipped cream. 5. Microwave it at 500W for 20 seconds. 6. Add 50ml whipped cream little by little and stir until smooth. 7. Cool the ganache with ice water. 8. Put the ganache into a pastry bag. 9. How to assemble the macarons. 10. Reverse macaron shells on their backs and pipe a small mound of filling on one of them. 11. Top with remaining macaron shells. ◆ SNS 【Twitter】  / panda_wantan   【Instagram】  / pandawantan   #macaron#mini macarons#chocolate macaron#mini macaron recipe#how to#recipe