1. Chopped the chocolate, boil the heavy cream, pur over the chocolate and stir well, odd butter and stir until smooth. Leave in the fridge until creamy and thick
2. Mix ground almond, icing sugare and cocao powder and sift. (can blend in food processor to make the ground almond finer in texture)
3. Melt the cocolate. Preheat oven at 150
4. Shisk the egg shite until foam, take out aound 6g of egg white. Add 1/3 or sugar and beat until the sugar dissolved, Add the remaining sugar in 2 times, beat for aound 1 min each time
5. Pur the cocolate into the egg white, mix until roughly incorporate
6. Fold in ground almond, icing sugar and cocao powder
7. Add the 6g egg white and stir well until desired consistency
8. Pipe into circles in 3-4 diameter. Sit the macarons for 10 mins until the surface is dry. Bake in oven at 150 for aound 15 mins
9. Spray the base of grease-proof paper with water and put back into the baking tray. Rest for around 2-3 mins and take them out
10. Pipe a coin size of chocoate ganache on the back of macaron, and put one more on top. Keep macarons in air-tight container and rest in the fridge for 12 hours before serving
1. Chopped the chocolate, boil the heavy cream, pur over the chocolate and stir well, odd butter and stir until smooth. Leave in the fridge until creamy and thick
2. Mix ground almond, icing sugare and cocao powder and sift. (can blend in food processor to make the ground almond finer in texture) --> 呢度就係意思用機打幼d杏仁粉, 如果買到特幼果隻可以唔使打
3. Melt the cocolate. Preheat oven at 150
4. Shisk the egg shite until foam, take out aound 6g of egg white. Add 1/3 or sugar and beat until the sugar dissolved, Add the remaining sugar in 2 times, beat for aound 1 min each time
5. Pur the cocolate into the egg white, mix until roughly incorporate
6. Fold in ground almond, icing sugar and cocao powder
7. Add the 6g egg white and stir well until desired consistency
8. Pipe into circles in 3-4 diameter. Sit the macarons for 10 mins until the surface is dry. Bake in oven at 150 for aound 15 mins
9. Spray the base of grease-proof paper with water and put back into the baking tray. Rest for around 2-3 mins and take them out
10. Pipe a coin size of chocoate ganache on the back of macaron, and put one more on top. Keep macarons in air-tight container and rest in the fridge for 12 hours before serving
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