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巧克力覆盆子马卡龙Chocolate and Raspberry Macaron

巧克力覆盆子马卡龙Chocolate and Raspberry Macaron

【皮料】
蛋白55.5克、糖粉150克、杏仁粉150克、可可粉15克、蛋白55.5克、清水39克、白糖150克

【巧克力浆馅料】
黑巧克力100克(剁碎)、发起鲜奶油100克、牛油10克(软化)、葡萄糖40克、覆盆子果酱适量

【皮料做法】
1.把首3种材料和可可粉混合成糊。(图1-2)
2.把白糖加清水煮至116℃。(图3)
3.与此同时,把另一份蛋白搅拌至发起。(图4)
4.加入糖水,高速搅拌至发亮。
5.把材料挤在烤盘上,等10分钟后再以160℃烤10分钟。(图5)

【巧克力浆馅料做法】
1.把发起鲜奶油和葡萄糖煮滚。
2.加入黑巧克力,搅拌均匀,确保温度是在40℃以下。
3.加入软化牛油。

【组合】
1.把巧克力浆填入马卡龙里,再挤上少许覆盆子果酱在巧克力浆中间。(图6-7)
2.盖上另一块马卡龙,收入冰箱。(图8)

【Skin Ingredients】
55.5g egg white, 150g icing sugar, 150g almond powder, 55.5g egg white, 39g water, 150g sugar,15g cocoa powder

【Ganache Ingredients】
100g dark chocolate(chopped if use block), 100g whipping cream, 10g butter (softened), 40g glucose, some raspberry Jam

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【Method for Skin】
1.Mix the first 3 ingredients and cocoa powder together and make a paste (pic 1-2)
2.Cook the sugar and water to 116℃. (pic 3)
3.At the same time, whisk the remaining egg whites until very soft peak.(pic 4)
4.Pour the sugar mixture into the meringue and continue to whisk on high speed until shiny.
5.Pipe and leave for 10 minutes outside before baking at 160℃ for 10 minutes.(pic 5)

【Method for Ganache】
1.Boil whipping cream and glucose.
2.Pour over chocolate and mix well. Make sure the temperature is below 40℃.
3.Fold in the softened butter.

【To Assemble】
1.Fill macaron with ganache. Pipe some raspberry jam in the center of the ganache.(pic 6-7)
2.Close with another piece. Keep refrigerated.(pic 8)

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