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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?sub_confirmation=1 ◆ Ingredients ● Macaron Ingredients ＜8~12macarons（3cm in diameter）＞ 37g almond powder 3g cocoa powder 50g powder sugar 33g egg white lemon juice a little 20g granulated sugar ● Milk Chocolate Ganache Ingredients ＜8~12macarons(3cm in diameter)＞ 50g milk chocolate 50ml whipping cream ◆ Recipe ● Preparation 1. Make a round-tipped pastry bag for macaron dough. 2. Make a star-tipped pastry bag for cream. 3. Line a baking sheet with baking paper. 4. Prepare a paper about the same size as the baking paper. 5. Draw a circle using cap of plastic bottle. (3cm in diameter) ● How to make macaron shells. 1. Sift 37g almond powder，3g cocoa powder and 50g powder sugar twice. 2. Cut 33g egg white with whipper. 3. Add lemon juice a little. 4. Whip egg white with a mixer at high speed. (about 1 minute) 5. Add 20g granulated sugar 4 separate times. (whip with a mixer at high speed about 30 seconds×4 set) 6. Scrape a rubber spatula against the inside surface of the bowl. 7. Whip egg white with a mixer at high speed again. (about 1 minute) 8. Whip egg white with a mixer at low speed until it becomes uniform. (about 2 min.) 9. Add 1/3 amount of almond powder and powder sugar, then fold them gently. 10. Add 1/3 amount of almond powder and powder sugar, then fold them gently again. 11. Add 1/3 amount of almond powder and powder sugar, then fold them gently again. 12. Spread the dough as if pressing the sides of the bowl. (Macaronage) 13. The dough continues like ribbon and drops naturally, then spreads. 14. Put the dough into a pastry bag. 15. Preheat oven to 230℉. 16. Pipe the dough rounds on a baking sheet lined with baking paper. 17. Flatten the surface of the macaron. 18. Break the air bubbles with toothpick. 19. Wrap the round-tip and tie it with rubber band. 20. Tie the opening of the plastic bag. 21. Bake the remaining dough later. 22. Take out the paper. 23. Put the macarons in an oven, then turn off the oven for 10 minutes. (Drying) 24. Take out the macarons and preheat oven to 230℉. 25. Bake in a preheated oven at 302℉ for 13 minutes. 26. Turn macarons over quickly and separate from the baking paper. 27. Cool down with the macaron shells face down at room temperature. ● How to make milk chocolate ganache 1. Break 50g milk chocolate. 2. Melt the chocolate gently over a bowl of hot water. (122～140℉) 3. Wrap 50ml whipping cream. 4. Microwave it at 500W for 20 seconds. 5. Add 50ml whipping cream little by little and stir until smooth. 6. Cool the cream with ice water. 7. Put the cream into a pastry bag. ● How to assemble the macarons. 1. Reverse macaron shells on their backs and pipe a small mound of cream on one of them. 2. Top with the remaining macaron shells. 3. You can see no hollow shell. ● How to enjoy macaron’s taste. 1. Put macarons in a tray and wrap them. 2. Cool them in a refrigerator for about 30 minutes. 3. Wrap the macaron one by one. 4. Put them in a plastic container (or a plastic bag) and seal it. 5. Leave the macarons out in a refrigerator for overnight~2 days. 6. Before serving, bring them back to room temperature. 7. Keep in a refrigerator and consume within 3 days. ◆ SNS 【Twitter】https://twitter.com/panda_wantan 【Instagram】https://www.instagram.com/pandawantan #macaron#chocolatemacarons#frenchmacarons#recipe#ovendrying