Emojoie Cuisine: https://www.youtube.com/user/emojoie
Apple strudel video: https://youtu.be/pUp0q8HEovo

INGREDIENTS FOR 30 MACARONS:
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

STEPS
- 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.

チョコレートマカロン

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

作り方

ひよこ豆の缶詰400gから煮汁(約125ml)を取りだし、鍋で80mlになるまで煮詰め冷ましておく。

アーモンドパウダー、粉糖、ココアパウダーをふるいにかけ混ぜておく。

鍋にグラニュー糖と水を入れ１１５℃まで加熱する。１１５℃になる直前にアクアファーバを泡立て始める。
１１５℃になったら少しずつアクアファーバのボールに加える。ホイッパーは中速のままでシロップを加える。加え終わったら高速にして角が立つようなしっかりとしたメレンゲを作る。

粉類を一度に加え、最初は粉をなじませるように混ぜ、その後ボールに生地を押し付けるようにしマカロナージュする。生地をすくって垂らしてみて途切れずに落ちるような固さまでマカロナージュするが、柔らかくなりすぎないように注意する。

生地を1ｃｍの口金を付けた絞り袋に入れ、間隔をあけて絞りだす。マカロンの表面にある空気を楊枝で取り除く。ココアパウダーを振りかけ、風通しの良いところで９０分、又はそれ以上の時間、マカロンの表面をしっかりと乾燥させる。

ブラックチョコレートを細かく刻み、温めたアーモンドミルクを加えてフィリングを作る。滑らかになったら常温で冷ましておく。

１２０℃に予熱したオーブンで３０分焼く。天板は一枚ずつ焼き上げる。焼きあがって常温でしっかりと冷ましてからマカロンをはがす。　

フィリングをサンドし、密閉容器に入れて一晩保存する。保存するとマカロンが柔らかくなり、口当たりがよくなる。

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