Cacao ! ∴∵ゞ(´ω`*) ♪
This time, I turned a simple meringue cookie into a gorgeous treat with a little ingenuity.
For storage, please use the refrigerator or silica gel well.

0:00 Introduction
0:19 Meringue Cookies
3:35 Chocolate Coated Pistachios
7:22 Cacao Notes (Nozzle of a squeeze bag)

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I've been working on this for a while. Chocolate Sweets Book
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[Meringue Cookies]
1 egg white (40g)
A - Granulated sugar: 40g
B - granulated sugar: 40g
[recipe]
1.Separate the egg from the egg white and prepare the same amount of granulated sugar as the egg white.
2. Add 1/5 of A first and mix with an electric hand mixer.
3. Add another 1/5 of the mixture to the meringue to make it stiff, then add the rest in several times to make it stiff.
4.When the meringue has formed, add the granulated sugar and mix with a rubber spatula to thoroughly combine.
5.Place a cookie sheet on a baking sheet and squeeze the mixture with a squeeze bag (slight differences in size are okay, but try to keep them as close as possible).
6.Bake in the oven at 115C degrees for 120 minutes.

[Roasted Fresh Pistachios] 4:02
Bake in oven preheated 160-180°C for 6-10 minutes.
Move them halfway through if possible.

[Tempering Dark Chocolate] 4:57
1. Melt the chocolate completely and bring it to 50°C
2. Lower the temperature to 27°C by cooling it with water, stirring constantly.
3. Raise the temperature again to 31°C by boiling water or using a heat gun.

Delonghi Convection Oven EOB2071J-5W
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Shinwa radiation thermometer No.73010 with laser point function
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Couverture black chocolate
Valrhona "Karak" (56% cocoa)
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY

Hand Mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W
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Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
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The above links are using associate links.

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#pistachio
#meringuecookies
#chocolateCacao
#chocolate