Cocoa Crisps
Egg white (room temperature) 33-35g (one egg white) | Powdered sugar 25g |
Low gluten flour 18g | Cocoa powder 4g |
Cultured butter (melted) 30g | Chopped nuts 7-8mm appropriate size |
Step 1
Add the powdered sugar to the egg whites and stir until the powdered sugar meltsStep 2
Add the melted butter at room temperature to the egg whites and mix well (butter is liquid at room temperature, otherwise the egg whites will be boiled into egg whites)Step 3
Sift together cocoa powder + cake flourStep 4
Add to egg whites and mix wellStep 5
into such a fine pasteStep 6
Put into piping bagStep 7
Process your favorite nuts into 7-8mm chopped nutsStep 8
Cut the piping bag into a smaller openingStep 9
Squeeze the macarons into the macaron baking pan, don't squeeze it just full, because it will flow and expand during the baking process (it's best to use a macaron baking pan, otherwise it won't be a perfect circle). However, I squeezed it a little smaller this time. A little bitStep 10
Then add chopped nutsStep 11
Put in the middle rack of the oven, 150 degrees, 15 minutesStep 12
After baking, take it out and push it along the edges with your fingers to release it. It's still soft when it's baked, it doesn't matter. Once it's cool, it'll be crispy.Step 13
It will be super crispy after it cools down. Remember to put it in a crisper to prevent moisture.Step 14
Finished product Cocoa Crisps Cooking Tips