Chocolate Macaron by Emojoie Cuisine | ASMR Cooking Sounds

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Emojoie Cuisine:
Apple strudel video:

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。

Cooking Equipment US:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Microplane Zester:
NutriBullet:
Vitamix:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Spatulas Set:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:

Cooking Equipment UK:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Microplane Zester:
NutriBullet:
Vitamix:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:

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8 thoughts on “Chocolate Macaron by Emojoie Cuisine | ASMR Cooking Sounds

  1. This video is part of a collaboration between us and Emojoie Cusine, so today you actually get two recipes; this one for the chocolate macarons, and the one we prepared for Emojoie, which is for a delicious apple strudel.

    To watch the video for the strudel, make sure to head to Emojoie’s channel by following this link and please, show him some appreciation for his outstanding and unique work, as the guy really deserves it.

    Emojoie Cuisine is one of our favourite food channels of all time here on YouTube, and this very talented pastry chef constantly proves his skills by sharing video recipes that are nothing short of extraordinary. This guy isn’t even vegan, and yet he was able to tackle the recipe for some amazing plant-based chocolate macarons, which you probably all know how challenging they can be to prepare properly.

    Thanks, Emojoie, you’ve been a great source of inspiration for us and I can’t thank you enough for showing us how to take our video production to the next level. We’ve never collaborated with anyone before, and it was a great pleasure to work with you, and an absolute honour to have one of your videos on our channel.

    1. The Vegan Corner awesome! im a man i would not bother to work this much for food but if i had a girlfriend , this would definitely be a task for her 😀

  2. えもじょわさんからきましたー!えもさんが言っていたとおり、画質も音もいい!

  3. I really love your work and the effort you put into creating amazing content! 💜

    I would really appreciate if you also work on more heathy recipes 🙏🏻

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