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Before you jump to Cocoa Macaron for Valentines recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Continue reading for some approaches to go green and save energy, largely in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.
As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Green living just isn’t that hard. It’s about being practical, usually.
We hope you got benefit from reading it, now let’s go back to cocoa macaron for valentines recipe. You can cook cocoa macaron for valentines using 7 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Cocoa Macaron for Valentines:
- Use 40 grams 1 Egg
- Take 10 grams Granulated sugar
- Get 70 grams Powdered sugar
- Use 40 grams Pure almond powder
- Prepare 5 grams Cocoa powder
- Prepare 40 grams Heavy cream
- You need 30 grams Sweet chocolate
Steps to make Cocoa Macaron for Valentines:
- Prep - Combine the almond powder, sugar, and cocoa, and sift 2-3 times. Preheat the oven to 210℃ (410 Fahrenheit).
- Whip the egg into meringue, and add the granulated sugar in 3 parts. Whip well (to the point that it won't fall out even if you turn the bowl upside down).
- Add the sifted almond powder, sugar, and cocoa to the meringue. Lightly mix together to combine.
- From here the process is called macaronnage. Use a rubber spatula to mix by scraping along the sides of the bowl. Mix until glossy, being careful not to deflate it.
- Put into a pastry bag with a rounded, 1 cm opening. Squeeze out onto a baking sheet, leaving space around each piece.
- Let it sit like that for about 50 minutes. If air bubbles form use a toothpick to pop them. Once they've set to the point where it won't stick to your hand if you touch them, put in the oven.
- Bake at 210℃ (410 Fahrenheit) for 3 minutes. Once the pieds (the feet) form, reduce the temperature to 170℃ (338 Fahrenheit) and bake for 4 minutes. Then 5 minutes at 150℃ (302 Fahrenheit).
- Once they've completely cooked, remove from the baking sheet.
- Making the chocolate ganache - heat the heavy cream, and once it starts to bubble remove from the heat and dissolve the chocolate in it.
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