Chocolate Macaron 朱古力馬卡龍

1.Mix and sieve Fine almond powder,icing sugar and chocolate powder.
2.Whisk egg white until foamy. Add sugar in 2portions. Whisk until soft peaks are formed.
3.Mixed (1) into (2). Use spatula to mixed until fluid and runny. Mix around 25 - 30 folds.
4.Pipe the mixture with piping bag in round shape 2.5cm diameter on the non-stick mat. Shake the tray lightly to smoothen the surface. Leave it until the surface become non-sticky (dry surface)
5.Preheat over at 160℃. Put the tray into the bottom section of oven. Bake for 8 mins
6.Reduce the oven temperature to 140℃, bake for 2 mins
7.Reduce the oven temperature to 120℃, bake for 8 mins until crispy outside and soft inside. Remove from oven.
8.Use a spoon to fill melted chocolate a macaron then use another piece sandwich it.