Hazelnut and chocolate macaroon
Marc Ducobu combines chocolate and hazelnut flavours in a delicious macaron. The macaron is easy to make with Callebaut®'s Crema Dell'Artigiano Nocciola, and keeps a perfectly smooth and moist texture for a long period of time without drying out.
- Level:
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Medium
Hazelnut and chocolate macaroon
Ingredients: Hazelnut and chocolate macaroon
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900 gegg white
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1125 gsugar
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2150 gTPT (50% icing sugar, 50% powdered almonds)
Preparation: Hazelnut and chocolate macaroon
Raise the egg white. Tighten with the sugar. Incorporate the sieved grounds and cocoa powder while mixing to break the whites.
Trim with a piping bag and bake for 12 minutes at 160°C, damper open. (To obtain 100 macaroons you must trim 200 little balls.)
Filling
Ingredients: Filling
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100 gmarzipan
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100 gbutter
Preparation: Filling
Mix with the whisk.
Ingredients: Filling
Preparation: Filling
Add.
Finishing and presentation
Put the mixture between two pastry balls to obtain a macaroon.
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