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 Nocciola, and keeps a perfectly smooth and moist texture for a long period of time without drying out.
- Level:
-
Medium
Hazelnut and chocolate macaroon
Ingredients: Hazelnut and chocolate macaroon
-
900 gegg white
-
1125 gsugar
-
2150 gTPT (50% icing sugar, 50% powdered almonds)
-
100 gCP
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
-
100 gmarzipan
-
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.
Comments