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.
Recipe
Hazelnut and chocolate macaroon
| ingredients | preparation |
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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.) |
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Filling
| ingredients | preparation |
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Mix with the whisk. |
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Add. |
Finishing and presentation
Put the mixture between two pastry balls to obtain a macaroon. |
