Coco-Choco hazelnut macaroons

By gugus

Best macaroons ever !!!

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Ingredients

For the biscuit
130 g of icing sugar
130 g of almond powder
3 egg whites
100 g of sugar
80 of coconut powder
For the ganache
200 g of dark chocolate
120 g of cream
40 g of butter
20 g of hazelnut paste

Details

servings 12
Level of difficulty Difficult
Preparation time 45mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

BISCUIT PREPARATION

Step 2

Mix powder sugar and the almond powder and pass them through the sieve.
Whipe the egg whites into soft peaks slowly adding the powder sugar.

Step 3

Add one third of the egg white peaks to the suggar and almond mix. Then softlymix from the sides to the middle of the bowl.
Add in the same way the other two thirds of the egg white peaks.

Step 4

Pour the dough onto the piping bag and make small little mounds onto a silicone plate or baking paper (24 little mounds)

Step 5

Let them dry at ambient temperature at least one hour before getting them into the oven and leave them 15 minutes at 150°C
Let them cool down before taking them off the plate.

Step 6

GANACHE PREPARATION

Step 7

Grate the chocolate and put aside.
Heat the cream up to boiling and pour on the grated chocolate.
Add the hazelnut paste
Add the butter cut into small pieces.