Coco-Choco hazelnut macaroons
Best macaroons ever !!!
- 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
Level of difficulty Difficult
Preparation time 45mins
Cooking time 30mins
Cost Average budget
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.
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.
Pour the dough onto the piping bag and make small little mounds onto a silicone plate or baking paper (24 little mounds)
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.
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.
Let all cool down and assemble the macaroons joining one empty biscuit with one garnished biscuit.