Nocciola macaroon
(Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)
Nocciola macaroon
| Ingredients | Preparation |
|---|---|
|
900g
egg white
1125g sugar 2150g broyage 50% sugar - 50% almond grounds 100g Callebaut Cocoa powder CP |
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 | Preparation |
|---|---|
|
100g
marzipan 50/50
100g butter |
Mix with the whisk. |
| 50g Creme dell'Artigiano Nocciola | Add. |
Finishing and presentation
Put the mixture between two pastry balls to obtain a macaroon.
