Nocciola macaroon (Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)
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.)|
Mix with the whisk.
|50g Creme dell'Artigiano Nocciola||Add.|
Finishing and presentation
Put the mixture between two pastry balls to obtain a macaroon.