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.)


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.

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