Hazelnut and chocolate macaroon

Created by

  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium
level 2

Marc Ducobu combines chocolate and hazelnut flavours in a delicious macaron. The macaron is easy to make with Callebaut®'s Crema Dell'Artigiano Nocciola, and keeps a perfectly smooth and moist texture for a long period of time without drying out.

Recipe components

Hazelnut and chocolate macaroon

  • 900g
    egg white
  • 1125g
  • 2150g
    TPT (50% icing sugar, 50% powdered almonds)
  • 100g
    Cocoa powder

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.)


  • 100g
  • 100g

Mix with the whisk.


Finishing and presentation

Put the mixture between two pastry balls to obtain a macaroon.