Ingredients: Hazelnut and chocolate macaroon
900 gegg white
2150 gTPT (50% icing sugar, 50% powdered almonds)
Preparation: Hazelnut and chocolate macaroon
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.)
Put the mixture between two pastry balls to obtain a macaroon.