Hazelnut and chocolate macaroon

level 2

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

Recipe components

Used Callebaut products

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.)


  • 100g
  • 100g

Mix with the whisk.

  • 50g
    Crema Nocciola


Finishing and presentation

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