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.
Share
Recipe components
Used Callebaut products
Hazelnut and chocolate macaroon
| Ingredients | Preparation |
|---|---|
| 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.) | |
Filling
| Ingredients | Preparation |
|---|---|
| Mix with the whisk. |
| Add. |
Finishing and presentation
Put the mixture between two pastry balls to obtain a macaroon. |
More recipes
