Hazelnut and chocolate macaroon

Created by

  • Marc Ducobu - Callebaut® Ambassador 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

IngredientsPreparation

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

IngredientsPreparation
  • 100g
    marzipan
  • 100g
    butter

Mix with the whisk.

Add.

Finishing and presentation

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