- Macaroons
- 200g egg whites
- 480g sifted icing sugar
- 280g ground almonds
- Gianduja
- 100g Lightly Roasted and Skinned Hazelnuts
- 100g Icing Sugar
- 100g Callebaut Milk Couverture
Gianduja Macaroons by Gary Hunter
Ingredients
Method
Macaroons
Egg whites aerated until stiff, add very quickly by raining in, a mixture made of sifted icing sugar and ground almonds, stir.
Pipe on a baking sheet covered with silicone paper put onto another baking sheet.
Stand 15 minutes at room temperature before cooking in a preheated oven at 250°C immediately dropped to 180°C, 10 to 12 minutes, with the oven then turned down to 160°C.
When baked, pour a little water in the silicone paper, remove the macaroons and cool on a wire rack.
Then, assemble with the Gianduja filling.
Gianduja
Grind down the nuts and sugar in a Thermomix.
Add the milk Couverture and blend to form a soft mass.
Leave to set for a few minutes in a refrigerator.
Blend once again in the Thermomix to form a soft mass once again and to refine the particles of hazelnut even further.
Repeat this process at least three times to create a smooth paste, or leave after two blends to create a textured paste.
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