ACADEMIA
Hazelnut macarons
More than 60'
Desserts
DIFFICULT
INGREDIENTS
- DOSES FOR 150 SHELLS and 75 MACARONS
- 500 g hazelnut powder
- 3 g ground coffee
- 500 g icing sugar
- 180 g egg white
- 1 g orange colour
- 1 g brown colour
- 500 g granulated sugar
- 125 g water
- 180 g egg white at 20°C
- 30 g black sesame
- CHOCOLATE GANACHE with CARAMEL, COFFEE and CANDIED LEMON
- 250 g fresh cream
- 50 g espresso coffee
- 475 g caramel chocolate
- 50 g invert sugar
- 50 g minced candied lemon peels
PREPARATION
Sift powdered sugar and almond powder.
Mix the colours with the egg white and mix it with the mixture of sieved powders and the dyes.
Bring water and sugar to 118°C.
When the syrup is at 115°C, start whipping the egg white.
Pour the syrup at 121°C onto the whipped dough and cool to 50°C, then incorporate the coloured almond dough.
Nozzle no. 8 to form the 2.5 cm diameter macarons.
Leave to rest for 30 minutes.
Cook at 150° for 14 minutes valve open.
CHOCOLATE GANACHE with CARAMEL, COFFEE and CANDIED LEMON
Heat cream, espresso and invert sugar to 80°C.
Melt the chocolate at 45°C.
Pour the cream over the chocolate and emulsify.
Chop the candied lemon peels and combine with the ganache without emulsifying.
Let crystallize and dress on the MacaRAL.
Combine the two shells and place in the socket.
Discover other coffee recipes
Espresso Martini
Less than 15'
Cocktails
EASY
Discover the recipe
Hazelnut macarons
More than 60'
Desserts
DIFFICULT
Discover the recipe
Un fiore di Tiramisù
15-60'
Desserts
EASY
Discover the recipe