Dating back to the 18th century, the macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.
Ingredients:
100 grams Ground hazelnut
200 grams Powdered sugar
80 grams Egg whites
40 grams Caster sugar
Pinch of salt
Macadamia cream
Nutella
Procedure:
Step 1 In a mixing bowl whisk together the ground hazelnut and powdered sugar until completely blended. Line 3 baking sheet with parchment paper.
Step 2 In your stand mixer fitted with the whisk, beat the egg whites and pinch of salt until foamy, gradually add the sugar and continue beating until soft peaks appear.
Step 3 Fold in the ground hazelnut mixture in two additions until your get a slow moving batter. Fill a pastry bag with the batter and pipe small amounts of batter 3 cm in diameter, 2 cm apart. Leave to rest for 1 hour. Spoon the filling on one shell and sandwich with another one.
100 grams Ground hazelnut
200 grams Powdered sugar
80 grams Egg whites
40 grams Caster sugar
Pinch of salt
Macadamia cream
Nutella
Procedure:
Step 1 In a mixing bowl whisk together the ground hazelnut and powdered sugar until completely blended. Line 3 baking sheet with parchment paper.
Step 2 In your stand mixer fitted with the whisk, beat the egg whites and pinch of salt until foamy, gradually add the sugar and continue beating until soft peaks appear.
Step 3 Fold in the ground hazelnut mixture in two additions until your get a slow moving batter. Fill a pastry bag with the batter and pipe small amounts of batter 3 cm in diameter, 2 cm apart. Leave to rest for 1 hour. Spoon the filling on one shell and sandwich with another one.
