October 1, 2015

Mini Hazelnut Macaroon Stacks

I had some leftover egg whites so I whipped up some hazelnut macaroons and stacked them up with some melted chocolate.  It was awesome.

Recipe adapted from: Smitten Kitchen
113g hazelnut meal
75g white sugar
Pinch of salt
2 egg whites
2 tsp white sugar (for beating with egg whites)

+ any filling you desire!  I used melted dark chocolate and peanut butter.

1. Preheat your oven to 160C (325F).

2. In a small food processor, process the hazelnut meal, 75g sugar and salt until finely ground.  I skipped this step when I made them, which is why you see defined hazelnutty bits in my mixture.

3. Beat the egg whites until they form soft peaks.

4. Add the 2 tsp white sugar and beat until stiff peaks form.

5. Gently fold half of the nut mixture into the eggs until combined, then repeat with the remainder of the nut mixture until the batter is smooth and everything is incorporated.

6. Line your baking trays with baking paper or silicone mats.  Place the batter into a piping bag with a plain round tip and pipe into circles about 6cm in diameter.

7. Bake the macaroons for 15 - 20 minutes, until lightly golden and dry to the touch.

8. Let the macaroons cool, then carefully peel them off the baking paper/silicone mats and sandwich them together with your desired filling.  I suggest chocolate, ganache, jam, peanut butter or Nutella!

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