Hazelnut French macarons with chocolate ganache
ByronTalbott · ♥ 4.2K likes · 219.9K views · 4 min video
Read about macarons and meringues in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4½ oz sugar
- 3 oz H2O
- 4½ oz hazelnut flour
- 4½ oz powdered sugar
- 1 whole tempered egg white
Sift equal parts hazelnut flour and powdered sugar; mix with one egg white to a paste.
- 3 oz egg whites
When the syrup reaches 118 degrees Celsius, pour it very slowly into 3 oz of foamy egg whites and beat about five minutes until shiny and folding over on itself.
Italian meringue
Add the meringue to the paste in two stages and mix 5 to 10 minutes until evenly incorporated.
Combining and piping
Pipe evenly onto the tray with a medium round tip, tap on the counter, and let dry about 15 minutes.