Hazelnut macarons with strawberry and white chocolate ganache
This twist on the classic French macaron uses ground hazelnuts instead of almonds. The strawberry and white chocolate flavours keep it light and not too sweet.
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Servings: 20
Ingredients
Macarons
- 130 g icing sugar
- 110 g hazelnut meal or almond meal of course!
- 105 g egg whites around 2 eggs, at room temperature, left out overnight
- 65 g caster sugar
- 4-5 drops red food colouring
Ganache
- 50 ml pouring cream
- 100 g white chocolate
- 45 g strawberries coarsely chopped
Instructions
Macarons
- Process icing sugar and hazelnut meal in a food processor until finely ground. Triple-sift into a large bowl and set aside.
- Whisk 90 grams of the egg whites in an electric mixer until soft peaks form (about 1-2 minutes). Add caster sugar, a tablespoon at a time, whisking continuously until incorporated and mixture is thick and glossy (2-3 minutes), then add food colouring.
- Stir in hazelnut mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted. Add remaining eggwhite to loosen mixture.
- Spoon into a piping bag with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto baking-paper-lined oven trays, stand until a crust begins to form (I left them for 2 hours but you can leave up to 5 hours if you have the time).
- Preheat oven to 140°C. Bake macarons until firm but not coloured, swapping trays halfway through cooking (10-12 minutes), set aside, cool completely on trays.
Ganache
- Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy.
- Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Add strawberries, stir to form a ripple effect.
- Spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set.