Gianduja Macaroons by Gary Hunter

Callebaut

Callebaut

Standard Supplier 8th February 2014

Gianduja Macaroons by Gary Hunter

Gianduja Macaroons by Gary Hunter

Ingredients

  • Macaroons
  • 200g egg whites
  • 480g sifted icing sugar
  • 280g ground almonds
  • Gianduja
  • 100g Lightly Roasted and Skinned Hazelnuts
  • 100g Icing Sugar
  • 100g Callebaut Milk Couverture

Method

Macaroons

Egg whites aerated until stiff, add very quickly by raining in, a mixture made of sifted icing sugar and ground almonds, stir.

Pipe on a baking sheet covered with silicone paper put onto another baking sheet.

Stand 15 minutes at room temperature before cooking in a preheated oven at 250°C immediately dropped to 180°C, 10 to 12 minutes, with the oven then turned down to 160°C.

When baked, pour a little water in the silicone paper, remove the macaroons and cool on a wire rack.

Then, assemble with the Gianduja filling.

Gianduja

Grind down the nuts and sugar in a Thermomix.

Add the milk Couverture and blend to form a soft mass.

Leave to set for a few minutes in a refrigerator.

Blend once again in the Thermomix to form a soft mass once again and to refine the particles of hazelnut even further.

Repeat this process at least three times to create a smooth paste, or leave after two blends to create a textured paste.