here’s something i’ve been meaning to show in forever: chocolate hazelnut maccarons – with a chocolate ganache and chocolate cover. totally forgot about this post. but thank god for a few prepared posts; comes in handy in moments when you’re not your usual energetic self… (and i’m missing the lumineers concert because of this stupid sickness… so i’m also not amused). whatevs. eat a little sugar, scarlett. that’s what you need. or ice cream! nice and cold, good for the throat. and quick – if you can schlepp yourself over to the fridge, that is… aaah, the daily challenges we’re rising to meet.
hazelnut maccarons with chocolate praline tips
makes around 35 pieces
for the maccarons:
200 g almond paste (Marzipan), minced
100 g sugar
75 g ground almonds
25 g dark chocolate, minced
2 egg whites
for the chocolate praline tips:
1 dl cream
150 g dark chocolate, chopped
50 g butter
1 tbsp. cognac
1 pack chocolate glaze
35 eatable cake décor silver pearl
for the maccarons, combine all ingredients. put them in a piping bag. pipe nut-sized piles onto a baking sheet lined with parchment paper. let dry overnight in a cool place. in the middle of the preheated (180 degrees c / 320 degrees f) oven, bake for 8 to 12 minutes. let cool, then remove carefully from the sheet.
for the chocolate praline ganache, bring the cream to a boil in a small saucepan. remove the saucepan from the heat. add the chocolate and let melt, slowly, while stirring. let cool, stirring occasionally. add butter and cognac, until the ganache is fair colored and airy-fluffy. put the praline mix in a piping bag. pipe onto the maccarons immediately. dip into the chocolate glaze, tip down. decorate with an edible silver pearl.