Hazelnut and Chocolate Macaroons
Gooey, creamy and crunchy! The perfect mixture for all the chocolate and hazelnut lovers. It's not hard to believe that these delicious morsels have dated back to the 8th Century when they taste sooo good.Give these a try and you won't be dissapointed, lasting around 7 days at ambient temperature although don't be suprised when they all get eaten before then.
Equipment
- 1 Food Processor
- 1 Large Bowl
- 1 MW Proof Plastic Bowl
- 1 Baking Tray
- 1 Dessert Spoon
- 1 Mixing Spoon
Ingredients
- 280 Grams JC's Natural Hazelnuts
- 4 Egg Whites
- 1 1/4 Cups Castor Sugar
- 1 Tsp. Cinnamon
- 125 Grams Milk Chocolate
- 125 Grams Dark Chocolate
- 70 Grams JC's Natural Hazelnuts, Extra - Roughly Chopped
Instructions
- Place the hazelnuts into a food processor and pulse until finely ground
- Beat the egg whites in a large bowl with an electric mixer until stiff peaks form, then add the sugar 2-3 tablespoons at a time, beating until thick and sugar has dissolved. Gently fold through the cinnamon and the ground hazelnuts.
- Spoon heaped dessertspoons onto lined trays to make approx 30. Allow some room for spreading. Use the back of the spoon to encourage a round shape, but do not flatten the mixture down.
- Bake at 150°C FF for 20-25 minutes or until just lightly coloured. Allow to cool thoroughly on the tray.
- Combine the chocolates in a MW proof plastic bowl and cook in 20 second bursts on 100% MW power, stirring well between each burst until 3/4 melted, then continue stirring until the chocolate is smooth.
- Dunk one side of a the biscuit into the chocolate, allow the excess to run off then place onto a tray , top with some chopped hazelnuts and allow to set. Repeat to make
- Place the remaining macaroons onto another tray and drizzle the remaining chocolate in swirls onto the top of the macaroons , the sprinkle with the remaining chopped hazelnuts. Allow the chocolate to set. Store the macaroons in a airtight container until required.