Name: Coconut and Hazelnut Macaroon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 36 servings
Ingredients: 125 g of almond powder; 225 g of icing sugar; 4 egg whites; 30 g of granulated sugar; 50g of fine coconut powder; For the ganache :; 15 cl of liquid cream; 200 g of hazelnut praline chocolate; 50 g of butter

Ingredients

Preparation

For the macaroons :
Mix the icing sugar and almond powder.
Sift to get a very fine result.
Beat the egg whites with the sugar until stiff.
Gradually pour the almond-coconut powder-icing sugar mixture over the beaten egg whites.
Incorporate with a spatula.
Pipe small macaroons onto a baking sheet lined with parchment paper
Bake at 450°F for 10 minutes.
Let cool in the air for at least 30 minutes.
Let cool completely before removing from the parchment paper
For the ganache :
Bring the cream to a boil, then add the chocolate broken into pieces. Add the butter, then mix until you get a smooth ganache. Refrigerate for 1 hour.
Fill the cooled macaroons with the hazelnut praline ganache and refrigerate for another 30 minutes.

Coconut and Hazelnut Macaroon

Preparation: 20 min

Cooking: 20 min

Servings: 36

The Coconut and Hazelnut Macaroon will delight your taste buds with its sweet blend of exotic flavors. The crunchy shells, combined with the creamy hazelnut praline chocolate ganache, offer a harmony of textures and flavors. This dessert is perfect for sweet lovers, to be enjoyed at any time of the day, for a moment of pure indulgence.