delicious UK – April 2018

favourites.

46 deliciousmagazine.co.uk

Hazelnut macaroon and

chocolate fancies

MAKES 12 FANCIES. HANDS-ON TIME 25 MIN,

OVEN TIME 20 MIN, PLUS COOLING

Making macaroons with

hazelnutsgivesacrisperbiscuit,

whichgoeswellwiththerich,

creamy chocolate ganache.

MAKE

AHEAD

The macaroons will keep

wellforupto3weeks

withouttheganachefilling.

Fill up to 12 hours in advance (any

longerandthey’llstarttogosoft).

FOOD

TEAM’S

TIPS

These macaroons are made

to be a little smaller than in

themasterrecipe(p44).the

mixturewillspreadoutmoretoo.

Pipe the ganache between the

biscuits for a neater finish.

• 1 quantity of macaroon mixture
  (seep44),substituting100gwhole
  blanched hazelnuts plus 6 extra,
  slicedin half, for decoration
  (instead of the blanched almonds)
  and vanilla extract (instead of
  almond extract)
  
  
  • Icing sugar to dust (optional)
  
  
  
  

FORTHE CHOCOLATE GANACHE FILLING

• 80g dark chocolate (about 50%
  cocoa solids)


• 30g milk chocolate (minimum 34%
  cocoa solids)


• 150ml double cream

YOU’LLALSO NEED...

• 1-2disposableplasticornylon
  piping bags fitted with a 1.5cm
  plainpiping nozzle


• 2 sturdy baking sheets lined with
  non-stickbakingpaper(not rice
  paper in this recipe)

1 Use a pencil to draw 12 x 3cm

diameter circles on each lined baking

sheet, using the end of a piping

nozzle as a template, so you have 24

inall.Leavea4cmgapbetweeneach

circletoallowroomforthebiscuits

to spread (see tips). Flip the paper

(thecircleswillshowthrough).

2 Make the macaroon mixture as in

themasterrecipeonp44,usingthe

substituted ingredients, left. Pipe

1-2 tsp of the mixture into each circle

on the paper, then put half a

blanched hazelnut in the centre of

12(half)ofthem.Bakefor20

minutesoruntilcrispandgolden.

Slide the biscuits, still on the paper,

ontoawirerackandleavetocool.

Store in a tin until you’re ready to fill

and serve (see Make Ahead).

3 For the ganache, break both

chocolates into pieces in a small

heatproofbowl.Pourthecreaminto

apanandplaceitoveramedium-

highheat.Heatuntilsmallbubbles

starttoformaroundtheedgeofthe

pan, but don’t let the cream boil.

Pour the cream over the chocolate

andstirvigorouslyuntilmeltedand

the mixture is smooth and shiny.

Leavetocoolatroomtemperature

untilthick and spreadable.

4 Sandwich one nut-topped macaroon

and one plain macaroon together

withagenerousdollopoftheganache

(seetips). Dust lightly with icing

sugar, if you like, before serving.

PER FANCY261kcals, 17.2g fat

(6.4g saturated), 4.5g protein,

21.6g carbs (19.4g sugars), trace

salt, 0.7g fibre

NEXT

MONTH

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