Chocolate macaroons with hazelnut paste

Name: chocolate macaroons with hazelnut paste
Cook time: 45 min
Total time: 110 min
Yield: 25
Cuisine: French
Ingredients: 150 g almond shavings tray; 150 g powdered sugar; 3 tl cocoa powder; 4 medium sized egg; 150 g fine cristalsugar; 38 g tap water; 4 el Hazelnut paste; 1 tl espresso powder pack 25 sticks; 3 el mascarpone

Macarons with almond shavings, cocoa powder, hazelnut paste and espresso powder.

Ingredients

Kitchen Stuff

1 baking paper
1 food processor
1 kitchen thermometer
1 piping bag with smooth nozzle (8 mm)

Directions

Line 2 baking sheets with parchment paper and draw 50 circles of approx. 3 cm diameter with a black marker.
Place the baking paper with the marked side down. The circles are still visible, but the batter does not come into contact with the pen.
Put the almonds in the food processor and grind to a fine powder. Meanwhile, add the icing sugar in 3 parts.
Sift the almond flour together with the cocoa, discard the coarse grains that remain in the sieve.
Split the eggs. Weigh 55 g of protein 2 times and put the proteins in 2 fat-free bowls. You probably do not need all 4 proteins.
Stir 55 g of protein through the almond flour and mix into a thick batter.
In a pan, bring the granulated sugar to the boil with the water over medium heat. When the syrup is 80 ° C, beat the other 55 g of protein with a mixer.
Cook the sugar syrup to 118 ° C. Leave the syrup to heat at 118 ° C.
Pour the sugar syrup into a thin stream while beating the mixer with the egg white foam. Beat until the foam has cooled to 50 ˚C.
Mix ⅓ of the protein foam with the almond batter. Sprinkle the rest lightly until you have a light 'tough' batter that sticks to your spatula.
Put the batter in the piping bag with a smooth nozzle.
Spray 50 tufts inside the circles on the baking sheets covered with parchment paper.
Carefully touch the baking trays on the work surface so that the larger air bubbles can escape from the batter.
Leave uncooked for at least 45 minutes uncovered on the worktop, so that the batter gets a thin 'skin'. Sprinkle with the cocoa.
Preheat the oven to 150 ° C (preferably lower and upper heat instead of hot air).
Bake in the oven for about 20 minutes. After 10 minutes, do the oven for 5 seconds. Open. Repeat after 5 min. Take them out of the oven and let cool on a rack.
Meanwhile, mix the hazelnut paste with the espresso and mascarpone.
Brush half of the cookies with it. Push the other half of the cookies carefully.
Bon appétit! .