Macaroons with hazelnut cream
These little bites are a delight to eat, and take just a little effort to make
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 30 mins
- Heat the oven to 150C/fan 130C/gas 2. To make the macaroons, whisk the egg whites with a squeeze of lemon juice and a pinch of salt into firm peaks. Add 1/3 of the sugar, whisk until stiff, then add another 1/3 and finally the rest until the meringue is stiff and glossy.
- Fold in the cornflour and almonds. Pipe or spoon onto non-stick baking trays to make 16 rounds. Bake for 20 minutes then allow to cool completely.
- Whisk the mascarpone with the double cream and add 1-2 tbsp of icing sugar until sweetened to your liking. Add a splash of hazelnut liqueur or dark rum to taste and stir in the chopped nuts.
- Make the caramel by melting the golden caster sugar gently in a pan then cooking until golden. Carefully pour in the double cream then allow to simmer. Cool.
- To assemble, sandwich the hazelnut cream between two macaroons. Serve two sandwiches per portion and spoon around some of the caramel sauce.
Nuts in season
Nuts lose their freshness as they get older, so watch out for new season hazelnuts and buy in the shell.
Recipe from olive magazine, October 2010.
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Ingredients
- 2 egg whites
- a squeeze lemon
- 225g caster sugar
- 1 tsp cornflour
- 100g ground almonds
FOR THE HAZELNUT CREAM
- 250g mascarpone
- 50ml double cream
- 1-2 tbsp icing sugar
- hazelnut liqueur or dark rum
- 2 tbsp toasted and finely chopped hazelnuts
FOR THE CARAMEL
- 200g caster sugar
- 200ml double cream
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 30 mins
Ingredients
- 2 egg whites
- a squeeze lemon
- 225g caster sugar
- 1 tsp cornflour
- 100g ground almonds
FOR THE HAZELNUT CREAM
- 250g mascarpone
- 50ml double cream
- 1-2 tbsp icing sugar
- hazelnut liqueur or dark rum
- 2 tbsp toasted and finely chopped hazelnuts
FOR THE CARAMEL
- 200g caster sugar
- 200ml double cream
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27 December 2010
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