Macaroons with hazelnut cream
By Matt Tebbutt
Cooking time
Prep: 30 mins Cook: 30 minsSkill level
Moderately easyServings
Serves 4These little bites are a delight to eat, and take just a little effort to make
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 0
- protein
- 10.5g
- carbs
- 123.7g
- fat
- 79.7g
- saturates
- 38.3g
- fibre
- 2.2g
- sugar
- -
- salt
- 0.31g
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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Method
- 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.
Recipe from olive magazine, October 2010
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