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Tags: macaroons, recipe, nuts

Recipe sheet

Macaroons & hazelnut ganache

Preparation

15 mins

Refrigeration

30 mins

Portion

8 to 16

Ingredients

For 16 Macaroons :

120 g dark chocolate to bake
200 g liquid cream, whole
50 g of hazelnuts powder
16 ALMOND MACAROONS La Biscuiterie de Provence
about 150 g of red fruits (choice: raspberries, blueberries, currants... )
16 whole almonds
icing sugar for decoration

Preparation

In a bowl, cut the dark chocolate into pieces. Bring the cream to a boil. Immediately remove the pan from the heat and pour the cream into the bowl. Stir until smooth. Then add the hazelnut powder. Refrigerate for about 30 minutes.

Once cooled, cover each macaron generously with the ganache. Then plant on each serving two to three berries and an almond.

Finally sprinkle the bites with icing sugar. It’s ready!