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Cooking
Lakronies
· 20 servings
Toast the hazelnuts
First, we prepare the hazelnut flour. Spread the hazelnuts on a baking tray and pop them into an oven preheated to 200°C for just a short while, about 5 minutes. Let them cool slightly, then peel off the skins.
Grind into flour
Tip the hazelnuts into a food processor, or grind them finely another way. Mix with the icing sugar.
Whip the egg whites with sugar
Whip the egg whites (best if they've been separated from the yolks for at least 24 hours) with the caster sugar until very stiff. You can add food colouring at this point.
Don't be alarmed by an unusual colour
Just a heads-up – for some reason, I'm not quite sure why, the colour seems to behave a bit differently because of the nuts. I used violet (Winston's Violet, for example), and my macarons ended up a grey-violet shade.
Fold in the flour
Fold the whipped egg whites together with the sugar and hazelnut flour. Keep folding until the batter no longer drips off a wooden spoon in a thick stream.
Pipe the rounds and tap the tray
Pipe small rounds, about 3 cm across, onto a baking tray lined with parchment paper or foil. Tap the tray firmly on the counter a few times to release any air bubbles, so the macarons don't crack.
Let them rest, then bake
Now let the piped rounds rest for at least 30 minutes. They're ready for the oven once the surface has dried out and no longer feels sticky to the touch. Bake at 150°C for about 12-15 minutes.
Filling
Once cooled, peel them off the paper and sandwich them together with the filling. For the filling: bring the cream to a boil and pour it over the chocolate, broken into pieces. Stir until smooth and let cool. Then whip together with the butter.