These little morsels are "nuttier" then their standard french (almond) macarons counterpart.
Powder fine hazelnut substitutes the almond in this recipe, giving them not only a different taste, but also a different look. With the golden brown speckle of the of the hazelnut taking centre stage in the overall look of the macarons shell.
The innards are soft & wonderful. A specially sourced praline paste is included to give a twist to the traditional chocolate ganache.
Powder fine hazelnut substitutes the almond in this recipe, giving them not only a different taste, but also a different look. With the golden brown speckle of the of the hazelnut taking centre stage in the overall look of the macarons shell.
The innards are soft & wonderful. A specially sourced praline paste is included to give a twist to the traditional chocolate ganache.
click below for more pictures of the hazelnut macarons:
1 comment:
i love making macarons with hazelnut flour. its got a much nicer taste in my opinion. I just blend hazelnut praline in a food processer and mix it through the cooled ganache. mm mmm
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