Ehm...well, I know it was only yesterday when I said, enough chocolate. It is really not my fault... (*grins*), but while organising the fridge I found some leftover milk chocolate ganache and also some aged egg whites. It would have been a shame to throw them out, right? So I decided to bake hazelnut macarons, by the way for the first time, and fill them with the milk chocolate ganache. Actually, I am not a fan of milk chocolate, but it made a pretty nice filling among some crushed, roasted hazelnuts.
70 g egg whites (aged for 5 days and brought the room temperature the night before)
90 g hazelnut flour
122 g powder sugar
40 g sugar
1 pinch of salt
Preheat oven to 150°C. Sift together powder sugar and hazelnut flour, or use a food processor for this. Beat egg whites, until they form a peak, add 2 drops of lemon juice and a pinch of salt bring to a foam like texture then progressively add the sugar. Add half of the powder sugar and nuts to the beaten egg whites and mix well using a rubber spatula. Once the mixture is well blended, add the remaining powders and continue to blend together. Pipe out the macarons onto a silicon sheet or greaseproof paper and let it stand for 30 minutes. Bake for 13 minutes for small macarons and a few more minutes for large macarons. Let slightly cool before removing the macarons from the silicon sheet. For the milk chocolate ganache cream 75 g butter in a bowl, and chop 90 g milk chocolate and put it in another bowl. Bring 55 ml milk to boil and pour it over the chopped chocolate and whisk it together with a help of a wooden spoon. As soon as it has reached 60°C stir in the butter.