Hazelnut and chocolate macaroon

Marc Ducobu combines chocolate and hazelnut flavours in a delicious macaron. The macaron is easy to make with Callebaut®'s Crema Nocciola, and keeps a perfectly smooth and moist texture for a long period of time without drying out.


Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

Hazelnut and chocolate macaroon

Ingredients Preparation
  • 900g
    egg white
  • 1125g
  • 2150g
    TPT (50% icing sugar, 50% powdered almonds)
  • 100g
    Cocoa powder

Raise the egg white. Tighten with the sugar. Incorporate the sieved grounds and cocoa powder while mixing to break the whites.

Trim with a piping bag and bake for 12 minutes at 160°C, damper open. (To obtain 100 macaroons you must trim 200 little balls.)


Ingredients Preparation
  • 100g
  • 100g

Mix with the whisk.


Finishing and presentation

Put the mixture between two pastry balls to obtain a macaroon.

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