Hazelnut and Praline Paris-Brest Macaron filled with Opalys 33%, Caramelia 36% and Tanariva 33%

Hazelnut and Praline Paris-Brest Macaron filled with Opalys 33%, Caramelia 36% and Tanariva 33%

www.valrhona.us

Hazelnut and Praline Paris-Brest Macaron filled with Opalys 33%, Caramelia 36% and Tanariva 33%

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Ingredients

  • 100g hazelnut flour (or finely ground toasted hazelnuts)
  • 100g powdered sugar
  • 75g egg whites (aged at room temperature, about 2 large eggs)
  • 100g granulated sugar
  • 30ml water
  • A pinch of salt
  • 200g Tanariva 33%
  • 30g Toasted hazelnuts

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