VIDEO: Macarons without almonds

Macarons - important proportions

If you want to bake the delicious macarons without almonds, you can also use desiccated coconut and hazelnuts as an alternative.

• In order for the biscuits to turn out perfectly, the quantities specified in the recipe must be correctly adhered to when making the dough.
• In order not to exceed or reduce this, it is advisable to weigh it on a letter scale or another scale accurate to the gram.

Prepare the pastry without almonds 

Before you get the dough To prepare the biscuits, preheat the oven to 150 degrees and cover the trays with baking paper. Then grate for the filling chocolate.

1. To prepare the macarons shells, first paint the desiccated coconut very finely in a blender. Now add the hazelnuts and powdered sugar to the rasps and chop everything until it turns into a powder.


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2. Then separate the egg white from the yolk and pour the egg white into a bowl.
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3. Then add the sugar to the egg white and beat both together on the lowest level of the mixer to a lightly foaming mass. Let the sugar slowly trickle into the mixture, add the food coloring and stir everything together to form a stiff foam mixture.
4. Now lift the ground powder into the foam in portions and mix everything together until you get a dough with a smooth, thick consistency.
5. Then fill the dough into a piping bag with a perforated nozzle and spray small piles of the same size on the baking sheet with sufficient space. Then let it rest for about 25 minutes.
6. After the resting time, put the tray in the preheated oven and let the maracons bake at a temperature of 140 degrees for 12-14 minutes.
7. In the meantime, while the macarons are baking in the oven, you can prepare the filling for the biscuits. To do this, first warm the cream in a saucepan and then add the oil and sugar. Now add the chocolate pieces and dissolve them in the mixture.
8. To make the filling for the macorons without almonds, first pour the cream into a saucepan and add the oil and sugar. Now add the chocolate shavings to the container and dissolve them in the mixture. After that, set the cream aside to cool.
9. As soon as the cream has cooled down, beat it with the mixer until it turns into an airy, delicate mousse.
10. Finally, coat one half of the macorons bowls with the cream and then cover them with the other half as a hood.

The macorons without almonds will certainly be well received by your guests.