Sometimes I fancy that I’ve read a lot that the literary world has to offer. Then I realise that the majority of what I read consistitues “fluffy fiction.” So when I spotted lists of “Books One Must Read” I had a striking curiosity to see how many of them I could tick off.
Disappointing results. On the Guardian’s 1000 novels everyone must read, I have read a grand total of….
So books aside, I’ve been on a macaron kick again. This time it’s the turn of one of my favourites – hazelnut.
The shells are made from ground hazelnuts, and the filling is a glorious nutty ganache. Ground hazelnuts are quite difficult to source in the UK. I usually pick up a packet when I am in France – they are a staple of the baking aisle there. Otherwise, it’s fairly straightforward to make your own ground hazelnuts by processing them in a food processor and then working through a sieve to get rid of the coarse pieces.
Adapted from The Ottolenghi Cookbook
For the macarons:
- 110g icing sugar
- 60g ground hazelnuts
- 60g egg white
- 40g caster sugar
- 20g roasted chopped hazelnuts
For the filling:
- 50g double cream
- 50g white chocolate, chopped finely
- 25g hazelnut paste
Line 2 baking trays with baking paper. Preheat the oven to 160˚C.
For the macarons, sift the icing sugar and ground hazelnuts together in a bowl and set to one side.
Beat the egg white with the caster sugar with a handheld whisk until it forms a thick meringue. Fold the meringue into the ground hazelnut/icing sugar mixture in 3 lots, making sure there aren’t any streaks of meringue left in the mixture.
Put the macaron mixture into a piping bag fitted with a plain nozzle. Dot macaron mixture into the corners of the baking paper to fix it into place on the trays, then pipe little circles on the baking paper, leaving enough space for the macarons to spread. Sprinkle the shells with