Hazelnut-macaroon tuffs with chocolate and wafers

Name: Hazelnut-macaroon tuffs with chocolate and wafers
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 200 g Marzipan raw mass; 2 Protein (size M); 150 g Sugar; 1 TEASPOON Lemon juice; 150 g ground hazelnuts; 24 (4 cm Ø) small baked wafers; 75 g Dark chocolate; 7-10 Tbsp candied rose petals; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

200 g Marzipan raw mass
2 Protein (size M)
150 g Sugar
1 TEASPOON Lemon juice
150 g ground hazelnuts
24 (4 cm Ø) small baked wafers
75 g Dark chocolate
7-10 Tbsp candied rose petals
baking paper

Directions

1
Roughly grate the marzipan. Beat egg white and lemon juice until stiff. Add sugar and hazelnuts. Add marzipan and stir in with the whisk of the hand mixer. Pour the macaroon mixture into a piping bag with star-shaped spout and squirt tuffs onto the wafers.
2
Spread on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes until brown. Let them cool down. Chop the chocolate and melt over a warm water bath. Dip the tuffs with the tip into the chocolate, decorate with crumbled, candied rose petals and leave to set in a cool place
3
Waiting time approx. 30 minutes