ITALIAN CHOCOLATE MACAROONS WITH GIANDUIA FILLING

Enjoy this special treat for your family or next dinner party.

MACAROONS

14 oz. of almond paste

2 cups of organic raw can sugar

1 cup of Grando 22% organic alkalized cocoa powder

4 organic egg whites

parchment paper

cookie sheet

GIANDUIA FILLING

16 oz. roasted hazelnuts (skinless)

16 oz. Grando Cioccolato Cabochons 45% organic

16 oz. organic powdered sugar

-Mix the almond paste and sugar with either a kitchen aid mixer or manual electric mixer til you form a smooth paste.

-Add the cocoa powder and blend well. –

-Slowly add the egg whites while blending with the mixer, so that they blend homogeneously into the above.

-Line a cookie sheet with parchment paper.

-Using a disposable pastry bag pipe 1 inch circles of the macaroon mixture onto the parchment paper.

-Bake approximately 15-20 minutes til done. Remove from oven and allow to cool.

GIANDUIA FILLING-

In a food processor grind the roasted hazelnuts, with your choice of Grando Cioccolato Cabochons and powdered sugar.

Once blended fill a disposable pastry bag and pipe a tsp. of  giandua onto one macaroon, then top with another macaroon to form a Macaroon sandwich.  It may be necessary to zap the pastry bag into the microwave for 20 seconds for the gianduia to melt before you are able to pipe in the filling.

Suggestion: Gianduia is delicious over ice cream.

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