Chocolate Macaroon Pastries with Almond Paste and Chocolate Buttercream

Name: Chocolate Macaroon Pastries with Almond Paste and Chocolate Buttercream
Yield: Yield: 25 pastries, 2½ inches (6.2 cm) long
Ingredients: ½ ounce (15 g) unsweetened cocoa powder; 25 whole hazelnuts, toasted and skinned; Dark coating chocolate, melted; 12 ounces (340 g) almond paste; 8 ounces (225 g) granulated sugar; 1 pound 8 ounces (680 g) Chocolate Buttercream (Italian Method); 6 egg whites (¾ cup/180 ml)

Preparation info

Yield:
25
pastries, 2½ inches long

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

These pastries are easy to vary. For example, instead of chocolate buttercream, flavor an equal amount of vanilla buttercream with ¼ cup (60 ml) each Grand Marnier and kirsch. Mix in 2 ounces (<

Ingredients

Pastry
Vegetarian