Oups! I did it again!
I know I'm obsessed with gianduja and... I love it...
At first the idea was to bake classic macarons (using hazelnuts instead of almonds) but the mixture came out too liquid (probably the egg whites weren't stiff enough) So, I pulled out my lovely small cake moulds & poured the batter in.
Believe it or not, the result was far beyond my wish!
It is such a chewy moist cake with a crunchy crunch top and a delicious hazelnut taste.
The gianduja "chantilly" takes you to the 7th sky!
So let's go...
Yields : 4 4'33 inches round cake moulds, 2 cakes, 8 greedies
Here's what we need :
Hazelnut macarons cake :180g powdered hazelnuts, 180g icing sugar, 4 egg whites, 170g sugar
Gianduja whipped cream : 20cl whipping cream, 150g gianduja (recipe here)
Here's what we do :
Sift powdered hazelnuts & icing sugar.
In a large bowl, mix 2 egg whites with hazelnuts & icing sugar until well combined.
In a saucepan, melt sugar in 5cl water on medium heat until syrupy.
beat the 2 remaining egg whites, pour the syrup simultaneously, (you're making an Italian meringue !!)
Add this meringue carefully to hazelnuts mixture.
Pour the mixture in 4 round cake moulds, allow to dry for 1 hour (at least 30 minutes)
Preheat oven at 356°F
Bake for 15 minutes
In a saucepan, heat the whipping cream & add the gianduja. Put aside in fridge (the cream must be chilled before whipping)
Spray the chantilly on one macaron cake & cover with the 2nd.
relax, savour & share!