Ingredients / Lbs. Ozs. / Method
Egg whites 8 oz.
Sugar 7 oz.
Combine. Mix at high speed, gradually adding sugar until stiff and very firm.
Cake flour 5 Tbsp.
Hazelnut flour 6-2/3 oz.
Confectioners' sugar 9 oz.
Sift together. Gently fold into meringue above-do not overmix.
Heavy cream 8-1/2 oz.
Bring to boil in a medium saucepan, remove from heat.
Bittersweet chocolate 1 lb.
Sweet butter 3 oz.
Add to cream, stir until melted. Let cool. Mix at 2nd speed until whipped cream consistency.
Instructions: Using a No. 4 tip, pipe out four 8-in. circles of meringue on parchment lined baking sheets. Bake at 375·F for 7 minutes, allow to cool completely. Coat inside of 8-in round, 2in. high dessert ring with ganache. Place ring on an 8-in. or larger cardboard circle. Place one macaroon circle inside dessert ring and spread with ganache. Repeat this step 3 more times and chill for several hours. When ready to serve, gently warm outside of dessert ring and remove. Sprinkle top of cake with cocoa powder and cut into 8 equal portions.