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chocolate-hazelnut macaroon torte


chocolate-hazelnut macaroon torte Recipe

Ingredients:
  • Oil or butter for greasing parchment rounds
  • 1 cup plus 2 tablespoons (225 grams) granulated sugar
  • 6 large egg whites
  • 2 1/2 cups hazelnuts (about 12 ounces or 340 grams), toasted, then skinned as much as possible*
  • 1/4 teaspoon table salt
  • 1 teaspoon (5 ml) vanilla extract**
  • 6 ounces (170 grams or the equivalent of 1 cup chips) bittersweet chocolate, coarsely chopped
  • 1/4 cup water
  • 1 teaspoon instant coffee or espresso granules (optional)
  • 1 1/2 cups chilled heavy or whipping cream
  • 3 tablespoons granulated sugar
  • 1 tablespoon Frangelico or another hazelnut liqueur or 1 teaspoon vanilla extract**
Directions:
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