Hazelnut macaroons

Beat the egg white with the granulated sugar until stiff.

Add DELINOISETTE and icing sugar (previously sifted), mixing gently.

Using a piping bag fitted with a smooth nozzle, line the macaron dough onto baking trays with baking paper or silicone mats, forming small disks of the desired size.

Leave to rest at room temperature for at least 2 hours, so that a light crust forms on the surface.

Cook at 130-150°C in plate ovens and at 120°C in ventilated ovens for approximately 12-15 minutes.

WARNINGS:
- It is possible to color the raw pasta with water-soluble dyes by adding them towards the end of whipping. If you use dyes already dispersed in water, subtract the weight of water foreseen in the recipe.
- The cooked shells can be kept for a few days closed in plastic bags or cut down and stored in the freezer.
- It is also possible to lower the oven temperature and lengthen the cooking times to dry the macaron shells in order to extend their shelf life.

Melt the gianduia chocolate by bringing it to around 45-50°C.

Then make a ganache by pouring the cream previously heated to 40-45°C into the chocolate and mixing vigorously until you obtain a shiny, well-emulsified cream.

Cover tightly and let cool.