John Myers
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Macadamia Nougat Rings
The perfect macadamia nougat rings recipe with a picture and simple step-by-step instructions.
Dough:
- 300 g Flour type 550
- 100 g Powdered sugar
- 1 tsp Nutmeg
- 1 pinch Salt
- 200 g Cold, chunky butter
- 1 Egg size M.
Filling:
- 200 g Nougat room temperature
- 60 g Butter at room temperature
- 80 g Macadamia nuts roasted, salted
Molding:
- 250 g Chocolate glaze dark
- 125 g Dark couverture
- 50 g White couverture
- 0,5 Ttsp Edible oil tasteless
Dough:
- Mix the flour, powdered sugar, nutmeg and salt. Add the butter and egg and knead everything with the dough hook of the hand mixer. Then divide the still rather sticky dough into 2 portions and roll them out between 2 layers of baking paper about 3 mm thin. Place both (still very soft) sheets of dough together with the paper on a smooth surface and place in the refrigerator overnight to harden.
- Preheat the oven to 160 ° circulating air. Line 2 trays with baking paper. Then cut out circles with a diameter of 5 cm and a central hole of 5 cm and place them on the sheets with a little space between them. The baking time on the 2nd rail from the bottom is 8-10 minutes. They should only turn golden yellow. Then immediately slide it, including the baking paper, onto a grid and let it cool down there.
Filling:
- Cut the nougat into small pieces and stir together with the soft butter in a bowl until creamy and splashable and fill into a piping bag with a 5 mm opening. Chop the nuts and place in a shallow bowl.
- Then spray a thin cream ring onto half of the biscuit rings, place the rings on the other half and gently press down with the palm of your hand. Then spray the rest of the cream onto the rings on top – as before – and then gently press the cream side into the chopped nuts. Place the cookies with their underside on a solid surface (must fit in the refrigerator) and keep them in a cool place for about 1 hour.
Molding:
- Let the glaze and couverture melt over a water bath over a mild heat. Pay attention to the temperature. The cast should have 42 – 45 °, then it stays nice and shiny.
- When the creme-nut layer of the biscuits has set, dip this side into the icing up to the bottom edge of the biscuit, lift it out with a fork, let it drain slightly and, with the help of a second fork, place it on one with baking paper Put down the laid-out mat.
- While the pouring is setting, let the white couverture melt over the water bath and stir with the oil. Remove from the water and cool a little. Then also fill into a piping bag (ideally a disposable piping bag) and cut off the tip at most 1mm. So you can decorate the rings with the white couverture in a very fine jet. After hardening, cut off the lower edges with a knife when separating from the paper.
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