Macaroni with Truffle – Macaroni Recipe

Here is the first truffle recipe on the blog! When "Ronds de Sorcières" asked me to create a recipe based on fresh truffle, I immediately accepted because I had never cooked this precious mushroom, a new challenge for me ^^ "Ronds de Brujas" offers an original concept: it offers you to acquire a or more truffle caterpillars and receive truffles from their oaks directly in your home!

For my recipe, I immediately thought of making a macaroni, I love them a lot and I was sure that the truffle would go perfectly with a creamy ganache. Instead of almonds, I preferred to use hazelnuts for my cockles, to which I added some black cumin seeds, whose slight bitterness combined perfectly with truffles. The ivory cover, on the other hand, provided the fat needed to improve the taste of the fungus.

Macaroni with Truffle, Hazelnut and Nigella

Preparation time: twenty minutes

Cooking time: 26 minutes

Total time: one time 30 minutes

Type of plate: dessert

kitchen: French

portions: 25 macaroni

For the ganache with truffle

Vanilla Mounted Ganache

  • Enumeration 4 Truffle slices and chop them. put on fifty g of cream in a saucepan and boil, then turn off the heat, add the chopped truffle, cover and let infuse for 15 minutes. Reheat the cream and then filter it (keep the chopped truffles well) and pour it once over the covered guns. Cover and let melt 2/3 minutes.

  • Mix the ganache well to smooth it, then add the rest of the cream, very cold. Mix gently and put the chopped truffle in a muslin and place it in the ganache. Cover with transparent film and place in the fridge for at least 3 hours.


  • Preheat your oven to 150 ° C with an empty baking sheet inside. Quickly mix the icing sugar and hazelnut powder and then sift.

  • Beat the egg whites until they are rigid, add the icing sugar and beat at the maximum speed to obtain the "bird's beak". Add 1/2 teaspoon of black dye, beat to obtain a homogeneous mixture.

  • Gradually add the mixture of hazelnut powder / icing sugar in the meringue, working the dough with a maryse. The mixture should be bright, smooth and form a tape when falling. Once the correct consistency is obtained, place the device in an 8 mm smooth tubing bag.

  • Make small domes about 3/4 cm staggered on a sheet of parchment paper and hit the plate on the countertop to remove air bubbles. Sprinkle half of the shells of the nigella seeds and let them form scabs for about twenty minutes. Put on the hot plate in the oven and cook for 20 minutes. When removed from the oven, allow it to cool before gently peeling off the parchment paper.


  • Cut the remaining truffles into small dice. Remove the muslin from the ganache and beat it like a whipped cream. Add the chopped truffle back into the ganache and garnish half of the peels with a pastry bag. Place a truffle dice in the ganache and close the macarons. Let cool for 24 to 48 hours for optimal tasting.

He prefers the ivory cover of Valrhona, less sweet and vanilla-flavored than other white pastry chocolates.