Prepare a piping bag by cutting a 1 cm hole in the end.
Place the icing sugar and ground hazelnut in the TM5. Select 3sec speed 9.
Remove the mixture from the TM5 and place in a bowl.
Clean the bowl and dry thoroughly.
Place egg whites, salt and white sugar in TM5. Select 3.40 minutes speed 3.5 with the MC out.
This will give you a lovely dry meringue.
Remove the meringue from the TM5 into a mixing bowl.
Add 1/4 cup at a time of the hazelnut meal to the meringue and fold through. Continue until all the ingredients are combined.
Place the macaron mixture into the piping bag.
Pipe matching circles on the tray.
Once complete lift the tray and drop it on the bench a few times to allow any air bubbles to escape.
Heat the oven to 120 degrees. Allow the macarons to stand on the bench for at least 20 minutes to form a shell before baking.
Bake for 20- 30 minutes or until cooked through.
Remove macarons and allow to cool on a wire rack prior to filling.
Macaron Filling
Put the cream into the TM5 bowl
Select 5 minutes/ Heat 75 degrees/ speed 1
At 2 minutes start adding the chocolate through the MC hole in the TM5 bowl whilst it is operating.
Once all the chocolate has been incorporated add the Frangelico.
Place the ganache into a new piping bag. Allow the ganache to cool in the bag before cutting a hole in the tip and filling the macaron with the ganache.