Chocolate Hazelnut Macarons

Chocolate Hazelnut Macarons

Product Code: R0128

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The popular French cookie called a macaron has nothing in common with a coconut macaroon.  These light, slightly chewy cookies use almond flour as the base and come in a myriad of fillings and flavors.   This Recipe is courtesy of Shinee who writes the blog Sweet and Savory by Shinee.   Be sure to read Shinee's post on this recipe on her blog for more tips on making the perfect French macarons!

Also check out her recipe for Pumpkin French Macarons using LorAnn's luscious Pumpkin Spice Bakery Emulsion.

INGREDIENTS

For Macaron Shells:

2/3 cup (80gr) hazelnut flour
1/3 cup (40gr) almond flour
3/4 cup (100gr) powdered sugar
2 large egg whites (70-75gr)
1/4 teaspoon cream of tartar
1/4 cup (55gr) sugar
1 teaspoon pure vanilla extract
1/8 teaspoon Lorann Oils Chocolate Hazelnut Super Strength candy oil

For Filling:

1/2 to 1 cup Nutella

DIRECTIONS

  1. In medium bowl, sift together hazelnut flour, almond flour and powdered sugar twice. Set aside. 
  2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add vanilla extract and candy oil. Beat on medium speed for one more minute. 
  3. Sift the dry ingredients over the whipped egg whites. With a rubber spatula, gently fold the mixture, running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. Do NOT mix again. If you still see edges, fold the batter couple more times and test again. Keep in mind that just couple of folds changes the consistency of the batter tremendously. This step is so crucial, so please make sure to test often to ensure not to over mix the batter. 
  4. Transfer the batter into a pastry bag with a round tip. I used a size A1 tip. 
  5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper. You should get about 46-50 rounds. 
  6. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
  7. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. 
  8. Preheat the oven to 300 degrees F (150 degrees C). 
  9. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done. 
  10. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets. 
  11. To assemble the macarons, smear a thick layer of Nutella on one side of macaron shell and top with another shell.
  12. Store in the refrigerator in an airtight container for up to 3 days.

Chocolate Hazelnut Macarons


Chocolate Hazelnut Macarons
By
These light, slightly chewy cookies use almond flour as the base and come in a myriad of fillings and flavors.
Ingredients
  • 2/3 cup (80gr) hazelnut flour
  • 1/3 cup (40gr) almond flour
  • 3/4 cup (100gr) powdered sugar
  • 2 large egg whites (70-75gr)
  • 1/4 teaspoon cream of tartar
  • 1/4 cup (55gr) sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon Lorann Oils Chocolate Hazelnut Super Strength candy oil
  • 1/2 to 1 cup Nutella
1. In medium bowl, sift together hazelnut flour, almond flour and powdered sugar twice. Set aside.2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add vanilla extract and candy oil. Beat on medium speed for one more minute.3. Sift the dry ingredients over the whipped egg whites. With a rubber spatula, gently fold the mixture, running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. Do NOT mix again. If you still see edges, fold the batter couple more times and test again. Keep in mind that just couple of folds changes the consistency of the batter tremendously. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.4. Transfer the batter into a pastry bag with a round tip. I used a size A1 tip.5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper. You should get about 46-50 rounds.6. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?7. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.8. Preheat the oven to 300 degrees F (150 degrees C). Bake theBake the mac
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