Chocolate Hazelnut Macarons

When I think of special occasions, the first treat that comes to mind is Chocolate Hazelnut Macarons. These delightful confections are more than just cookies—they’re little bites of heaven that can brighten any moment. I remember the first time I tried making them; the kitchen was filled with the sweet, nutty aroma of hazelnuts and rich chocolate. It was a labor of love, but each step was filled with anticipation. The first time I pulled those perfect little shells from the oven, I felt like a pastry chef in a chic Parisian bakery. There’s something magical about the smooth, glossy finish of each macaron, perfectly sandwiched with creamy ganache. This recipe has become a staple in my home, whether I’m hosting a fancy tea party or simply craving something sweet with my afternoon coffee.

Chocolate Hazelnut Macarons Shopping List

To create your own Chocolate Hazelnut Macarons, you’ll need some key ingredients that work harmoniously together. The star of the show is the superfine blanched almond flour, which gives the macarons their signature lightness. The confectioners’ sugar adds sweetness and a smooth texture, while the Dutch process cocoa powder infuses rich flavor. Each egg white contributes to the airy structure, and the granulated sugar helps achieve that perfect meringue. Let’s dive into the details!

• 1½ cups superfine blanched almond flour – This flour is essential for creating the light texture characteristic of macarons.
• 1¼ cups confectioners’ sugar – This sweetens the mixture and aids in achieving that smooth finish.
• 1 tablespoon Dutch process cocoa powder – Adds a deep chocolate flavor that complements the hazelnuts beautifully.
• 4 large egg whites (120 grams), room temperature and divided – Essential for the meringue that gives macarons their structure.
• ¾ cup granulated sugar – This helps stabilize the egg whites and adds sweetness.
• ¼ cup water – Used to create a sugar syrup for the meringue.
• ¼ teaspoon cream of tartar – Stabilizes the egg whites while beating.
• Finely chopped hazelnuts – For sprinkling on top, adding a delightful crunch.
• Hazelnut-Chocolate Ganache – This is the luscious filling that transforms the macarons into an indulgent treat.

Making This Chocolate Hazelnut Macarons

Ready to embark on your macaron-making journey? Let’s get started with the steps to create these lovely Chocolate Hazelnut Macarons. Each step is essential to achieve that perfect texture and flavor, so pay close attention!

1. Line three rimmed baking sheets with silicone macaron baking mats to prevent sticking.
2. In the work bowl of a food processor, pulse superfine blanched almond flour, confectioners’ sugar, and Dutch process cocoa powder until finely ground. Sift the mixture through a large fine-mesh sieve into a large bowl, discarding any solids. This step is crucial for a smooth batter.
3. Add two of the egg whites (60 grams) to the dry mixture and fold until combined. Cover this mixture with plastic wrap to prevent it from drying out.
4. In a small saucepan, combine granulated sugar and water. Cook over high heat without stirring until an instant-read thermometer reads between 240°F (116°C) and 245°F (118°C). This creates a sugar syrup essential for the meringue.
5. In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining two egg whites (60 grams) with cream of tartar at low speed until foamy.
6. Increase the mixer speed to medium-high and whip until medium-stiff peaks form. You want the egg whites to be glossy and hold their shape well.
7. With the mixer on high speed, gradually add the hot sugar syrup to the whipped egg whites, pouring it in carefully to avoid the sides and whisk. Continue to beat until the mixture is cool and forms stiff peaks, about four minutes.
8. Now, add one-fourth of the meringue (about ½ cup or 60 grams) to the flour mixture and stir vigorously until combined. This helps to loosen the batter.
9. Carefully fold in the remaining meringue until the mixture reaches a ribbon-like consistency. The batter should be thick yet flow smoothly off the spatula.
10. Transfer the batter to a pastry bag fitted with a medium round piping tip (Ateco #804). Pipe the batter into circles on the prepared baking mats. Hold the bag with the tip perpendicular to the mat, applying even pressure as you fill each circle.
11. Once piped, vigorously slam the pans on the counter five to seven times to release air bubbles trapped in the batter.
12. Sprinkle the tops of each macaron with finely chopped hazelnuts. Let the macarons stand at room temperature for 30 to 45 minutes, or until they form a skin that is dry to the touch.
13. Preheat your oven to 300°F (150°C).
14. Bake the macarons until they are firm but still have a slight wobble, about 13 to 15 minutes. They should not brown.
15. Allow the shells to cool completely on wire racks before removing them from the baking mats.
16. Prepare your Hazelnut-Chocolate Ganache and transfer it to a pastry bag fitted with a medium round piping tip. Pipe the ganache onto the flat side of half the macaron shells.
17. Top with the remaining shells, flat side down, to create your sandwiches. Store them in an airtight container in the refrigerator for up to three days.

Helpful Notes about Chocolate Hazelnut Macarons

Here are some helpful tips to ensure your Chocolate Hazelnut Macarons turn out perfectly every time!

• Storage: Store any leftover macarons in an airtight container in the refrigerator to keep them fresh.
• Freezing: You can freeze the shells before filling them. Just make sure they are completely cooled first.
• Pairing: Serve with coffee or tea for a delightful afternoon treat.
• Flavor Variations: Experiment with different flavored fillings like raspberry or coffee ganache.
• Coloring: You can add food coloring to the batter for a fun visual twist.

What Goes Well With This Chocolate Hazelnut Macarons

There are plenty of delicious options to enjoy alongside your Chocolate Hazelnut Macarons. Here are some ideas:

• Espresso: The rich flavor of espresso complements the sweetness perfectly.
• Tea: A light herbal or black tea balances the flavors nicely.
• Fruit Salads: Fresh fruit adds a refreshing contrast to the sweetness of the macarons.
• Cheesecake: These macarons can serve as a beautiful side treat to a rich cheesecake.
• Celebrations: Perfect for birthdays, weddings, or holiday gatherings.

FAQ

Conclusion

In summary, Chocolate Hazelnut Macarons are a delightful treat that showcases the perfect balance of flavors and textures. They are not just treats; they’re a fun and fulfilling baking project that anyone can enjoy. I encourage you to give them a try and share them with your loved ones. Once you do, you’ll understand why these macarons are a beloved favorite in so many households!

Chocolate Hazelnut Macarons

Indulge in the delightful fusion of flavors with Chocolate Hazelnut Macarons. With a crispy outer shell and a rich hazelnut filling, these macarons are the perfect treat for any occasion. Impress your guests with this elegant, easy dessert that is sure to satisfy any sweet tooth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Desserts

Cuisine French

Servings 4 servings

Calories 120 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Chef's Knife
• Whisk
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 1½ cups superfine blanched almond flour
• 1¼ cups confectioners’ sugar
• 1 tablespoon Dutch process cocoa powder
• 4 large egg whites (120 grams), room temperature and divided
• ¾ cup granulated sugar (150 grams)
• ¼ cup water (60 grams)
• ¼ teaspoon cream of tartar
• to taste Finely chopped hazelnuts for sprinkling
• 1 Hazelnut-Chocolate Ganache (recipe follows)

Instructions

 

• Line three rimmed baking sheets with silicone macaron baking mats to prevent sticking.
• In the work bowl of a food processor, pulse superfine blanched almond flour, confectioners’ sugar, and Dutch process cocoa powder until finely ground. Sift the mixture through a large fine-mesh sieve into a large bowl, discarding any solids. This step is crucial for a smooth batter.
• Add two of the egg whites (60 grams) to the dry mixture and fold until combined. Cover this mixture with plastic wrap to prevent it from drying out.
• In a small saucepan, combine granulated sugar and water. Cook over high heat without stirring until an instant-read thermometer reads between 240°F (116°C) and 245°F (118°C). This creates a sugar syrup essential for the meringue.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining two egg whites (60 grams) with cream of tartar at low speed until foamy.
• Increase the mixer speed to medium-high and whip until medium-stiff peaks form. You want the egg whites to be glossy and hold their shape well.
• With the mixer on high speed, gradually add the hot sugar syrup to the whipped egg whites, pouring it in carefully to avoid the sides and whisk. Continue to beat until the mixture is cool and forms stiff peaks, about four minutes.
• Now, add one-fourth of the meringue (about ½ cup or 60 grams) to the flour mixture and stir vigorously until combined. This helps to loosen the batter.
• Carefully fold in the remaining meringue until the mixture reaches a ribbon-like consistency. The batter should be thick yet flow smoothly off the spatula.
• Transfer the batter to a pastry bag fitted with a medium round piping tip (Ateco #804). Pipe the batter into circles on the prepared baking mats. Hold the bag with the tip perpendicular to the mat, applying even pressure as you fill each circle.
• Once piped, vigorously slam the pans on the counter five to seven times to release air bubbles trapped in the batter.
• Sprinkle the tops of each macaron with finely chopped hazelnuts. Let the macarons stand at room temperature for 30 to 45 minutes, or until they form a skin that is dry to the touch.
• Preheat your oven to 300°F (150°C).
• Bake the macarons until they are firm but still have a slight wobble, about 13 to 15 minutes. They should not brown.
• Allow the shells to cool completely on wire racks before removing them from the baking mats.
• Prepare your Hazelnut-Chocolate Ganache and transfer it to a pastry bag fitted with a medium round piping tip. Pipe the ganache onto the flat side of half the macaron shells.
• Top with the remaining shells, flat side down, to create your sandwiches. Store them in an airtight container in the refrigerator for up to three days.

Notes

• Tip 1: Store any leftover macarons in an airtight container in the refrigerator to keep them fresh.
• Tip 2: You can freeze the shells before filling them. Just make sure they are completely cooled first.
• Tip 3: Serve with coffee or tea for a delightful afternoon treat.
• Tip 4: Experiment with different flavored fillings like raspberry or coffee ganache.
• Tip 5: You can add food coloring to the batter for a fun visual twist.

Keyword chocolate macarons, French pastry, hazelnut dessert, macarons recipe