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.
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.