Chocolate Hazelnut Macarons Recipes

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CHOCOLATE-HAZELNUT MACARONS



Chocolate-Hazelnut Macarons image

Provided by Next Iron Chef All Star: Elizabeth Falkner

Categories     dessert

Time 1h5m

Yield 20 sandwich cookies

Number Of Ingredients 12

3/4 cup blanched hazelnuts
1 cup blanched almonds
1 tablespoon unsweetened cocoa powder
1 1/2 cups confectioners' sugar
1/2 cup egg whites (from about 4 eggs)
1/4 cup granulated sugar
7 ounces dark chocolate (disks or chopped bars)
1/2 cup heavy cream
1/3 cup hazelnut praline paste or hazelnut butter (about 3 ounces)
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
3 tablespoons finely chopped hazelnuts, toasted

Steps:

  • Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground. (Don't walk away; if you overprocess, you'll have hazelnut butter.) Transfer to a bowl and repeat with the almonds.
  • Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl. Sift in the cocoa powder and confectioners' sugar.
  • Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water. (Don't let the bowl touch the water.)
  • Continue whisking until the sugar is dissolved, about 2 minutes. (If you can still feel the sugar, keep whisking.) Turn off the heat but leave the water in the saucepan.
  • Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
  • Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes. (If you turn the bowl over, the whites shouldn't move.)
  • Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated. Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.
  • Pipe into rounds: Line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air. Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.
  • Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.
  • Let sit at room temperature until slightly dry, 15 to 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
  • Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through. Pull the parchment and cookies off the pans; cool.
  • Make the filling: Meanwhile, bring the water in the saucepan back to a simmer. Put the chocolate in a heatproof bowl and set it over the water.
  • Stir with a rubber spatula until the chocolate is almost completely melted. Remove the bowl from the pan.
  • Heat the heavy cream in a saucepan until simmering. Stir the warm cream and praline paste into the chocolate.
  • Fold in the butter, salt and chopped hazelnuts. Let the filling cool until spreadable, about 15 minutes.
  • Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies. Refrigerate the macarons, wrapped tightly in plastic wrap, for up to 1 week.

CHOCOLATE HAZELNUT MACARONS



Chocolate Hazelnut Macarons image

With charming speckles of hazelnut flour, these chocolate hazelnut macarons are not only beautiful, but they're also incredibly delicious! And we're taking a little shortcut with the filling, because one word - Nutella!

Provided by Shinee

Categories     Dessert

Time 1h20m

Number Of Ingredients 7

60 g finely ground hazelnut flour (Note 1)
40 g finely ground almond flour
75 g powdered sugar (Note 2)
70 g egg whites (at room temperature)
¼ teaspoon cream of tartar (Note 3)
75 g fine granulated sugar (Note 4)
½ -1 cup Nutella

Steps:

  • Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat. (TIP: For even air circulation, flip the baking sheets upside down.)
  • To prepare dry ingredients, sift together hazelnut flour, almond flour and powdered sugar twice. Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.
  • To make meringue, in a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid stand mixer.)
  • When egg whites are foamy, add cream of tartar and salt and continue to whisk.
  • Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
  • Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs.
  • To make batter, sift dry ingredients into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it's runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you're beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
  • To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)
  • Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: I made a perfect macaron template for you. Simply pipe the batter to fill inner circle.)
  • Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
  • Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it's ready to go into the oven.
  • Meanwhile, preheat the oven to 300°F (150°C). Note: I don't use convection settings. I set my oven to heat from top and bottom.
  • To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It'll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn't move. (TIP: It's always better to slightly over-bake macarons than under-bake them!)
  • Cool the macarons on the sheet for 10-15 minutes, and then transfer onto a wire rack to cool completely.
  • To assemble macarons, pair the macaron shells by size and arrange them on a wire rack. Line them up so that bottom shells are upside down.
  • Pipe a thick layer of Nutella on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
  • Store the filled macarons in an airtight container in the fridge for at least 8 hours, or preferably 24 hours to mature, which allows the filling to soften and flavor the shells.
  • To serve, bring the macarons out about 30 minutes prior to serving.

Nutrition Facts : ServingSize 1 macaron, Calories 27 kcal, Sugar 4 g, Sodium 3 mg, Fat 1 g, SaturatedFat -2 g, Carbohydrate 4 g, Fiber 1 g, Protein 1 g

CHOCOLATE-DIPPED HAZELNUT MACAROONS



Chocolate-Dipped Hazelnut Macaroons image

These pretty cookies are perfect for the special holiday season and pretty easy to make! -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 5

2/3 cup whole hazelnuts, toasted and skins removed
3/4 cup sugar, divided
1 package (7 ounces) almond paste, crumbled
2 large egg whites
6 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 325°. Place hazelnuts and 1/4 cup sugar in a food processor; process until nuts are finely ground. Add almond paste, egg whites and remaining sugar; process until blended, about 3 minutes., Cut a small hole in the tip of a pastry bag; insert a large star pastry tip. Fill bag with hazelnut mixture. Pipe 1-1/4-in. rosettes 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set, about 1 hour.

Nutrition Facts : Calories 134 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MACARONS WITH TOASTED HAZELNUTS



Chocolate Macarons with Toasted Hazelnuts image

We've taken the guesswork out of making this classic French Macaroons with Toasted Hazelnuts, so you can prepare the dessert at home (for less than 25 cents a pop). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the hazelnut mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 20 to 25 sandwich cookies

Number Of Ingredients 8

2/3 cup toasted skinned hazelnuts
1 cup confectioners' sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
1/4 cup heavy cream
1 1/2 ounces finely chopped bittersweet chocolate
1/2 tablespoon unsalted butter
3 tablespoons store-bought chocolate-hazelnut spread

Steps:

  • Preheat oven to 350 degrees with rack in lower third. Place hazelnuts in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
  • Pass hazelnut mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
  • Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
  • The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Beat on highest speed 30 seconds.
  • Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  • Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
  • With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
  • Filling: Heat heavy cream in a saucepan until bubbles begin to form. Add chocolate and butter; stir to combine. Stir in chocolate-hazelnut spread. Let cool until thick and spreadable.
  • Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

HAZELNUT MACARONS



Hazelnut Macarons image

You don't have to be an expert in French cooking to whip up these sandwich cookies. The crisp, chewy macarons take attention to detail, but they're not hard to make-and they're simply a delight, both for personal snacking and giving as gifts! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 5 dozen.

Number Of Ingredients 13

6 large egg whites
1-1/2 cups hazelnuts, toasted
2-1/2 cups confectioners' sugar
Dash salt
1/2 cup superfine sugar
COFFEE BUTTERCREAM:
1 cup sugar
6 tablespoons water
6 large egg yolks
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
1-1/2 cups butter, softened
6 tablespoons confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground., Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture., With a pastry bag, pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely., For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely., In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1-1/2 tsp buttercream onto the bottom of each of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.

Nutrition Facts : Calories 117 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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