Hazelnut Macaroons Recipes

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Hazelnut Macarons image

Hazelnut Macarons- soft, hazelnutty, fudgy and very delicious! This recipe uses the Italian Meringue Method of macaron making, with an addition of cocoa powder and replacement of hazelnut flour for 50% of the almond flour in the recipe.

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 1h

Number Of Ingredients 10

106 g almond flour ((106 g = 3/4 cup 3 tbsp ))
106 g hazelnut flour ((106 g = 1 cup 1 tbsp))
212 g powdered sugar ((212 g = 1 3/4 cups + 1 Tbsp + 2 tsp))
82 g egg whites, room temperature ((82 g = 1/4 cups + 1 1/2 Tbsp) - this will be folded into the almond mixture and form a paste))
90 g egg whites, room temperature ((90 g = 1/4 cups + 2 Tbsp) -this will be whipped with the Syrup )
236 g granulated sugar ((236 g = 1 Cup + 2 Tbsp))
158 g water ((158 g = 2/3 cup ))
30 g cocoa powder ((30 g = 4 sifted tbsp))
3 tbsp cocoa nibs
1 1/2 cups Nutella


  • 1. Mix the 158 g water and 236 g granulated sugar in a small saucepan and set over medium heat. Gently mix the mixture until the sugar is dissolved. 2. Place the probe of the thermometer into the syrup and cook until it reaches 248F degrees. (see Note 1 at the bottom).3. Remove from heat immediately when the temperature is reached.* If the syrup has crystallized, discard and start over. Use the syrup cooking time (it might take about 10-15 minutes) to sift the dry ingredients and prepare the egg whites.
  • 1. Sift the 106 g of almond flour and 106 g of hazelnut flour, 30 g of cocoa powder and 212 g of powdered sugar twice into a large bowl.2. Heat 172g of egg whites in the microwave in 5-7 second intervals, mixing after each, for about 30 seconds or until the egg whites are barely warm to the touch. 3. Add 82 g of egg whites to the sifted mixture. Pour the rest of the egg whites into a grease-free bowl and add a 1 tablespoon of sugar and set aside. 4. When the syrup is at about 240F, with a sturdy wooden spoon quickly mix egg whites with the sifted mixture until paste forms.
  • 1. When the syrup is at about 243F to 244F, start to whip egg whites and sugar on medium speed, getting them ready for when the syrup reaches 248F and you can pour it into the fluffy egg whites.2. Once the egg whites are foamy and the syrup is at 248F degrees, remove the syrup off the heat, increase the mixer speed to high and slowly pour the syrup into the egg whites between the whisk and the bowl. Continue whipping until the bowl is cool to the touch and the meringue has reached stiff peaks.
  • 1. Fold the whipped meringue into the almond/sugar paste in 3 additions, trying to reach the "lava" stage when the batter flows off the spatula into the bowl like lava, or when the batter dropped into the bowl takes about 30 seconds to dissolve into the rest of the batter, or when you're able to draw a figure 8 with the batter falling off the whisk. Stop immediately once you reach this stage as overmixing the batter will ruin the macarons. It is better to under-fold, then over-fold.
  • 1. Fill the prepared piping bag fitted with the 1/2 inch round plain tip with the macaron batter. You can drape the empty bag over a tall glass to make it easier to fill the pastry bag.
  • 2. Pipe the macarons onto the prepared parchment-lined (or a Silpat, but with Silpat you will need to increase baking time) baking sheet by pressing out 1.5-inch circles about 1 inch apart.
  • 3. Rap the sheet against the counter 5-10 times to remove any large bubbles. If you use a softer surface to avoid the loud noise that comes with rapping the sheet on the counter, increase the number of raps. 4. Next, use a pin or something sharp to pop any remaining bubbles that have risen to the surface of the macarons, but haven't popped.
  • 1. Place into a preheated to 350F oven and immediately reduce the heat to 325F. Bake for 10-12 minutes. Remove from the oven and allow to cool completely before removing off the parchment paper.2. Bake the rest of the macarons in the same fashion, preheating the oven to 350F each time a new baking sheet is placed in the oven.
  • 1. Fill a piping bag fitted with a 1/2 inch round piping tip with the Nutella filling and pipe about a tablespoon of the filling onto the first half of the macaron shells, then top with the second cookie, matching them by size and shape. 2. Press gently to adhere.
  • Place the macarons into a container fitted with a lid and refrigerate or leave at room temperature for 24 hours before eating. This allows the flavors to mend and for the macaron to reach a fudgy and soft inside.

Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Protein 2 g, Fat 3 g, Sodium 10 mg, Sugar 15 g, ServingSize 1 serving


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
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


  • 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.


Hazelnut-Mocha Macarons image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 16 sandwiched cookies

Number Of Ingredients 8

2 cups confectioners' sugar
4 ounces peeled and toasted hazelnuts (about 3/4 cup)
3 tablespoons Dutch-processed cocoa powder
3 large egg whites, at room temperature
1/8 teaspoon fine salt
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon instant espresso powder


  • Line 2 baking sheets with parchment paper.
  • Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
  • With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
  • Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
  • Preheat oven to 325 degrees F.
  • Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
  • Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.


Chocolate-Hazelnut Macarons image

Impress everyone by sandwiching a quick chocolate ganache between cookies made with hazelnuts and cocoa powder you blitz in the food processor.

Provided by Food Network Kitchen

Time 2h

Yield 16 filled cookies

Number Of Ingredients 7

3/4 cup blanched (skinned) toasted hazelnuts
3 tablespoons Dutch process cocoa powder
2 cups confectioners' sugar
3 large egg whites, at room temperature
1/8 teaspoon fine salt
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream


  • Line 2 baking sheets with parchment paper.
  • Put the hazelnuts, cocoa powder and 1 cup of the confectioners' sugar in the bowl of a food processor and process until the nuts are very finely ground and powdery, about 3 minutes. Sift with a medium-mesh strainer and discard any pieces of nuts that didn't pass through the strainer.
  • Beat the egg whites and salt in a large bowl using an electric mixer on medium-high speed until they hold firm but not dry peaks, about 2 minutes. While beating, gradually add the remaining 1 cup confectioners' sugar, scraping down the sides of the bowl as needed until the peaks are firm and shiny. Fold the nut mixture into the egg whites with a large rubber spatula until just blended. Transfer to a large piping bag fitted with a 1/2-inch plain tip. Pipe 32 two-inch rounds on the prepared pans. Set aside to air-dry for 30 minutes.
  • Preheat the oven to 325 degrees F.
  • Bake until the tops of the cookies are puffed and set, 18 to 20 minutes. Take care not to overcook the cookies or they will crack. Cool the cookies for 5 minutes, then gently peel from the parchment and transfer to a wire rack to cool completely.
  • Meanwhile, put the chocolate in a medium heatproof bowl. Heat the cream to a boil in a small saucepot over medium heat. Pour the cream over the chocolate and set aside until the chocolate is soft, about 5 minutes. Whisk until smooth; let stand at room temperature until thick but still spreadable. Sandwich about 1 teaspoon of the chocolate mixture between two cookies and repeat with the remaining filling and cookies.


Mocha-Hazelnut Macaroon Domes image

Categories     Cookies     Coffee     Food Processor     Chocolate     Dessert     Bake     Christmas     Raspberry     Winter     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 30

Number Of Ingredients 17

1/2 cup hazelnuts, lightly toasted (about 2 1/2 ounces)
1/2 cup sugar
1 tablespoon all purpose flour
1 large egg white
1 teaspoon vanilla extract
Mocha Ganache
1/4 cup plus 2 tablespoons whipping cream
3 tablespoons unsalted butter
1 teaspoon instant coffee granules
9 ounces imported milk chocolate (such as Lindt), chopped
1 teaspoon vanilla extract
9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
1 tablespoon solid vegetable shortening
30 (about) small raspberries or hazelnuts
3 ounces imported white chocolate (such as Lindt), chopped


  • For macaroons:
  • Preheat oven to 350°F. Line 1 large cookie sheet with parchment. Brush lightly with vegetable oil. Finely grind hazelnuts in processor. Add sugar and flour; blend to powder. With machine running, add egg white and vanilla; blend to paste.
  • Spoon mixture into pastry bag fitted with no. 4 (3/8-inch-diameter) round tip. Pipe 3/4- to 1-inch-diameter mound onto parchment about 1/2 inch high and spacing 1 inch apart. Dip finger into water and gently press top of cookie to flatten center slightly. Bake until golden brown, about 12 minutes (cookies will spread to about 1 1/2 inches.) Turn parchment (cookies will adhere) over onto work surface. Brush parchment with just enough water to moisten. Let stand until parchment can easily be pulled off cookies, about 2 minutes. Peel off parchment.
  • For ganache:
  • Bring cream and butter to simmer in heavy medium saucepan over medium heat. Add instant coffee granules; stir to dissolve. Reduce heat to low. Add chocolate; stir until melted. Mix in vanilla. Pour into bowl. Chill until firm enough to spread, stirring occasionally, about 45 minutes.
  • Line cookie sheet with foil. Using icing spatula, spread 1 heaping teaspoon ganache onto flat side of each cookie, mounding to dome in center. Place ganache side up on prepared cookie sheet. Repeat with remaining cookies. Chill until ganache sets, 20 minutes.
  • For coating:
  • Line cookie sheet with aluminum foil. Melt bittersweet chocolate with vegetable shortening in top of double boiler over simmering water, stirring until smooth. Remove from over water. Grasp 1 cookie between thumb and index finger. Dip ganache portion into melted chocolate. Shake of excess. Turn chocolate side up and place on foil-lined cookie sheet. Top with raspberry or hazelnut. Repeat with remaining cookies. Refrigerate until chocolate sets, about 30 minutes.
  • Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Dip spoon into chocolate. Wave from side to side over cookies, forming decorative pattern. Refrigerate until white chocolate sets, about 15 minutes. Place cookies in single layer in airtight containers; chill overnight. (Can be prepared 3 days ahead.) let stand 10 minutes at room temperature before serving.


Hazelnut Macaroons image

These traditional German cookies are very easy to make and taste delicious. They are also rather light for a cookie, so you can enjoy a few more. ;) If you feel like it, try out other nuts in place of hazelnuts or maybe grated coconut.

Provided by Lalaloula

Categories     Drop Cookies

Time 25m

Yield 15 large cookies

Number Of Ingredients 4

100 g sugar
100 g hazelnuts, ground (or other ground nuts or desiccated coconut)
2 egg whites
1 pinch salt


  • In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks).
  • Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy.
  • Fold in the ground nuts using a rubber spatula or a tabelspoon.
  • Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread.
  • Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre.
  • Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Enjoy! :).
  • Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.


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


  • 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 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


  • 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.

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2019-12-11 Haselnussmakronen (German Hazelnut Macaroons) Print These traditional German Christmas cookies are naturally grain free without any alterations to an old time recipe. Ingredients. 4 egg whites 3/4 cup sugar, or sub. 3 Tbsp. Honey instead of sugar 1/2 tsp cinnamon 1/2 tsp salt 1 1/2 cups hazelnut flour, or hazelnuts pulsed in a food processor whole …
From adamantkitchen.com

Homemade Swiss hazelnuts Macaroons with only 4 ingredients, that are both quick and easy to prepare. These Hazelnut Macaroons are traditional Swiss Christmas cookies. Perfect little treats to serve as part of the dessert buffet, when you have friends and family over for a party. | MyCookingPlace.com - Share and find inspiration from homemade recipes around the world
From mycookingplace.com

2016-11-16 Preheat the oven to 140°C – 150°C (280°F – 300°F) and bake the Hazelnut Macaroons for 22-25 Minuten on the rack one above the middle rack. Remove the macaroons from the baking sheet and let them dry and cool down on a cooling rack. To try the Traditional German Christmas Cookies click here, the Apricot-Nut Cake click here, and the ...
From theomaway.com

2019-06-07 60g / 2,1 oz assorted nuts of choice, preferably roasted or more nut flour; 80g / 2,8 oz hazelnut flour; 120g / 4,2 oz pitted dates (I peeled the skin of mine for looks); 30g / 2,1 oz oat flour; 1 tsp baking soda; A hearty pinch of salt; A splash of vanilla essence; 15 roasted hazelnuts, one for each cookie
From hannaekelund.com

2018-12-13 Hazelnut macaroons. While coconut and almond macaroons are well known around here, hazelnut macaroons are quite a rare thing at least outside Germany. And that really is a pity, as they are darn delicious, if I may say so. And easy to make. Ground hazelnuts. As long as I can remember, well almost that long, you can buy ground hazelnuts in Germany. …
From cookiesandcarrotsticks.com

2017-12-11 The clean eating hazelnut macaroons recipe. Anyway, if you want to experiment this Christmas season with healthier ingredients for your holiday cookies, then you should give these easy clean eating hazelnut macaroons a try. Instead of chickpea water you can use of course egg whites. 6 tablespoons of aquafaba are the equivalent for 1 egg white, so you'll …
From leanjumpstart.com

Place hazelnuts on a shallow baking pan. Bake in a 350° oven for 5 to 10 minutes, shaking the pan once or twice. Cool. To remove the papery skins from the hazelnuts, rub the nuts with a clean dish towel. Place nuts in a blender or food processor.
From midwestliving.com

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