Hazelnut Mocha Macarons Recipes

HAZELNUT-MOCHA DACQUOISE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

CHOCOLATE MACARONS WITH TOASTED HAZELNUTS

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.

NEAPOLITAN MACARONS RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Add almond meal and powdered sugar to a bowl and mix to combine.
• Using a hand mixer, beat the egg whites until they stick to the bowl.
• Add the sugar to the whipped egg whites and beat until stiff peaks form.
• Gently fold the powdered sugar with almond meal into the whipped egg whites.
• Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
• Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
• Bake for 20 minutes.
• In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
• Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
• Sandwich the macarons together.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!

MOCHA MACARONS

Steps:

• Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
• Pass almond 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. Add instant-espresso powder, and 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.
• Sift espresso powder over half of unbaked rounds.
• Filling: Dissolve instant-espresso powder in 1/4 teaspoon hot water; mix into Swiss meringue buttercream.
• 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

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.

MOCHA & HAZELNUT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
• Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
• Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
• Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
• For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
• To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
• Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.

MOCHA-HAZELNUT MACAROON DOMES

Steps:

• 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.

MOCHA-WALNUT MACARONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

HAZELNUT-MOCHA FROSTING

Steps:

• Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
• Beat Neufchatel, marshmallow creme, melted chocolate, dissolved coffee and hazelnut extract in large bowl with mixer until blended.
• Add COOL WHIP and hazelnuts; beat on low speed just until blended.

HAZELNUT MOCHA BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
• In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.