Name: Hazelnut Macarons with Chocolate Ganache and Hazelnut Filling Recipe
Prep time: 1 h 30 min
Cook time: 15 min
Total time: PT-489055H8M37S
Cuisine: French
Ingredients: 75 g Almond flour (finely ground); 75 g Hazelnut flour (finely ground); 150 g Icing sugar; 55 g Egg whites (room temperature), divided; 120 g Granulated sugar; 50 g Water; 30 g Superfine sugar; 300 g Milk chocolate (high-quality, e.g., Callebaut Callets), finely chopped; 180 g Heavy cream (36% fat); Good pinch of salt; 50 g Hazelnut paste (homemade from roasted hazelnuts or store-bought 100% hazelnut paste); Small amount of roasted chopped hazelnuts (optional, for garnishing); Melted chocolate (white or milk) for drizzling; Chopped hazelnuts

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If you have a sweet tooth and adore delicate, nutty treats, then this Hazelnut Macarons with Chocolate Ganache and Hazelnut Filling Recipe is going to become your new obsession. These elegant little macarons combine the tender crunch of perfectly baked shells with a luxuriously rich chocolate ganache and creamy hazelnut filling. Every bite offers a lovely balance of flavors and textures, making these macarons an irresistible delight for any occasion. Trust me, once you try this recipe, you’ll want to make it again and again!

Ingredients You’ll Need

The image shows a close-up of a white piping bag with a textured surface dispensing a round ring of pale beige dough onto a light brown woven silicone baking mat that covers part of a dark tray. The dough ring has a slightly rough texture with small brown specks and a hole in the center. Several similar dough rings are placed on the mat in the background. The surface under the mat is not visible, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Don’t be fooled by the complexity of macarons; the ingredients are simple but absolutely essential to achieving that perfect texture and flavor. Each component contributes something unique, from the fine nuttiness of the flours to the silky, sweet ganache that fills these little wonders.

Almond flour: Provides a light, nutty base essential for the macaron shells’ structure and flavor.
Hazelnut flour: Adds an extra layer of hazelnut richness that enhances the overall taste.
Icing sugar: Ensures a smooth, sweet shell without grit.
Egg whites (room temp): Three portions used separately to build the perfect meringue and macaron paste.
Granulated sugar: Used to make a sugar syrup that stabilizes the meringue for a glossy shell.
Water: Needed to create the sugar syrup for whipping the meringue.
Superfine sugar: Added gradually to the egg whites for a smooth meringue.
Milk chocolate: The star ingredient in the ganache that gives a rich, creamy chocolate flavor.
Heavy cream: Makes the ganache smooth and luscious with just the right fat content.
Pinch of salt: Balances the sweetness perfectly and enhances chocolate flavor.
Hazelnut paste: Either homemade or store-bought, it brings that signature nutty filling inside the macarons.
Roasted chopped hazelnuts (optional): Adds delightful crunch and visual appeal when sprinkled inside or on top.
Melted chocolate and chopped hazelnuts: For the final decorative touch, making these macarons look as stunning as they taste.

How to Make Hazelnut Macarons with Chocolate Ganache and Hazelnut Filling Recipe

Step 1: Make the Chocolate Ganache Filling

Starting with the ganache is key because it needs time to set properly. Finely chop a high-quality milk chocolate and gently melt it, warming the heavy cream until just simmering. Pour the warm cream over the chocolate with a good pinch of salt and let it rest before stirring until smooth. Refrigerate this luscious ganache for at least 6 hours or overnight so it reaches a pipeable consistency perfect for filling your macarons.

Step 2: Prepare the Hazelnut Paste

If you’re feeling adventurous, make your own hazelnut paste by processing roasted hazelnuts until creamy. If not, a good-quality 100% hazelnut paste works beautifully and saves time, offering that deep roasted flavor that makes every bite unforgettable.

Step 3: Create the Macaron Shells

Precision is your best friend here. Measure your almond flour, hazelnut flour, and icing sugar, then pulse and sift them until silky fine. Clean your mixing tools carefully with vinegar to avoid fat contamination which can ruin the meringue. Whip part of the egg whites with superfine sugar while simultaneously boiling sugar and water into a syrup. Pour that syrup carefully into the egg whites to create a stable Italian meringue. Then fold the meringue gently into your nut-flour mixture, focusing on achieving that perfect ribbon consistency. Pipe even rounds onto silicone mats or parchment paper, tap out air bubbles, and let them rest until a dry skin forms—this little step is crucial for that iconic macaron foot!

Step 4: Bake the Macarons

Use a digital oven thermometer to nail the temperature around 155°C for 14 to 15 minutes. Baking at the right temperature ensures even rise and those charming feet on each shell. After baking, cool them well on the mat before removing.

Step 5: Assemble and Decorate

Pair similarly sized shells and pipe a ring of chocolate ganache on one side. Then add a dollop of hazelnut paste in the center and sprinkle with chopped roasted hazelnuts. Sandwich them gently but firmly so the filling peeks out just right. Finally, drizzle or decorate with melted chocolate and more chopped hazelnuts for that gorgeous finishing touch.

How to Serve Hazelnut Macarons with Chocolate Ganache and Hazelnut Filling Recipe

The image shows round macaron cookies arranged on a beige surface with a textured pattern. Each macaron has two pale beige shells with a smooth yet slightly airy texture. On the top shell, there is a thick ring of glossy medium brown chocolate that looks smooth and shiny. Inside the chocolate ring, there is a dollop of lighter brown creamy filling, sprinkled with small nut pieces that add a crunchy texture. In the background, there are white macarons with a thin drizzle of dark brown chocolate and scattered nut pieces on top. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of finely chopped roasted hazelnuts on top elevates both texture and appearance, making your macarons look professionally crafted. A light dusting of cocoa powder or edible gold dust can also create a truly elegant presentation perfect for a special event or afternoon tea.

Side Dishes

While macarons are delightful on their own, pairing them with a fresh fruit salad or a cup of freshly brewed espresso really amplifies their richness. The bright acidity of berries contrasts marvelously with the creamy ganache and nutty filling, creating a balanced tasting experience.

Creative Ways to Present

Try arranging your Hazelnut Macarons with Chocolate Ganache and Hazelnut Filling Recipe in a beautiful tiered stand to impress guests at parties. Or serve them nestled on a bed of edible flowers or delicate doilies for that whimsical, Parisian patisserie vibe. If gifting, wrap them in a pretty box with wax paper to keep them pristine until enjoyed.

Make Ahead and Storage

Storing Leftovers

Leftover macarons store best in an airtight container in the refrigerator. Because these hazelnut treats need at least 12 hours to age for the ideal texture, refrigerating them allows flavors to meld beautifully and keeps the shells tender yet crisp.

Freezing

You can freeze these macarons if needed. Place them in a single layer on a baking tray first, freeze until firm, then transfer to a sealed container or freezer bag. When you want to enjoy them, defrost in the refrigerator overnight to maintain their delicate texture.

Reheating

Macarons are best enjoyed cold or at room temperature to preserve that perfect balance of chewy and crunchy. Avoid reheating as it can soften the shells too much and diminish the ganache’s smoothness. Instead, let them rest at room temperature for 10 to 15 minutes after refrigeration before serving.

FAQs

Can I substitute hazelnut flour with more almond flour?

While almond flour can replace hazelnut flour for a slightly different taste, it will alter the unique hazelnut flavor that makes this Hazelnut Macarons with Chocolate Ganache and Hazelnut Filling Recipe so special. Using both flours together creates a wonderful nutty depth.

What if I don’t have a digital thermometer for the sugar syrup?

Although a thermometer is ideal for accuracy, you can test the syrup by dropping a small amount into cold water—it should form a firm, pliable thread at about the right temperature. Precise temperature control is crucial for stable meringue though, so investing in one will improve your results.

Can I make the ganache and fillings ahead of time?

Absolutely! The ganache especially benefits from resting overnight, developing a richer flavor and ideal piping texture. The hazelnut paste can also be prepared in advance to save time on macaron day.

How do I know when my macaron batter is the right consistency?

The batter should flow slowly off your spatula, creating a ribbon that can “write” the number eight on the surface before sinking in. This is the sweet spot for smooth, glossy macarons that hold their shape yet aren’t overmixed.

Why do I need to age macarons in the fridge?

Aging the filled macarons for at least 12 hours allows the ganache and hazelnut filling to soften the shells slightly from within, resulting in that coveted chewy, melt-in-your-mouth texture. Patience truly rewards you with the best eating experience.

Final Thoughts

Embarking on the journey of the Hazelnut Macarons with Chocolate Ganache and Hazelnut Filling Recipe might seem a bit ambitious at first, but the results are undeniably worth every step. These macarons are a true celebration of flavor and texture that bring a little slice of indulgence to your day. I encourage you to try your hand at this recipe and impress yourself and your loved ones with stunning, handmade treats that taste like pure bliss.