Description
Delight in the delicate elegance of hazelnut macarons, featuring light and airy shells infused with almond and hazelnut flours, filled with a smooth milk chocolate ganache and creamy hazelnut paste. These classic French treats combine a crisp exterior with a chewy interior and a rich, nutty filling, elegantly finished with chopped roasted hazelnuts and a drizzle of melted chocolate. Perfect for special occasions or an indulgent afternoon snack.
Ingredients
Macaron Shells
- 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
Chocolate Ganache Filling
- 300 g Milk chocolate (high-quality, e.g., Callebaut Callets), finely chopped
- 180 g Heavy cream (36% fat)
- Good pinch of salt
Hazelnut Paste
- 50 g Hazelnut paste (homemade from roasted hazelnuts or store-bought 100% hazelnut paste)
- Small amount of roasted chopped hazelnuts (optional, for garnishing)
Decoration
- Melted chocolate (white or milk) for drizzling
- Chopped hazelnuts
Instructions
- Prepare the Chocolate Ganache Filling: Place the finely chopped milk chocolate in a heatproof bowl. Semi-melt the chocolate in the microwave, stirring every 30 seconds to avoid burning. Heat heavy cream until just simmering and pour it over the warm chocolate. Add a good pinch of salt and let sit for one minute. Then stir or blend until smooth and emulsified. Transfer the ganache to a shallow container, cover with plastic wrap touching the surface, and refrigerate for at least 6 hours or overnight until it sets to a pipeable consistency.
- Make the Hazelnut Paste: Process roasted hazelnuts in a food processor until they become creamy. Alternatively, use ready-made 100% hazelnut paste.
- Prepare Dry Ingredients: Using a digital scale, measure all ingredients precisely. Wipe down your mixing bowl and whisk attachment with vinegar to remove grease. Pulse blend the icing sugar with almond and hazelnut flours for 5-10 seconds, then sift them together. The mixture should be a very fine powder.
- Whip Egg Whites 1: Place one portion of 55 g egg whites into the stand mixer. Start whisking on low to medium speed and gradually add the 30 g superfine sugar.
- Make Sugar Syrup: In a small saucepan, combine granulated sugar and water. Heat and boil until the sugar syrup reaches 118°C-120°C (244°F-248°F), monitored by a thermometer.
- Whip Egg Whites 2 & Incorporate Syrup: When the syrup reaches the target temperature, the egg whites and superfine sugar mixture should have reached foamy to soft peak stage. With the mixer on medium speed, slowly pour the hot syrup down the side of the mixing bowl so it does not hit the whisk directly. Increase the mixer speed to medium-high and whisk until the meringue forms early stiff peaks—strong but not overwhipped.
- Mix Nut Paste: In a separate bowl, fold the remaining 55 g of egg whites into the sifted almond and hazelnut flour mixture with icing sugar using a flexible rubber spatula until a smooth paste forms.
- Macaronage: Gently fold one-third of the meringue into the nut paste to loosen it. Fold in the second third to start merging the mixtures and knocking out some air. Fold in the final third carefully to reach the ribbon stage—when you lift the spatula, the batter flows slowly in a ribbon like a figure 8. Check the consistency frequently to avoid overmixing.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round nozzle. Pipe uniform, vertical rounds onto silicone baking mats or parchment paper spaced well apart to allow for spreading.
- Remove Air Bubbles: Tap the baking tray firmly on the counter a few times to release trapped air bubbles, then pop any remaining bubbles with a toothpick.
- Rest Macarons: Let the piped macarons rest at room temperature for 25-40 minutes, depending on humidity and temperature. They are ready for baking when they form a dry skin and do not stick to your finger when touched lightly.
- Preheat Oven: Preheat your oven to 155°C (311°F). Optionally preheat higher by about 20°C (68°F) to compensate for heat loss when opening the oven door. Use a digital oven thermometer for accuracy.
- Bake Macarons: Bake the macarons for 14-15 minutes. Baking time may vary depending on your oven; adjust accordingly. After baking, cool completely on the tray on a wire rack while still on the baking mat for about 30 minutes before removing.
- Pair Macaron Shells: Once cooled, carefully remove shells from the baking mat. Arrange shells in pairs of similar sizes.
- Fill Macarons: Pipe the chilled chocolate ganache onto one shell, then pipe hazelnut paste in the center. Optionally sprinkle with chopped roasted hazelnuts. Top with the matching shell and gently press together so the filling slightly oozes out to the sides.
- Decorate: Drizzle melted chocolate and sprinkle chopped hazelnuts on top for a finishing touch.
- Store and Age: Refrigerate the filled macarons for at least 12 hours to allow the flavors to meld and the filling to soften the shells to the perfect chewy texture.
Notes
- Ensure all equipment is grease-free to achieve perfectly whipped meringue.
- Use a digital scale for precise measurements, critical for macaron success.
- Resting time for the shells depends on humidity; adjust accordingly.
- Check oven temperature with a thermometer to avoid under or over baking.
- Allow at least 6 hours or overnight chilling for ganache to reach pipeable texture.
- Macarons improve in texture and flavor after 12 hours of aging in the refrigerator.
- For best results, use high-quality chocolate and freshly ground nut flours.
- Handling the batter gently during macaronage is key to getting the right consistency and smooth shells.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
