Creating delightful and refined hazelnut macarons combines the artistry of French patisserie with the rich, nutty taste of hazelnuts. Here’s a detailed recipe, including ingredients, prep steps, baking tips, and assembly guidelines for around 20 macarons—perfect for dessert or gifting.
Recipe Overview
- Prep Time: 45 minutes
- Cooking Time: 18 minutes
- Servings: Approximately 20 macarons
Ingredients
Macaron Shells
- 1 cup powdered sugar
- 1/2 cup hazelnut flour
- 1/2 cup almond flour
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- Gel food coloring (optional)
Filling
- 1/2 cup hazelnut butter (or Nutella for a chocolatey touch)
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prepare Dry Ingredients: Sift together powdered sugar, hazelnut flour, and almond flour until they’re finely combined. This prevents lumps and ensures smooth macaron tops.
- Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar and beat until stiff peaks form, then add food coloring if desired.
- Combine Mixtures: Fold the dry ingredients into the whipped egg whites gently. This is the macaronage step; ensure the batter flows like “molten lava” by lifting a spoonful and observing how it falls back into the bowl. Avoid overmixing, which will make the batter too runny.
- Pipe Macaron Shells: Using a piping bag fitted with a round tip, pipe 1.5-inch circles on a parchment-lined baking sheet, leaving space between each. After piping, tap the baking sheet firmly to release any air bubbles and pop large ones with a toothpick.
- Rest the Shells: Let the piped shells sit at room temperature for 30-60 minutes, until a thin “skin” forms on the surface. This helps the macarons develop a smooth top and characteristic “feet.”
- Bake the Shells: Preheat your oven to 300°F (150°C). Bake one tray at a time on the center rack for 15-18 minutes. The shells are done when they are firm and can be lifted from the baking sheet without sticking.
- Make the Filling: For a rich, nutty filling, heat heavy cream in a small saucepan until warm, then pour it over hazelnut butter or Nutella. Mix until smooth, adding vanilla extract. Chill the filling in the refrigerator until slightly thickened.
- Assemble: Once the shells have cooled completely, pair them by size. Pipe or spoon a small amount of filling onto the flat side of one shell, then press another shell on top. For best results, store the filled macarons in the refrigerator for 24 hours before serving to allow flavors to meld.
Tips for Success
- Use Precise Measurements: Macaron recipes are sensitive to ingredient ratios, so weighing ingredients is recommended.
- Sift Thoroughly: Ensure hazelnut flour is fine, as coarse particles can affect the shells’ appearance.
- Monitor Oven Temperature: Consistent heat is key, and an oven thermometer helps ensure the ideal baking environment.
Macarons can be stored in an airtight container in the fridge for up to a week or frozen for up to two months. Allow refrigerated macarons to reach room temperature before serving to enjoy their ideal texture and flavor.
With patience and precision, you’ll have beautifully crafted hazelnut macarons perfect for any occasion.
