Best 2 Chocolate Hazelnut Macarons Recipes
Indulge in the symphony of flavors with our exquisite Chocolate Hazelnut Macarons. These delicate French cookies are a match made in dessert heaven, featuring a crisp outer shell that yields to a chewy, flavorful center. The rich, decadent chocolate ganache filling, infused with the nutty aroma of hazelnuts, elevates these macarons to a culinary masterpiece. Each bite is a symphony of textures and tastes, leaving you craving more.
In this comprehensive guide, we'll unveil the secrets to crafting perfect Chocolate Hazelnut Macarons. From mastering the meringue to achieving the ideal macaronage, we'll guide you through every step of the process. With our detailed instructions and helpful tips, you'll be able to create these delectable treats in the comfort of your own kitchen.
Along with the classic Chocolate Hazelnut Macarons, we'll also introduce you to a variety of tempting variations. Discover the vibrant Raspberry Chocolate Macarons, where the tangy sweetness of raspberries complements the rich chocolate ganache. For a touch of tropical flair, try the Coconut Chocolate Macarons, where the delicate coconut flavor adds a refreshing twist. And if you're looking for a gluten-free option, our Almond Flour Chocolate Macarons offer a delightful alternative.
With our diverse selection of recipes, you'll have the perfect macaron for any occasion. Whether you're celebrating a special event or simply indulging in a sweet treat, these Chocolate Hazelnut Macarons and their variations will tantalize your taste buds and leave you feeling utterly satisfied. So, let's embark on this culinary journey and create these delectable masterpieces together!
CHOCOLATE-HAZELNUT MACARONS
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
Steps:
- 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.
CHOCOLATE-HAZELNUT MACARONS
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories dessert
Time 1h5m
Yield 20 sandwich cookies
Number Of Ingredients 12
Steps:
- Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground. (Don't walk away; if you overprocess, you'll have hazelnut butter.) Transfer to a bowl and repeat with the almonds.
- Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl. Sift in the cocoa powder and confectioners' sugar.
- Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water. (Don't let the bowl touch the water.)
- Continue whisking until the sugar is dissolved, about 2 minutes. (If you can still feel the sugar, keep whisking.) Turn off the heat but leave the water in the saucepan.
- Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes. (If you turn the bowl over, the whites shouldn't move.)
- Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated. Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.
- Pipe into rounds: Line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air. Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.
- Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.
- Let sit at room temperature until slightly dry, 15 to 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
- Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through. Pull the parchment and cookies off the pans; cool.
- Make the filling: Meanwhile, bring the water in the saucepan back to a simmer. Put the chocolate in a heatproof bowl and set it over the water.
- Stir with a rubber spatula until the chocolate is almost completely melted. Remove the bowl from the pan.
- Heat the heavy cream in a saucepan until simmering. Stir the warm cream and praline paste into the chocolate.
- Fold in the butter, salt and chopped hazelnuts. Let the filling cool until spreadable, about 15 minutes.
- Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies. Refrigerate the macarons, wrapped tightly in plastic wrap, for up to 1 week.
Tips:
- Mise en Place: Before you start, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Use Good Quality Ingredients: The quality of your ingredients will directly impact the taste of your macarons. Use high-quality chocolate and hazelnut flour for the best results.
- Macaronage: This is the process of mixing the meringue with the dry ingredients. It is important to macaronage until the batter is smooth and shiny, but be careful not to overmix, as this can result in tough macarons.
- Piping: Use a piping bag fitted with a round tip to pipe the macaron batter onto the prepared baking sheets. Make sure to space the macarons evenly apart, allowing enough room for them to spread.
- Resting: Before baking, let the macarons rest for at least 30 minutes. This will help them develop a skin, which will prevent them from cracking in the oven.
- Baking: Bake the macarons in a preheated oven until they are set and the tops are matte. Do not overbake, as this will result in dry macarons.
- Filling: Once the macarons have cooled completely, fill them with your favorite filling. Ganache, buttercream, or jam are all popular choices.
Conclusion:
With careful attention to detail and a little practice, you can create delicious chocolate hazelnut macarons that are sure to impress your friends and family. These macarons are perfect for any occasion, whether you're celebrating a special event or simply want to enjoy a sweet treat.
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