Best 4 Hazelnut And Almond Macaroons With Orange Semifreddo Recipes

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Indulge in a delightful culinary journey with our exquisite Hazelnut and Almond Macaroons accompanied by a refreshing Orange Semifreddo. This flavor-packed treat combines the nutty richness of macaroons with the vibrant citrus notes of orange in a symphony of textures and tastes. Discover the secrets behind crafting these delectable delights in our comprehensive recipe guide, where we unveil the techniques for creating the perfect macaroons and a creamy, airy semifreddo. Embark on a sweet adventure as we unveil the secrets of these delectable treats, leaving your taste buds tingling with satisfaction.

Let's cook with our recipes!

HAZELNUT SEMIFREDDO



Hazelnut Semifreddo image

Provided by Food Network

Categories     dessert

Time 4h20m

Number Of Ingredients 10

1 cup hazelnuts, blanched, toasted and cooled
1 cup sugar
2 cups heavy cream, whipped
3/4 cup egg whites*
1/4 teaspoon pure vanilla extract
Warm glossy chocolate sauce, recipe follows
3 ounces unsweetened chocolate
7 ounces semisweet chocolate
3/8 cup light corn syrup
1/2 cup hot water

Steps:

  • Grease a 10-inch spring form pan and line with parchment paper.
  • In a food processor grind the hazelnuts and 3/4 cup sugar together, pulsing to avoid over blending so it does not become a paste. Whip the cream using a mixer fitted with a whisk attachment or a hand mixer, until fluffy, soft peaks. Transfer to the refrigerator.
  • In a clean dry bowl, whip the egg whites until soft peaks form. Add the vanilla extract and 1/4 cup sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the whipped cream, then fold in the ground nut mixture. Spoon the mixture into the spring form pan. Smooth the top. Freeze at least 4 hours or overnight.
  • Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
  • When ready to eat, remove the collar and serve frozen with chocolate sauce.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

ALMOND-AND-HAZELNUT-CHIP MACAROONS



Almond-And-Hazelnut-Chip Macaroons image

Provided by Todd S. Purdum

Categories     dessert

Time 1h

Yield Sixteen 3-inch macaroons

Number Of Ingredients 6

2/3 cup whole hazelnuts, shelled
2 cups whole natural almonds, shelled
1 1/4 cups sugar
2 to 3 large egg whites
2 tablespoons apricot jam
1 teaspoon minced lemon zest

Steps:

  • Preheat oven to 400 degrees. Spread hazelnuts across baking sheet, and bake until skins are lightly browned, about 5 minutes; do not turn off oven. Roll nuts in a clean kitchen towel. Pressing lightly on towel, roll back and forth to loosen skins of nuts. Transfer skinned nuts to a food processor. Chop until nuts are the size of chocolate chips. Transfer to a bowl and set aside.
  • Spread almonds on a baking sheet and bake until lightly browned, about 5 minutes; remove from heat. Reduce oven to 350 degrees. Allow nuts to cool, and place in bowl of a food processor. Add sugar, and process until almonds are very finely ground, 30 to 40 seconds. Add 2 egg whites, jam and lemon zest. Pulse until blended; mixture should be thick and tacky when pressed with fingertip. If dry, add a teaspoon of remaining egg white, and pulse; repeat if necessary to reach desired consistency.
  • Transfer mixture to a large bowl. Add hazelnuts, and knead by hand until blended. Lightly wet hands to prevent sticking. Divide dough in half, then divide each half into 8 pieces, for a total of 16 pieces. Shape pieces into balls, and place eight balls on each of two parchment-lined baking sheets.
  • Position oven racks in top and center thirds of oven. Bake macaroons until golden brown, 18 to 22 minutes, reversing baking sheets from front to back and top to bottom halfway through cooking time. Store for up to one week in an airtight container, or freeze for up to one month.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 10 milligrams, Sugar 18 grams, TransFat 0 grams

HAZELNUT MACARONS



Hazelnut Macarons image

You don't have to be an expert in French cooking to whip up these sandwich cookies. The crisp, chewy macarons take attention to detail, but they're not hard to make-and they're simply a delight, both for personal snacking and giving as gifts! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 5 dozen.

Number Of Ingredients 13

6 large egg whites
1-1/2 cups hazelnuts, toasted
2-1/2 cups confectioners' sugar
Dash salt
1/2 cup superfine sugar
COFFEE BUTTERCREAM:
1 cup sugar
6 tablespoons water
6 large egg yolks
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
1-1/2 cups butter, softened
6 tablespoons confectioners' sugar

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.

Nutrition Facts : Calories 117 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE SEMIFREDDO



Orange Semifreddo image

A rich, Italian ice cream dessert made with orange, sugar, eggs, and cream. Great to prepare for a special occasion, as you can make it a few weeks in advance if you need to. I made it for Christmas in the shape of a Christmas tree.

Provided by Crjssy

Categories     World Cuisine Recipes     European     Italian

Time 9h23m

Yield 6

Number Of Ingredients 8

½ cup orange juice
1 (.25 ounce) package unflavored gelatin
2 eggs, separated
1 egg yolk
½ cup white sugar
1 cup heavy cream
1 teaspoon orange extract
1 orange, cut into wedges

Steps:

  • Pour orange juice into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes. Remove from heat and allow to cool, about 1 hour.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Combine egg yolks and sugar in a large bowl; beat using an electric mixer until pale and fluffy. Set aside.
  • Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the large bowl with the egg yolk-sugar mixture, followed by the stiff egg whites. Fold orange-gelatin mixture and orange extract into the large bowl with the egg yolk-cream mixture.
  • Pour mixture into a mold and freeze 8 hours to overnight. When it's time to serve, dip mold in hot water to loosen bottom and sides; turn out onto a serving plate. Decorate with orange wedges.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 20.7 g, Cholesterol 143 mg, Fat 16.9 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 39.5 mg, Sugar 19 g

Tips:

  • Use fresh ingredients. This will result in the best flavor and texture for your macarons and semifreddo.
  • Make sure your egg whites are at room temperature. This will help them whip up properly.
  • Don't overmix the batter. Overmixing will make the macarons tough.
  • Be patient. Macarons and semifreddo both take time to make, but the results are worth it.
  • Use a kitchen scale to measure your ingredients. This will ensure accuracy and consistency in your baking.
  • Follow the recipe carefully. Macarons and semifreddo can be tricky to make, so it's important to follow the recipe carefully.

Conclusion:

These hazelnut and almond macarons with orange semifreddo are a delicious and elegant dessert that is perfect for any occasion. With a little patience and care, you can easily make this recipe at home. So next time you're looking for a special dessert to impress your friends and family, give this recipe a try.

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