Best 8 Mocha Hazelnut Macaroon Domes Recipes

CHOCOLATE-HAZELNUT MACARONS

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.

MOCHA MACARONS

Steps:

• Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
• Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
• Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
• The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add instant-espresso powder, and beat on highest speed 30 seconds.
• Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
• Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
• With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
• Sift espresso powder over half of unbaked rounds.
• Filling: Dissolve instant-espresso powder in 1/4 teaspoon hot water; mix into Swiss meringue buttercream.
• Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

HAZELNUT MACARONS

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.

MOCHA-HAZELNUT MACAROON DOMES

Steps:

• For macaroons:
• Preheat oven to 350°F. Line 1 large cookie sheet with parchment. Brush lightly with vegetable oil. Finely grind hazelnuts in processor. Add sugar and flour; blend to powder. With machine running, add egg white and vanilla; blend to paste.
• Spoon mixture into pastry bag fitted with no. 4 (3/8-inch-diameter) round tip. Pipe 3/4- to 1-inch-diameter mound onto parchment about 1/2 inch high and spacing 1 inch apart. Dip finger into water and gently press top of cookie to flatten center slightly. Bake until golden brown, about 12 minutes (cookies will spread to about 1 1/2 inches.) Turn parchment (cookies will adhere) over onto work surface. Brush parchment with just enough water to moisten. Let stand until parchment can easily be pulled off cookies, about 2 minutes. Peel off parchment.
• For ganache:
• Bring cream and butter to simmer in heavy medium saucepan over medium heat. Add instant coffee granules; stir to dissolve. Reduce heat to low. Add chocolate; stir until melted. Mix in vanilla. Pour into bowl. Chill until firm enough to spread, stirring occasionally, about 45 minutes.
• Line cookie sheet with foil. Using icing spatula, spread 1 heaping teaspoon ganache onto flat side of each cookie, mounding to dome in center. Place ganache side up on prepared cookie sheet. Repeat with remaining cookies. Chill until ganache sets, 20 minutes.
• For coating:
• Line cookie sheet with aluminum foil. Melt bittersweet chocolate with vegetable shortening in top of double boiler over simmering water, stirring until smooth. Remove from over water. Grasp 1 cookie between thumb and index finger. Dip ganache portion into melted chocolate. Shake of excess. Turn chocolate side up and place on foil-lined cookie sheet. Top with raspberry or hazelnut. Repeat with remaining cookies. Refrigerate until chocolate sets, about 30 minutes.
• Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Dip spoon into chocolate. Wave from side to side over cookies, forming decorative pattern. Refrigerate until white chocolate sets, about 15 minutes. Place cookies in single layer in airtight containers; chill overnight. (Can be prepared 3 days ahead.) let stand 10 minutes at room temperature before serving.

HAZELNUT-MOCHA DACQUOISE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

HAZELNUT-MOCHA MACARONS

Steps:

• Line 2 baking sheets with parchment paper.
• Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
• With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
• Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
• Preheat oven to 325 degrees F.
• Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
• Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

HAZELNUT MOCHA COFFEE

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.

MOCHA-WALNUT MACARONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.