MOCHA-HAZELNUT MACAROON DOMES
Categories Cookies Coffee Food Processor Chocolate Dessert Bake Christmas Raspberry Winter Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 17
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.
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Abdelhak Sb
[email protected]These mocha hazelnut macaroon domes were divine! The perfect balance of flavors and textures. I will definitely be making these again and again!
Afsa Nisa
[email protected]I'm not a very experienced baker, but I decided to give these mocha hazelnut macaroon domes a try anyway. I'm so glad I did! They turned out perfectly and they were absolutely delicious. I'll definitely be making these again!
Chris Cleveland
[email protected]These mocha hazelnut macaroon domes were a bit too expensive to make. The ingredients were quite pricey. However, they were definitely worth the cost! They were absolutely delicious and I'm so glad I made them.
Bhandari Sanjay
[email protected]I made these mocha hazelnut macaroon domes for my boyfriend's birthday and he loved them! He said they were the best macarons he's ever had. I'm so glad I found this recipe!
md.hossian Hossian
[email protected]These mocha hazelnut macaroon domes were a bit too time-consuming for me. It took me over two hours to make them. However, they were definitely worth the effort! They were absolutely delicious and I'm so glad I made them.
Jaime McDaniel
[email protected]I'm not a big fan of hazelnuts, but I decided to give these mocha hazelnut macaroon domes a try anyway. I'm so glad I did! The hazelnut flavor was very subtle, and it paired perfectly with the mocha. The macaroon domes were also very light and airy,
Auleria Sikuro
[email protected]These mocha hazelnut macaroon domes were delicious, but I found them to be a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time. Other than that, they were perfect!
Samar El said
[email protected]I made these mocha hazelnut macaroon domes for a party and they were a huge hit! Everyone loved them. They're the perfect combination of sweet and nutty, and the mocha flavor is just divine. I'll definitely be making these again for my next party!
mdrobin hossin
[email protected]These mocha hazelnut macaroon domes were a bit of a challenge to make, but they were totally worth it! The macaroon domes were a bit tricky to pipe, but I got the hang of it after a few tries. The mocha hazelnut filling was also a bit tricky to make,
Siyabonga Khumalo
[email protected]I've never been a big fan of macarons, but these mocha hazelnut macaroon domes changed my mind! They were so delicious and easy to make. The macaroon domes were perfectly crispy on the outside and chewy on the inside, and the mocha hazelnut filling w
Birungi Immaculate
[email protected]These mocha hazelnut macaroon domes were an absolute delight! The combination of flavors and textures was perfect. The macaroon domes were light and airy, with a delicate crunch from the toasted hazelnuts. The mocha filling was rich and creamy, with