Hazelnut Macarons Recipe

Delightful and refined, hazelnut macarons offer a sophisticated twist on the classic French macaron. These delicate treats feature a smooth, nutty flavor profile that pairs beautifully with coffee or chocolate, making them ideal for special occasions or as a luxurious dessert option. Below is a detailed guide to crafting hazelnut macarons, including preparation time, cooking time, servings, and a step-by-step process for achieving that coveted chewy texture and crisp shell.

Recipe Overview

• Prep Time: 1 hour 15 minutes
• Cook Time: 16–18 minutes
• Servings: Approximately 22 macarons

Ingredients

Macaron Shells:

• 3 large egg whites
• 1/2 cup raw hazelnuts, finely ground
• 3/4 cup powdered sugar
• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/2 teaspoon hazelnut extract (optional)

Filling Options: You can opt for a hazelnut-coffee buttercream filling or simply use Nutella for a quick and delicious alternative.

Hazelnut-Coffee Buttercream Filling:

• 3/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon espresso powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon hazelnut extract
• 2–3 tablespoons milk

Instructions

Step 1: Preparing the Hazelnut Flour

1. Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Place the raw hazelnuts on a baking sheet and toast them for about 10 minutes or until the skins start to peel. Once cooled, rub the hazelnuts in a clean towel to remove as much of the skin as possible.
2. Grind to Flour: Process the toasted hazelnuts in a food processor until fine. Sift the mixture to remove any large pieces that could disrupt the smooth texture of the macarons.

Step 2: Making the Macaron Shells

1. Sift Dry Ingredients: Combine the almond flour, powdered sugar, and the ground hazelnut flour in a bowl. Sift together twice for a light, lump-free texture.
2. Whip the Meringue: In a separate, clean bowl, whisk the egg whites on medium speed until they start to foam. Gradually add the granulated sugar and continue whisking until stiff, glossy peaks form.
3. Fold in the Dry Ingredients: Using a silicone spatula, gently fold the dry ingredients into the meringue mixture in thirds. Continue folding until the mixture achieves a smooth, lava-like consistency that flows in ribbons.
4. Pipe the Macaron Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper. Leave some space between each shell for spreading. Tap the baking sheet firmly on the counter a few times to release any air bubbles.
5. Rest the Shells: Allow the piped shells to rest at room temperature for 15–20 minutes, or until a thin skin forms on the surface.

Step 3: Baking

1. Bake: Preheat the oven to 300°F (150°C). Bake each tray for 16–18 minutes, rotating halfway through to ensure even baking. The shells should be firm to the touch with developed “feet” at the bottom.
2. Cool the Shells: Allow the baked shells to cool on the tray for 10–15 minutes before gently transferring them to a wire rack to cool completely.

Step 4: Preparing the Filling

1. Make the Buttercream: Beat the softened butter until smooth, then gradually add the powdered sugar. Once combined, mix in the espresso powder, vanilla, and hazelnut extract, adjusting the consistency with milk if needed.
2. Pipe the Filling: Pair macaron shells of similar sizes. Pipe a dollop of the hazelnut-coffee buttercream onto the flat side of one shell, then sandwich with a matching shell. Press gently until the filling reaches the edges.

Step 5: Maturation and Storage

Macarons benefit from maturation, allowing the flavors to meld and the shells to soften slightly. Store the filled macarons in an airtight container in the refrigerator for at least 8 hours or overnight. Bring to room temperature before serving for optimal flavor and texture.

Tips for Success

• Use Fine Hazelnut and Almond Flour: Finely ground flours create a smoother batter and more uniform shells.
• Weigh Ingredients Carefully: Accurate measurements are key to achieving the proper consistency.
• Avoid Humid Conditions: Macaron batter can be sensitive to moisture, so dry environments are ideal.
• Rest the Shells: The resting period allows a skin to form on the surface, which is essential for developing the iconic macaron “feet.”

Hazelnut macarons can be a rewarding challenge, and with a bit of practice, you’ll find yourself mastering this dessert with finesse. Perfect for celebrations or as a luxurious homemade treat, these hazelnut-flavored delights are sure to impress with their distinctive taste and visual appeal.