Hazelnut Mocha Macaron

Votes: 2

Time: 1 hour 25 minutes
Complexity: average
Quantity: 16 macarons

Traditional almond flour for macarons has been replaced with ground hazelnuts, a mocha-flavored filling has been added, and these exquisite French pastries have acquired an Italian flair! With this detailed recipe, making them is much easier than it might seem. The key is to follow the directions precisely, especially when whisking the egg whites, and you'll get perfectly crisp and airy chocolate macarons with a glossy surface and a luscious top. Secure two macarons with chocolate-coffee cream once they've cooled completely.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Macaron cake

2 cups powdered sugar
110 g peeled and toasted hazelnuts (about 3/4 cup)
3 tablespoons cocoa powder
Whites of 3 large eggs, room temperature
1/8 tsp fine salt

Mocha filling

110 g dark chocolate, chopped into pieces
0.5 cups heavy cream
1 tbsp instant espresso powder

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, cream, powdered sugar, dark chocolate, coffee, cocoa, hazelnuts

Cooking the dish according to the recipe:

Line 2 baking sheets with parchment paper.
In a food processor, pulse 1 cup of powdered sugar, hazelnuts, and cocoa until finely ground, about 3 minutes. Sift the mixture through a medium sieve onto a sheet of parchment paper and discard any large pieces of nuts that don't make it through.

Using a mixer, beat the egg whites with the salt until stiff but not dry peaks form, about 2 minutes. Gradually add the remaining 1 cup powdered sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this may take up to 3 minutes. Beat for another 30 seconds until stiff, glossy peaks form, but they should not be dry.
Gently fold the nut mixture into the whipped egg whites with a spatula. Transfer the mixture to a large pastry bag fitted with a 1/2-inch tip. Pipe 32 circles, each 2 inches in diameter and approximately 0.8 inches high, evenly spaced on each of the prepared baking sheets.
Set aside to let the cookies air dry for 30 minutes.
Meanwhile, prepare the mocha-flavored filling.:

Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream and espresso powder to a boil. Pour the cream over the chocolate and gently shake the bowl to coat the cream around the chocolate.
Set aside to soften the chocolate, about 5 minutes. Gently stir until smooth, being careful not to incorporate air. Cool at room temperature to allow the filling to set slightly.
Preheat oven to 160°C.
Bake the macarons until set and puffed, about 18-20 minutes. Be careful not to overbake the cookies, or they will crack. Cool for 5 minutes, then carefully peel them off the parchment paper. Let cool completely.
Spread 1 teaspoon mocha filling on each cookie and top with another cookie.