Hazelnut pasta "Moccaccino"

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Quantity: 16 cakes

Nutritional value per serving:

Calories 163, total fat 9 G., saturated fats 3 G., proteins 2 G., carbohydrates 21 G., fiber 1 G., cholesterol 10 mg, sodium 33 mg, sugar 19 G.

Instead of traditional almonds, these fluffy macarons are made with ground hazelnuts, giving them their distinctive flavor, which pairs beautifully with the mochaccino filling. This French classic transforms into a stunning Italian dessert. To give the filling a mochaccino flavor, simply stir instant espresso powder into the chocolate ganache. Spread the filling once the nut cookies have cooled completely. These macarons make the perfect gift for family and friends.

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:

Macaroni

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

Filling

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

Ingredient Substitution Suggestions

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

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 sieve onto a sheet of parchment paper, then 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, 1 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 the peaks are stiff and glossy, but still not dry. Using a large silicone spatula, gently fold the nut mixture into the egg whites.
Transfer the batter to a large pastry bag fitted with a 1/2-inch (1 cm) plain tip. Pipe 32 circles, 5 cm wide and approximately 0.8 cm high, evenly spaced onto prepared baking sheets. Set aside to air dry for 30 minutes before baking.
Meanwhile, prepare the filling.:

Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream and espresso powder to a simmer. Pour the cream over the chocolate and gently shake the bowl to coat the cream around the chocolate. Set aside until the chocolate softens, about 5 minutes. Gently stir until smooth, being careful not to incorporate too much air into the filling. Let cool to room temperature to set.
Preheat oven to 160°C.
Bake the macarons until set and puffed, 18-20 minutes. Be careful not to overbake them, or they will crack. Let cool for 5 minutes, then carefully peel them off the parchment paper. Let cool completely.
Assemble the macarons by placing 1 teaspoon of filling between the two halves.