Chocolate Hazelnut Macarons
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
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.
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.
French macarons can be made not only with almond flour, but also with ground hazelnuts. They turn out just as crisp on the outside, airy and soft on the inside, and as a bonus, they boast a vibrant hazelnut flavor that pairs beautifully with the chocolate filling. A perfect treat for special occasions!
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.
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:
- 3/4 cup toasted hazelnuts, peeled
- 3 tablespoons cocoa powder
- 2 cups powdered sugar
- Whites of 3 large eggs at room temperature
- 1/8 tsp fine salt
- 110 g dark chocolate, chopped
- 0.5 cups heavy cream
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Cooking the dish according to the recipe:
- Line 2 baking sheets with parchment paper.
- Place the hazelnuts, cocoa powder, and 1 cup of powdered sugar in the bowl of a food processor and process until finely ground, about 3 minutes. Sift through a medium sieve and discard any remaining nut pieces.
- In a large bowl, beat the egg whites and salt with a mixer on medium-high speed until stiff but not dry peaks form, about 2 minutes. While beating, gradually add the remaining 1 cup powdered sugar, scraping down the sides of the bowl as needed. Beat until stiff, glossy peaks form. Using a large silicone spatula, fold the nut mixture into the beaten whites.
- Transfer to a large pastry bag fitted with a 1 cm round tip. Pipe 32 5 cm circles onto prepared baking sheets. Set aside to dry slightly, about 30 minutes.
- Preheat oven to 325°F (160°C). Bake until the tops of the cookies are puffed and set, 18-20 minutes. Be careful not to overbake the cookies, or they will crack. Let cool for 5 minutes, then carefully remove the cookies from the parchment and transfer them to a wire rack to cool completely.
- Meanwhile, place the chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the cream to a simmer. Pour the cream over the chocolate and set aside to soften, about 5 minutes. Stir until smooth; let sit at room temperature until the ganache has thickened but is still spreadable. Spoon about 1 teaspoon of the chocolate filling onto a cookie and top with another cookie. Repeat with the remaining filling and cookies.
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