Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chocolate-Hazelnut Macarons
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- Level: Intermediate
- Total: 2 hr (includes drying and cooling times)
- Active: 45 min
- Yield: 16 filled cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 163
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 33 mg
Impress everyone by sandwiching a quick chocolate ganache between cookies made with hazelnuts and cocoa powder you blitz in the food processor.
- Level: Intermediate
- Total: 2 hr (includes drying and cooling times)
- Active: 45 min
- Yield: 16 filled cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 163
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 33 mg
Ingredients
Directions
- Line 2 baking sheets with parchment paper.
- Put the hazelnuts, cocoa powder and 1 cup of the confectioners' sugar in the bowl of a food processor and process until the nuts are very finely ground and powdery, about 3 minutes. Sift with a medium-mesh strainer and discard any pieces of nuts that didn't pass through the strainer.
- Beat the egg whites and salt in a large bowl using an electric mixer on medium-high speed until they hold firm but not dry peaks, about 2 minutes. While beating, gradually add the remaining 1 cup confectioners' sugar, scraping down the sides of the bowl as needed until the peaks are firm and shiny. Fold the nut mixture into the egg whites with a large rubber spatula until just blended. Transfer to a large piping bag fitted with a 1/2-inch plain tip. Pipe 32 two-inch rounds on the prepared pans. Set aside to air-dry for 30 minutes.
- Preheat the oven to 325 degrees F.
- Bake until the tops of the cookies are puffed and set, 18 to 20 minutes. Take care not to overcook the cookies or they will crack. Cool the cookies for 5 minutes, then gently peel from the parchment and transfer to a wire rack to cool completely.
- Meanwhile, put the chocolate in a medium heatproof bowl. Heat the cream to a boil in a small saucepot over medium heat. Pour the cream over the chocolate and set aside until the chocolate is soft, about 5 minutes. Whisk until smooth; let stand at room temperature until thick but still spreadable. Sandwich about 1 teaspoon of the chocolate mixture between two cookies and repeat with the remaining filling and cookies.
