Ever since my friend Lupita taught me how to make macarons several years ago, I've been in love with the process and results. Despite their finicky reputation, they are actually easy to make, Really!
Recently, I made these oh-so-yummy Mexican chocolate macarons, and these simple macarons are the ones that started it all for me.
This time, we're making HAZELNUT MACARONS. Hazelnut is often paired with, and sometimes overtaken by, chocolate. In this recipe, though, the hazelnut flavor shines!
*psst...if you're a hazelnut lover, you'll also want to bake these frosted hazelnut cappuccino bars!
That crispy exterior gives way to a chewy interior. The center is a hazelnut-coffee buttercream. If you love a hazelnut latte, get ready to SWOON.
How to Make Hazelnut Macarons
First things first, you will need hazelnut extract/flavoring. My grocery store used to carry this, which is how I was introduced to it. (See these Frosted Hazelnut Cappuccino Bars.) Now, I have to order hazelnut extract online, but it's worth having it on hand.
You'll also want instant espresso powder for the filling, and both Imperial Sugar Confectioners Powdered Sugar and Extra-Fine Granulated Sugar.
Start by tracing a template for your macarons on a sheet of parchment paper. You'll do this using a 1.5-inch circle cookie cutter and a Sharpie. Be sure to flip the sheet over before piping your macs!
Before making the batter, get your egg whites ready and let them sit on the counter. A long aging process isn't necessary, but you can let them sit on the counter for a couple of hours.
Toast up raw hazelnuts and remove the skins. Lately, I've been liking the method of doing this in a wire sieve over a bowl. You can also pour the warm nuts into a dish towel and rub the skins off. (I like to buy hazelnuts from Trader Joe's.)
You'll use a food processor to make a hazelnut "flour" or a very, very fine chop. This will get combined with powdered sugar and almond flour.
Time for the eggs! Whip them with granulated sugar until they hold a stiff peak. (This means that you can pull the whip off of the mixer, give the whipped eggs a shake, and they'll stay standing.) You'll add in the hazelnut extract.
Fold in the dry mixture...it'll seem like it's too dry at first...until it's moist and loose. When the batter is ready, it'll drop off the spatula in a ribbon. Pipe onto the prepared sheets.
Give the sheets a good rap on the counter and let them sit for 30-60 minutes. This helps with the formation of those classic macaron "feet."
While the macarons bake and cool, make the hazelnut-coffee buttercream filling. A word of warning...you'll have extra, and it tastes dreamy. PACE YOURSELF on "testing" the filling by the spoonful. I speak from experience here. Save the extra in the fridge for spreading on graham crackers!
Once the macs are filled, pop them in the refrigerator. They're actually BETTER after they rest in the fridge for a day. You can also freeze them for up to 3 months.
Oh, and if you don't want to make the filling, no problem, fill them with Nutella!
Hazelnut Macarons
Often paired with chocolate, hazelnuts shine on their own. These crisp on the outside, chewy on the inside macarons feature hazelnuts as the star. Iced coffee lovers will adore the scrumptious hazelnut-coffee buttercream filling. No time to make the buttercream? Fill these macarons with a bit of Nutella.
YIELD: about 22
PREP TIME: 1 hour, 15 minutes
BAKE TIME: 16 minutes
For the shells:
3 egg whites
1/2 cup raw hazelnuts
3/4 cup powdered sugar
1 cup almond flour
1/2 cup granulated sugar
1/2 teaspoon hazelnut extract/flavoring
For the hazelnut-coffee buttercream filling:
3/4 cup salted butter, room temperature
1 pound powdered sugar
1 teaspoon espresso powder
1/2 teaspoon vanilla extract
1/2 teaspoon hazelnut extract/flavoring
2-3 tablespoons milk
Place egg whites in a bowl on the counter while preparing cookie sheets, for up to 2 hours. Preheat oven to 350. Pour hazelnuts onto a small rimmed cookie sheet. Bake for 10 minutes. Remove from oven and take off as much of the skins as possible, using one of two ways: place warm nuts in a kitchen towel and rub vigorously or place warm nuts in a fine-mesh sieve over a bowl. Agitate to remove skins. If skins are difficult to remove, cook for 2 minutes more.
Place cooled nuts in a food processor and run on high until the hazelnuts are chopped fine, similar to almond flour. Remove from processor and set aside.
Use a 1 1/2 -inch round cookie cutter to trace circles on two pieces of parchment paper. About 20 circles will fit on one sheet. Flip the sheets over and place on rimmed cookie sheets set aside.
Place almond flour, two tablespoons reserved hazelnut flour, and powdered sugar in the food processor bowl. Run on high speed until well combined. Sift mixture into a bowl, discarding any large pieces that won’t fit through the sifter mesh.
With the whisk attachment of a mixer, beat the egg whites on medium speed for one minute. Very gradually, add the granulated sugar into the eggs with the mixer running. Once all of the sugar has been added, scrape the sides and bottom of the bowl. Increase speed to medium-high and beat until the eggs are glossy, thick, and just hold a stiff peak. Beat in the hazelnut extract/flavoring.
{NOTE: a stiff peak is when the beater is pulled from the bowl and the meringue holds its shape without flopping over.]
Pour the almond flour mixture into the egg whites and use a silicone spatula to fold in slow strokes from the bottom of the bowl. The mixture will seem dry at first and then come together and loosen. Keep folding gently until the egg whites and flour mixture is combined and falls off the spatula in a ribbon.
Pour batter into a piping bag fitted with a large round tip, such as a Wilton #24. Alternatively, cut about a 1/2-inch opening in the piping bag. Pipe batter onto the prepared circle templates, releasing pressure on the bag when the circle is filled.
From a height of a few inches, drop the cookie sheets onto the counter. Let the batter set for 30-60 minutes until the tops feel a bit dry when lightly touched. An oscillating or ceiling fan on low near the cookie sheets can help.
Preheat oven to 300. When the cookies are ready, bake for 16-18 minutes or until the shells lift effortlessly from the parchment. Let cool on the cookie sheet until room temperature.
Make the hazelnut-coffee buttercream filling. Beat butter with a paddle attachment until fluffy. Add powdered sugar and mix on low. Meanwhile, stir espresso powder, vanilla, and hazelnut extract/flavoring together in a small bowl. Add to the mixer. Add two tablespoons milk and beat until the filling comes together. Increase speed to medium-high and beat for 1-2 minutes until thick and fluffy. Add remaining tablespoon milk if needed.
Place filling in a piping bag fitted with a #12 tip, or snip the tip. Pipe filling onto half of the shells, not quite to the edge. Carefully sandwich with the remaining shells. (You will have buttercream left over. Pop it in the fridge and use to spread onto graham crackers.)
Refrigerate until ready to serve, then bring to room temperature. Macarons are best when made ahead and can be refrigerated up to a week and frozen 3 months.
