Chocolate Hazelnut Macarons
This post may contain affiliate links.
Chocolate Hazelnut Macarons made with hazelnut flour and milk chocolate ganache. My secret ingredient for this recipe is Amoretti Natural Hazelnut Praline Artisan Flavor. You probably have seen already that I love all Amoretti products and use them to fill macarons.
Why You’ll Love This Recipe
- These macarons are loaded with hazelnut flavor. Check also Pistachio or Peanut Butter Macarons.
- Macarons are gluten-free cookies; try other gluten-free cookies, like Amaretti or Meringue.
- These macarons are great for freezing, which makes them perfect “make ahead of time dessert.” Check also Strawberry Panna Cotta or Blueberry Cheesecake.
Ingredients
- Chocolate: milk chocolate, use your favorite brand. I use Callebaut.
- Cream: heavy cream. Do not substitute with milk or half and half.
- Amoretti Natural Hazelnut Praline.
- Butter: unsalted butter.
How to Make This Recipe
- Step One. Bake hazelnut macaron shells. Detailed recipe and all instructions on how to make hazelnut macaron shells can be found in my separate blog post. I also have an online video lesson on how to make macaron shells using the No rest method.
- Step Two. Prepare chocolate hazelnut ganache. Full video haw to make this ganache you can see on my YouTube Channel.
- Step Three. Assemble macarons. Please note, that assembling macarons should be done 12-24 hours before you can eat them. After filling macarons with the ganache, you need to place them in the fridge.
How to Make Hazelnut Ganache
Semimelt chocolate in the microwave or use the double boiler method. In the small saucepan bring to boil heavy cream, but do not boil. This is important for heavy cream. Add hot heavy cream to the melted chocolate in 3 parts. Use a spatula to mix the mixture. You have to do it fast and pressing down. Add Amoretti Hazelnut Praline and butter. Mix with the spatula.
After that, emulsify the ganache with an immersion blender. Using a spatula, mix again. Make sure there is no butter or melted chocolate left on the bottom of the cup. Transfer the ganache to a flat container or plate and cover it with plastic wrap to contact. Refrigerate ganache until use.
Check the consistency of the ganache by pressing with the finger. Remove plastic wrap and transfer it into a pipping bag with your favorite pipping tip. I used Wilton 1M and Wilton 2A.
My Latest Video
How to assemble
When you have macaron shells and stabilized ganache, you can assemble macarons. Place macaron shells on the countertop or baking tray. On the flat side of the shell pipe ganache and then sandwich with another shell. Press lightly with your fingers, but not too much. Make sure the is no ganache coming out from the shells. Repeat with the rest of the shells. After filling the macarons place them in an airtight container and refrigerate for 12-24 hours. Macarons need to “mature” before you can enjoy them.
Expert Tips
- Measure all ingredients using a kitchen scale.
- Macaron shells can be baked a day or two before.
- Ganache can be made a day before and stored in the fridge. Before filling macaron shells, move the ganache to room temperature and check the consistency.
- Add roasted hazelnut in the center of the ganache for more flavor.
Recipe FAQs
Store filled macarons in an airtight container in the fridge for 2-3 days. After that, you can freeze macarons in an airtight container for up to 6 months. Defrost macarons by pacing them from the freezer to the fridge. I recommend doing this overnight. Do not place frozen macarons straight to room temperature as they will become soggy.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
Yes, Chocolate Hazelnut Macaron shells made with hazelnut flour, egg white, and sugar.
More Recipes You’ll Love
If you make these Chocolate Hazelnut Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Chocolate Hazelnut Macarons
Equipment
- 1 spatula
- 1 saucepan
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 2 pastry bags
- 2 baking mat
- 2 baking sheet pan
- 1 round piping tip
Ingredients
Chocolate Hazelnut Ganache
- 250 gr milk chocolate
- 125 ml heavy cream
- 10 gr Amoretti Natural Hazelnut Praline Artisan Flavor 2 Tbsp
- 30 gr unsalted butter 2 Tbsp
Hazelnut Macaron Shells
- 125 gr hazelnut flour (already sifted)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Chocolate Hazelnut Ganache
- Semimelt chocolate in the microwave or using double boiler method.
- In the small saucepan bring to boil heavy cream, but do not boil. This is important for heavy cream.
- Add hot heavy cream into melted chocolate in 3 parts. Use spatula to mix mixture. You have to do it fast and pressing down.
- Add Amoretti Hazelnut Praline and butter. Mix with the spatula.
- Emulsify ganache with hand blender. Using spatula, mix again. Make sure there is no butter or melted chocolate left on the bottom of the cup.
- Transfer ganache into flat container or plate and cover with the plastic wrap to contact. Refrigerate ganache until use. Check consistency of the ganache by pressing with the finger.
- Remove plastic wrap and transfer into pipping bag with your favorite pipping tip. I used Wilton 1M and Wilton 2A.
How to make Hazelnut Macaron Shells
- In the mixing bowl sift together hazelnut flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. If you have "convection bake" setting in the oven , use it. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
Marina is generous and share everything about macaron. I used her recipes many times