Chocolate Hazelnut Macarons
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 seen already that I love all Amoretti products and use them to fill macarons.
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How to make Chocolate Hazelnut Macarons
Step One. Bake hazelnut macaron shells. Detailed recipe and all instruction how to make hazelnut macaron shells you can find in my separate blog post. I also have online video lesson how to make macaron shells using No rest method.
Step Two. Prepare chocolate hazelnut ganache. Full video haw to make this ganache you can check on my You Tube 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 to the fridge.
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. After that, 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 assemble
When you have macaron shells and stabilized ganache, you can assemble macarons. Place macaron shells on the counter top or baking tray. On the flat side of the shell pipe ganache and then sandwich with another shells. Press lightly with your fingers, but not too much. Make sure the is no ganache coming out form the shells. Repeat with the rest of the shells. After filling macarons place them in airtight container and refrigerate for 12-24 hours. Macarons need to “mature” before you can enjoy them.
How to store macarons
Store filled macarons in air tight container in the fridge for 2-3 days. After that you can freeze macarons in air tight container for up to 6 months. Defrost macarons by pacing them from the freezer to the fridge. I recommend to do this overnight. Do not place frozen macarons straight to room temperature as they will become soggy.
Tips for making Chocolate Hazelnut Macarons
- measure all ingredients using kitchen scale.
- macarons shells can be baked day or two before.
- ganache can be made a day before and stored in the fridge. Before filling macaron shells, move ganache to room temperature and check concistency.
- add roasted hazelnut in the center of the ganache for more flavor.
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! Check also other recipes:
Chocolate Hazelnut Macarons
Equipment
- 1 spatula
- 1 saucepan
- 1 emulsify blender
- 1 stand mixer or electric hand mixer
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