Hazelnut Macaron Shells
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Do you know that you can use hazelnut flour to make macarons? Yes, traditional French macarons are made with almond flour, but you can use hazelnut too. These Hazelnut Macaron Shells are made with hazelnut flour and no food coloring. If you love hazelnuts, then this recipe is for you.
How to make Hazelnut Macaron Shells
I used my basic French meringue recipe and replaced almond flour with Amoretti hazelnut flour. The rest of the ingredients are the same, only changed flour. I was happy with the result and loved how macaron shells came out.
Step One. Before you start making macaron shells, get all of the ingredients ready. Prepare a large piping bag with a round pipping tip. I use Wilton 1A or Wilton 12. Line two baking trays with baking mats. I use a Silpat Macarons mat. Full video on how to make hazelnut macaron shells you can watch on my YouTube Channel.
Step Two. Make French meringue. This is a very important step and the whole structure of the macaron shell depends on the correct meringue. I have a separate video on how to make French meringue.
Step Three. Add sifted hazelnut flour and powdered sugar into meringue and start folding macaronage with the spatula. You need to achieve “lava” like consistency.
Step Four. Transfer macaronage into a prepared pastry bag with a round tip.
Step Five. Pipe macaron shells on the baking mat. Then move the mat on the baking tray and top a few times. Use a toothpick to remove any bobbles if needed.
Step Six. Let macaron shells rest on the countertop until they are dry when you touch them with a finger. This is a basic recipe and resting time may be different, depending on your climate. I also have online video lesson two to make macaron shells using The rest method.
Step Seven. Bake macaron shells in preheated oven to 275oF (134oC) for 12-14 minutes. If you have a “convection bake” setting in your oven you can use that too, but time and temperature may be different.
Expert Tips
- sift hazelnut flour before measuring it after that sift with powdered sugar. This way you will not end up with weird-shaped macaron shells.
- use store-bought hazelnut flour. If you try to make hazelnut flour at home, it may be oily and then you will run into the problem with the shells.
- baking time for macaron shells may be a few minutes longer, depending on your oven. I noticed that in my gas oven.
What filling to use for Hazelnut Macaron Shells
My favorite will be milk chocolate ganache and homemade salted caramel in the center. These shells will also be delicious to paired with dark chocolate ganache. This is up to you, how you wan to fill macarons. I’ve seen many people use Nutella as filling for more hazelnut taste.
Recipe FAQs
Store hazelnut macaron shells for a few days at room temperature in an airtight container. I do not place shells in the fridge as they may become soft.
Yes, you can freeze macaron shells in an airtight container for up to 6 months.
This happens if you do not rest them enough before baking.
There can be many different reasons. Most common are not stable meringue, incorrect folding technique, or wrong oven temperature.
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If you make these Hazelnut Macaron Shells, please tag me on social media and leave a rating below. I would love to see your creations!
Recipe Card
Hazelnut Macaron Shells
Equipment
- 1 stand mixer or electric hand mixer
- 1 Fine mesh sieve
- 1 spatula
- 1 pastry bag
- 1 pipping tip
Ingredients
Hazelnut Macaron Shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 125 gr hazelnut flour (already sifted)
- 150 gr powdered sugar (1 1/4 cup)
Instructions
How to make Hazelnut Macaron Shells
- In the mixing bowl of stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- In the mixing bowl sift hazelnut flour.
- Using kitchen scale, measure sifted hazelnut flour and powdered sugar.
- Sift together sifted before hazelnut flour and powdered sugar.
- Add dry ingredients to the French meringue and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. If you have a "convection bake" setting in the oven then 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 a baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.