These Hazelnut Macarons are made with Valrhona Azelia chocolate ganache. You will be impressed with the flavor.
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How to make Hazelnut macarons
- Make macaron shells
- Prepare ganache
- Fill macarons with ganache
Can I use hazelnut flour to make macarons?
Did you know that you can make macarons with hazelnut flour? Yes! That is truth. Since the very beginning, macarons were made with almond flour. Almonds are the driest of all nuts and it makes sense to use them as a base for macarons. However, you can use other nuts too. Hazelnut macarons with Azelia Valrhona ganache are just perfect combination.
Tip from Marina: use pistashio, cashew, pecan or macadami flour to make macarons
What happens if you use different flour for macarons
Your macarons will taste even better! Simply replace half of the almond flour with other nut flour. But there is more! I’ve replaced almond flour from my recipe for hazelnut flour 100%. And OMG! Shells came out full, perfect and delicious. I also like that color so much. All natural and no food coloring were used. For filling I’ve used Azelia 35% Valrhona chocolate ganache.
What is ganache
Ganache is a mixture of chocolate and heavy cream. The proportion of heavy cream and chocolate determines the consistency of the ganache. Almost all of my macarons are with the ganache filling. Why? Ganache is a classic filling for macarons because it holds up well. Plus it tastes delicious.
How to make hazelnut ganache
Melt the Azelia Valrhona chocolate in the microwave using 30 second intervals. You can also use double boiler method to melt chocolate. In the small sauce pan heat the heavy cream to a very low boil. Remove cream from the heat and add to the melting chocolate in 3 parts. Mix with the help of a rubber spatula, fast and pressing down. When is well incorporated, emulsify with a hand blender.Pour the mixture into container ( i use glass container) and cover with a plastic wrap to contact and let set in fridge for 6 hours or overnight. Transfer to pipping bag and fill macarons.
Hazelnut macarons with Azelia Valrhona ganache are one of my favorite. I love hazelnuts. And I wanted to make macarons with this taste long time ago. I am so happy that finally I’ve found this perfect combination!
How to store Macarons
Store macarons in airtight container in the fridge for 2-3 days or in the freezer up to 6 months. Hazelnut ganache is good for freezing. Defrost macarons trough fridge in the same container for a few hours or overnight. Do not microwave macarons!
If you make these Hazelnut macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check other recipes:
- Passion fruit macarons
- Ferrero Rocher Macarons
- Kyiv Cake
- Coconut Macarons Filling recipe
- Lemon macarons
- Dark chocolate raspberry macarons
- 1 emulsify blender
- 1 batch macaron shells
- 200 gr Azelia 35% Valrhona Chocolate
- 100 gr Heavy Cream
- 10 gr Glucose syrup
- Melt the chocolate in the microwave using 30 seconds intervals.
- Heat the heavy cream and glucose syrup to a very low boil, remove from heat and add in 3 parts to the melted chocolate. Every part mix with the help of the rubber spatula. Do it fast and pressing down.
- Emulsify with a hand blender.
- Transfer to a flat surface ( container), cover with plastic wrap to contact and let set for 6hr or overnight in the fridge.
- Transfer into a pipping bag and fill macarons.