Chocolate Hazelnut Macarons

White macarons filled with chocolate ganache on a white plate.

5 from 2 votes

Chocolate Hazelnut Macarons made with hazelnut flour and milk chocolate ganache. My secret ingredient is Amoretti Natural Hazelnut Praline Artisan Flavor.

Prep Time45

Cook Time30

stabilizing8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 89kcal

Author: Marina Voronkov

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 275^oF (134^oC) 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.

Video

Notes

Measure all ingredients using a kitchen scale.

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.

Nutrition