Hazelnut Macarons with Hazelnut Chocolate Ganache
 
 
Ingredients
For macarons
  • 125 gms hazelnut flour
  • 175 gms powdered sugar
  • 105gms egg whites
  • 75g sugar
  • pinch of salt
  • 2.5 ml hazelnut extract
For milk chocolate hazelnut ganache:
  • 200 gms bittersweet chocolate
  • 100 gms milk chocolate
  • 200 gms 35 % whipping cream
  • 100 gms hazelnut butter or hazelnut praline paste ( You can find it in health food stores, but I made my own in the food processor)
Instructions
  1. Place the powdered sugar and ground hazelnut in a food processor and buzz for about a minute, until a very fine powder forms. Sift into a bowl, to make sure there are no lumps and whisk briskly to lighten the mixture. Set aside.
  2. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. (You can add a pinch of cream of tartar) Beat on high till medium peaks. Slowly add the 75gms sugar and continue to beat until whites are glossy and holding medium stiff peaks. Our instructor told us this is the time you should add your color, but keep in mind that the color would lighten when you add the nut flour-sugar mix, so keep it a shade or two darker than what you would like.
  3. Add one third of hazelnut flour-sugar mix, salt and fold to combine. Repeat with two more additions. Fold till all the ingredients are incorporated. Add extract and fold it in.
  4. Place the mixture into a pastry bag fitted with a medium round tip (tips 802-804 would do).
  5. Pipe 1-2 inch rounds about 1.5 inches apart on parchment or solpat lined baking sheet. Once piped, tap the bottom of the pan a few times to flatten the tops and even out the surface.
  6. Preheat oven to 300F ( I preheated to 290 and baked a little longer)
  7. Let trays sit for 20 minutes or more until until the tops of the macarons form a slight skin.
  8. Place in a preheated oven and bake for 10-12 minutes ( I baked for about 15-18 minutes) or until set (the bottoms should be set enough to just lift from the parchment with a centre that is still slightly moist). I also baked with a wooden spoon in the oven door to keep the door slightly ajar and reduce possible humidity.
  9. Remove trays from oven and let cool completely before removing. Pair according to similar sized and keep aside.
For the ganache:
  1. Place both types of chocolate in medium sized heat proof bowl and set over a pot of barely simmering water and melt completely. Or, melt in a microwaveable bowl.
  2. Bring cream to a boil, remove from heat and stir in hazelnut paste.
  3. Whisk one third of the cream into chocolate, add another third and whisk to smooth, add remaining cream and the salt. Whisk until combined. Set aside and let cool to a nice piping consistency.
  4. Pipe onto flat side of one macaron and sandwich with another. Repeat with remaining macarons. Seal airtight and chill overnight.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/09/29/hazelnut-macarons-with-hazelnut-chocolate-ganache/