| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Inactive: | 35 min |
| Cook: | 20 min |
| Yield: | 16 sandwiched cookies |
Ingredients
- 2 cups confectioners’ sugar
- 4 ounces peeled and toasted hazelnuts (about 3/4 cup)
- 3 tablespoons Dutch-processed cocoa powder
- 3 large egg whites, at room temperature
- 1/8 teaspoon fine salt
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon instant espresso powder
Instructions
- Line 2 baking sheets with parchment paper.
- Grind 1 cup of the confectioners’ sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn’t come through the strainer.
- With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners’ sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
- Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
- Preheat oven to 325 degrees F.
- Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they’ll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
- Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 163 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 33 mg |
Reviews
It’s like eating a cloud. With a CHOCOLATEY CENTER!
Have always loved MACARONS (with one “o” please, people..only one “o”!
Once you’ve tried baking them, and get the hang of it, there’s no stopping, and so many variations of colour and fillings!
Once you’ve tried baking them, and get the hang of it, there’s no stopping, and so many variations of colour and fillings!
The flavor of these were very tasty but the texture of the hazelnuts in the macaroon left an odd feeling on the tongue. As a result, I wouldn’t make these again and I love hazelnuts.
I want to amend my review. I remade these and focused on really grinding the hazelnuts. It made a HUGE difference with the texture of the macaroons and the overall outcome was great. The grinding and sifting is very laborious (there must be an easier way to do this but the rest of the recipe was pretty easy and fast. The cookies are flavorful and I had no issues removing them from the parchment paper.
omg…these are dee-lish!!! took me all day just trying to get the skin off the hazelnuts…but once that was done they were pretty easy to make! and i’m no chef. my husband is the chef in the house. so i’m pretty proud of myself! i too used a zip lock bag for the cookie part. i really can’t believe how well these turned out! thank you for making me look good!
Hazelnut~Mocha “Macarons” as the French call them are Delectable.A morsel of deliciousness for Grown~Ups to Not Miss.Bites of a definite “Crunch” and a filling that will make a Person “swoon”.Add a demi~cup of Espresso,or flavoured Coffee and no one will want to go Home without Your Recipe. tres bien,Magnifique!
Macarons are difficult, not intermediate. I’ve tried 3 methods and failed. It has become too expensive to experiment.
i thought that a basic macaron recipe uses almondflour/meal?
by the way, is it ok to substitute almond meal for almond flour?
by the way, is it ok to substitute almond meal for almond flour?
We (my twin and I) made this two weeks in a row, and everyone at home loved them! I should say, right off the bat, that it is totally worth investing in non-stick/silpat mats if you want flawless results. The first time we made these, we piped a bit on the small side, but we monitored them closely and got them out so that they were still melty and fluffy. We did have a little trouble with the ganache…. It seemed that the recipe called for more heavy cream than needed, and it came out runny. The second time we used a buttercream filling, and haven’t had a chance to update/make adjustments to the ganache. Overall, they tasted devine! And the best part is that they were a snap to make!
they were a little hard, but not really. it was probably only because i didnt have completely the proper equipment. i made them as a present for someone who fell in love with these cookies in paris and she said they were amazing
I had been wanting to make macaroons for a while always afraid to do it until I found this recipe. It was all much easier than anticipated, and the result turned out good. I ended up baking the cookies part for 15 minutes, as the first batch was a little overcooked at 18 minutes, but that’s it. Great recipe!