Chocolate-Hazelnut Macaroons
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Blanched Almonds1 tbsp
Unsweetened Cocoa Powder1.5 cups
Sugar (confectioners')1 cup
Granulated Sugar1 cup
Heavy Cream1 tbsp
Unsalted Butter1 tsp
Kosher SaltDirections:
1
Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground
2
(Don't walk away; if you overprocess, you'll have hazelnut butter
3
) Transfer to a bowl and repeat with the almonds
4
Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl
5
Sift in the cocoa powder and confectioners' sugar
6
Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water
7
(Don't let the bowl touch the water
8
) Continue whisking until the sugar is dissolved, about 2 minutes
9
(If you can still feel the sugar, keep whisking
10
) Turn off the heat but leave the water in the saucepan
11
Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment
12
Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes
13
(If you turn the bowl over, the whites shouldn't move
14
) Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated
15
Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top
16
Pipe into rounds: Line 2 baking sheets with parchment paper
17
Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air
18
Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart
19
Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles
20
Let sit at room temperature until slightly dry, 15 to 30 minutes
21
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F
22
Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through
23
Pull the parchment and cookies off the pans; cool
24
Make the filling: Meanwhile, bring the water in the saucepan back to a simmer
25
Put the chocolate in a heatproof bowl and set it over the water
26
Stir with a rubber spatula until the chocolate is almost completely melted
27
Remove the bowl from the pan
28
Heat the heavy cream in a saucepan until simmering
29
Stir the warm cream and praline paste into the chocolate
30
Fold in the butter, salt and chopped hazelnuts
31
Let the filling cool until spreadable, about 15 minutes
32
Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies
33
Refrigerate the macaroons, wrapped tightly in plastic wrap, for up to 1 week
34
Photograph by David Malosh