Hazelnut-Mocha Macarons

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These were a great hit at a party. The hazelnut flavor is very strong (in a good way! but balances out with the mocha. I think they would taste fine also with the coffee left out of the ganache if you like the flavor of chocolate more than mocha. The main difficulty for me was getting the skins off of the nuts. I gave up after a while because I figured the skins would not show up much as the color of the cookie is brown. Any tips to get the skins off effectively would be a good addition to the recipe directions. I also didn't have a pastry bag with that particular tip but instead put the dough in a gallon size freezer bag and snipped off the tip. They weren't perfectly round but they were similar enough in shape that I could sandwich them together. The texture of the cookie along with the great taste will make this be a repeat recipe for me!

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i love this stuff

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The macaroons were nice and chewy. I didn't think they were too sweet but my mother-in-law thought so. The espresso I used for the filling was was a bit strong. I think next time I'll use a lighter coffee mix. Overall it was good and I'll make it again. And it was easy to make

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The final cookies were amazing, everyone loved them. Getting there was the problem. Roasting the hazelnuts, then beating them with a mallet to get the shell off, and then trying to get the skin off was torture. It took a while so I suggest buying already shelled hazelnuts, I wasnt' aware that there is such a product. Also, when making the frosting, break the bittersweet chocolate up into small pieces because even with the hot cream poured over top I had to put it back onto a double boiler to melt it down even more. For a more spreadable frosting that won't damage the cookie like the one in the recipe did, use a extra 1/4 cup of heavy cream. They are amazing cookies after all of the hassle, if you have a lot of free time, then I suggest trying them.