Chocolate-Hazelnut Macarons

Total Time:
1 hr 5 min
50 min
15 min

20 sandwich cookies

  • For the cookies:
  • 3/4 cup blanched hazelnuts
  • 1 cup blanched almonds
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup egg whites (from about 4 eggs)
  • 1/4 cup granulated sugar
  • For the filling:
  • 7 ounces dark chocolate (disks or chopped bars)
  • 1/2 cup heavy cream
  • 1/3 cup hazelnut praline paste or hazelnut butter (about 3 ounces)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 3 tablespoons finely chopped hazelnuts, toasted
  • Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground. (Don't walk away; if you overprocess, you'll have hazelnut butter.) Transfer to a bowl and repeat with the almonds.

  • 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. Sift in the cocoa powder and confectioners' sugar.

  • Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water. (Don't let the bowl touch the water.)

  • Continue whisking until the sugar is dissolved, about 2 minutes. (If you can still feel the sugar, keep whisking.) Turn off the heat but leave the water in the saucepan.

  • Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.

  • Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes. (If you turn the bowl over, the whites shouldn't move.)

  • Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated. Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.

  • Pipe into rounds: Line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air. Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.

  • Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.

  • Let sit at room temperature until slightly dry, 15 to 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.

  • Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through. Pull the parchment and cookies off the pans; cool.

  • Make the filling: Meanwhile, bring the water in the saucepan back to a simmer. Put the chocolate in a heatproof bowl and set it over the water.

  • Stir with a rubber spatula until the chocolate is almost completely melted. Remove the bowl from the pan.

  • Heat the heavy cream in a saucepan until simmering. Stir the warm cream and praline paste into the chocolate.

  • Fold in the butter, salt and chopped hazelnuts. Let the filling cool until spreadable, about 15 minutes.

  • Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies. Refrigerate the macaroons, wrapped tightly in plastic wrap, for up to 1 week.

  • Photograph by David Malosh

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