Hazelnut-Mocha Macaroons

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
20 min
Level:
Intermediate
Yield:
16 sandwiched cookies

Times:

Prep: 30 min
Inactive Prep: 35 min
Cook: 20 min
Total:: 1 hr 25 min

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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

Mocha Filling:

4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon instant espresso powder

Directions

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.

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Comments & Reviews

recipe Hazelnut-Mocha Macaroons
audrey diamond bar, CA 12-06-2008
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perfect
Rated: 5 stars out of 5

these macaroons came out perfectly excellent texture, excellent flavor
recipe Hazelnut-Mocha Macaroons
Anonymous 11-21-2007
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How to easily remove "brown papery" skin on hazelnut
Rated: 4 stars out of 5

Toast the hazelnut at 350 degree for about 15-20 minutes, watch the oven to make sure it is not burned. Remove from oven and... allow to completely cool, 30 minutes. Skin should remove easily.Read more
recipe Hazelnut-Mocha Macaroons
Laura Seattle, WA 05-04-2007
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Intense flavor!
Rated: 5 stars out of 5

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!Read more
recipe Hazelnut-Mocha Macaroons
Anonymous 06-25-2006
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fantastic
Rated: 5 stars out of 5

i love this stuff
recipe Hazelnut-Mocha Macaroons
Cynthia-FN San Francisco, CA 03-27-2005
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Chewy and easy
Rated: 5 stars out of 5

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 makeRead more
recipe Hazelnut-Mocha Macaroons
LISA Atco, NJ 12-23-2004
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Must find pre-shelled and skinned hazelnuts
Rated: 4 stars out of 5

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.Read more