Hazelnut-Mocha Macaroons

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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!

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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!

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Macarons are difficult, not intermediate. I've tried 3 methods and failed. It has become too expensive to experiment.

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i thought that a basic macaron recipe uses almondflour/meal?
by the way, is it ok to substitute almond meal for almond flour?

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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!

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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

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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!

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these macaroons came out perfectly
excellent texture, excellent flavor

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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.

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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!