Toasted Hazelnut Chocolate Macarons

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

I was walking through the grocery store recently and I came across hazelnut flour made by Bob’s Red Mill (you can also get it here on Amazon). I thought to myself, HUH. I know *JUST* the thing I am going to make with this.

Traditional macarons call for almond flour, so I did not know how substituting for hazelnut flour would work.  Turns out… works great!

Also, I did another thing new this time.  While at Trader Joe’s, I found 100% liquid egg whites and gave them a try. Oh my! What a time saver!! The macarons turned out just the same! I am so pleased! If you are going to use a different brand other than Trader Joe’s, you need to make sure it is only 100% egg white and nothing else.


Materials needed: (affiliate links are used for your convenience)

    • silicone spatula
    • electric mixer (your hand will get tired whipping the meringue, I use this professional one in cherry red, but this model is wonderful too and perfect for those who don’t need THE BIG mixer! )
    • a food scale (yes, you need this. I use this one)
    • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag)
    • Food coloring (the gels or dry powder works best, not the liquid store stuff)
    • A macaron template
    • food processor (I use this one)

Macarons Recipe

275g hazelnut flour

250g powdered sugar

210g egg whites

210g granulated sugar

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Toasted Hazelnuts

Preheat oven to 300F.  Place hazelnuts on a baking sheet.  Bake for about 15 minutes, or until browned.  Half way during baking, stir them.  Once they are cooling, use a towel and rub the skins off of them.

Filling

Use Nutella.

Assembly

1. Once the cookies are cool, add a dollop of your nutella to one cookie and spread with a small knife, spoon, or icing spatula.  Don’t push too hard when spreading, otherwise you will break them!

2.  Place the other cookie to your filling, press gently, and slightly twist the two together. Then, dip a hazelnut in the Nutella and place on top.

3. Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.

Now, these cookies won’t be bad if you eat them immediately, they will just be amazing if you wait a day.  The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie.

Follow:

6 Comments

  1. Paul
    May 24, 2019 / 7:35 am

    They were heavenly!

    • Angelina
      Author
      May 24, 2019 / 9:39 am

      they were!

  2. May 24, 2019 / 8:12 am

    I love these and I’m a great Baker. I am very intimidated trying to make these. I have almond flour always.

    Interesting about the egg whites.

    Cindy

    • Angelina
      Author
      May 24, 2019 / 9:31 am

      Don’t be intimidated! Give it a try! The first ones I made didn’t quite have “the look” but they still tasted the same! I have literally made thousands now and I still have flops in every single one of my batches. I just don’t take pics of the flops! The liquid egg whites made it so much faster!

  3. May 30, 2019 / 9:32 am

    Oh my goodness, that would be AMAZING! I didn’t even know you could get hazelnut flour. Delicious. I’m Pinning this, for sure! 🙂
    #embracingchangelinky

  4. May 31, 2019 / 9:11 am

    Hi! I’ll have to give your recipe a try. I’ve struggled to master macarons. If you’re interested in adding another link up to your list we just started a new one today. Our readers would love your content. You can find it here. https://handmadeweekly.com/handmade-otherwise-link-party-week-1/ Hope to see you soon!

From the Shop

I may earn a small commission if you purchase with these links

Caning Natural Tote Handbag - Universal Thread™
The Hustler High Waist Fray Hem Ankle Bootcut Jeans
Le Panier Pliage Raffia Crossbody Bag
Extra Large Le Pliage Panier Tresse Straw Tote
The Bennet Buttondown Shirt by Maeve
T Monogram Perforated Leather Bucket Bag
Mellow Stud Mule
Le Pliage Marinière Recycled Nylon Canvas Travel Bag
Unseen Sunscreen Broad Spectrum SPF 40 PA+++
Maxine Stripe Cotton Button-Up Shirt
Citizens of Humanity Charlotte High Rise Straight Jeans
Navy Equestrian Traversee M Linen Tote
Cream Carrie Blouse
Ellison Natural
Jolene High Rise Vintage Slim
Citizens of Humanity Blue Jolene Jeans
Charlotte High Rise Straight Jeans
Le Pliage Filet Top Handle Bag
Vintage cotton crewneck T-shirt
Air Heart Sunglasses
Le Pliage Torchon XS Top Handle Bag With Strap
Santorini Raffia Basket Bag
Chuck Taylor® All Star® Lift High Top Platform Sneaker
Please note that I use ShopSense, LIKETOKNOW.it, Shareasale and Amazon affiliate links on this site. This means using them for purchases won’t cost you extra but may earn me a small commission.  Our full disclosure is available for viewing under About in the disclosure policy.
All rights reserved. Our graphics, images and text are all subject to copyright protection.