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Indulge in Delight: Crafting Hazelnut Macarons
Welcome to the delectable world of pastry perfection! Today, we embark on a journey to master the art of crafting Hazelnut Macarons. These little delights have captured the hearts and palates of dessert enthusiasts worldwide. Traditionally a macaron is a meringue based biscuit made with almond flour and sandwiched together with sweet buttercream or ganache. For this recipe we will be substituting the almond flour for hazelnut to bring out that beautiful nutty flavour within the macaron shells.
Origins:
The story of macarons is believed to trace back to the 8th century in Italy, but it wasn’t until the 17th century that first written recipe appeared in France. This will always be up for debate; Nether the less, France gained the fame with being the food capital of the world with they’re culinary experts. Over the centuries, macarons evolved, and today they stand as a symbol of elegance and finesse in the world of pastry.
Ingredients:
Prepare to dazzle your taste buds with the following ingredients:
- 220g whites
- 600g sugar
- 150g water
- 600g hazelnut meal
- 600g icing sugar
- 220g whites
Preparation:
Lets dive into the cooking process:
- Sift Dry Ingredients : In a large bowl, sift together the hazelnut flour, icing sugar. For a fine smooth finish on your macarons blend together in a food processor to a finer powder. This step also ensures a smooth and lump-free batter. Mix in the first egg whites to make a paste.
- Italian meringue : in a pot, heat the sugar and water heat to 121.C. Using a bench mixer; slightly whisk second whites and gently pour in the sugar. Whisk until firm peaks form.
- Combine : Fold in 1/3 of the meringue to the hazelnut mix. Repeat with the next third and final amount. You can check if the mix is of right consistency if it forms a ribbon when it comes off your spatula or create a figure 8 in the bowl and you should see the mixture slowly blends back in on itself. Be careful not to over mix as this will result in flat macarons.
- Pipe and Rest : Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a silicone sheet, leaving space between each one. Tap the baking tray a couple times firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes to an hour to develop a skin; depending on the humidity levels in your kitchen this may take a longer or short time.
- Bake : Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, until they are set and have developed feet. Let them cool completely on the silicone sheet before carefully removing them.
- Fill and Enjoy : Once cooled, pair up the macarons and sandwich them together with a hazelnut buttercream or ganache.. Voilà! Your Hazelnut Macarons are ready to be devoured.
Pairing:
To elevate your Hazelnut Macaron experience, consider pairing them with:
- Coffee: The rich and nutty flavours of hazelnut macarons complement the boldness of coffee, whether it’s a classic espresso or a creamy latte.
- Hazelnut Liqueur: For an indulgent treat, sip on a glass of hazelnut liqueur alongside your macarons. The harmonious flavours will dance on your palate, leaving you craving for more.
- Earl Grey Tea: The floral notes of Earl Grey tea provide a delightful contrast to the sweetness of hazelnut macarons, creating a sophisticated pairing that’s perfect for afternoon tea.
Indulge in the decadence of the Hazelnut Macaron; giving you a stronger nutty hazelnut flavour for your Macs! Happy baking!
