Best Almond And Hazelnut Chip Macaroons Recipes

HAZELNUT MACARONS

Steps:

• 1. Mix the 158 g water and 236 g granulated sugar in a small saucepan and set over medium heat. Gently mix the mixture until the sugar is dissolved. 2. Place the probe of the thermometer into the syrup and cook until it reaches 248F degrees. (see Note 1 at the bottom).3. Remove from heat immediately when the temperature is reached.* If the syrup has crystallized, discard and start over. Use the syrup cooking time (it might take about 10-15 minutes) to sift the dry ingredients and prepare the egg whites.
• 1. Sift the 106 g of almond flour and 106 g of hazelnut flour, 30 g of cocoa powder and 212 g of powdered sugar twice into a large bowl.2. Heat 172g of egg whites in the microwave in 5-7 second intervals, mixing after each, for about 30 seconds or until the egg whites are barely warm to the touch. 3. Add 82 g of egg whites to the sifted mixture. Pour the rest of the egg whites into a grease-free bowl and add a 1 tablespoon of sugar and set aside. 4. When the syrup is at about 240F, with a sturdy wooden spoon quickly mix egg whites with the sifted mixture until paste forms.
• 1. When the syrup is at about 243F to 244F, start to whip egg whites and sugar on medium speed, getting them ready for when the syrup reaches 248F and you can pour it into the fluffy egg whites.2. Once the egg whites are foamy and the syrup is at 248F degrees, remove the syrup off the heat, increase the mixer speed to high and slowly pour the syrup into the egg whites between the whisk and the bowl. Continue whipping until the bowl is cool to the touch and the meringue has reached stiff peaks.
• 1. Fold the whipped meringue into the almond/sugar paste in 3 additions, trying to reach the "lava" stage when the batter flows off the spatula into the bowl like lava, or when the batter dropped into the bowl takes about 30 seconds to dissolve into the rest of the batter, or when you're able to draw a figure 8 with the batter falling off the whisk. Stop immediately once you reach this stage as overmixing the batter will ruin the macarons. It is better to under-fold, then over-fold.
• 1. Fill the prepared piping bag fitted with the 1/2 inch round plain tip with the macaron batter. You can drape the empty bag over a tall glass to make it easier to fill the pastry bag.
• 2. Pipe the macarons onto the prepared parchment-lined (or a Silpat, but with Silpat you will need to increase baking time) baking sheet by pressing out 1.5-inch circles about 1 inch apart.
• 3. Rap the sheet against the counter 5-10 times to remove any large bubbles. If you use a softer surface to avoid the loud noise that comes with rapping the sheet on the counter, increase the number of raps. 4. Next, use a pin or something sharp to pop any remaining bubbles that have risen to the surface of the macarons, but haven't popped.
• 1. Place into a preheated to 350F oven and immediately reduce the heat to 325F. Bake for 10-12 minutes. Remove from the oven and allow to cool completely before removing off the parchment paper.2. Bake the rest of the macarons in the same fashion, preheating the oven to 350F each time a new baking sheet is placed in the oven.
• 1. Fill a piping bag fitted with a 1/2 inch round piping tip with the Nutella filling and pipe about a tablespoon of the filling onto the first half of the macaron shells, then top with the second cookie, matching them by size and shape. 2. Press gently to adhere.
• Place the macarons into a container fitted with a lid and refrigerate or leave at room temperature for 24 hours before eating. This allows the flavors to mend and for the macaron to reach a fudgy and soft inside.

BASIC FRENCH MACARONS

Steps:

• Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
• Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
• Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
• The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
• Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
• Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
• With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
• Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.