Best Hazelnut And Almond Macaroons With Orange Semifreddo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HAZELNUT MACARONS



Hazelnut Macarons image

Hazelnut Macarons- soft, hazelnutty, fudgy and very delicious! This recipe uses the Italian Meringue Method of macaron making, with an addition of cocoa powder and replacement of hazelnut flour for 50% of the almond flour in the recipe.

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 1h

Number Of Ingredients 10

106 g almond flour ((106 g = 3/4 cup 3 tbsp ))
106 g hazelnut flour ((106 g = 1 cup 1 tbsp))
212 g powdered sugar ((212 g = 1 3/4 cups + 1 Tbsp + 2 tsp))
82 g egg whites, room temperature ((82 g = 1/4 cups + 1 1/2 Tbsp) - this will be folded into the almond mixture and form a paste))
90 g egg whites, room temperature ((90 g = 1/4 cups + 2 Tbsp) -this will be whipped with the Syrup )
236 g granulated sugar ((236 g = 1 Cup + 2 Tbsp))
158 g water ((158 g = 2/3 cup ))
30 g cocoa powder ((30 g = 4 sifted tbsp))
3 tbsp cocoa nibs
1 1/2 cups Nutella

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.

Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Protein 2 g, Fat 3 g, Sodium 10 mg, Sugar 15 g, ServingSize 1 serving

HAZELNUT SEMIFREDDO



Hazelnut Semifreddo image

Provided by Food Network

Categories     dessert

Time 4h20m

Number Of Ingredients 10

1 cup hazelnuts, blanched, toasted and cooled
1 cup sugar
2 cups heavy cream, whipped
3/4 cup egg whites*
1/4 teaspoon pure vanilla extract
Warm glossy chocolate sauce, recipe follows
3 ounces unsweetened chocolate
7 ounces semisweet chocolate
3/8 cup light corn syrup
1/2 cup hot water

Steps:

  • Grease a 10-inch spring form pan and line with parchment paper.
  • In a food processor grind the hazelnuts and 3/4 cup sugar together, pulsing to avoid over blending so it does not become a paste. Whip the cream using a mixer fitted with a whisk attachment or a hand mixer, until fluffy, soft peaks. Transfer to the refrigerator.
  • In a clean dry bowl, whip the egg whites until soft peaks form. Add the vanilla extract and 1/4 cup sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the whipped cream, then fold in the ground nut mixture. Spoon the mixture into the spring form pan. Smooth the top. Freeze at least 4 hours or overnight.
  • Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
  • When ready to eat, remove the collar and serve frozen with chocolate sauce.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

ALMOND-AND-HAZELNUT-CHIP MACAROONS



Almond-And-Hazelnut-Chip Macaroons image

Provided by Todd S. Purdum

Categories     dessert

Time 1h

Yield Sixteen 3-inch macaroons

Number Of Ingredients 6

2/3 cup whole hazelnuts, shelled
2 cups whole natural almonds, shelled
1 1/4 cups sugar
2 to 3 large egg whites
2 tablespoons apricot jam
1 teaspoon minced lemon zest

Steps:

  • Preheat oven to 400 degrees. Spread hazelnuts across baking sheet, and bake until skins are lightly browned, about 5 minutes; do not turn off oven. Roll nuts in a clean kitchen towel. Pressing lightly on towel, roll back and forth to loosen skins of nuts. Transfer skinned nuts to a food processor. Chop until nuts are the size of chocolate chips. Transfer to a bowl and set aside.
  • Spread almonds on a baking sheet and bake until lightly browned, about 5 minutes; remove from heat. Reduce oven to 350 degrees. Allow nuts to cool, and place in bowl of a food processor. Add sugar, and process until almonds are very finely ground, 30 to 40 seconds. Add 2 egg whites, jam and lemon zest. Pulse until blended; mixture should be thick and tacky when pressed with fingertip. If dry, add a teaspoon of remaining egg white, and pulse; repeat if necessary to reach desired consistency.
  • Transfer mixture to a large bowl. Add hazelnuts, and knead by hand until blended. Lightly wet hands to prevent sticking. Divide dough in half, then divide each half into 8 pieces, for a total of 16 pieces. Shape pieces into balls, and place eight balls on each of two parchment-lined baking sheets.
  • Position oven racks in top and center thirds of oven. Bake macaroons until golden brown, 18 to 22 minutes, reversing baking sheets from front to back and top to bottom halfway through cooking time. Store for up to one week in an airtight container, or freeze for up to one month.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 10 milligrams, Sugar 18 grams, TransFat 0 grams

ALMOND ORANGE MACAROONS



Almond Orange Macaroons image

These are some of the most delicious cookies I have ever tasted. I like to peel the orange zest with my Microplane zester, which gives me a nice, powdery zest, but you can use a potato peeler and cut strips as well, since it will all get mixed up with the sugar in the food processor.

Provided by Mirj2338

Categories     Drop Cookies

Time 35m

Yield 48 macaroons

Number Of Ingredients 6

1 cup granulated sugar
1/2 cup unsifted confectioners' sugar
1 orange, zest of
1/8 teaspoon salt
1 (7 ounce) package almond paste, diced
3 large egg whites

Steps:

  • Place the oven rack in the lowest position possible in your oven.
  • Preheat the oven to 300°F.
  • Line two baking sheets with parchment paper.
  • Place the sugar, confectioners' sugar, orange zest and salt in the bowl of a food processor together with the steel knife.
  • Grind the zest very find with the sugar.
  • This will usually take 3 20-second whirls of the processor.
  • Scrape the work bowl with a spatula in between whirls and stir up the sugar mixture.
  • Scatter the diced almond paste evenly over the sugar mixture and give the processor about two more 10 seconds whirls.
  • The texture should be like coarse meal.
  • Again, scrape the work bowl in between whirls.
  • Add the egg whites and mix with about two 5 second whirls.
  • Don't forget to scrape the bowl at half-time.
  • Remove the steel knife and set aside.
  • Working directly from the food processor bowl, scoop up the dough in rounded 1/2 teaspoonfuls and drop onto the parchment lined baking sheets.
  • Space the cookies about 2 inches apart, these babies really spread as they bake.
  • Bake the cookies, one sheet at a time, until lightly browned and crackly on top, about 20-25 minutes.
  • Remove the cookies together with the parchment paper to a wire rack to cool.
  • To remove the cooled cookies from the paper, loosen them carefully around the edges with a spatula, using short strokes.
  • These are not brittle cookies, and you should get the hang of it soon enough.
  • You can layer the macaroons between sheets of wax paper in an airtight Tupperware, and store them in a cool, dry spot.

Nutrition Facts : Calories 42.1, Fat 1.2, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 7.5, Fiber 0.2, Sugar 7, Protein 0.6

HAZELNUT AND ALMOND MACAROONS WITH ORANGE SEMIFREDDO



Hazelnut and Almond Macaroons with Orange Semifreddo image

Categories     Cookies     Ice Cream Machine     Mixer     Egg     Nut     Dessert     Bake     Freeze/Chill     Passover     Frozen Dessert     Orange     Almond     White Wine     Spring     Hazelnut     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

For macaroons
3 large egg whites
3/4 cup superfine granulated sugar
1/2 cup coarsely chopped blanched almonds (2 3/4 oz), toasted
1/2 cup coarsely chopped hazelnuts (2 ounces), toasted
For semifreddo
9 oranges
4 large egg yolks
3/4 cup sugar
2 tablespoons potato starch
For wine syrup
1 orange
2/3 cup sugar
2/3 cup dry white wine
1/4 teaspoon fresh lemon juice
Special Equipment
parchment paper, a large pastry bag fitted with a 1-inch plain tip, and an ice-cream maker

Steps:

  • Make macaroons:
  • Preheat oven to 200°F. Line a large baking sheet with parchment paper. Draw or trace 12 (3-inch) circles 1 inch apart on parchment and turn paper over on baking sheet.
  • Put egg whites in a metal bowl set over a pan of simmering water and gently whisk constantly until barely warm. Remove bowl from heat and beat whites with a pinch of salt with an electric mixer until they just hold soft peaks. Gradually add 1/2 cup superfine sugar, beating until whites just hold stiff, glossy peaks. Fold in remaining 1/4 cup sugar, then nuts.
  • Transfer meringue to pastry bag and pipe 12 rounds of meringue inside drawn circles on parchment. Bake in middle of oven until dry to the touch and crisp, about 1 1/2 hours. If macaroons are not crisp after 1 1/2 hours, turn off oven and let stand in oven 30 to 40 minutes more. Peel macaroons off parchment and transfer to a rack to cool (macaroons may stick if cooled on paper).
  • Make semifreddo:
  • Finely grate enough zest from oranges to measure 1 1/2 teaspoons. Squeeze 2 cups juice.
  • Whisk together yolks, sugar, and potato starch in a 1-quart heavy saucepan. Gradually add juice, whisking until smooth. Cook over moderate heat, whisking constantly, until thickened and registers 170°F on an instant-read thermometer, 5 to 6 minutes. Pour through a very fine sieve into a metal bowl and stir in zest. Set bowl in a larger bowl of ice and cold water and stir occasionally until mixture is cold.
  • Freeze in ice-cream maker until soft-frozen. Spread semifreddo on flat (bottom) side of 6 macaroons and top with remaining macaroons, flat sides down. Wrap each in plastic wrap and freeze until ready to serve.
  • Make wine syrup:
  • Remove zest from orange with a vegetable peeler, then remove any white pith from zest. Julienne zest. Squeeze 1 tablespoon juice.
  • Cover zest with cold water in a small saucepan and bring to a boil. Drain in a sieve and rinse under cold water. Pat dry.
  • Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
  • While caramel is cooking, bring wine and zest to a boil in a small saucepan. Tilt caramel pan and carefully pour in wine with zest (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Stir in orange and lemon juices, then cool.
  • Let filled macaroons soften 20 to 25 minutes at room temperature, then serve with wine syrup.

Related Topics