Best Hazelnut Macaroons Recipes

HAZELNUT AND ALMOND MACAROONS WITH ORANGE SEMIFREDDO

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.

HAZELNUT MACAROONS

Steps:

• In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks).
• Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy.
• Fold in the ground nuts using a rubber spatula or a tabelspoon.
• Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread.
• Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre.
• Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Enjoy! :).
• Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.

CHOCOLATE-DIPPED HAZELNUT MACAROONS

Steps:

• Preheat oven to 325°. Place hazelnuts and 1/4 cup sugar in a food processor; process until nuts are finely ground. Add almond paste, egg whites and remaining sugar; process until blended, about 3 minutes., Cut a small hole in the tip of a pastry bag; insert a large star pastry tip. Fill bag with hazelnut mixture. Pipe 1-1/4-in. rosettes 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set, about 1 hour.

ALMOND-AND-HAZELNUT-CHIP MACAROONS

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.

GERMAN HAZELNUT MACAROONS

Steps:

• Preheat oven to 300° F. Beat egg whites until stiff. Add sugar and continue to beat until well combined. With a rubber spatula, carefully fold under hazelnuts, vanilla sugar and vanilla extract. Using a teaspoon, scoop dough onto a cookie sheet lined with baking parchment. If using baking wafers, place cookie dough onto small round baking wafers (Backoblaten) and transfer onto cookie sheet. Place a whole hazelnut on top of each cookie. Bake on bottom rack at 300° for 30-40 minutes.

HAZELNUT MACAROONS

Steps:

• Preheat oven to 400 degrees Cover 2 cookie sheets with parchment paper. Process the hazelnuts in food processor, with metal blade. Be careful not to chop too small. Immediately add the egg whites, before the almonds loose their oil. Pulse about 10 times. Add the vanilla and pulse 2 or 3 times. You should be able to shape the batter with your hands, it should be sticky and quite thick, like rough sticky clay. The size of the eggs used and the amount of oil in the almonds determines the consistency so be prepared to add a bit more hazelnuts or egg whites. Shape the batter into balls the size of walnuts. Arrange on the parchment covered baking sheets. Brush each macaroon with a bit of water. For variety, either sprinkle with sugar or put a hazelnut in each, and bake for 16 minutes, or until lightly brown. Remove the cookie sheet from the oven, cool on the parchment, on racks. Cool completely and store, tightly covered, at room temperature for a week. They freeze well too.