HAZELNUT MACARONS**
Steps:
- Grind the almonds, toasted hazelnuts (or buy ground meal), and confectioners' sugar together in a food processor until the nuts are finely ground and it looks like fine powder. Pass the mixture through a medium-coarse sieve. If there are large lumps remaining at the bottom of the sieve, place them back in the food processor and repeat. In the stand mixer fitted with the whisk attachment, whip the egg whites to a foam. Then gradually add the granulated sugar until you get a stiff, glossy meringue. But do not overbeat the meringue or it will be too dry and the macarons won't work. Add the dry mixture to the meringue. Give it a quick fold to break up some air and then carefully fold the mixture together. You want the whites to be incorporated and the mixture to be thick and lava like. Test the batter by placing a dollop on a plate. If it holds its shape but the top flattens on its own, it is ready. Otherwise, give the batter a couple more folds. The process should take less than 50 strokes; it is better to fold once and check rather than over do it.Fill the batter into a pastry bag fitted with a plain tip that has about a 1/2 inch opening (Ateco #807). Pipe 1 1/2 inch (or size you prefer) rounds onto parchment or silpat lined baking sheets at least an inch apart. Rap the sheets 2-3 times firmly on the counter. Let the macarons sit for about 20-30 minutes until the surface of the shells are slightly dry. While the macaron shells are sitting, preheat the oven to 400 degrees. Place baking sheets into the upper and lower thirds of the oven and immediately turn the oven temperature down to 300 degrees. Bake for 15-20 minutes (depending on size). Let cool completely before removing and placing on cooling racks. When cooled, spread ganache onto one macaron shell and sandwich with another. Rest in the refrigerator. Store in an airtight container in the refrigerator for several days (or freeze) and eat at rm temp
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love