Day 2: Chocolate Hazelnut Macarons

Before I started this blog I never thought I could make something like macarons. They are such a delicate and beautiful treat and I just don’t think I would have had the skill set to try them. I am so proud and happy to say that I have managed to make them and that they have turned out really yummy!

Because this was a totally new bake for me, I did follow a recipe I found here. This is an industrial batch of macarons though and way more than anyone is likely to make on a regular basis, so what fallows is a recipe that is a little more well suited for most every day bakers. The original recipe left me with 92 macarons! The one I am giving you will make half that (and if you want more you can always double it!). I have also made some of my own changes to the ganache portion because the process made more sense to me.

This recipe does require a bit of time, but I think if you are not making almost 100, it is all accomplishable in an afternoon (probably less than that). There are a lot of fun skills you get to use as well, including making Italian meringue, piping and making ganache. The result is a very nice chocolatey macaron with a hint of hazelnut. I would maybe up the amount of nutella used in the ganache in future to make a slightly stronger hazelnut flavour.

Hope you enjoy these nice indulgent holiday treats!

Chocolate Hazelnut Macarons

This recipe make 46 macarons at 78 calories each.

dsc_0217

Ingredients:

Shells:

  • 150g ground almonds
  • 150g icing sugar
  • 30g cocoa
  • 110g egg whites divided in half
  • 15ml strong brewed coffee
  • 1/2 tsp. vanilla extract
  • 150g castor sugar
  • 40ml water

Ganache:

  • 100g dark chocolate
  • 50g double cream
  • 25g unsalted butter (softened)
  • 25g nutella (maybe make this 50)

 

Preparation:

Shells:

  1. Line four trays with baking paper. You can also draw on 1″ circles as guides if you would like.
  2. Sift the ground almond, icing sugar and cocoa into a large bowl and mix well.
  3. Pour the 55g egg white, coffee and vanilla onto the dry ingredients, but do not mix. Set this aside.dsc_0181
  4. Place the other 55g of egg white into a stand mixer with a whisk attachment, but do not turn it on.
  5. In a saucepan set to medium heat on the stove, combine the castor sugar and water, giving it a stir so it is combined.
  6. Let the sugar mixture heat to 110 C (use a candy or jam thermometer).
  7. At this point keep the sugar heated and switch you stand mixer on high to beat the eggs into soft peaks.
  8. Let the sugar reach 115 C and the eggs should be at the right consistency.
  9. Leaving the mixer on high, very slowly pour the sugar syrup into the stand mixer.dsc_0185
  10. Once all is in, continue to run the mixer until the bottom of the outside of the bowl and cooled in temperture (it can still be slightly warm).
  11. In two batches, fold the meringue into the bowl of dry and wet ingredients, until everything is well combined and smooth.
  12. Scoop the mixture into a piping bag with a medium piping tip (or a large plastic ziplock with the corner cut off).
  13. Pipe one inch round disks onto the baking trays.
    • I should have left a little more room around the edges of some of mine, although it doesn’t really matter if they stick, they just look nicer if they don’t.
  14. Once all the disks are pipes, firmly slap the baking trays down on the counter three times to let any air bubbles come to the surface.
  15. Let disks sit for 30 minutes to form a ‘skin’.
  16. Preheat the oven to 180 C.
  17. Place the disks in the oven for 11 minutes, but open the door at the 8 and 10 minute mark to let out any built up steam.
  18. Remove the disks from the oven and let cool before peeling off the baking paper. Be careful to make sure the ‘foot’ of the shell doesn’t come away and stay stuck to the paper.
  19. Now pair together similar sized disks, so you have a top and bottom of each macaron.

 

Ganache:

  1. Chop up your chocolate and place in a heat safe bowl.
  2. Heat the cream on the stove until just at boiling point.
  3. Pour the hot cream over the chocolate and let it sit for two minutes before stirring them all together.
    • The mixture should be fully liquid at this point, if some of the chocolate has not melted yet, you can heat a bit further in a double boiler to make sure the whole mixture is smooth.                                          dsc_0197
  4. Place the ganache in the fridge and allow to cool until it firms up (about 20 minutes).
  5. In a stand mixer, cream butter and nutella together.             dsc_0198
  6. Add the ganache and beat until the mixture is light and fluffy (it should feel almost like air).                                                                                                dsc_0202
  7. Spoon the ganache into a piping bag or ziplock.
  8. Pipe ganache onto the middle of one half of each macaron.
    • You want enough to fill the macaron, but not so much that it will come bursting out too much.
  9. Sandwich the top half of each macaron onto the ganache.

Now you can show off your tasty treats at any holiday party! So yummy and so nice looking! These should be stored in the fridge or you can freeze some for later!

And here is an easy to print version:

Chocolate Hazelnut Macarons

Ingredients:

Shells:

  • 150g ground almonds
  • 150g icing sugar
  • 30g cocoa
  • 110g egg whites divided in half
  • 15ml strong brewed coffee
  • 1/2 tsp. vanilla extract
  • 150g castor sugar
  • 40ml water

Ganache:

  • 100g dark chocolate
  • 50g double cream
  • 25g unsalted butter (softened)
  • 25g nutella (maybe make this 50)

Preparation:

Shells:

  1. Line four trays with baking paper. You can also draw on 1″ circles as guides if you would like.
  2. Sift the ground almond, icing sugar and cocoa into a large bowl and mix well.
  3. Pour the 55g egg white, coffee and vanilla onto the dry ingredients, but do not mix. Set this aside.
  4. Place the other 55g of egg white into a stand mixer with a whisk attachment, but do not turn it on.
  5. In a saucepan set to medium heat on the stove, combine the castor sugar and water, giving it a stir so it is combined.
  6. Let the sugar mixture heat to 110 C (use a candy or jam thermometer).
  7. At this point keep the sugar heated and switch you stand mixer on high to beat the eggs into soft peaks.
  8. Let the sugar reach 115 C and the eggs should be at the right consistency.
  9. Leaving the mixer on high, very slowly pour the sugar syrup into the stand mixer.
  10. Once all is in, continue to run the mixer until the bottom of the outside of the bowl and cooled in temperture (it can still be slightly warm).
  11. In two batches, fold the meringue into the bowl of dry and wet ingredients, until everything is well combined and smooth.
  12. Scoop the mixture into a piping bag with a medium piping tip (or a large plastic ziplock with the corner cut off).
  13. Pipe one inch round disks onto the baking trays.
    • I should have left a little more room around the edges of some of mine, although it doesn’t really matter if they stick, they just look nicer if they don’t.
  14. Once all the disks are pipes, firmly slap the baking trays down on the counter three times to let any air bubbles come to the surface.
  15. Let disks sit for 30 minutes to form a ‘skin’.
  16. Preheat the oven to 180 C.
  17. Place the disks in the oven for 11 minutes, but open the door at the 8 and 10 minute mark to let out any built up steam.
  18. Remove the disks from the oven and let cool before peeling off the baking paper. Be careful to make sure the ‘foot’ of the shell doesn’t come away and stay stuck to the paper.
  19. Now pair together similar sized disks, so you have a top and bottom of each macaron.

Ganache:

  1. Chop up your chocolate and place in a heat safe bowl.
  2. Heat the cream on the stove until just at boiling point.
  3. Pour the hot cream over the chocolate and let it sit for two minutes before stirring them all together.
    • The mixture should be fully liquid at this point, if some of the chocolate has not melted yet, you can heat a bit further in a double boiler to make sure the whole mixture is smooth.
  4. Place the ganache in the fridge and allow to cool until it firms up (about 20 minutes).
  5. In a stand mixer, cream butter and nutella together.
  6. Add the ganache and beat until the mixture is light and fluffy (it should feel almost like air).
  7. Spoon the ganache into a piping bag or ziplock.
  8. Pipe ganache onto the middle of one half of each macaron.
    • You want enough to fill the macaron, but not so much that it will come bursting out too much.
  9. Sandwich the top half of each macaron onto the ganache.
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