Hazelnut Macarons Recipe
Hazelnut Macarons Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Julia Child had a love of life and French cooking as described by her and Alex Prud'Homme in My Life in France. The woman who introduced Americans to the delights of French cuisine would find these crisp, chewy French-style macarons cookies a delight, too! —Taste of Home Test Kitchen
MAKES:
60 servings
TOTAL TIME:
Prep: 50 min. Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 50 min. Bake: 10 min./batch

Ingredients

  • 6 large egg whites
  • 1-1/2 cups hazelnuts, toasted
  • 2-1/2 cups confectioners' sugar
  • Dash salt
  • 1/2 cup superfine sugar
  • COFFEE BUTTERCREAM:
  • 1 cup sugar
  • 6 tablespoons water
  • 6 large egg yolks
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1-1/2 cups butter, softened
  • 6 tablespoons confectioners' sugar

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground.
Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture.
Cut a small hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment paper to wire racks; cool completely.
For buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely.
In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes.
Spread about 1-1/2 teaspoons buttercream onto the bottom of each of half of the cookies; top with remaining cookies. Store in airtight containers in the refrigerator. Yield: about 5 dozen.
Editor’s Note: To toast whole hazelnuts, bake in a shallow pan in a 350° oven until fragrant and lightly browned, 7-10 minutes, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.
Originally published as Hazelnut Macarons in Taste of Home Christmas Annual Annual 2012, p168

Nutritional Facts

1 sandwich cookie: 117 calories, 8g fat (3g saturated fat), 31mg cholesterol, 67mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 6 large egg whites
  • 1-1/2 cups hazelnuts, toasted
  • 2-1/2 cups confectioners' sugar
  • Dash salt
  • 1/2 cup superfine sugar
  • COFFEE BUTTERCREAM:
  • 1 cup sugar
  • 6 tablespoons water
  • 6 large egg yolks
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1-1/2 cups butter, softened
  • 6 tablespoons confectioners' sugar
  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
  2. Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground.
  3. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture.
  4. Cut a small hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment paper to wire racks; cool completely.
  5. For buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely.
  6. In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes.
  7. Spread about 1-1/2 teaspoons buttercream onto the bottom of each of half of the cookies; top with remaining cookies. Store in airtight containers in the refrigerator. Yield: about 5 dozen.
Editor’s Note: To toast whole hazelnuts, bake in a shallow pan in a 350° oven until fragrant and lightly browned, 7-10 minutes, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.
Originally published as Hazelnut Macarons in Taste of Home Christmas Annual Annual 2012, p168

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