Macarons

 

Macarons

Ingredients:

For the Macaron Shells:

• 1 cup powdered sugar
• 3/4 cup almond flour
• 1/4 cup finely ground hazelnuts
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• A pinch of cream of tartar
• 1/2 teaspoon vanilla extract

For the Hazelnut Ganache Filling:

• 1/2 cup heavy cream
• 1 cup finely chopped hazelnut chocolate or hazelnut spread
• 1 tablespoon unsalted butter

Instructions:

Macaron Shells:

1. Prepare Baking Sheets:

   • Line two baking sheets with parchment paper or silicone baking mats.

2. Sift Dry Ingredients:

   • In a bowl, sift together the powdered sugar, almond flour, and finely ground hazelnuts. Discard any larger pieces left in the sieve.

3. Whip Egg Whites:

   • In a clean, dry bowl, beat the egg whites until they become frothy. Add cream of tartar and continue beating.

4. Add Sugar:

   • Gradually add the granulated sugar to the egg whites while continuing to beat. Beat until stiff, glossy peaks form.

5. Fold in Dry Ingredients:

   • Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. Be careful not to deflate the egg whites.

6. Pipe the Macarons:

   • Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets. Let the piped macarons sit for about 30 minutes to form a skin.

7. Bake:

   • Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes or until they have risen and set.

8. Cool:

   • Allow the macarons to cool completely on the baking sheets before attempting to remove them.

Hazelnut Ganache Filling:

1. Heat Cream:

   • In a small saucepan, heat the heavy cream until it just begins to boil.

2. Pour over Chocolate:

   • Place the finely chopped hazelnut chocolate or hazelnut spread in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.

3. Stir:

   • Stir the mixture until the chocolate is completely melted and smooth. Add butter and mix until incorporated.

4. Chill:

   • Let the ganache cool to room temperature and then refrigerate until it thickens to a spreadable consistency.

5. Assemble:

   • Match up similar-sized macaron shells and spread or pipe the hazelnut ganache on one shell. Top it with another shell to create a sandwich.
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