Sunday, March 28, 2010

Chocolate Hazelnut Macarons

The in thing now are the macarons. It's spelled with one O and pronounced like macaroni with a silent I. Some people also spell it as macaroons. But they shouldn't be confused with coconut macaroons. A macaron is a French almond sandwich cookie filled with chocolate ganache, preserves, butter creams and a whole lot more....the possiblilities are endless. Its meringue-base makes it airy and moist with crust like an egg shell. This is my first macaron so I just made it simple with hazelnut spread as the filling.

I got this recipe from Tartlette.

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

1. Preheat the oven to 200°F (93°C). 

2. Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

3. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

4. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.

5. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.

6. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).

7. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.

8. Cool on a rack before filling. 

Have fun baking!


  1. I browsed through an article about Macarons by one famous pastry chef recently in one website. I thought they have transformed the look of the Macaroons,the one that we were used to having (i used to make them with the use of dessicated coconut), decades ago during my baking frenzy with Bojit. We always thought we would put up our own bake shop back then. Anyway, these look just like the macarons in the website. Your macarons look like they were made by a pro pastry chef. Great job Hazel!

  2. Thank you! Macarons are the new thing now and I've seen varieties of flavors and fillings. I'll try a different flavor next time and make it into macaron pops

  3. Congrats, Hazel! Yummy looking, great food art and great pictures. I love, I love, I love!

  4. Hazel brought a jar full of macarons here at work today. I already ate three and I want some more. It is really good! Sayang sana andito kayo para makipag-agawan.

  5. Thank you Tita Yay! Ito pala ang aking passion, mag bake. I love it! 'Wag lang sana kami magtabaan katitikim, hi hi hi!

  6. looks really really good!! its looks alot like the macaroons here in bizu..a pricey (sorta not sure) french deli/resto. =) - mylene