Wednesday, August 22, 2012

Hazelnut French Macarons

One word:  divine.

That's how I describe an afternoon of conversation and coffee with my lady friends.  And what do you serve when you're expecting their company?  Well, the best, of course!

I royally effed up this recipe.

Can you tell?  They're missing the ruffled foot. Did they still taste decadent? YES! They were amazing!!!!
And so I've decided to share my effed up version of this recipe. 

Hazelnut French Macarons
  • 12oz raw hazelnuts
  • 1 1/3c granulated sugar, divided
  • 2/3c cornstarch
  • 1 tsp salt
  • 7 egg whites
Seperate your egg whites from the yolks an hour before you start and leave them on the counter.

Line four sheet pans with parchment paper.

Get out your big food processor and finely grind your hazelnuts  Then add in 1 cup of sugar, all the cornstarch, and all the salt. Mix this together really well in the food processor.  In your stand mixer, whisk the egg whites until soft peaks form and slowly add in the 1/3c of sugar.  Dump your dry mixture into a large bowl and then dump the fluffy egg whites on top and patiently fold them together.  Patiently. 

Pipe rounds onto the parchment lined sheets using your 806 tip.  It's a 1/2 inch round tip.  Usually the macarons are about one inch in diameter, but it was my intention to make larger sandwich cookies.  After you're all piped out, let the rounds sit at room temperature for one hour.  When there's about ten minutes left, preheat the oven to 325 degrees.  Place one sheet on each rack and bake for 7 minutes. Switch racks and bake another 7 minutes and then do the same for the last two sheets of macarons.  Let them cool completely before adding the filling.

Hazelnut Buttercream

  • 1 stick of unsalted butter
  • 4c powdered sugar
  • 1/2c nutella
  • 1/4c 2% milk
Mix the butter, sugar, and nutella in your stand mixture.  It's going to look kind of crumbly.  I wanted my buttercream to have a really dense, strong flavor.  Add the milk until you think it's enough to thin it out so you can spread it.  I did use the whole fourth cup.  Now frost the macarons and eat them!

Source: Saveur Magazine