Discover the delightful world of French patisserie with this Chocolate Hazelnut Macarons with Ganache and Hazelnut Filling Recipe, a symphony of textures and flavors that truly celebrates the magic of handmade macarons. Each bite unites the delicate crunch of perfectly baked shells with the luxurious creaminess of rich ganache and nutty hazelnut paste, creating an indulgent treat that feels elegant yet utterly approachable. Whether you're brewing tea with friends or gifting something homemade, this recipe is sure to impress and satisfy your sweet tooth in the most charming way.
Ingredients You'll Need
Ingredients You'll Need
Though macarons may seem intimidating, the ingredients are simple and essential, each playing a crucial role in crafting the perfect texture, flavor, and color. From finely grounded almond and hazelnut flours providing that signature nuttiness, to silky chocolate and heavy cream for a decadent filling, you’ll find everything you need to build these heavenly treats right here.
- Almond flour (75 g): Finely ground for that light, nutty base of the macaron shells.
- Hazelnut flour (75 g): Adds depth and a deliciously earthy tone alongside the almond flour.
- Icing sugar (150 g): Helps create that smooth, sweet shell surface and blends with the nut flours.
- Egg whites (110 g total, room temperature): Whipped to airy perfection for the shells’ delicate structure.
- Granulated sugar (120 g): Made into syrup to stabilize the meringue for glossy shells.
- Water (50 g): Used to create the sugar syrup with granulated sugar for the perfect meringue.
- Superfine sugar (30 g): Added to egg whites to gently build the meringue’s body.
- Milk chocolate (300 g): Use good quality for the creamy ganache filling.
- Heavy cream (180 g, 36% fat): Heated to create a luxuriously smooth ganache.
- Salt (a good pinch): Brings out the chocolate’s richness in the ganache.
- Hazelnut paste (50 g): Elegantly nutty, this paste adds body and flavor to the filling.
- Roasted chopped hazelnuts (optional): For an extra crunchy texture and garnish.
- Melted chocolate and chopped pistachios: Optional but stunning for decoration and visual appeal.
How to Make Chocolate Hazelnut Macarons with Ganache and Hazelnut Filling Recipe
Step 1: Preparing the Chocolate Ganache Filling
Begin this recipe by making the ganache since it requires chilling to set properly. Chop the milk chocolate finely and gently melt it in the microwave, stirring every 30 seconds to avoid overheating. Meanwhile, heat the heavy cream just until it simmers, then pour it over the melted chocolate along with a pinch of salt. Let this sit for a minute before stirring or blending to emulsify into a silky, glossy ganache. Transfer it to a shallow container, cover tightly with plastic wrap touching the surface, and refrigerate for at least 6 hours or overnight. This chilling is what makes your ganache perfectly pipeable for the filling.
Step 2: Making the Hazelnut Paste
While the ganache chills, prepare your hazelnut paste. You can easily create this by processing roasted hazelnuts in a food processor until creamy and smooth. No food processor? No worries — quality ready-made 100% hazelnut paste works beautifully too. This creamy paste layers nutty richness into the filling, elevating your macarons to another level.
Step 3: Preparing the Macaron Shells
Accuracy and timing are everything here, so gather all your ingredients and prepare your tools. Clean your mixing bowl and whisk with vinegar to ward off any grease that might prevent proper meringue formation. Pulse blend the almond flour, hazelnut flour, and icing sugar together, then sift to achieve a fine, powdery mix. Whip one batch of egg whites until foamy, adding the superfine sugar gradually to create a glossy meringue. Simultaneously, begin boiling the water and granulated sugar to form a sugar syrup, carefully heating it to 118-120°C (244-248°F). Once your syrup is ready, slowly pour it into the meringue while whisking at medium-high speed until stiff peaks form. Incorporate the second batch of egg whites into your flour mixture to make a smooth paste, then fold the meringue in thirds. This gentle folding, known as macaronage, ensures your batter reaches the coveted ribbon stage — it should slowly fall off your spatula in a steady stream, almost like writing the number 8.
Step 4: Piping and Baking the Macarons
Transfer the batter into a piping bag fitted with a round nozzle and pipe even, round shapes onto parchment paper or a silicone mat, spacing them well to allow for spreading. Tap your tray to release air bubbles and pop any that rise to the surface with a toothpick. Let your macarons rest at room temperature for 25-40 minutes until they form a dry skin on top, carefully tested by touching. Meanwhile, preheat your oven to 155°C (311°F) and bake the shells for about 14-15 minutes, adjusting based on your oven's strength. Once baked, cool the macarons on their tray for 30 minutes before gently peeling them off to avoid cracking.
Step 5: Filling and Assembling
Match shells of similar size for a polished look. Pipe a ring of chocolate ganache onto one shell, then add a dollop of hazelnut paste in the center. Sprinkle with chopped roasted hazelnuts for an optional crunch before pressing the paired shell on top firmly enough so the filling peeks out just a bit at the edges. For an extra touch of artistry, drizzle melted chocolate and sprinkle pistachios over the top. Refrigerate your filled macarons for about 12 hours to allow the flavors to meld and the shells to soften to melt-in-your-mouth perfection.
How to Serve Chocolate Hazelnut Macarons with Ganache and Hazelnut Filling Recipe
Garnishes
These macarons shine with simple garnishes like a drizzle of melted white or dark chocolate, finely chopped pistachios, or a light dusting of cocoa powder. Each add a lovely contrast in texture and flavor, making your presentation look as luxurious as they taste.
Side Dishes
Pair your chocolate hazelnut macarons with a light, floral tea like jasmine or Earl Grey to complement their sweetness without overwhelming. For a heartier occasion, serve alongside fresh berries or a delicate dessert wine to create a fully rounded dessert experience.
Creative Ways to Present
Try arranging macarons on a tiered dessert stand for an elegant look at gatherings. Another fun idea: wrap a few in parchment tied with twine to give as charming edible gifts. The visual appeal and personalized touch will make your Chocolate Hazelnut Macarons with Ganache and Hazelnut Filling Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
Store leftover macarons in an airtight container in the refrigerator. Their delicate texture and rich filling benefit from chilling, keeping them fresh and soft for up to 3 days.
Freezing
You can freeze assembled macarons for up to one month by placing them in an airtight container with parchment paper between layers. Thaw in the refrigerator overnight before serving to preserve the best texture.
Reheating
Macarons are best enjoyed cold or at room temperature. Avoid reheating as it can soften the shells too much and alter the filling texture. Simply let frozen macarons thaw slowly in the fridge for optimal taste.
FAQs
What makes the macaron batter reach the perfect consistency?
The key to perfect macaron batter is the macaronage step—folding the meringue gently into the nut flour and sugar paste until it flows slowly from the spatula in a ribbon-like manner. This creates a smooth, glossy batter that bakes into delicate shells.
Can I use pre-made hazelnut paste, or do I have to make it myself?
Both options work wonderfully. Making your own hazelnut paste by processing roasted hazelnuts adds freshness and control over texture, but high-quality store-bought hazelnut paste is a great time saver without sacrificing flavor.
Why do I have to rest the piped macarons before baking?
Resting allows the macarons to form a dry skin on their surface, which is essential to develop the iconic 'feet' and prevent cracking during baking. Touch them gently; they should no longer feel sticky before going into the oven.
How long can finished macarons be kept before they start to lose quality?
For best flavor and texture, consume macarons within 3 days when refrigerated. They do soften over time due to the moisture in the fillings, which makes them tastier but less crisp.
Can I swap milk chocolate for dark or white chocolate in the ganache?
Absolutely! Using dark chocolate will give a richer, more intense flavor, while white chocolate offers a milder sweetness. Adjust the amount of hazelnut paste if needed to balance sweetness and texture to your liking.
Final Thoughts
Making Chocolate Hazelnut Macarons with Ganache and Hazelnut Filling Recipe might seem like a project at first, but trust me, every step is worth the joy of tasting those crisp, chewy shells with luscious, nutty filling. Whether for a special occasion or just to treat yourself, these macarons bring a touch of elegance to any moment. Give yourself the pleasure of crafting this delicate dessert and delight your friends and family with your pastry prowess!
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Chocolate Hazelnut Macarons with Ganache and Hazelnut Filling Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these elegant Chocolate Hazelnut Macarons, featuring delicate almond and hazelnut shells filled with a rich chocolate ganache and creamy hazelnut paste. These macarons boast a perfect balance of nutty flavors and smooth chocolate, complemented by a crisp bite and a melt-in-the-mouth texture. Ideal for special occasions or sophisticated treats, this recipe guides you through the detailed technique to achieve flawless macarons with luscious filling and decorative finishes.
Ingredients
Macaron Shells
- 75 g Almond flour (finely grounded)
- 75 g Hazelnut flour (finely grounded)
- 150 g Icing sugar
- 55 g Egg whites (room temperature, divided)
- 120 g Granulated sugar
- 50 g Water
- 30 g Superfine sugar
- Good pinch of salt
Chocolate Ganache Filling
- 300 g Milk chocolate (e.g., Callebaut milk chocolate, finely chopped)
- 180 g Heavy cream (36% fat)
- Good pinch of salt
Hazelnut Paste Filling and Decoration
- 50 g Hazelnut paste (homemade or store-bought 100% hazelnut paste)
- Small amount of roasted chopped hazelnuts (optional)
- Melted chocolate (for decoration)
Instructions
- Make the Chocolate Ganache Filling: Finely chop the milk chocolate and place it in a bowl. Semi-melt the chocolate in the microwave, stirring every 30 seconds to avoid burning. Heat the heavy cream until just simmering, then pour it over the chocolate. Add a good pinch of salt. Let it sit for a minute, then stir gently or use a blender to emulsify until smooth. Cover the surface with plastic wrap to avoid skin formation and refrigerate for at least 6 hours or overnight until it reaches a piping-consistency.
- Prepare the Hazelnut Paste: Process roasted hazelnuts in a food processor until creamy to create homemade hazelnut paste, or use pre-made 100% hazelnut paste.
- Prepare Dry Ingredients for Shells: Measure almond flour, hazelnut flour, and icing sugar accurately using a digital scale. Pulse blend these together for 5-10 seconds in a blender or food processor, then sift thoroughly for a fine powder texture.
- Clean Equipment: Clean your mixing bowl and whisk attachment thoroughly by wiping them with vinegar to remove any grease that could affect the meringue formation.
- Make the First Meringue: Place 55 g of egg white in a stand mixer and begin whisking on low to medium speed. Gradually add superfine sugar and continue whisking until soft peaks form.
- Make the Sugar Syrup: Combine granulated sugar and water in a saucepan and bring to a boil. Heat until the syrup reaches 118-120°C (244-248°F), monitored with a thermometer.
- Make the Italian Meringue: As the sugar syrup reaches temperature, slowly pour it onto the side of the stand mixer bowl into the whisked egg whites while mixing on medium speed, ensuring syrup does not touch the whisk directly. Increase speed to medium-high and whisk until the meringue forms early stiff peaks and cools slightly.
- Mix Dry Ingredients with Egg White: Combine the remaining 55 g of room temperature egg whites with the almond, hazelnut flour, and icing sugar mixture using a flexible rubber spatula until a smooth paste forms.
- Fold Meringue into Nut Paste (Macaronage): Gently fold the meringue into the nut paste in three additions. The first loosens the paste, the second expels air and starts macaronage, and the third fine-tunes the batter to a ribbon-like consistency. Test by lifting the spatula and making a figure 8 with the flowing batter.
- Pipe the Macaron Batter: Transfer the batter to a piping bag fitted with a round nozzle. Pipe uniform rounds onto silicone baking mats or parchment paper spaced sufficiently to allow spreading.
- Remove Air Bubbles: Tap the baking tray several times on the counter and use a toothpick to pop any surface air bubbles.
- Rest the Macarons: Let the piped macarons rest at room temperature for 25-40 minutes until a dry, firm skin forms. The time varies with kitchen humidity and temperature.
- Preheat Oven: Preheat your oven to 155°C (311°F). It is recommended to preheat slightly higher by about 20°C to compensate for temperature loss when opening the oven door. Use a thermometer to verify accurate oven temperature.
- Bake Macarons: Bake the rested macarons for 14-15 minutes. Adjust time depending on your oven's characteristics to avoid over or under baking.
- Cool Macarons: Remove from the oven and place on a cooling rack, leaving them on the silicone mat or parchment for 30 minutes until fully cool and able to be removed without sticking.
- Pair Matching Sizes: Once cooled, pair macaron shells by similar sizes to ensure uniform sandwiches.
- Assemble Filling: Pipe the chilled chocolate ganache onto one shell, pipe hazelnut paste in the center, and optionally sprinkle roasted chopped hazelnuts. Sandwich with a matching shell and gently press until filling slightly oozes out sides.
- Decorate: Drizzle or decorate assembled macarons with melted chocolate and chopped hazelnuts for a finished look.
- Age the Macarons: Refrigerate assembled macarons for at least 12 hours to allow the filling to soften the shells and develop optimal flavor and texture.
Notes
- Accuracy in weighing ingredients is crucial for macaron success, so use a precise digital scale.
- Ensure egg whites are at room temperature before whisking to achieve better volume in meringue.
- Cleanliness of equipment impacts meringue stability; avoid any grease or residue.
- Control the humidity and temperature in your kitchen as macarons are sensitive; resting times may vary accordingly.
- Use silicone mats or parchment paper to prevent sticking and ease of removal after baking.
- Allow macarons to age in the refrigerator; this maturation improves texture and flavor.
- Adjust baking time or temperature slightly according to your oven’s performance to avoid hollow shells or cracking.
- For the best ganache texture, use high-quality milk chocolate.
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