Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Hazelnut-Mocha Macarons
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- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 30 min
- Inactive: 35 min
- Cook: 20 min
- Yield: 16 sandwiched cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 163
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 33 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 30 min
- Inactive: 35 min
- Cook: 20 min
- Yield: 16 sandwiched cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 163
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 33 mg
Ingredients
Mocha Filling:
Directions
- Line 2 baking sheets with parchment paper.
- Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
- With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
- Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
- Preheat oven to 325 degrees F.
- Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
- Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.
