Directions:
- Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground. (Don't walk away; if you overprocess, you'll have hazelnut butter.) Transfer to a bowl and repeat with the almonds.
- Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl. Sift in the cocoa powder and confectioners' sugar.
- Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water. (Don't let the bowl touch the water.)
- Continue whisking until the sugar is dissolved, about 2 minutes. (If you can still feel the sugar, keep whisking.) Turn off the heat but leave the water in the saucepan.
- Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes. (If you turn the bowl over, the whites shouldn't move.)
- Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated. Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.
- Pipe into rounds: Line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air. Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.
- Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.
- Let sit at room temperature until slightly dry, 15 to 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
- Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through. Pull the parchment and cookies off the pans; cool.
- Make the filling: Meanwhile, bring the water in the saucepan back to a simmer. Put the chocolate in a heatproof bowl and set it over the water.
- Stir with a rubber spatula until the chocolate is almost completely melted. Remove the bowl from the pan.
- Heat the heavy cream in a saucepan until simmering. Stir the warm cream and praline paste into the chocolate.
- Fold in the butter, salt and chopped hazelnuts. Let the filling cool until spreadable, about 15 minutes.
- Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies. Refrigerate the macaroons, wrapped tightly in plastic wrap, for up to 1 week.
- Photograph by David Malosh
- /content/dam/images/food/fullset/2013/4/5/4/FNM_050113-TTAH-Chocolate-Hazelnut-Macaroons-Recipe_s4x3.jpg Try This at Home: How to Make Macaroons
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.45 Kcal (1078 kJ) | ||
| Calories from fat | 132.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 23% | |
|---|---|---|---|
| Cholesterol | 6.43mg | 2% | |
| Sodium | 68.32mg | 3% | |
| Potassium | 185.81mg | 4% | |
| Total Carbs | 29.67g | 10% | |
| Sugars | 25.39g | 102% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.4mg | 8% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 447.38 Kcal (1873 kJ) | ||
| Calories from fat | 230.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.56g | 23% | |
|---|---|---|---|
| Cholesterol | 11.17mg | 2% | |
| Sodium | 118.72mg | 3% | |
| Potassium | 322.88mg | 4% | |
| Total Carbs | 51.57g | 10% | |
| Sugars | 44.12g | 102% | |
| Dietary Fiber | 4.51g | 10% | |
| Protein | 7.32g | 8% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 2.4mg | 8% | |
| Calcium | 69.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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