Saturday, 30 June 2012

Chocolate Hazelnut Macarons

Recipe adapted from Not So Humble Pie

Chocolate Hazelnut Macarons
Makes about 50

5g dehydrated egg white powder

28g granulated sugar
225g icing sugar (omit 2tbsp)
2tbsp cocoa powder

60g ground almonds
65g hazelnuts

100g egg whites

1. Line two baking trays with baking paper and set aside.

2. Measure out the dehydrated egg white powder and granulated sugar into a little bowl and stir to combine, then set aside.

3. Grind the icing sugar, cocoa powder, ground almonds and hazelnuts together in a food processor and sift into a small-medium bowl.

4. In a large, clean, dry bowl of a freestanding mixer, whisk the egg whites until foamy and then sprinkle in the sugar and egg white powder while continuing to beat. Increase the speed of the mixer and keep whisking until a firm, glossy (but not stiff) meringue forms.

5. Using a soft spatula, fold in the almond-sugar mixture to the meringue in thirds, until fully amalgamated. Be cautious not to over mix, as you want the batter to flow off the spatula in a thick ribbon.

6. Transfer the batter to a piping bag with a plain nozzle (approximately 1cm diameter) and pipe round blobs (approximately 1-1½ inch diameter) onto the prepared baking trays. Firmly rap the trays against a counter top until the any air bubbles come to the surface- pop, with a cocktail stick, any which don’t burst. Leave the piped macarons for 30-60 minutes before placing into the lower half of a preheated oven (300F/150C/mark 2) for approximately 15 minutes.

7. Allow the macarons to cool on a wire rack before removing from the trays and sandwiches pairs of shells together with your choice of filling. Refrigerate and allow to mature for at least 24 hours.

Dark Chocolate Ganache

200g plain chocolate
100ml double cream
Pinch of salt, as required

1. Break the chocolate into pieces into a bowl.

2. Bring the cream to a simmer in a small saucepan and pour over the chocolate. Leave for a minute before stirring until the ganache is homogenous. Mix in a pinch of salt, to taste, to reduce any bitterness. Leave to cool and refrigerate, as required, to thicken before use.

3. For sandwiching the macarons, pipe or spoon about a teaspoon of the ganache onto the flat side of half of the shells and gently press another shell on top, flat side facing in. 


  1. Replies
    1. Thanks, it took a while to get them right but I'm finally happy with my macarons!


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