Chocolate Hazelnut Macarons

For chocolate aficionados these Chocolate Hazelnut Macarons are the ones to make.

When my chocolate loving husband first tasted them he said, "mmm...mmm... a classic."

To make the macarons, I added 10 grams of cocoa powder to the batter and a generous tablespoon of hazelnut extract to the buttercream filling.

Once again, I kept the filling lightly sweet to balance the sweetness of the macaron shells and allow the flavor of chocolate and hazelnut to stand front and center.

Cupcake liners, a cellophane bag, baker's twine and a homemade tag make for a sweet package of macarons.

 Chocolate Hazelnut Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
10g cocoa powder
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
brown food coloring (optional)

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and cocoa powder and set aside.
Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts. If you want a darker chocolate colored cookie, this is the time to add a few drops of brown food coloring.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 
Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

Macarons resting before baking. I added a few drops of brown coloring to the macaron batter to enhance the chocolate look.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.


While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with Hazelnut Buttercream.

The essential ingredient for the Hazelnut Buttercream.

Hazelnut Buttercream
3 large egg whites
1/2 cup granulated sugar
1/8 teaspoon cream of tartar
1 cup unsalted butter, room temperature
1 teaspoon vanilla
1 tablespoon hazelnut extract
pinch of fine sea salt


Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, hazelnut extract and salt and whip on high speed until fluffy.