Hazelnut Macarons with Chocolate Frangelico Ganache

If you have approximately 45 minutes to spend in the kitchen, Hazelnut Macarons with Chocolate Frangelico Ganache might be a super gluten free recipe to try. For 17 cents per serving, you get a dessert that serves 50. One serving contains 105 calories, 2g of protein, and 5g of fat. A few people made this recipe, and 69 would say it hit the spot. A mixture of almond meal, water, white sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Baker Chick. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. If you like this recipe, you might also like recipes such as Hazelnut Macarons with Chocolate Ganache, Hazelnut Chocolate Cream Pie Using Frangelico, and Hazelnut & Chocolate Baklava With Espresso-frangelico Syrup.

Servings: 50

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, whisk together the sifted almond meal, hazelnut meal, and powdered sugar- breaking up any lumps or large bits.Make a well in the center of the bowl and pour 110 grams of egg whites in. Fold them in gently until the mixture is well combined, thick and paste-like.Meanwhile- place the other 110 g of egg whites into the bowl of a stand mixer fitted with a whisk attachment. Leave it be while you make the sugar syrup.In a small saucepan, combine the sugar and water and stir together until dissolved. Clip a candy thermometer to the side of the pan. When the syrup reaches 225 degrees F- turn the stand mixer on high and start whisking the eggs. You want them to be at soft peak stage, so as soon as they are, turn the speed to low. The egg whites can wait for the syrup- but once the syrup is ready- it cannot wait.When the syrup hits 239 degrees- carefully pour it into the side of the bowl while the mixer is running. You don't want the syrup to run down the bowl- or it will cool- so aim to pour it right at the spot where the egg whites meet the side of the bowl.Whip on high for about a minute- and then reduce speed to low and continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.Add 1/2 of the meringue to the almond mixture, and gently fold it in until combined and smooth. Gradually add the rest of the meringue until batter is smooth and it ribbons off the spoon. Fill piping bags with a round tip and preheat oven to 300F.Prepare baking sheets with parchment paper. If your oven has a strong fan- you may want to pipe dots of batter onto the corners to stick the parchment down. OR- you can weigh it down with butter knives along the edges.Pipe small rounds with the bag perpendicular to the baking sheet. You'll need to develop a rhythm that works for you so that your macs are similar in size. I like to count out loud- "1, 2, 3- release."Let the piped macs sit out until a trace of a shell is formed- 20-30 minutes will do- maybe less. This helps keep their shape while baking.Bake for about 12 minutes. To test if done- open the oven and wiggle the top of a shell back and forth. If it's super "wiggly" they need more time. Perfect macs will be just a little wiggly- but overall firm.When done, remove parchment from the sheet and let cool for 5 minutes on the counter top. Gently peel parchment paper off and cool completely before filling.Macarons taste best when "ripened" in the fridge for 24-48 hours, and can last in the fridge for up to a week. Place the chopped chocolate in a large, heat-safe bowl. Warn the cream in a sauce pan until bubbly, and stir in the Frangelico. Pour cream mixture over the chocolate, and stir gently until the chocolate has melted and the ganache is smooth and shiny. As the ganache cools it will become thick and perfectly pipeable for your macarons!

 

Step by step:

1. In a large bowl, whisk together the sifted almond meal, hazelnut meal, and powdered sugar- breaking up any lumps or large bits.Make a well in the center of the bowl and pour 110 grams of egg whites in. Fold them in gently until the mixture is well combined, thick and paste-like.Meanwhile- place the other 110 g of egg whites into the bowl of a stand mixer fitted with a whisk attachment. Leave it be while you make the sugar syrup.In a small saucepan, combine the sugar and water and stir together until dissolved. Clip a candy thermometer to the side of the pan. When the syrup reaches 225 degrees F- turn the stand mixer on high and start whisking the eggs. You want them to be at soft peak stage, so as soon as they are, turn the speed to low. The egg whites can wait for the syrup- but once the syrup is ready- it cannot wait.When the syrup hits 239 degrees- carefully pour it into the side of the bowl while the mixer is running. You don't want the syrup to run down the bowl- or it will cool- so aim to pour it right at the spot where the egg whites meet the side of the bowl.Whip on high for about a minute- and then reduce speed to low and continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.

2. Add 1/2 of the meringue to the almond mixture, and gently fold it in until combined and smooth. Gradually add the rest of the meringue until batter is smooth and it ribbons off the spoon. Fill piping bags with a round tip and preheat oven to 300F.Prepare baking sheets with parchment paper. If your oven has a strong fan- you may want to pipe dots of batter onto the corners to stick the parchment down. OR- you can weigh it down with butter knives along the edges.Pipe small rounds with the bag perpendicular to the baking sheet. You'll need to develop a rhythm that works for you so that your macs are similar in size. I like to count out loud- "1, 2, 3- release."

3. Let the piped macs sit out until a trace of a shell is formed- 20-30 minutes will do- maybe less. This helps keep their shape while baking.

4. Bake for about 12 minutes. To test if done- open the oven and wiggle the top of a shell back and forth. If it's super "wiggly" they need more time. Perfect macs will be just a little wiggly- but overall firm.When done, remove parchment from the sheet and let cool for 5 minutes on the counter top. Gently peel parchment paper off and cool completely before filling.Macarons taste best when "ripened" in the fridge for 24-48 hours, and can last in the fridge for up to a week.

5. Place the chopped chocolate in a large, heat-safe bowl. Warn the cream in a sauce pan until bubbly, and stir in the Frangelico.

6. Pour cream mixture over the chocolate, and stir gently until the chocolate has melted and the ganache is smooth and shiny. As the ganache cools it will become thick and perfectly pipeable for your macarons!

Nutrition Information:

covered percent of daily need