Indulge in the delightful combination of hazelnuts and sweet meringue with these homemade Hazelnut Macarons. These delicate French cookies are perfect for any special occasion.
Ingredients: 1 cup ground hazelnuts. 1 1/2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. A pinch of salt. Hazelnut ganache for filling.
Instructions: Set the oven temperature to 300F 150C. Put the powdered sugar and ground hazelnuts in a food processor. Pulse until well combined and fine. Beat the egg whites with the vanilla extract, granulated sugar, and a small pinch of salt in a different bowl until stiff peaks form. To create a smooth batter, gently fold in the hazelnut-sugar mixture into the whipped egg whites. Spoon the mixture into a piping bag fitted with a round tip, then pipe tiny circles onto a parchment paper-lined baking sheet. To form a slight crust, let the piped macarons sit at room temperature for approximately 15 to 20 minutes. Bake for 15 to 18 minutes in a preheated oven, or until the macarons are glossy and smooth and have developed "feet." Take them out of the oven and leave them on the baking sheet to cool completely. After the macarons have cooled, carefully take them off of the parchment paper. Line one macaron shell with a layer of hazelnut ganache, then cover with another. Proceed with the leftover macarons. Before serving, keep the filled macarons in the refrigerator for at least 24 hours in an airtight container. Savor the delectable Hazelnut Macarons!
Prep Time: 30 minutes
Cook Time: 18 minutes
Wolfy Vart