Almond and Hazelnut Macaroons

Almond and Hazelnut Macaroon Recipe

Hello! We are going to prepare some delicious almond and hazelnut macaroons, a classic combination that stands out for its soft texture and irresistible aroma. Ideal for nut lovers looking for a sweet treat with an authentic and delicate flavor, perfect to accompany a coffee or to give as a gift on any occasion.

Preparation time

These macarons require a little patience to achieve the crispy texture and creamy filling.

• Preparation: 45 minutes
• Cooking: 15 minutes
• Total: 1 hour
• Servings: 20 units
• Difficulty: Intermediate

Ingredients

For the macaroon bases

• 110 gr of toasted hazelnuts
• 120 gr of egg whites
• 120 gr of powdered sugar

For the pistachio cream filling (optional)

• Pistachio cream to taste

If you don't have pistachio cream, you can substitute it with chocolate ganache, which also pairs wonderfully with these hazelnut bases. Another option is to use almond cream for a milder and more neutral flavor.

Utensils we will use

• Chopper or food processor
• Large mixing bowl
• Electric or hand mixer
• Silicone spatula
• Piping bag with a plain nozzle (no. 8) or a cut plastic bag
• Baking tray
• Baking paper or silicone mat
• Knife to peel off the macaron shells

Preparation

1. Prepare the egg whites

1. Aging the egg whites: Store the egg whites in the fridge, uncovered, for at least 48 hours so they dehydrate a little and change texture, this helps the meringue gain more body.
2. Leave at room temperature: Take out the egg whites at least 8 hours before preparing the recipe and leave them covered at room temperature so they reach the appropriate temperature.

2. Prepare the hazelnut mixture

1. Grind hazelnuts and sugar: Place the toasted hazelnuts together with the icing sugar in the food processor and grind at high speed until a very fine powder is obtained. Add 10 extra grams of hazelnuts to compensate for loss when sifting.
2. Sift: Pass the mixture twice through a fine sieve to remove lumps and obtain a smooth texture that will give a shiny and uniform surface to the macaroons.

3. Whip the meringue

1. Beat the egg whites: Use a mixer at maximum speed until the egg whites are frothy.
2. Add sugar gradually: Add the icing sugar little by little, continuing to beat until the meringue forms firm peaks; it should be so firm that the beaters form a peak when lifted without the meringue falling off.

4. Incorporate the hazelnut mixture

1. Mix gently: Incorporate the hazelnut and sugar mixture into the meringue all at once. Use a silicone spatula to mix with gentle, «J»-shaped folding movements, lifting the batter from the bottom and without pressing too hard to preserve the air.
2. Achieve the right consistency: When the batter starts to moisten and absorb the powder, mix a little more vigorously until you get a homogeneous, smooth, and full-bodied batter, not liquid. When lifting the batter with the spatula, it should take about 20 seconds to return to the base without breaking.

5. Form the macaroons

1. Prepare the piping bag: Place the batter in a piping bag with a plain nozzle #8; if you don't have a nozzle, a plastic bag with a cut tip also works.
2. Secure the paper: Place a few dots of batter in the corners of the tray so that the baking paper doesn't move when forming the shells.
3. Form shells: Make circles 3 to 4 cm in diameter, leaving space between them so they can grow without sticking. If in doubt, draw guide circles underneath the baking paper.
4. Optional: Sprinkle chopped pistachios or cocoa powder on top, depending on the filling you prefer.

6. Let dry and bake

1. Remove bubbles: Tap the tray firmly to release air bubbles and make the surface smoother.
2. Dry the shells: Let the shells rest in a warm, dry place until a light crust forms on their surface; this can take 30 minutes to 1 hour. They should not be sticky to the touch.
3. Preheat the oven: Set the oven to 150 ºC if it's a conventional oven, or 140 ºC with a fan.
4. Bake: Bake with the oven door slightly ajar (you can use a wooden spoon to keep it open) for 12 to 15 minutes depending on the size. Rotate the tray halfway through baking for even cooking.

7. Cool and peel off

1. Cooling: Remove the trays and let the macaroons cool for 10 minutes.
2. Peel off: Use a thin knife to carefully peel off the shells if they are difficult to separate. They should come off the paper easily.

To finish and serve

Once the shells are cool, fill them with pistachio cream using a piping bag or a small spoon, and join pairs of similar size. Store the macaroons in an airtight container in the fridge and let them rest for at least one day to develop texture and flavor. Take them out half an hour before serving so they reach room temperature and you can fully enjoy their Gourmet Hazelnut and Sweet Almond aroma.

Nutritional Information per serving

• Calories: 95 kcal
• Proteins: 2 g
• Fats: 5 g
• Carbohydrates: 10 g
• Fiber: 1 g

The values are approximate and may vary depending on the exact ingredients and the size of each macaron.

5 keys to perfect Almond and Hazelnut Macaroons

• Clarify the meringue technique: It is vital to whip the egg whites to stiff peaks so that the macaroons' structure is stable and airy.
• Grind the hazelnuts finely: A very fine powder results in a smooth surface and avoids coarse textures that would ruin the presentation.
• Avoid humidity: When forming the shells, ensure the environment is dry so that the crust forms well and you get the characteristic «foot» of the macaron.
• Rest the shells: Do not omit the drying time prior to baking so that they do not crack or deform.
• Choose the filling well: The smoothness of pistachio cream or a milk chocolate ganache balances and highlights the powerful hazelnut flavor.

When is it ideal to enjoy Almond and Hazelnut Macaroons?

These macarons are the perfect choice for family celebrations or special moments like birthdays and intimate gatherings. Their delicate yet characterful Hazelnut Delight and Forest Sweets flavor makes them an ideal companion for a cup of coffee or tea on autumn or winter afternoons. They are also a handmade gift that will delight those who appreciate homemade gourmet details.

Comparison with similar macaroon and nut-based dessert recipes

Share your experience

Cooking is for experimenting and sharing. Do you dare to prepare these almond and hazelnut macaroons? Tell us how they turned out, what fillings you used, or if you tried variations. Your opinion helps more people enjoy learning this delicious artisanal recipe. Leave your comment and share your own little tricks!

Culinary Glossary for Almond and Hazelnut Macaroons

• Macerate: To let a food rest in a liquid so that it absorbs flavors and softens.
• Meringue: Egg whites beaten with sugar until firm peaks form, providing air and structure.
• Praline: Paste or mixture of caramelized nuts ground until a creamy texture is obtained.
• Sift: To pass a powder or flour through a sieve to remove lumps and achieve a fine texture.
• Stiff peak: When the meringue forms firm peaks and does not bend when lifting the mixer.