Recipe: Delicious Hazelnut Chocolate Macaroons

Hazelnut Chocolate Macaroons. FOR THE CHOCOLATE HAZELNUT GANACHE: Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, bring the cream to the boil and pour it over the chocolate. Stir the warm cream and praline paste into the chocolate.

In a separate bowl, whisk together the hazelnuts, flour, cinnamon, and cloves. Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the hazelnut mixture, and pipe the batter into rounds. Delicious chocolate hazelnut flavors don't come just from Nutella. You can cook Hazelnut Chocolate Macaroons using 4 ingredients and 11 steps. Here is how you cook that.

Ingredients of Hazelnut Chocolate Macaroons

1. It's 110 grams of Ground Almonds.
2. You need 55 grams of Ground Hazelnuts.
3. You need 175 grams of Icing Sugar.
4. You need 2 large of Egg Whites.

The macaron shells are actually infused with amazing chocolate hazelnut flavor candy oil from LorAnn Oils, Inc. The macarons smell so deliciously aromatic. I've been using LorAnn Oils for almost a year now. Add salt to egg whites; beat on medium speed until soft peaks form.

Hazelnut Chocolate Macaroons step by step

1. Oil and line a large baking tray with baking paper.
2. Grind the almonds, hazelnuts and icing sugar together in a food processor to a very fine powder.
3. Whisk the egg whites till stiff peaks appear then carefully fold in the nut and sugar mixture.
4. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 1/2cm / 1" rounds onto the baking tray.
5. Leave the uncooked macaroons to stand for 30 minutes to form a skin.
6. Preheat the oven to 170ºc (150º fan) / 325°F / gas 3.
7. Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
8. Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
9. Spoon the hazelnut chocolate spread into a piping bag fitted with a medium plain nozzle and pipe an even round onto half the macaroons.
10. Sandwich together with the other half of the macaroons.
11. Preparation time: 1 hour 15 minutes.

Place the chopped chocolate and hazelnut cream in a medium bowl. Heat the cream and butter in a saucepan over medium heat. Stir with a whisk until smooth. Line large cookie sheet with kitchen parchment or foil. In food processor with knife blade attached, blend toasted hazelnuts with sugar, cocoa, chocolate, and salt.