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RECIPES | Cookies, Bars & Brownies
Chocolate Hazelnut
MacaronsThe macaron is a cookie for which Paris is renowned. It’s a delicate, light confection in which flavored ganache is sandwiched between two small cookies made of almond flour. (A macaron is not to be confused with a macaroon, which is a rounded coconut cookie.) If any recipe has the potential to transport you to Paris, it’s this one. Perhaps it’s the cookie’s delicate texture, which melts as soon as it hits your tongue, or the balanced sweetness you taste with every bite. Whatever it is, you’ll be right there, sitting in a Luxembourg chair at the Jardin des Tuilleries. Macarons can be finicky, so don’t get frustrated if the first attempt doesn’t yield the perfect confection you buy from a bakery. A few tips if you’re a first-time macaron baker: Use aged egg whites (crack them and leave them exposed for a day or two). This allows for the water of the egg whites to evaporate, making them slightly more acidic, and strengthens the egg white protein, giving you a stronger meringue when whipped. Once you’ve piped the batter onto the baking sheets, lightly rap the baking sheets against the counter just before putting them in the oven, to ensure that you get those famous macaron “feet.”
Ingredients
- 1 cup [100 g]Confectioners’ sugar
- ¼ cup [30 g]Almond flour
- ¼ cup [30 g]Hazelnut flour
- 2 TbspGuittard Cocoa Rouge (Dutch‑processed unsweetened cocoa powder)
- 2Egg whites, at room temperature
- 5 Tbsp [55 g]Superfine sugar
Macarons
- 1
Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper (or Silpat baking mats, if you have them). Fit a large pastry bag with a ½-in [12-mm] plain tip (or set a 1-gl [3.75-L] zip-top bag inside a large cup or small bowl so it’s standing up).
- 2
Using a food processor, blend together the confectioners’ sugar, almond flour, hazelnut flour, and cocoa powder until fine and combined, about 30 seconds.
- 3
In the clean, dry bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer fitted with whisk beaters), beat the egg whites on low speed until frothy (you will see small bubbles start to form), about 1 minute, then increase the speed to medium-high and beat until soft peaks form. Gradually add the superfine sugar and beat until firm peaks form, 3 to 4 minutes.
- 4
Using a rubber spatula, gently fold the flour mixture into the egg white mixture in four additions until just combined. With the final addition, stop folding when there are no more traces of the egg white, being careful not to overmix.
- 5
Transfer the batter to the pastry bag or zip-top bag. (If using a zip-top bag, push all the batter toward one bottom corner, cut off the opposite bottom corner of the bag and, pushing out all of the air from the bag, squeeze the batter toward the hole.) Slowly pipe 1-in [2.5-cm] rounds about 1 in [2.5 cm] apart onto the prepared baking sheets. After piping all the rounds, hold a baking sheet by the edges and rap it against the counter to help create the macaron feet, and repeat with the other baking sheet.
- 6
Bake for 14 to 16 minutes, or until the tops are domed and firm. Transfer the macarons to a wire rack to cool completely, about 1 hour.
Ingredients
- 6 oz [170 g]Guittard Semisweet Chocolate Baking Bars, broken into small pieces
- ½ cup [120 ml]Heavy whipping cream
- 2 TbspLight corn syrup
- 6 Tbsp [85 g]Unsalted butter, at room temperature
Ganache
- 1
Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper (or Silpat baking mats, if you have them). Fit a large pastry bag with a ½-in [12-mm] plain tip (or set a 1-gl [3.75-L] zip-top bag inside a large cup or small bowl so it’s standing up).
- 2
Using a food processor, blend together the confectioners’ sugar, almond flour, hazelnut flour, and cocoa powder until fine and combined, about 30 seconds.
- 3
In the clean, dry bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer fitted with whisk beaters), beat the egg whites on low speed until frothy (you will see small bubbles start to form), about 1 minute, then increase the speed to medium-high and beat until soft peaks form. Gradually add the superfine sugar and beat until firm peaks form, 3 to 4 minutes.
- 4
Using a rubber spatula, gently fold the flour mixture into the egg white mixture in four additions until just combined. With the final addition, stop folding when there are no more traces of the egg white, being careful not to overmix.
- 5
Transfer the batter to the pastry bag or zip-top bag. (If using a zip-top bag, push all the batter toward one bottom corner, cut off the opposite bottom corner of the bag and, pushing out all of the air from the bag, squeeze the batter toward the hole.) Slowly pipe 1-in [2.5-cm] rounds about 1 in [2.5 cm] apart onto the prepared baking sheets. After piping all the rounds, hold a baking sheet by the edges and rap it against the counter to help create the macaron feet, and repeat with the other baking sheet.
- 6
Bake for 14 to 16 minutes, or until the tops are domed and firm. Transfer the macarons to a wire rack to cool completely, about 1 hour.
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Shop the Recipe and More
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