Hazelnut-Mocha Macarons

Name: Hazelnut-Mocha Macarons
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 113 grams bittersweet chocolate, chopped; 473 milliliters confectioners sugar; 3 Tbsps Dutch-processed cocoa powder; 3 larges egg whites, at room temperature; 177 milliliters ounces peeled and toasted hazelnuts (about; 118 milliliters heavy cream; 1 Tbsp instant espresso powder; 0 teaspoons fine salt

You can never have too many dessert recipes, so give Hazelnut-Mocha Macarons a try. This recipe serves 16. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 167 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of heavy cream, confectioners' sugar, instant espresso powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.

Ingredients you will need

Powdered Sugar

Hazelnuts

Cocoa Powder

Nuts

Equipment you will use

Baking Paper

Food Processor

Sieve

With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula.

Ingredients you will need

Powdered Sugar

Egg Whites

Salt

Equipment you will use

Hand Mixer

Spatula

Bowl

Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.

Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil.

Ingredients you will need

Instant Espresso

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes.

Ingredients you will need

Chocolate

Cream

Shake

Equipment you will use

Bowl

Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.

Equipment you will use

Whisk

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper.

Ingredients you will need