Prepare to embark on a culinary journey that will transport your taste buds to the charming patisseries of Paris! These exquisite Hazelnut Chocolate Raspberry Macarons are not just a dessert – they're an experience that combines delicate textures, rich flavors, and pure gastronomic artistry. Whether you're a seasoned baker or a curious food lover, this recipe promises to transform your kitchen into a gourmet wonderland, delivering a show-stopping treat that looks as incredible as it tastes.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: French
Serves: 20 macarons
Ingredients
- 1 cup almond flour
- 1/2 cup hazelnut flour
- 1 3/4 cups powdered sugar
- 4 large egg whites
- 1/4 cup granulated sugar
- 1/2 cup raspberry jam
- 1 cup chocolate ganache
Instructions
- Prepare your mise en place by sifting almond flour, hazelnut flour, and powdered sugar together through a fine-mesh sieve into a large mixing bowl, ensuring no lumps remain.
- In a clean, dry stand mixer bowl, begin whisking egg whites on medium speed until soft peaks form, gradually adding granulated sugar while continuing to whisk until stiff, glossy peaks develop.
- Gently fold the sifted dry ingredients into the meringue using a spatula, using a macaronage technique: press and spread the mixture against the bowl's sides, then fold, rotating the bowl to create a smooth, flowing batter that ribbons when lifted.
- Transfer the macaron batter into a piping bag fitted with a round tip, and pipe 1-inch circular shells onto parchment-lined baking sheets, leaving space between each macaron.
- Tap the baking sheets firmly against the counter to release air bubbles, then let the macarons rest at room temperature for 30-45 minutes to develop a skin, which helps create the signature macaron "feet".
- Preheat the oven to 300°F (150°C), ensuring a consistent temperature for even baking.
- Bake the macaron shells for 12-15 minutes, rotating the tray halfway through to ensure uniform cooking, then remove and allow to cool completely on the baking sheet.
- Prepare the filling by warming raspberry jam and creating a smooth chocolate ganache by heating cream and pouring over chopped chocolate, stirring until glossy.
- Match macaron shells by size, then pipe a ring of chocolate ganache around the edge of one shell, filling the center with a small dollop of raspberry jam.
- Carefully sandwich the matched macaron shells together, applying gentle pressure to create a perfect seal.
- Refrigerate the completed macarons for 24 hours to allow flavors to meld and texture to soften, then bring to room temperature before serving.
Tips
- Temperature is Everything: Ensure all ingredients are at room temperature for the most stable meringue.
- Sifting is Non-Negotiable: Take extra time to sift dry ingredients multiple times to avoid lumpy shells.
- Macaronage Technique Matters: The way you fold your batter determines the success of your macarons – look for a lava-like consistency.
- Rest is Crucial: Never skip the resting period before baking; it creates the signature macaron "feet".
- Precision is Key: Use a kitchen scale for exact measurements to guarantee consistent results.
- Patience Pays Off: Allow macarons to mature in the refrigerator for 24 hours for optimal flavor and texture development.
- Practice Makes Perfect: Don't get discouraged if your first batch isn't flawless – macarons are an art form that requires practice.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
