French Macaroons – Hazelnut

A few weeks ago, I took a class with Helene from My Tartlette.  Her blog, her photos, her recipes are amazing and when I found out on Fuji Mama’s blog that she was coming to town, I immediately signed up.  It wasn’t so much the macaroon, it was the idea of meeting her, fellow blogger, lover of all things eatable!

I enlisted my friend Lisa, and we ventured out to an evening cooking class.  It was so fun. I really need to get out more.  Not only were we instructed and entertained by Helene, but Rachel and Jen (our hosts) were gracious and funny.  We all met at a new pastry school in Woodland Hills.  The space was perfect and the group of ladies were just an extra added bonus.

I have not attempted to make macaroons since our March 5th class, however the other day I motivated to age some egg whites.  Helene suggests the egg whites be aged, at room temp for 24 hours.  I then covered them and left them in the fridge for 72 hours( you can leave them for up to 5 days).  Today was the day for the big bake off.

Lisa and I were talking and she said she wanted to try to make them with hazelnuts rather than almonds (Lisa has probably turned out 15 dozen macaroons since the class…). That same day I happened to be at whole foods and found a bag of ground hazelnuts.  I threw them in my cart.

 

macaroons resting  and waiting to bake
 
baked and resting
 
piped and ready to be paired with its mate



I paired the hazelnut macaroons with a Mocha Ganache.  Yum!

 

 

Helene’s macaroon


Ingredients

90 grams (3 large) egg whites
200 grams powdered sugar
110 grams ground almonds ( I used the hazelnuts)
25-50 grams sugar ( used like 30 grams – didn’t want them too sweet).

Instructions

For directions, go to My Tartlette blog.  She explains it way better than I ever could!

Mocha Ganache


Ingredients

1/4 cup plus 2 Tbls. heavy cream
3 Tbls. unsalted butter
1 tsp. ground espresso
9 oz. milk chocolate (imported) chopped
1 tsp. vanilla

Instructions

Bring cream and butter to a simmer over medium heat.  Add instant coffee to dissolve.  Reduce heat to low and add chocolate until melted.  Mix in vanilla.  Pour into a bowl and chill until firm.  Stir occasionally.

Pipe onto macaroons.

place in fridge, covered, overnight to “age”
Eat and Devour!

The Urban Baker / SusanSalzman.com

Showing 5 comments
  • Lisa!
    Reply

    those are GORGEOUS! i bet they taste great…(and it’s 5 batches of 20 cookies each so far. but watch out, i bought 3 dozen eggs last night.)

  • wendygail
    Reply

    Everything you do looks amazing and doable. Maybe I’ll get kooky and throw a bag of ground hazelnut in my shopping cart next time I feel inspired. wendy

  • Fuji Mama
    Reply

    Mmmm, love the thought of the almond + hazelnut combo! YUM! I’m so glad that you were able to come to the class!

  • Adrienne
    Reply

    These are gorgeous and look so delicious!

  • Diane {Created by Diane}
    Reply

    WOW! They look fantastic. It was so nice to meet you at the food blog forum and I look forward to seeing more of your great blog!

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