German Hazelnut Macaroons Recipes

CHOCOLATE-HAZELNUT MACARONS

Steps:

• Line 2 baking sheets with parchment paper.
• Put the hazelnuts, cocoa powder and 1 cup of the confectioners' sugar in the bowl of a food processor and process until the nuts are very finely ground and powdery, about 3 minutes. Sift with a medium-mesh strainer and discard any pieces of nuts that didn't pass through the strainer.
• Beat the egg whites and salt in a large bowl using an electric mixer on medium-high speed until they hold firm but not dry peaks, about 2 minutes. While beating, gradually add the remaining 1 cup confectioners' sugar, scraping down the sides of the bowl as needed until the peaks are firm and shiny. Fold the nut mixture into the egg whites with a large rubber spatula until just blended. Transfer to a large piping bag fitted with a 1/2-inch plain tip. Pipe 32 two-inch rounds on the prepared pans. Set aside to air-dry for 30 minutes.
• Preheat the oven to 325 degrees F.
• Bake until the tops of the cookies are puffed and set, 18 to 20 minutes. Take care not to overcook the cookies or they will crack. Cool the cookies for 5 minutes, then gently peel from the parchment and transfer to a wire rack to cool completely.
• Meanwhile, put the chocolate in a medium heatproof bowl. Heat the cream to a boil in a small saucepot over medium heat. Pour the cream over the chocolate and set aside until the chocolate is soft, about 5 minutes. Whisk until smooth; let stand at room temperature until thick but still spreadable. Sandwich about 1 teaspoon of the chocolate mixture between two cookies and repeat with the remaining filling and cookies.

HAZELNUT MACAROONS

Steps:

• In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks).
• Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy.
• Fold in the ground nuts using a rubber spatula or a tabelspoon.
• Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread.
• Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre.
• Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Enjoy! :).
• Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.

HAZELNUT MACAROONS

Steps:

• Beat the egg whites with a pinch of salt in a stand mixer to soft peaks, pouring in the sugar while still beating until you have a thick, glossy meringue.
• Mix the lemon zest with the ground hazelnuts. Carefully fold the hazelnut mixture into the meringue without losing too much volume.
• Heat the oven to 180C/fan 160C/gas 4. Lay the rice paper circles on several baking sheets, if using, or line the sheets with baking parchment. Spoon the meringue mixture into a pastry bag fitted with a plain nozzle. Place the nozzle in the middle of a rice paper circle and, applying a steady pressure, pipe a blob until only a 1-2mm border on the paper is still visible. Slowly pull the piping bag upwards and remove it. Put a whole hazelnut on the centre. Repeat with the remaining macaroons.
• Bake the macaroons for 10 minutes. Don't let them get too brown or they'll dry out. Let the macaroons cool down completely, then store them in a biscuit tin.

HAZELNUT MACARONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground., Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture., With a pastry bag, pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely., For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely., In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1-1/2 tsp buttercream onto the bottom of each of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.