Mocha Macaroons Recipes

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HAZELNUT-MOCHA MACARONS



Hazelnut-Mocha Macarons image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 16 sandwiched cookies

Number Of Ingredients 8

2 cups confectioners' sugar
4 ounces peeled and toasted hazelnuts (about 3/4 cup)
3 tablespoons Dutch-processed cocoa powder
3 large egg whites, at room temperature
1/8 teaspoon fine salt
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon instant espresso powder

Steps:

  • Line 2 baking sheets with parchment paper.
  • 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.
  • 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. 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. 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. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
  • Preheat oven to 325 degrees F.
  • 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. Let cool completely.
  • Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

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