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Hazelnut Macarons

Hazelnut Macarons


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Hazelnut Macaron
  • Hazelnut Ganache

Hazelnut Macaron

300g (10.6oz)
150g (5.3oz)
150g (5.3oz)
110g (3.9oz)
300g (10.6oz)
75g (2.6oz)
110g (3.9oz)
5g (0.2oz)

Method of Preparation

  1. Combine the icing sugar, almond flour, hazelnut flour and egg white #1. Mix to get a firm consistency.
  2. Combine the granulated sugar and water and cook to 118°C/244°F. Pour over while whipping egg white #2, mix with .
  3. Whip until meringue cools to 40°C/104°F; gently add meringue to first mixture.
  4. Mix until smooth and shiny.
  5. Pipe macaroons of 6cm diameter on a Silpat®.
  6. Bake in convection oven at 160°C/320°F for about 12 minutes.
  7. Cool completely before filling.

Hazelnut Ganache

145g (5.1oz)
16g (0.6oz)
29g (1.0oz)
253g (8.9oz)
109g (3.8oz)

* can be replaced with

Method of Preparation

  1. Combine the cream and and allow cream to infuse in the refrigerator overnight.
  2. Warm the infused cream to 140°F/60°C along with the inverted sugar.
  3. Melt the and at 104°F/40°C.
  4. Combine the warmed cream mixture and the warm chocolate mixture in the food processor.
  5. Pour out onto a marble slab and table to 73°F/23°C.
  6. Place in refrigerator to promote crystallization, perhaps one hour until firm.
  7. Use as needed to fill macarons.