Macarons Choco Noisettes 

Here’s a recipe for Macarons Choco Noisettes (Chocolate Hazelnut Macarons):

Ingredients:

For the Macaron Shells:

• 1 cup (100g) almond flour
• 1 ¾ cup (200g) powdered sugar
• 3 large egg whites
• ¼ tsp cream of tartar
• ¼ cup (50g) granulated sugar
• 2 tbsp cocoa powder (sifted)

For the Chocolate Hazelnut Ganache:

• 4 oz (115g) dark chocolate, chopped
• ¼ cup (60ml) heavy cream
• 2 tbsp unsalted butter
• 2 tbsp hazelnut spread (such as Nutella)
• ¼ cup (30g) finely ground hazelnuts (optional)

Instructions:

Prepare the Macaron Shells:

1. Preheat Oven: Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set aside.
3. Whip Egg Whites: In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.
4. Fold Ingredients: Gently fold the dry ingredients into the whipped egg whites in three additions. Be careful not to overmix; you want the batter to flow slowly off the spatula but still hold its shape.
5. Pipe Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch (2.5 cm) circles onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets gently on the counter to release any air bubbles.
6. Rest Shells: Let the piped shells rest at room temperature for about 30 minutes, or until the tops are dry to the touch and a skin has formed.
7. Bake: Bake in the preheated oven for 15-18 minutes, or until the shells are set and easily lift off the parchment paper. Let cool completely on the baking sheets.

Prepare the Chocolate Hazelnut Ganache:

8. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
9. Make Ganache: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes, then stir until smooth and fully combined.
10. Add Butter and Hazelnut Spread: Stir in the unsalted butter and hazelnut spread until smooth. If using, fold in the finely ground hazelnuts.
11. Chill Ganache: Let the ganache cool to room temperature, then refrigerate for about 30 minutes to firm up slightly before using.

Assemble the Macarons:

12. Pair Shells: Match the cooled macaron shells into pairs of similar sizes.
13. Fill Shells: Transfer the ganache to a piping bag fitted with a round tip and pipe a small amount of ganache onto the flat side of one shell. Top with the other shell to form a sandwich.
14. Rest: Allow the assembled macarons to rest in an airtight container in the refrigerator for at least 24 hours to let the flavors meld and the texture to mature.
15. Serve: Let the macarons come to room temperature before serving.

Enjoy your Macarons Choco Noisettes! These rich and nutty treats are perfect for special occasions or just a delightful indulgence.