French Macarons

Hazelnut Macarons with Praline Buttercream

I took a class at Sur la table to master the art of french macarons and learned so much. My favorite recipe was this delicious and crunchy hazelnut cookie and smooth creamy filling made with nutella. Incredibly irresistible Let's be honest, macarons are moody. The humidity has to be perfect, the egg whites need to be at room temperature and you cannot overmix the batter. Once you get the method down, the end result is so satisfying. It's light with the perfect sweetness and perfect if you are hosting an oscar party this weekend. Elegant, dainty little cookies that are worth the effort.

Tip: this is one of those times where investing in a kitchen scale is worth the money.

Hazelnut Macarons with Praline Buttercream Recipe
Recipe from Sur la table

Hazelnut Macarons:
7 oz powdered sugar, divided
2.5 oz almond flour or meal
1.5 oz hazelnut flour or meal
4 large (4 oz) egg whites, room temperature
Pinch of cream of tartar
3.5 oz granulated sugar
Brown food coloring (optional)

* Use a digital scale to measure everything.

Praline Buttercream:

4 oz egg yolks, room temperature

1 1/2 oz plus 8 oz granulated sugar, divided

pinch of salt

2 oz water

2 1/4 tsp corn syrup

20 oz unsalted butter, softened, cut into 1 inch pieces

1/4 cup nutella spread

Prepare parchment paper macaron templates. Line baking sheets with silpat silicone mats and top with parchment paper templates.  These templates can be printed and found here.

Pulse 1/3 of the powdered sugar with all the almond flour and hazelnut flour in a food processor to form a fine powder. Sift sugar mixture 2 times. Sift remaining powdered sugar 2 times. In a medium mixing bowl, combine all dry ingredients. Set aside.

In a bowl of a stand mixer fitted with a wire whip attachment, whisk whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl and increase speed to high, whisking until stiff, firm, glossy peaks form.

To complete the macaronnage step (macaronnage: the technique of mizing flour and meringue to make macarons), sift the almond flour mixture 1/3 at a time over the egg white mixture and fold using a large silicone spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check to see that the batter is nicely firm and drips slowly from the spatula.

Transfer batter to a pastry bag fitted with a 1/2″ plain round tip (#12) and pipe 1 1/3 inch rounds on the parchment-lined baking sheets. Rap bottom of each sheet on work surface to release any trapped air. Let macarons stand at room temperature for 30 minutes. Meanwhile, preheat your oven to 375 degrees while waiting for the macarons to dry. Place the rack in the lower thirds. Macarons are ready to bake when they no longer stick to a finger when lightly touched. 

Stack the baking sheet with the macarons on top of an empty baking sheet. Bake one sheet at a time, rotating halfway through, until macarons are crips and firm, about 10-15 minutes. If the macarons are still soft inside, lower oven to 300 degrees, over with aluminum foil and bake for a few more minutes.
Let the macarons cool on baking sheets for 2-3 minutes and transfer to a wire rack to cool completely before filling.

For the buttercream: place the yolks, 1 1/2 oz sugar, salt in the bowl of sa stand mixer fitted with a wire whip and beat on high speed until it reaches the ribbon stages or is light in color, thick and foamy.

Meanwhile, combine water, 8 oz sugar, corn syrup in a small saucepan.  Stir once to combine, then wash down the sides of the saucepan with a silicone pastry brush dipped in water.  Bring to a full boil and cook until the mixture reaches the thread state or 235 degrees on an instant read thermometer.  Remove from heat.

With the mixture running on medium high, pour the cooked sugar in a slow, steady stream into the yolks.  Don't let the sugar hit the whisk or the side of the bowl which will result in lost cooked sugar.

Once all the cooked sugar is incorporated  reduce speed to medium and beat until mixture has cooled to about 100 degrees or warm to the touch.  Reduce speed to low and add butter, 1 piece at a time, whisking after each addition.  Once all the butter is incorporated, return to medium high an whisk for a few minutes until fluffy.  Add vanilla extract and nutella, whisking to combine.

Use the buttercream immediately or cover an refrigerate.  To fill macarons, transfer buttercream to a 12 inch pastry bag with a medium round pastry tip and pipe between two macarons.