Decadent Chocolate Hazelnut Macarons

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The Allure of Hazelnut Flour in Macarons: A Delectable Twist

While almond flour is the traditional base for French macarons, the world of macaron baking is wonderfully versatile! Yes, you can absolutely create stunning macarons using various nut flours. Many bakers, including myself, frequently experiment with hazelnut flour or pistachio flour to introduce unique flavor profiles and textures.

Today, we’re diving into the rich, nutty notes of chocolate hazelnut macarons, crafted with a thoughtful combination of hazelnut flour and almond flour. This particular blend is key to achieving perfect macaron shells that are both flavorful and structurally sound.

You might wonder why we opt for a mix rather than pure hazelnut flour. The reason lies in the fat content. Hazelnut flour naturally contains a higher percentage of fat compared to almond flour. When it comes to the delicate science of macarons, excessive fat can be a significant obstacle, leading to shells that don’t form feet properly or lack their characteristic crispness.

Understanding Nut Flour Fat Content

To put it into perspective, a 28-gram serving of almond flour typically contains around 14 grams of fat. The same quantity of hazelnut flour, however, contains approximately 17 grams of fat. This seemingly small difference can profoundly impact the meringue’s stability and the macaron’s final texture, underscoring the importance of careful ingredient ratios in macaron mastery.

Mastering the Macaron Technique: A Step-by-Step Guide to Chocolate Hazelnut Macarons

Crafting perfect macarons is an art that blends precision with patience. If you’re looking for an in-depth exploration of the foundational techniques, I recommend reviewing my comprehensive basic macaron recipe. Here, we’ll focus on the specific steps for these delectable chocolate hazelnut versions, building on that core knowledge.

1. Prepare Dry Ingredients: Begin by sifting your hazelnut flour, almond flour, and powdered sugar together. Sifting thoroughly, ideally three times, is crucial for achieving smooth macaron shells. Discard any larger chunks or coarse bits of nut flour that remain in the sifter, but ensure this discarded amount is no more than one tablespoon. If you find yourself with more than a tablespoon of chunky mixture, it indicates your nut flour might not be finely ground enough. In such a rare case, you may need to add a tiny bit more hazelnut or almond flour to compensate for the lost volume, though this is uncommon with high-quality, finely ground flours.
2. Craft the French Meringue: The meringue is the backbone of your macarons, so stability is paramount. Start with absolutely clean, grease-free bowls (glass or stainless steel are ideal) and whisk attachments. Begin whipping your room-temperature egg whites. Once they become foamy, introduce cream of tartar (optional, but highly recommended for stabilization) and a pinch of salt. Gradually add the fine granulated sugar, one tablespoon at a time, while continuously beating the mixture at a consistent speed. Continue until you achieve stiff, glossy peaks. The meringue should hold its shape firmly when the whisk is lifted, with no drooping. For a visual guide and expert tips on creating the most stable meringue, refer to my Meringue 101 video.
3. Perform the Macaronage: This is arguably the most critical step. Gently fold the sifted dry ingredients into your stiff meringue using a rubber spatula. Start by incorporating the dry ingredients fully until no streaks remain. Then, continue folding the batter until it reaches the ideal “lava-like” consistency, often described as a “figure eight” ribbon. When you lift the spatula, the batter should flow off slowly in a continuous ribbon, and the edges should melt back into the main batter within approximately 10 seconds. It’s vital to check the consistency frequently to avoid over-mixing, which can lead to flat, hollow shells. A good rule of thumb for beginners is to count your folds (around 50-60 is often a starting point) and then test frequently.
4. Pipe and Rest the Shells: Transfer your perfectly mixed macaron batter into a piping bag fitted with a round tip. I highly recommend a 2A round piping tip for consistent 1.5-inch circles. Pipe uniform rounds onto two baking sheets lined with parchment paper. To ensure consistent sizing, you can download my FREE macaron template here. Once piped, firmly tap the baking sheets against your counter several times to release any trapped air bubbles, which helps prevent hollow shells and creates smooth tops. Now, let the macaron shells rest on the counter until a skin forms on top. This “drying” process is crucial; when lightly touched, the batter should no longer stick to your finger. This typically takes 30-60 minutes, depending on your kitchen’s humidity.
5. Bake and Cool: Preheat your oven to 300°F (150°C). Bake the macaron shells for about 18 minutes, one tray at a time, preferably on the middle rack. Baking time can vary slightly depending on your oven and the size of your macarons. To test for doneness, gently touch a macaron; if it wiggles or slides easily on its foot, it needs another minute or two. A perfectly baked macaron will be firm and stable on its “feet.” Once baked, allow the shells to cool completely on the baking sheet before carefully peeling them off the parchment paper.
6. Fill and Mature: Once cooled, pair your macaron shells by size to create uniform cookies. Using a piping bag or a spoon, fill each paired shell generously with Nutella. This simple yet decadent filling perfectly complements the rich chocolate and nutty hazelnut flavors of the shells.
7. The Maturing Process: This final step is often overlooked but is absolutely essential for transforming good macarons into extraordinary ones. Once filled, store your chocolate hazelnut macarons in an airtight container in the refrigerator for at least 8 hours, and ideally 24 hours. This period, known as “maturing,” allows the macaron shells to absorb moisture and flavor from the Nutella filling. The result is a beautifully softened shell, a harmonious blend of flavors, and a truly unified, melt-in-your-mouth cookie experience. Bring them to room temperature for about 30 minutes before serving for optimal enjoyment.

Watch the Video Tutorial: Perfect Macarons Every Time!