Hazelnut Macarons with Gianduja Ganache
Last week, a couple of bloggers commented on how wonderful her macarons are. I love making my own macarons but I also love discovering what other people are making, so right after I read one of those posts, I sent Veron an email asking her if she was taking internet or phone orders. She promptly responded and I should be receiving my first box of Petites Bouchees around March 10th. I can’t wait Veron!
But in the meantime, I have had requests from friends to make macarons. My next door neighbor is a macaron addict so I made this batch mostly for him. I surprised him early Saturday morning with a cone filled with hazelnut and gianduja macarons. He was very excited and that is what I enjoy the most. I love making people smile and happy and lick their mouths and their fingers… The other box went to Lena, the most amazing photographer who took my curly, blonde-haired boy’s photos yesterday.
We ate these in one afternoon with good coffee and great conversation
Hazelnut Macarons
181 grams hazelnut flour
243 grams powdered sugar, sifted
138 grams organic egg whites
3 grams egg white powder
2 grams fine sea salt
81 grams sugar
In a large bowl, sift together the hazelnut flour, powdered sugar and sea salt. In an electric mixer, combine egg whites with the egg white powder and whip to soft peak. Slowly start adding the granulated sugar. Continue whipping until a stiff meringue forms.
Add the hazelnut flour mixture to the meringue. Fold the meringue into the dry ingredients with a spatula until all incorporated and we get a shiny mass.
Pipe the macarons onto a sheet pan lined with parchment paper or silicon mat. Sprinkle some hazelnut flour on top of the macarons. Let them dry for 30 minutes at room temperature.
Bake at 325 degrees for 10 minutes, then rotate the sheet pan for even baking. bake another 5-7 minutes.
For detailed instructions click here and see my previous macaron recipe.
80 grams heavy cream
160 grams gianduja
Chop the gianduja into a bowl. Boil cream and pour it over the gianduja. Stir until the chocolate is all melted. Let it rest at room temperature until it cools down and it can be piped. Pipe some of the ganache on a macaroon and top it with another one that is similar size.
If you can’t find any gianduja, you can use milk chocolate and some roasted, ground hazelnuts. Toast the hazelnuts and finely grind them in a food processor. They might even start to release some of the oil and make a paste. That is also good. Combine the milk chocolate, the ground hazelnuts and make a ganache with the cream.
Macarons before going in the oven
Macarons after they came out of the oven
Boxed macarons
this looks absolutely delicious! decadent event dare i say :)
beautiful! every head pastry chef i’ve worked for has a different macaron technique! i’ve never used powdered egg white before though…do they add stability to the batter?
Hi Steph-
Yes, the egg white powder along with aged egg whites, create a more stable meringue (with more solids). This recipe really works perfectly and I have been using it for a long time. It’s adapted from a macaroon recipe by Sebastien Cannone from the French Pastry School in Chicago.
thanks for stopping by!
These are beautiful! I love macaroons, but have never tried to make them myself. I might just have to buy a piping bag…
Your macarons are beautiful!! Your neighbor is very lucky. coincidentally, I just got some gianduja paste that I’m using to make macarons specially for the hubby.
Aran…are there any places for sale in your neighborhood? ;) What a wonderful neighbor you are! These look divine!!!
It’s like we share the same brain lately! I just mailed off a box of macarons for another blogger and I played with the flavors but the shell was hazelnut too! They are gorgeous!
what a sweet neighbor you are! Are there any more space available next door? I want to move in tomorrow. :) Your macarons are perfect! This is one of the things I hope I know how to bake…
I love that cone, it’s such a charming idea! Your macarons look delicious, and the use of powdered egg white is intriguing. I’ll have to try that sometime soon.
Wish I lived next door! :)
Oh my…like eating clouds…clouds anchored by a beautifully smooth ganache. Beautiful, and I’ll bet they taste even better. Can I come live with you? I’ll bring a basket of pink frosted cookies :-)
your macarons looks so tasty! i would love to receive a little cone of those beauties on my door … although here in nyc i’d probably think that was wierd and poisoned :)
i’ve seen so many posts about macarons lately, i think i will have to try them out soon!
On my 31st birthday I ate my very first macaroons in Paris, it rates in the top 3 of my all-time favorite food experiences, and will remain a lasting love affair for me. I’ve never ventured to make them, but you make it look so easy, I’m almost tempted!
I think I would do anything right now to try one of those…they look divine!
I have a confession…I NEVER ate macaroons, not even the finest available Vegas or otherwise, until I had the last batch of you made for Deenas baby shower. Orange lavender I think? Now? I can’t wait to eat them! I’m hooked. I love answering the door when I know you are there, I always have a little hop in my step when I see beautiful packaging in your hands because I know its a mouthwatering masterpiece awaiting. Even Stella stands on her tiptoes to see what Titi has made.
Ever seen a four year old devour a macaroon and know exactly what it is she’s eating? And Hazelnut no less? You’re the best! P.S. I’m waiting for you to open a business so I can pay you for your hard work.
Macaroon, macaroon and more macaroon! With these innovative recipes, one can never have enough of macaroons! Love the colors and as mentiones yesterday, content and continent are just amazing!
Ohhh! Beautiful!!!
Those are so gorgeous! What a lucky neighbor you have.
Those look absolutely amazing! I wish I was your neighbor!
Can I be your neighbor? I could seriously make myself ill with those.
absolutely beautiful macarons! i still haven’t found a recipe i’m in love with…and am toying between french and italian meringues. but i think i like french best, so i’ll have to attempt these!
Gorgeous – macaroons seem to be my nemesis – I have to try the powdered egg whites next time. I have absolutely no idea what gianduja is.
Just lovely!
I’ve never had a macaroon… a shame, isn’t it?
These look positively beautiful… and I love the cone for your neighbor!
I can’t believe I never came across your beautiful blog before! Too bad this post came out too early, it would have been absolutely perfect for SHF this month. Gorgeous, perfectly gorgeous macaroons, and I love the way you present them as well.
Wow, they look amazing. I wanna try to bake macaroons one of these days. They say it’s quite challenging. Wish me luck, ok?
wow!! They are beautiful!!
i like macaroon;)
Looks so delicious!!
Absolutely gorgeous macarons, Aran! Your talent amazes me! I have always been intimidated by macarons (making, NOT eating them). I see that I just need to dive in and try it. Great job!
Hi, first time visitor to your blog and I am stumped! Beautiful photographs and lovely food! I tried macaroons some years back but mine were conical. Yours look even. I would like to try yours but I will have to find egg white powder first – I don’t its available in the local market. Bookmarked for future!!
This is just the tastiest post ever! I am in awe. I only just recently discovered your blog, and I feel so fortunate to have done so. Your blog is amazingly beautiful and mouthwatering:) Thank you.
Question:
Could you tell me the rough proportoins for making your own gianduja… hazlenuts to chocolate?
Thanks and these look wonderful!
Anonymous- I buy my gianduja but if I’m not mistaken, it has about 50% of hazelnut paste mixed in with the milk chocolate. Thanks.
Woooow, I am drooling.These macaroons are so pretty!
I´ve been inspired to try my hand at making them. The egg white powder…Can I substitute it for Cream of tartar?
Do you know what would happen if i leave it out altogether?
Super Thanks!! :-)
Cate
Cate- the egg white powder is not the same as cream of tartar. The egg white powder adds more solids to the mass making it a more stable macaron structure. If you cannot find it, make sure that you have your egg whites separated from the yolks at least 2-3 days in advance. Leave them out at room temperature overnight the day you are going to make them and make sure you weigh the egg whites AFTER all of this. This ensures that a lot of the moisture from the whites evaporates.
Does this make sense?
I have a strong passion for the macarons…..
http://idolcidipinella.blogspot.com/2009/12/la-lievita-dei-giorni-di-festa.html
I love your blog! Question: where should I get the hazelnut flour? Can you make it yourself? Thanks!
Issy- you can get it here http://www.bobsredmill.com/hazelnut-flour-meal.html or you can grind it yourself but make sure it’s fine. Thanks!
I cheated the other day when I made these and thought it was worth sharing.
I put the egg whites in a bowl and put them in my toaster oven set at defrost for 30 minutes. It didn’t cook the eggs, but it successfully removed a lot of the moisture from them (I weighed them before and after). If you’re in a time crunch, this may be worth investigating.
I didn’t use egg white powder either.
Jenny- what a great tip. thanks for sharing!
Hello.. :)
I live in Ireland and here, I’ve never seen powdered egg whites on sale anywhere. Can I replace the powder with reguler egg whites or should I use something else?
Thanks for taking the time out to make this blog, I’m only 16 but cooking is a great passion of mine and this blog really keeps it exciting. So well done. :D
Love from Ireland.
Milise- The egg white powder really adds a lot of substance to the macarons. It provides a chewy interior really. But they can be made without it. Just make sure your whites are really aged. Try it and let me know. Thanks! PS: I love Ireland!
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