Hazelnut Chocolate Macaron with Dark Chocolate Raspberry Ganache
Hazelnut Chocolate Macaron are the perfect blend of nutty and chocolaty goodness. You won’t be disappointed with this made for each other combo.
Yup! These hazelnut chocolate macaron are my FINAL entry into the #GYCO – #GetYourChefOn #Chocolate Challenge!
Meh. They ain’t purdy. I had little patience with the sifter this time. BUT look at those feet!! YAY! And they weren’t too try and the meringue in the middle is all yumm chewy goodness! But they ain’t purdy. Meh. THEY.TASTE.FABULOUS!!
I also had little patience for taking pictures of this process, too. *snort* I was tired.
Combine nuts and powdered sugar in a food processor and process until a fine powder is achieved. Sift the mixture into a large bowl. Reprocess any large bits that remain and sift again. Sift the entire mixture one last time to remove any large lumps.
Place the egg whites in the bowl of a stand mixer with the whisk attachment. Begin beating the egg whites with the sugar on medium speed (4) for 3 minutes. Then medium-high speed (7) for 3 more minutes. Finally beat at 10 for 4 more minutes. Add the extract and paste and beat one more minute.
Add the nut mixture to the egg whites and, using a rubber spatula, fold the mixture until all the dry ingredients are incorporated. It should have a glossy, lava like consistency and form a ribbon when dropped from the spatula. Place mixture in a pastry bag fitted with a 1/2 inch tip. Pipe quarter size rounds onto the parchment or silpat mats.
After filling the trays, rap the baking sheets on the counter twice then rotate and rap them 3 more times. Allow them to sit for 20 minutes before baking. Bake at 300 F for 18-20 minutes. Carefully try to peel one from the parchment or mat. If they peel cleanly off, they are done. If not allow them to bake an additional minute or two. Remove from oven and allow to cool completely before removing from the baking sheet.
Microwave the chopped chocolate and half in half in a microwave safe bowl for 1 minute. Stir and then continue to heat in 30 second intervals until the chocolate is melted. Add the raspberry extract and the Godiva liqueur and stir with a whisk until combined. Pour into a pastry bag fitted with a round tip and cool until thickened. Pipe a dime sized round of ganache onto a macaron and top with a second macaron; making sure to match size and shape of each pair. Refrigerate overnight. Serve.
Okay, so this is my FINAL entry for the:

Hazelnut Chocolate Macaron
Hazelnut Chocolate Macarons are the perfect blend of nutty and chocolaty goodness. You won't be disappointed with this made for each other combo.
Ingredients
- 70 grams hazelnuts
- 55 grams slivered almonds
- 125 grams powdered sugar
- 25 grams cocoa powder
- 90 grams egg whites, room temperature
- 100 grams fine, granulated sugar
- 1 teaspoon raspberry extract
- 1 teaspoon vanilla bean paste
- 2 cups dark chocolate, chopped
- 1/4 cup fat free half and half
- 1 teaspoon raspberry extract
- 1 tablespoon Godiva chocolate liqueur
Instructions
- Preheat oven to 300 F.
- Line two baking sheets with parchment or top with a silpat baking mat.
Combine nuts and powdered sugar in a food processor and process until a fine powder is achieved. Sift the mixture into a large bowl. Reprocess any large bits that remain and sift again. Sift the entire mixture one last time to remove any large lumps. - Place the egg whites in the bowl of a stand mixer with the whisk attachment. Begin beating the egg whites with the sugar on medium speed (4) for 3 minutes. Then medium-high speed (7) for 3 more minutes. Finally beat at 10 for 4 more minutes.
- Add the extract and paste and beat one more minute.
- Add the nut mixture to the egg whites and, using a rubber spatula, fold the mixture until all the dry ingredients are incorporated. It should have a glossy, lava like consistency and form a ribbon when dropped from the spatula.
Place mixture in a pastry bag fitted with a 1/2 inch tip. Pipe quarter size rounds onto the parchment or silpat mats. - After filling the trays, rap the baking sheets on the counter twice then rotate and rap them 3 more times. Allow them to sit for 20 minutes before baking.
- Bake at 300 F for 18-20 minutes. Carefully try to peel one from the parchment or mat. If they peel cleanly off, they are done. If not allow them to bake an additional minute or two.
- Remove from oven and allow to cool completely before removing from the baking sheet.
- Microwave the chopped chocolate and half in half in a microwave safe bowl for 1 minute. Stir and then continue to heat in 30 second intervals until the chocolate is melted.
- Add the raspberry extract and the Godiva liqueur and stir with a whisk until combined. Pour into a pastry bag fitted with a round tip and cool until thickened.
- Pipe a dime sized round of ganache onto a macaron and top with a second macaron; making sure to match size and shape of each pair.
- Refrigerate overnight. Serve.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 243Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 2mgSodium 18mgCarbohydrates 31gFiber 3gSugar 25gProtein 3g
You've been busy!
Yes, yes I have. And I missed the Cavegirl Cuisine deadline. It's today and I forgot to get my ingredients. 🙁 I'll try tomorrow to see if I can sneak in.
Hey there! Here from the Blog Hop! Just wanted to let you know I'm following you via Pinterest, Google+ & Twitter! I also liked your Facebook page! Hope you'll get a chance to visit me :o) You can find me here:
Blog url
http://www.croppedstories.blogspot.com
Facebook
https://www.facebook.com/pages/Cropped-Stories/615495055132216
Twitter
https://twitter.com/croppedstories
Google+
https://plus.google.com/u/0/102758509830977850235/posts
Pinterest
http://pinterest.com/croppedstories/
I got you covered! Following on all.
wow ! 3 chocolaty deliciousness in a week.
your family must be really happy and grinning from ear to ear 🙂
Heh. My family consists of me, S, and the Missy Girl. So…it's my co-workers that are happy! They get to eat the extras.
This looks like my kind of treat! Yummy, and with chocolate 🙂 Wish I was a better cook, but I know I would mess this up. Drooling here!
Following from the Tuesday Blog Hop~
Bev @ Give me a paintbrush
Yeah, they're not the easiest thing to make. BUT I am determined to master them! Thanks for stopping by!
Hey! I'm your newest facebook like, but I didn't see a place to leave a note. I hope you'll drop by I Dig Pinterest soon and return the like!
Christine @ https://www.facebook.com/idigpinterest?ref=tn_tnmn
Following ya back! Thanks for the like and for stopping by.
This sounds yummy too! You certainly outdid yourself this week.
Thanks for sharing your delicious recipes,
Joanne/Winelady Cooks
Um…I had plenty of time to do it. If I don't keep myself busy while S cooks, I snack myself into oblivion. Thanks for stopping by, the follow, and checking me out! 😉
Say what? No way- this is awesome..amazing..yum!
Awwww shucks…thanks! 🙂 I'm on a mission. I WILL NOT stop until I make the perfect macaron!