Raspberry Hazelnut Macarons

By Sharon | Recipes

Apr 01

I’ve been working with the freeze-dried fruit powders from Nutri-Fruit and ever since I made my first batch of Strawberry Almond Macarons I’ve been thinking of other flavors. I can’t think of a better combination than raspberries and hazelnuts except maybe to add some chocolate to them. So, I’ve filled these with a chocolate ganache.

Every time I cook with eggs and I have to separate them for a recipe I look for a use for the unused egg yolk or white.  Pastry creme and Crème Brûlée only use the yolks.  Angel Food cake is a good use for the whites but now that I’ve discovered macarons I’m out to see how creative I can be with them.

Raspberry Hazelnut Macarons

Yield: 30 – 2″ cookies
Source: Sharon E. Russell

  • Italian Meringue:
  • 40 ml/2 1/2 Tbs. water
  • 150 grams/5.36 oz./3/4 cup granulated sugar — caster sugar
  • 55 grams/2 oz./3.6 Tbs. egg whites
  • 1 gram/1/2 tsp. powdered egg white
  • Raspberry Hazelnut Mixture:
  • 150 grams/5.36 oz./1 3/4 cup Hazelnut meal
  • 150 grams/5.36 oz./1 1/4 cup powdered sugar – pure icing sugar
  • 10 grams/2 Tbs. freeze-dried Raspberry powder – From Scenic Fruit Company
  • 55 grams/2 oz./3.6 Tbs. egg whites – lightly beaten
  • Chocolate Ganache Filling:
  • 120 ml/1/2 cup Heavy Cream – Whipping Creme
  • 112 grams/4 oz./2/3 cup Semi-sweet Chocolate – Chopped

In the large bowl of your food processor fitted with the sharp blade combine the hazelnut flour, icing sugar and fruit powder. Blitz until a fine powder consistency.

Use a sieve or sifter and sift the mixture into a large bowl.

Once the mixture is sifted into the bowl it will be well combined. If you find large pieces that didn’t go through the sieve, you can set them aside or put them back in the processor and blitz again to get a fine consistency.

In a small bowl lightly whisk the 55 grams of egg whites for the dry mixture. This will make them easier to incorporate. It also makes them easier to weigh since they separate and pour better once whisked.

Add  the 55 grams of lightly beaten egg whites and mix thoroughly.  This mixture may seem like it’s not combining but push it together and give the dry mixture a chance to absorb the egg whites then mix around a little more. Set aside.

Make the Italian meringue by combining water and granulated/caster sugar in a saucepan over medium heat and cook till 121°c (250° F).  Use a heavy saucepan with a lid and balance your thermometer on the side so that it doesn’t touch the bottom.  Place the lid on, leaving a small opening for steam to escape.  This will prevent the sugar from crystallizing on the side of the pan. Do not stir the mixture.

Begin whipping 55 grams of the egg whites and the powdered egg white to a stiff peak in a standing mixer fitted with the wire whip attachment set to high speed. When the whites are at stiff peak you have a meringue.  It’s important to use the powdered egg whites to get your macaron to raise and set properly.

When the sugar reaches temperature slowly add hot sugar syrup to egg white while beating continuously. When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving wire whip. To maintain the same rate of pouring, pour slowly and raise the saucepan from your shoulder. You will get some sugar splatter on the sides of your bowl and it will harden.  Don’t try to mix this in with your meringue as it will just cause lumps in your cookies.

Continue whipping until thoroughly combined and shiny and the mixture has cooled.

Mix the raspberry hazelnut mixture into the Italian meringue, stir until combined. In a folding motion slap the mixture to knock out the air.

Spoon the mixture into a large piping bag fitted with a smooth round tip about 1/2″ in diameter.

On a heavy baking sheet lined with parchment paper pipe the macarons into even circles about 2″ in diameter.

Leave macarons to air dry till they form a skin on the surface. Place another tray under the macaroon tray (double tray).

Once the skin has formed place macarons (on double tray) in a 325°F/160°C/Gas Mark 3 preheated oven and turn off the oven for 12 to 14 minutes.

The macaron is is done when it’s able to be lifted from tray (macaron should be still soft to touch underneath).

These macarons come out with a light brown finish when done from the hazelnut flour.  Take one off the parchment and cut it in half if you’re having a hard time telling if they’re done.

Cool completely before filling.

While the macarons are resting and baking you can make the filling.

Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Let sit for 2 minutes. Mix well with a wire whisk until the chocolate melts and you have a smooth creamy mixture.

Set aside to cool and firm up.

Sort your cookies by matching sides so they fit into nice even little sandwiches.  Fill a piping bag fitted with a round tip and pipe into centers of cookies.