Hazelnut macaroon and chocolate fancies

Ingredients

1 quantity of macaroon mixture, substituting 100g whole blanched hazelnuts plus 6 extra, sliced in half, for decoration (instead of the blanched almonds) and vanilla extract (instead of almond extract)
Icing sugar to dust (optional)

For the chocolate ganache filling

80g dark chocolate (about 50% cocoa solids)
30g milk chocolate (minimum 34% cocoa solids)
150ml double cream

You’ll also need…

1-2 disposable plastic or nylon piping bags fitted with a 1.5cm plain piping nozzle
2 sturdy baking sheets lined with non-stick baking paper (not rice paper in this recipe)

Ingredients

1 quantity of macaroon mixture, substituting 100g whole blanched hazelnuts plus 6 extra, sliced in half, for decoration (instead of the blanched almonds) and vanilla extract (instead of almond extract)
Icing sugar to dust (optional)

For the chocolate ganache filling

80g dark chocolate (about 50% cocoa solids)
30g milk chocolate (minimum 34% cocoa solids)
150ml double cream

You’ll also need…

1-2 disposable plastic or nylon piping bags fitted with a 1.5cm plain piping nozzle
2 sturdy baking sheets lined with non-stick baking paper (not rice paper in this recipe)

Method

Use a pencil to draw 12 x 3cm diameter circles on each lined baking sheet, using the end of a piping nozzle as a template, so you have 24 in all. Leave a 4cm gap between each circle to allow room for the biscuits to spread. Flip the paper (the circles will show through).
Make the macaroon mixture using the substituted ingredients. Pipe 1-2 tsp of the mixture into each circle on the paper, then put half a blanched hazelnut in the centre of 12 (half) of them. Bake for 20 minutes or until crisp and golden. Slide the biscuits, still on the paper, onto a wire rack and leave to cool. Store in a tin until you’re ready to fill and serve.
For the ganache, break both chocolates into pieces in a small heatproof bowl. Pour the cream into a pan and place it over a medium-high heat. Heat until small bubbles start to form around the edge of the pan, but don’t let the cream boil. Pour the cream over the chocolate and stir vigorously until melted and the mixture is smooth and shiny. Leave to cool at room temperature until thick and spreadable.
Sandwich one nut-topped macaroon and one plain macaroon together with a generous dollop of the ganache. Dust lightly with icing sugar, if you like, before serving.

Method

Use a pencil to draw 12 x 3cm diameter circles on each lined baking sheet, using the end of a piping nozzle as a template, so you have 24 in all. Leave a 4cm gap between each circle to allow room for the biscuits to spread. Flip the paper (the circles will show through).
Make the macaroon mixture using the substituted ingredients. Pipe 1-2 tsp of the mixture into each circle on the paper, then put half a blanched hazelnut in the centre of 12 (half) of them. Bake for 20 minutes or until crisp and golden. Slide the biscuits, still on the paper, onto a wire rack and leave to cool. Store in a tin until you’re ready to fill and serve.
For the ganache, break both chocolates into pieces in a small heatproof bowl. Pour the cream into a pan and place it over a medium-high heat. Heat until small bubbles start to form around the edge of the pan, but don’t let the cream boil. Pour the cream over the chocolate and stir vigorously until melted and the mixture is smooth and shiny. Leave to cool at room temperature until thick and spreadable.
Sandwich one nut-topped macaroon and one plain macaroon together with a generous dollop of the ganache. Dust lightly with icing sugar, if you like, before serving.

delicious. tips

These macaroons are made to be a little smaller than in the master recipe. the mixture will spread out more too. Pipe the ganache between the biscuits for a neater finish.
he macaroons will keep well for up to 3 weeks without the ganache filling. Fill up to 12 hours in advance (any longer and they’ll start to go soft).

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine