Hazelnut Macarons

I don't think these cookies need a long introduction - they're delicious. Using toasted hazelnuts instead of almonds is a great way to vary macarons and to make them more interesting. I'll have to experiment with other nuts as well - I've tried pistacio, but I'm thinking walnuts or pecans? Have you tried?

These can be made with or without coffee, I've tried it both ways. And both are great. I think I prefer the non-coffee version, though. These particular ones were made when I had friends over for a macaron class a few weeks ago, and I might still have a few in my freezer. (Cookies - not friends.) Lucky me!

Hazelnut Macarons
about 20 macarons

3 egg whites, at room temperature
2 tbsp caster sugar
200 g powdered sugar
110 g toasted hazelnuts, skins rubbed off
2 tsp coffee powder, optional

Combine powdered sugar and hazelnuts (and coffee, if using) in your food processor, and grind until very fine. Sieve. Re-grind any lumps or big pieces of nuts. Mix carefully (they tend to separate a little bit when sieving, since the sugar falls through first.)

Beat egg whites and sugar until you have a thick, glossy meringue. Don't overbeat. Stir in the hazelnut-sugar powder, and fold together. Don't overmix this - most seem to say that you should use less than 50 strokes. (You can try it by dolloping a little batter on a baking sheet - if the peak falls down, it's ready. If it doesn't, try a few more strokes.)

Pipe small rounds on a baking sheet with baking paper. If you want, sprinkle some finely ground hazelnuts on top of half of them. Leave at room temperature for 30-60 minutes, to form a skin.

Bake at 150°C for 10-12 minutes. (I have a convection oven.) Let them cool completely before filling. Unused shells can be frozen, or kept in an air-tight container for a day or so.

Chocolate ganache:
100 g dark chocolate
100 g milk chocolate
100 ml cream (full fat, 35-40%)
2 tsp instant coffee granules, optional

Chop the chocolate finely and place in a small bowl. Bring the cream to a bowl and pour over the chocolate. Add coffee, if using. Stir until smooth. Leave the ganache to thicken slightly as it cools. If it gets too thick, heat briefly in the microwave.

Fill the cookies, and store the finished macarons in the fridge where they'll keep for a few days, or in the freezer where they'll be fine for much longer.

Recipe in Swedish:
Hasselnötsmacarons