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Chocolate Hazelnut Macarons with Vanilla Bean Buttercream

December 3, 2014 · by Ari · 4 Comments

Chocolate Hazelnut Macarons {with Vanilla Bean Buttercream}: Macarons have never been easier or more delicious!

Chocolate hazelnut macarons with vanilla bean buttercream taste like Nutella and they are so much EASIER than you think! Make this foolproof recipe to impress all your family and friends this holiday season.

Chocolate Hazelnut Macarons {with Vanilla Bean Buttercream}: Macarons have never been easier or more delicious!

Oh macarons…you tricky little things, with your harsh rep and amazing taste. A perfectly baked macaron is one of the most impressive things you can bring to any gathering, but so many people steer clear of them because they’re so intimidating. Aged egg whites, weighing ingredients…yikes. Well, I’m a rebel, and I don’t do any of that jazz. Yet I’ve still made many the successful macaron.

Chocolate Hazelnut Macarons {with Vanilla Bean Buttercream}: Macarons have never been easier or more delicious!

I promise they are so much easier than you think. Trust me, I do not have a good track record for cooking things that are difficult. If I can make them, so can you! And once you get the hang of it, it becomes so easy to change it up, and do your own creations. Or, after you make these, you might just want to keep making them over and over again. 😉

Chocolate Hazelnut Macarons {with Vanilla Bean Buttercream}: Macarons have never been easier or more delicious!

I mean, chocolate and hazelnut are pretty much made for each other. Why else is Nutella so freaking irresistible? And I have a weakness for anything vanilla bean, so the combo together is one of my favorites. I guarantee if you bring them to your next holiday gathering, they will be a hit! In fact, the last party I brought these two, someone I didn’t even know tracked me down to find out who made the macarons.

5.0 from 1 reviews
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Chocolate Hazelnut Macarons with Vanilla Bean Buttercream
Author: Ari Ziskin
Recipe type: Dessert
 
Ingredients
For the Chocolate Hazelnut Macarons:
  • 1 cup powdered sugar
  • ½ cup hazelnut flour
  • ¼ cup unsweetened cocoa powder (preferably Dutch process)
  • 2 egg whites
  • ¼ cup sugar
For the Vanilla Bean Buttercream:
  • 1 stick butter
  • 1 cup powdered sugar
  • seeds from ½ vanilla bean
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
Instructions
  1. Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
  2. In your food processor, combine powdered sugar, hazelnut flour and unsweetened cocoa powder. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can't make it through the sifter.
  3. In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes. They should look like the top photo when you take the whisk out.
  4. Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist--this is where you need to be very careful! Under-mix and you will have pointy shells, over-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
  5. Transfer batter to a pastry bag fitted with a ½" round tip. Carefully pipe mixture into circles about 1½" in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
  6. Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
  7. To make the buttercream, beat butter until smooth. Add powdered sugar and vanilla bean seeds and beat until well combined. Add vanilla extract and milk if necessary (if the texture seems good, leave out the milk) and beat for an other minute. If you prefer a thinner buttercream, add addition milk ½ tbsp at a time until desired consistency is reached.
  8. Gently remove macarons from baking sheet and place a small spoonful of filling on half of the shells, then top with remaining halves. Store refrigerated in an airtight container for up to one week.
Notes
*If you cannot find hazelnut flour, you can make your own in the food processor or using a nut grinder, or you may buy online, or sub almond flour.
*Macarons are best the next day. Make 24 hours in advance if possible.
*Adapted from Oh Sweet Day
3.2.2885

 

Filed Under: Christmas, Cookies, Dessert, Gluten-free, Holiday & Seasonal · Tagged: chocolate, chocolate macarons, christmas, christmas cookie, hazelnut, hazelnut macarons, macarons, vanilla, vanilla bean

Peanut Butter Cup Macarons

October 2, 2013 · by Ari · 22 Comments

Before we jump in to these macarons, I have been meaning to tell you guys that my amazing, wonderful and talented friend Kammie just published her first e-cookbook! It’s filled with healthy single serving recipes breakfasts, snacks and desserts. It’s really great, with tons of great, simple recipes, and some really smart healthy substitutions. And even better, she is offering you guys a discount through the month of October! You can receive 25% off by using the code BLOG25. I highly recommend checking it out and showing her some love!

Peanut Butter Cup Macarons #glutenfreeOkay, so I have been dying to put one of those egg white pictures on my blog for a very long time. Meringue (OMG I spelled it right on the first try–who am I??) is just so…prettttty. Macarons are notoriously challenging, fussy, and easy to mess up. I have a bad history with recipes like that, and to be honest, I usually don’t like any recipe that I can’t save if I make a mistake, but these really weren’t that hard, and I’m here to tell you that if I can make them, anyone can!

Peanut Butter Cup Macarons #glutenfree

Trust me, my macarons are not perfect. They don’t have perfectly flat tops, and they don’t all look exactly the same. I toyed with whether or not I should post them for months, but I decided that in the end, food comes down to tastes and textures, and on those accounts, these babies hit it out of the park. So I bring you some imperfection, to inspire you to make macarons, and be fabulously imperfect all the time. It’s so much more fun.

Peanut Butter Cup Macarons #glutenfree

I started out with an incredibly helpful tutorial on Oh Sweet Day. I knew I didn’t want to use any food colorings in my recipe (I’m sure it will happen one day, but it’s just not really my thing), and I knew I wanted a chocolate cookie, because, well…duh. Anyway, I followed her recipe almost exactly, just swapping out some cocoa powder for some of the almond flour. I made them twice to make sure there was no fluke, and sure enough it worked like a charm! I added a creamy peanut butter filling to make it taste like a Reese’s cup, and voila! Challenging dessert success!

Print
Peanut Butter Cup Macarons

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 12 macarons

Serving Size: 1 macaron

Peanut Butter Cup Macarons

Chocolate macarons with a creamy peanut butter filling

Ingredients

    For the macarons:
  • 1 cup powdered sugar
  • 1/2 cup almond flour
  • 1/4 cup unsweetened cocoa powder (preferably Dutch process)
  • 2 egg whites
  • 1/4 cup sugar
  • For the peanut butter filling:
  • 1/2 cup creamy peanut butter
  • 6 tbsp powdered sugar
  • 1 tbsp coconut oil, melted
  • 1 tbsp unsweetened almond milk (if needed)

Instructions

  1. Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
  2. In your food processor, combine powdered sugar, almond flour and unsweetened cocoa powder. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can't make it through the sifter.
  3. In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes. They should look like the top photo when you take the whisk out.
  4. Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist--this is where you need to be very careful! Under-mix and you will have pointy shells, under-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
  5. Transfer batter to a pastry bag fitted with a 1/2" round tip. Carefully pipe mixture into circles about 1 1/2" in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
  6. Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
  7. To make filling, beat peanut butter, powdered sugar, and coconut oil together in a medium mixing bowl or stand mixer until combined. If needed, add almond milk and beat until combined.
  8. Gently remove macarons from baking sheet and place a small spoonful of filling on one macaron. Top with a second macaron. Repeat with the rest of the batch. Store refrigerated in an airtight container for up to one week.
3.1
http://www.arismenu.com/peanut-butter-cup-macarons/

 

Filed Under: Cookies, Dessert, Gluten-free · Tagged: chocolate, cookies, dessert, gluten free, grain free, macarons, peanut butter, recipe

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