Chocolate Dipped Almond Hazelnut Macaroons

By • March 26, 2010 • 8 Comments


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Author Notes: I've lately been enjoying the luxury of hazelnuts. Sprinkled on soups with a dollop of creme fraiche, or scattered over butternut ravioli with brown butter sauce and sage...or just simply enveloped in swiss milk chocolate. Adding hazelnuts seems to take the almond macaroon to another level...enhancing the nuttiness and crunch. kaykay

Serves 32

  • 1 cup whole hazelnuts
  • 7 ounces almond paste
  • 1 cup sugar
  • 3 egg whites
  • 1 tablespoon frangelico, optional
  • Two 3.5 ounces fine quality semi-sweet or bittersweet chocolate bars, melted
  1. Preheat oven to 350° F. Place hazelnuts on a baking sheet in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and cool completely.
  2. Lower oven temperature to 325°F. Place parchment paper on two large cookie sheets.
  3. Place 1/2 cup hazelnuts into the bowl of a food processor and process until roughly chopped. Add the sugar and continue to process until the hazelnuts are finely ground. Add the almond paste and process until paste is broken up and uniform in texture. Add egg whites and process until dough is smooth. Add remaining 1/2 cup hazelnuts and pulse food processor until nuts are roughly chopped.
  4. Allow mixture to stand for 20 minutes.
  5. Use a small ice cream scoop, or drop level tablespoons onto the prepared parchment. Dough can also be formed into balls for more evenly shaped cookies.
  6. Bake for 25-30 minutes, rotating the cookie sheets from top to bottom during baking. The cookies should be slightly golden, but be careful not to over bake.
  7. Remove cookies from the oven and cool. Once cooled completely, use a thin metal spatula to remove from parchment paper. Dip cookies halfway into melted chocolate. Place in refrigerator until chocolate is set.

Comments (8) Questions (0)

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over 2 years ago Suziann50

I can't wait to try these in the morning!!! YUM.

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over 2 years ago Suziann50

I can't wait to try these in the morning!!! YUM.

Kk2

about 4 years ago kaykay

Thanks for the good tips and suggestions...The ratio of almond paste to egg whites to sugar was inspired from a Cooks Illustrated recipe, but I altered the nuts, added chocolate, frangelico, etc. Perhaps the chocolate took it over the top. I also used bittersweet as you did-- 71% Valrhona, but I think if you are a nut lover (as I very much am) you could also mitigate the sweetness by losing the chocolate altogether (or maybe just dip a smaller portion). I think adding even another 1/2 cup of hazelnuts roughly chopped in the second addition of nuts would make the macaroon uber-nutty, almost reminiscent of a fine torrone. Adding a little salt would probably go quite nicely with nuts.

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi Kaykay--I'm testing these for Editors' Pick this weekend. I love hazelnuts--will let you know how it goes!

Kk2

about 4 years ago kaykay

Hi drbabs--

Thanks for offering to test my recipe. Unlike many macaroon/macaron cookies where the almonds are ground to a flour-like consistency, I prefer a nuttier, textured cookie...I try to be careful not to grind up the second 1/2 cup of nuts too much as I enjoy coming across larger chunks. In fact, I think I might even add more nuts next time I make it. Hope you enjoy!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I made these last night--my husband adored them and was eating them for breakfast this morning (with his protein shake...what's wrong with this picture?!). The food processor definitely makes easy work of macaroons. And kaykay is right--the hazelnuts add a great nuttiness and leaving them chunky makes the cookies wonderfully crunchy. Be sure and refrigerate the cookies on parchment or foil once you have dipped them in chocolate or it will be hard to remove them. (I have two plates with chunks of chocolate stuck to them.) Next time I would cut back the sugar or the almond paste, and add extra nuts as kaykay suggested. I also thought they would benefit from a pinch of kosher salt in the batter. I used 72% cacao bittersweet chocolate, which was a nice counterpoint to the sweet cookie. These were easy and fun to make, and kaykay's directions were simple to follow.

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmmm, so inviting! Love these. ;o)

Stringio

about 4 years ago testkitchenette

I love hazelnuts too! They look wonderful.