Happy Easter and Passover! If you know the #SundaySupper family then you know it’s difficult to let a holiday pass without us celebrating it!
With the opportunity to create something for both holidays today, I decided to go back to my beloved macaron. Now on Passover, we have a tendency to eat the version spelled with two “oo” and that contains coconut. If you know me, then you know I don’t go for that.
What I never understood was why don’t we eat the French version? Macarons are gluten-free being made with nut flours and as long as the confectioners sugar doesn’t contain corn starch you are good to go. Plus, let’s be honest, this version is prettier and tastier.
This version is slightly different than what you normally see from me. Instead of almond meal as the cookie base, it’s made with hazelnut flour. The cookies have a lovely speckled appearance from the hazelnut skins ground with the nuts and what goes better with hazelnut than chocolate?
Since I changed out the flour in my macarons, I decided it was a good time to revisit my technique. While my last few batches have tasted great getting there has been an untold challenge. Something just wasn’t going right between the mixing of the batter and piping. It was too loose, resulting in funky shaped shells.
So I read and read and read. Seems like somewhere down the line I decided to revise things and put my egg whites into my dry ingredients instead of the other way around. Can we say whoops? A little switch and perfection!
Whether you make these for Passover, Easter or just to enjoy for yourself – if you are a chocolate and hazelnut lover these macarons are for you! The hazelnut flavor is prominent and I think it might be my new favorite way to make macarons!
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Ingredients
- 100 grams egg whites, room temperature
- 30 grams granulated white sugar
- 200 grams confectioners sugar
- 120 grams hazelnut flour/meal (such as Bob's Red Mill)
- 6 ounces bittersweet (6o% cacao) chocolate, chopped
- 3 ounces heavy cream
Instructions
- Line 3 cookies trays with parchment paper. Set aside
- In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites and granulated sugar on medium low speed until foamy (about 1-2 minutes). Increase the speed to medium and whip for another 1-2 minutes. At this point the egg whites will appear white, foamy and more air will be incorporated into them.
- Increase the speed again to high and continue to whip until stiff, dry peaks are formed - about 5-7 minutes.
- In your food processor, pulse the confectioners sugar and hazelnut flour about 10 times.
- Transfer to a sifter and sift the dry ingredients over the egg whites.
- Using a silicone spatula, fold in the dry ingredients, deflating the egg whites and rotating the bowl. As you fold and rotate, take the spatula with the egg whites and beat it against the side of the bowl.
- You want to fold about 40 to 50 times or until the batter looks like the texture of lava.
- Transfer the batter to a pipping bag with a round tip.
- Pipe the macarons at a 45 degree angle on the prepared baking sheet at your desired size.
- Once you are finished pipping, bang the baking sheets agains your counter to remove any air bubbles. Set aside for at least 1 hour to rest. You want the shells to form a skin on top.
- Heat the oven to 300 degrees F.
- Baking one tray at a time for 15 minutes, rotating the tray halfway through the baking time.
- While the macarons are resting make the filling: In a small saucepan over medium heat - heat the heavy cream until it just begins to simmer.
- Place the chocolate in a small bowl and pour the hot cream over it. Let sit for 30-45 seconds and then stir until the chocolate is completely melted.
- Let the ganache set up for at least an hour.
- Once the macarons are baked and cooled, flip half of them over and either spoon or pipe the chocolate ganache in the center of each macaron. Top and refrigerate for 24 hours to mature.
- Bring to room temperature before consuming.
Read on for more Easter and Passover recipe ideas from #SundaySupper contributors.
Breakfast/Brunch
- Colomba Muffins from Manu’s Menu
- Strawberry Amaretto Coffee Cake from Savvy Eats
- Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
- Spinach Bacon Breakfast Cups from Runner’s Tales
Appetizers:
- Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
- Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
- Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
- Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
- Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
- Whole Wheat Croissants from What Smells so Good?
- Hot Cross Pretzels from Jane’s Adventures in Dinner
- Italian Easter Bread from Curious Cuisiniere
- Greek Easter Bread from Hip Foodie Mom
- Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
Sides and Salads:
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Vegetarian Cornbread Stuffing from Pescetarian Journal
- Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
- Passover Kugel: Veggie-Style from Take A Bite Out of Boca
- Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
- Pan Seared Lamb Chops from The Foodie Army Wife
- Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
- Italian Easter Torta from La Bella Vita Cucina
Desserts:
- Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
- Easter Basket Cupcakes from MealDiva
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
- Lemon Blueberry Basil Cupcakes from Brunch with Joy
- Banana Carrot Cake Bread from Peanut Butter and Peppers
- Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
- Gluten Free Easter Cupcakes from Gluten Free Crumbley
- Lemon Coconut Bars from Magnolia Days
- Lemon Icebox “Pie” from girlichef
- Easter Basket Cupcakes from The Ninja Baker
- Carrot Cake Sandwich Cookies from Pies and Plots
- Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Strawberry Filled Crepes from Try Anything Once Culinary
- Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
- Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
I love macarons and chocolate… so this version would be perfect for me! 😉 Thanks for sharing!
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So glad you posted this recipe today! I am going to try macarons today, found caster sugar yesterday! I am so excited! Your macarons look delish!
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Perfect macarons, Susan! And I love your hazelnut version!!! Perfect for ALL holidays!!!!
How fancy and wonderful!
I always wanted to make macarons! Yours look so Yummy!!!! Happy Easter!
I love their speckled outsides, Susan! And their dark chocolately gooey insides. Just divine!
I’m so afraid of making macarons, yours look so perfect! I love the hazelnut flour in them.
These are absolutely gorgeous. Plus the fact that there is hazelnut just makes me want to jump over the moon.
Ok now that I have hazelnut flour, I think I may actually tackle these! I love chocolate and hazelnut together.
I love the flavors of chocolate and hazelnut together. Although I do loooove Passover macarOONs, these sound delicious too!
I need to get around to making these…some day. Very impressed.
One of the best combinations in existence!
Those are so gorgeous, something that I have been so afraid to make, but I will one day!!
YESYESYESSSSS!!!!! Oh my gosh I am obsessssssed with these macarons-best ever!
Wow, those look good. You can’t go wrong with chocolate and hazelnut!
You make macarons look so easy!
Grams? Really? Could you add the cups measurments for us gram-impaired bakers, please?
I wish I could but unfortunately when it comes to macarons measuring needs to be exact and I only weigh on a scale when I make these. Measurements tend to differ slightly each time you use cups and when one thing is off your macaron will fail. What I can do is next time I make them (which will be soon), I can switch to ounces and provide that for you.
Thanks – when I look at grams/ounces/cups on the internet the sites all give different answers. The schools didn’t teach metric when I was in school.
They didn’t teach us metric either. I use a digital scale. It’s a great tool in the kitchen to have if you don’t already own one (I’m guessing not?).
I have a scale but I’ve never used it. In fact I didn’t know it had grams on it! I’m going to try these macarons and use my scale! Thanks!
That should say measurements!
Chocolate and Hazelnut are flavor made for each other. I’ve not seen them in macarons before. But, your looks awesome. Great photos too!
O those look gorgeous. And i love that you used hazelnut flour instead of almond flour. I don’t really make macarons very often and my technique is wonky to say the least.. I need more practice and these look perfect.
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YUM! I LOVE macarons, and chocolate and hazelnut is such a glorious combo. Totally obsessed with these and that they are GF! p
Love how you used the hazelnut flour instead of almond! I bet they tasted so good!
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Oooh, I have that hazelnut flour. Now may be the time to try my hand at macarons.
Gluten free?! That’s awesome since I have a gluten allergy!!
These look amazing – I love chocolate + hazelnut together!
I wish a had one of these right now with my morning coffee. I’ve always been terrified to make macaroons at home but you’ve inspired me — seriously — these looks amazing!
Macarons are SO pretty, and yours are perfection… Look at those feet!
Beauty and perfection. Can’t wait to try these!! SO pretty!
I’m finishing up my comments today! These macarons are mouthwatering, and the photographs are just beautiful!
I’ve never even attempted macarons because they’ve always seemed so intimidating. We don’t have any bakeries that sell these anywhere close to my house so I will be forced to try these for myself. 🙂 Thank you so much for sharing this recipe!
These macarons look beautiful!
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Susan, these are perfection. Seriously, girl, you did a wicked good job crafting these lovelies. Your photos are stunning. Pinned.
I would NOT have guessed that mixing the dry into the wet instead of the wet into the dry would make such a difference! Huh. Learn something new every day.
These look PERFECT. Thank you SO MUCH for donating them to my bake sale!!
Congrats on conquering macarons! It is so funny how one little twist can change the look. These chocolate hazelnut macarons look absolutely divine!
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Great photos! And your macarons really do look perfect. I haven’t attempted to make them yet, but when I do I’ll definitely be using your technique!
Hazelnut really has to make this something special!
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These look great. Since Passover is in two weeks, I would like to know if I can make it ahead of time, maybe freez it?
Thanks and happy holiday:)
Hi Miri – thanks so much! You can absolutely bake macarons ahead of time. I don’t recommend freezing them filled though. I’ve only baked the shells and frozen them without a problem. If you want to do everything, they will stay fine in the refrigerator for 4-5 days.