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Home Sweet Home Bakealong 10: Hazelnut Macarons

January 3, 2015

I appear to have have got out of sync with the numbering on this challenge. It’s a good thing that Beckie is on the ball. So, we’re on 10/100.  Maths never was my strong point in fact my A/S-Level maths teacher apologised to my mother (a maths teacher) several times after I received my somewhat underwhelming result. Anyway the New Year reminds me that A-Levels are 15 years ago now so I think we can sweep that little issue under the carpet. Onwards to tastier things…

Hazelnut Macarons

Can you tell I got a new lens for Christmas?

I didn’t roast and peel hazelnuts. When a generic orange supermarket sells pre-ground hazelnuts I’m afraid I take the view that there are better uses of my time. I also used Coffee flavoured icing sugar from Sugar and Crumbs. I think this added a nice light tinge of coffee to the flavour, which complements the hazelnuts really well. You may also notice that my ganache looks different. Having extolled the virtues of ganache last time I split it this time. I think perhaps it’s because I had frozen the cream. Ah well – some belgian chocolate spread that was a Christmas present came in rather handy.

Coffee and Macarons

Coffee + Chocolate + Hazelnuts = New Year 2015

My macarons are a bit on the chunky side but I’m still pleased with the taste. For the real thing see Beckie’s version – she is something of a Macaron-master. You can see some of her past creations here: MacaronsAlmond Macarons, Chocolate Macarons, Lemon Macarons.

Not the most refined of macarons but very tasty

Not the most refined of macarons but very tasty

Hazelnut Macarons
from Home Sweet Home by Hummingbird Bakery

340g icing sugar. Split it into140g and 200g
110g hazlenuts, toasted and peeled [or cheat like me and buy ground hazelnuts. No brainer.]
3 tbsp cocoa powder
3 large egg whites
pinch of salt

125ml double cream
110g 70% cocoa solids dark chocolate

Rough instructions: make meringue with egg whites and icing sugar. Fold in icingsugar/coca/nut mix. Pipe into discs. Wait for a bit then bake/

Make ganache and fill macarons.

Join Beckie and me in our Epic 200 part bakealong. Next week it’s Blondie Pie which we’ll have ready for you visual delight by 11th Jan.


I’m also adding this to Cook Blog Share

3 Comments leave one →
  1. January 4, 2015 9:09 am

    I’m a big scardey cat: I love macarons but have never attempted to make them. Yours are perfection.

  2. lucyparissi permalink
    January 4, 2015 4:03 pm

    Lovely macarons – thanks for linking to #CookBlogShare look forward to the next challenge bake!

  3. January 6, 2015 9:32 pm

    Your macarons look great. I’ve only made macarons once and they turned out surprisingly ok considering I was terrified of making them. Might try this recipe as I have a couple of bags of hazelnuts lying around the baking cupboard needing used!

    I spy some Grindley petal ware! 😀

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