Hazelnut Macarons

Hazelnut Macarons

Hazelnut Macarons

Hazelnut Macarons is a very tasty recipe. Making these sandwich cookies doesn’t require you to be an expert in French cuisine. Although they don’t take long to create and are a treat to receive as gifts or for personal nibbling, the crisp, chewy macarons demand attention to detail.

Even though we independently choose every editorial product, we might get paid or earn an affiliate commission if you purchase something after clicking one of our links.


  • 6 large egg whites
  • 1-1/2 cups hazelnuts, toasted
  • 2-1/2 cups confectioners’ sugar
  • Dash salt
  • 1/2 cup superfine sugar
  • coffee buttercream:
  • 1 cup sugar
  • 6 tablespoons water
  • 6 large egg yolks
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1-1/2 cups butter, softened
  • 6 tablespoons confectioners’ sugar


  1. Egg whites should be placed in a small basin and left to stand at room temperature for 30 minutes.
  2. Set the oven to 350°. In a food processor, combine confectioners’ sugar and hazelnuts. Process until nuts are thoroughly crushed.
  3. Egg whites are beaten on medium speed until soft peaks form after salt is added. One spoonful at a time, gradually add superfine sugar while mixing
  4. the mixture on high speed until firm peaks form. Hazelnut mixture is added by folding.
  5. Pipe cookies with a diameter of 1 inch, spaced 2 inches apart, onto baking pans covered with parchment paper. 9 to 12 minutes of baking time or until lightly browned and firm to the touch. Place the parchment-lined cookies on wire racks to cool fully.

    Almond Tea Bread Recipe

  6. In a large saucepan, combine sugar and water to make the buttercream. Bring to a boil and continue cooking until the sugar dissolves over high heat. Eliminate from heat. Whisk some hot syrup into the egg yolks in a small bowl, then add everything back to the pan and stir continuously. Remove from heat after cooking for 2–3 minutes while stirring regularly until thickened. Add vanilla extract and espresso powder, then let cool fully.
  7. Butter should be creamed in a stand mixer fitted with the whisk attachment. Slowly beat in the cooled syrup. Add confectioners’ sugar and beat until frothy. Mixture should be chilled for 10 minutes or until it becomes spreadable.
  8. The bottoms of half the cookies should have around 1-1/2 tsp buttercream spread on them. 

Cooking Notes

Toasted whole hazelnuts should  baked in a small skillet for 7 to 10 minutes at 350 degrees, stirring halfway through, until aromatic and lightly browned. Hazelnuts should  wrapped in a tea towel and rubbed with the cloth to help remove the skins.

About Dramacool

Leave a Reply

Your email address will not be published. Required fields are marked *