Hazelnut Macarons with Chocolate Chambord Ganache
Because chocolate, hazelnut and raspberry were meant to ALWAYS be together!
I may be onto a new berry already…well not so fast. Or it could just be a chambord inspired path. Yesterday was this white chocolate semifreddo spiked with Chambord (raspberry liqueur) and today I’m giving you these hazelnut macarons with chocolate Chambord ganache. What can I say, I did do a lot of recipe testing with that bottle of Chambord (and vodka) before the start of Ramadan.
When my friend Julie visited a few weeks ago, she wanted us to bake some macarons together so I decided to experiment with a new package of hazelnut flour I had just received from Bob’s Red Mill. Some risky business since I just got comfortable making macarons with the traditional almond meal. But, you know what? I was pleasantly surprised! They were just as easy and I think much better!! The nutty hazelnut macaron shells are incredibly soft and pillow-y.
I decided to fill the macaron shells with a sweet chocolate ganache spiked with some raspberry liqueur because we all know hazelnut, chocolate and raspberries are just meant to be together ALWAYS. What a great combination, making these little sandwiches a delicious treat!
I’m sharing the recipe for these macarons today over at my friend Ala’s blog, Wallflour Girl. I just recently met this wonderful lady through a guest post she did over on gotta get baked (Thanks Nancy!). Her post resonated with me that I spent all morning checking out her blog, writing and recipes!! Only to discover she is a PhD student like me and a passionate, honest and intelligent lady!! If you haven’t read her blog yet, please do!! You will seriously fall in LOVE with her, her writing, recipes and just her honest view of life.
Make sure you grab the recipe for these hazelnut macarons over on Wallflour Girl today!
Hazelnut Macarons with Chocolate Chambord Ganache
- For Macarons
- 125g hazelnut flour
- 175g powdered sugar
- 105g egg whites
- 75g sugar
- pinch of salt
- For Chocolate Chambord Ganache
- 1⁄2 cup bittersweet chocolate
- 2 tablespoons heavy cream (plus more if needed)
- 1 tablespoons butter
- 2 tablespoons Chambord (raspberry liqueur)
For the Macarons:
- Line two sheet pans with parchment paper. I used a 11⁄2-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.
- Pulse the powdered sugar and hazelnut flour into a fine powder using a food processor. Sift several times until less than two tablespoons of hazelnut bits are left. Add these to the mixture.
- In the bowl of an electric mixer with the whisk attachment, combine the egg whites and sugar. Whip on medium-high speed until stiff peaks form, about 5-7 minutes.
- Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of the bowl and scooping from the bottom until the batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter that should have a peak that quickly relaxes back into the batter. Start checking the batter after 20 folds.
- Transfer batter into a pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap the baking sheet hard on the counter to release any air bubbles trapped in the batter. Let shells sit on the counter for 20-30 minutes to dry until a slight skin forms.
- Preheat the oven to 300 degrees F. Bake for 15-18 minutes or until shells are hard, rotating cookie sheets halfway through baking time. You should be able to peel off the macaron from the parchment. Cool completely on cookie sheets before peeling from the parchment.
For the Ganache:
- Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave for 30-45 seconds and stir until chocolate melts. Remove from microwave and stir in butter until melted and chocolate is smooth. Whisk in Chambord with butter. Match same-size cookies; pipe a little mound of buttercream onto the flat side of one cookie and top with another. Store refrigerated for at least 24 hours before serving.
Some affiliate links included in text above.
Zainab, this just confirms that you are the macaron queen! These are gorgeous and all the flavors make me want to dive into one immediately. I’m still working up the courage to revisit macaron making after my epic fail last year 🙂
Amy you need to give them another chance. Promise they will be worth it 🙂
Your macarons turned out so perfect 🙂 I can imagine that they tasted perfect too..
One more time….you ROCK, and so does this post. Thank you a million and one, girl!!!
You are so welcome girl! It was a pleasure to be over on your blog today.
Whoaaaa macarons with Hazelnut flour sounds AMAZING!!!!!!!!!!! And totallllly these three are a match made in heaven!!!! Raspberry liqueur sounds like the best thing ever, I’ll have to go hunting around here I’m pretty sure it’s going to be difficult to find here but I’ll also check some online stores if I can get my hands on any. Checking the recipe now!!! SO EXCITED! <3
Thanks Samina!! It was hard for me to find the Chambord too in stores, had to go to a few stores. let me know if you need help..I can look online too!
These macarons are gorgeous Zainab! I loved that you used hazelnut flour – it sounds absolutely amazing with the chocolate and raspberry combo. Your pictures are stunning as usual too! Pinning and hopping over to Ala’s to drool some more 🙂
Thanks Kelly! I love hazelnut flour too!
Hazelnut flour sounds amazing! I have to find this. And someday, you are going to show me how to make macarons! (ok, mainly I just want an excuse to watch you bake … and meet you, but details details 😉 ) These are gorgeous (it is a theme) and sound delightful!
Mary Frances just when you thought you have gotten used to almond flour right? I love hazelnut flour and have already found a way to sneak it in everything I’ve been making recently! OK..so I need to meet you too but I will use making macarons as an excuse 🙂
You are getting too good at making macarons! 😛
Also, brilliant idea to go with hazelnut flour!!
Molly I am working on being a master one day :p
Wow, these are just beautiful and I adore the flavor combination! I will head over and check out the recipe on Ala’s blog right now.
Love these macarons, Zainab!!! gonna go check out the recipe!
You are my macaron-making hero. Love these little yummies!
Aww you flatter me 🙂
Love these macarons, Zainab! I’ve only made macarons once and have wanted to make them again ever since! I’ve always wondered if you could use other kinds of nut flours instead of almond flour, so I’m glad you posted these! And um, Chambord spiked chocolate ganache. I will have a bowl of that and a spoon, please. 😉
Thanks Beth! I’ve tinkered with walnuts in the past before but not as a replacement for almond meal and they were great. But this was the first time I used another nut flour. Loved the different flavor!!
I have never thought to use hazelnut flour for macarons before…they turned out perfectly!
Thanks Meghan!! Loved the new nut addition.