New This Month

Chocolate Macarons with Toasted Hazelnuts


We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the hazelnut mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.

  • Prep:
  • Total Time:
  • Yield: Makes 20 to 25 sandwich cookies

Photography: Linda Pugliese


  • 2/3 cup toasted skinned hazelnuts
  • 1 cup confectioners' sugar (117 grams)
  • 2 large egg whites, room temperature
  • 1/4 cup granulated sugar (53 grams)


  • 1/4 cup heavy cream
  • 1 1/2 ounces finely chopped bittersweet chocolate
  • 1/2 tablespoon unsalted butter
  • 3 tablespoons store-bought chocolate-hazelnut spread


  1. Preheat oven to 350 degrees with rack in lower third. Place hazelnuts in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.

  2. Pass hazelnut mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.

  3. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.

  4. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Beat on highest speed 30 seconds.

  5. Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.

  6. Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.

  7. With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.

  8. Filling: Heat heavy cream in a saucepan until bubbles begin to form. Add chocolate and butter; stir to combine. Stir in chocolate-hazelnut spread. Let cool until thick and spreadable.

  9. Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

Cook's Notes

Best eaten after 1 to 2 days of refrigeration.

Reviews Add a comment

  • imanastrogirlg
    30 JAN, 2017
    This recipe is absolutely amazing! I made this for my family and it was an immediate hit. It's definitely a fool-proof macaron recipe! :)
  • Kinga Champion
    19 JAN, 2015
    I tried several macarons recipes before trying this and this one is the best. I was so excited to see those little feet. Thanks for the great recipe.
  • Kinga Champion
    15 JAN, 2015
    Hi I just want to know how much toasted hazelnut flour you need by weight instead by cups? I have some hazelnut flour that is pre-ground. Thanks
  • Davis Malawqua
    23 MAR, 2014
    Very disappointed with this recipe. The hazelnuts clump into what is essentially hazelnut butter and will not pass through the sieve. Repeated trips through the food processor have little effect. The filling recipe was disastrous. The proportions make for a filling that is eternally runny. You can try chilling the filling before placing between cookies, but the sandwich will still slide apart as this filling never sets! Why so much cream? Why so little butter? Silly recipe. Maybe a typo?