New This Month

Chocolate Macarons with Toasted Hazelnuts

Recipe photo courtesy of Linda Pugliese

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.

Total Time Prep Yield

Ingredients

Filling

Directions

Cook's Notes

Best eaten after 1 to 2 days of refrigeration.

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Reviews

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How would you rate this recipe?
26
  • 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! :)
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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?
    Reply
    • MS11627153
      10 NOV, 2014
      I've made these macarons multiple times and they turned out great. I don't toast the hazelnuts. I refrigerate the filling before spreading.

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