hazelnut praline French macaroons...

These macaroons are my best French macaroons I've done so far although I've been making them many times already. I have to say that it's not easy to make them perfectly in shape, color and texture. Making French macaroon involves many things; the size of the shell, the type of the oven, the temperature, French meringue or Italian meringue and the formula.

In my opinion, using Italian meringue gets a better result than using French meringue. The macaroons come out nicer. Thanks to Duncan from Syrup and Tang, I get a good source and formula of making these French macaroon shells from his blog. He's a freelance writer and editor in Australia.
1As I want them to have a strong flavor of hazelnut, I use hazelnut flour instead of almond flour. I also make two different fillings with hazelnut flavor; milk chocolate hazelnut praline and white chocolate hazelnut praline. By the way, I use fresh egg white for these French macaroons.

for the shell
- 67 g powdered sugar
- 67 g sugar
- 16 g water
- 50 g egg white, room temperature
- pinch of salt
- pinch of powdered color, brown

for the milk chocolate hazelnut praline
- 100 g heavy cream
- 30 g honey
- 100 g praline paste (see recipe at the previous post)

for the white chocolate hazelnut praline
see the recipe from the previous post


for the shell
1. Combine together hazelnut flour and powdered sugar in a food processor for 15 seconds.
2. Making Italian meringue with egg white and cooked sugar. Add powdered color almost at the end. (see procedure at Souverain)
3. Fold in dry ingredient in 3 additions.
4. Fill into a pastry bag with a plain tip # 3, pipe the batter onto a silpat in 3/4" circles and 1" apart.
5. Let them set, uncovered, at room temperature until the skins are form about a half hour to an hour.
6. Bake in a convectional oven at 320 degrees F for 8 minutes.
7. Cool them down on the silpat completely before remove them. The base of the macaroons should be dry and easy to remove.

for the milk chocolate hazelnut praline
1. Bring cream and honey to a boil.
2. Combine praline paste with chocolate, then pour the hot cream over.
3. Let sit for a minute, stir the mixture with a spoon until it emulsifies.
4. Chill.

for the white chocolate hazelnut praline
see the recipe at the previous post


Vera said...

These are perfection, Thip!

Eileen said...

These macarons look perfect. Maybe I should finally attempt them with this recipe. I've been intimidated by macarons up to this point.

Sharon said...

these look amazing and quite perfect in shape! :)

Zoe Francois said...

Gorgeous! I want them, all of them!

juliette c. said...

What a perfection!

wanderlust junkie said...

that looks so good.

Erin @ Sprouted in the Kitchen said...

I have been wanting to make macaroons (or, let's be honest, eat them) since seeing them over at Inside a Black Apple. They look delicate, crunchy, and creamy, perfect with a hot drink of some sort. I also love all things hazelnut, so kudos to that. Do these macaroons store well? I'm also impressed with your photography, assuming you're taking these shots yourself!

Thip said...

I shot all photos myself, Erin.
French macaroon can store in a container at room temperature for 3 days and may be 5 days in fridge. The shell is crack easily, so be caution. :D

Medena said...

Now, those are my kind of macaroons! Hazelnut, chocolate... yum! Wish I could have one right now!

Vanillaorchid said...

wowwwwww...they are perfect and fantastic ka P'Thip.

Shari@Whisk: a food blog said...

I've never made macarons, but I'm inspired. Lovely.

Bon said...

P Tip
I love the pics I love your food
miss you kha

fynn said...

P'Thip I love your pics,
miss you kha


bake-aholic said...

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eleonora said...

Tes macarons bonbini...sont délicieux

Sophie said...

How pretty! Hazelnut is so delicious, especially when paired with chocolate :). Your picture looks so neat, almost like the macaroons are floating on a heavenly little cloud :).

lepetitdoodler said...

omigosh. i think i love you! what beautiful creations you have to offer. your blog is so wonderful...

syrie said...

Hi Thip. Gorgeous macaroons. I'm going to use your recipe to make some coconut and pandan ones. Can you please explain What you mean in point 2 about the italian meringue? Can't wait to try them. Thanks so much!

Thip said...

Thanks, you guys.

Syrie, I'm going to email you how to make it.


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