Hazelnut Macarons Filled with White Ganache and Raspberry Jam
3 ½ dozen finished macarons
2 ¼ cups almond flour (I use Bob’s Red Mill)
3 cups confectionary’s sugar
8 large egg whites (separated into four and four)
1 ¼ cup granulated sugar
Fine sea salt (total of ½ tsp)
½ tsp cream of tartar
2 tsp hazelnut extract
8 ounces of white chocolate, chopped (or purchased morsels)
3/4 cup heavy cream
1 tsp vanilla paste
½ cup seedless raspberry jam
1) Prepare a template using a 1 ½” biscuit cutter to draw twenty circles on a piece of parchment the same size as your baking sheets. Space the circles at least 3/4” apart. Line four baking sheets with parchment paper cut to fit the pans.
2) In a large bowl, whisk together the almond flour, confectionary’s sugar and ¼ tsp fine sea salt. Make a well in the center and add four of the eggs whites. Fold this mixture together until you have a thick paste. Set aside.
3) Place the remaining four egg whites in a smaller bowl and add the granulated sugar. Place the bowl over a pan of simmering water and gently whisk until the sugar is melted and the mixture reaches 150 degrees F. (I use a digital thermometer.)
4) Pour the egg white/sugar mixture into the bowl of a standing mixer and add ¼ tsp fine sea salt, the cream of tartar and the hazelnut extract. Whisk on high speed until the mixture transforms into a glossy meringue. This could take between three to five minutes.
5) Gently fold the meringue into the almond paste. Start with ¼ of the meringue to lighten the paste and then fold in the remaining meringue.
6) Slide your template under the parchment on your first baking sheet. Use a piping bag with a small round tip to pipe the mixture, filling the circles. If necessary, wet your finger and gently tap down any tips on the piped cookies.
7) Gently slide the template out and follow the same procedure to pipe the circles on the remaining four pans. Leave the pans, uncovered, for thirty minutes to dry the tops of your macarons before baking.
8) Preheat your oven to 300 degrees. Bake one pan at a time for 12 minutes, rotating after 9 minutes, until the cookies are just beginning to turn golden. Leave the macarons to cool completely on the baking sheets on a wire rack.
9) Heat the heavy cream to a simmer in a small pan. Pour the hot cream over the white chocolate and let sit five minutes. Add the vanilla paste and gently whisk until the ganache is smooth and silky. Let cool completely to a piping consistency. This could take an hour or so.
10) Using a piping bag with a small round tip, pipe a little ganache into a circle around the edge of ½ of the cookies. Fill the center with a dap of seedless raspberry jam (see photo). Sandwich the cookies together and refrigerate the finished cookies until you are ready to serve.
