As the lovely Vicki from Honest Mum has just got back from a busy week in our old neck of the woods at the Cannes Film Festival, we are proud to host the Tasty Tuesdays linky for her (see below for details of how to join in).
To celebrate Vicki’s visit to France, here’s a very French recipe with my twist on it – addictive hazelnut macarons.
When we think of macarons the image that springs to mind is the brightly-coloured Ladurée version, but this recipe is the old-fashioned, homemade one that French families have been making for generations. With a slight tweak.
Macarons are usually made with almonds and not hazelnuts. But unless you are using bitter almonds (which I’m not a fan of) they are a bit tasteless. I find that the hazelnut ones are far tastier, so here is my take on traditional macarons, and I warn you, these are highly addictive!
These are super easy to make, maybe you could even give them a whirl with the kids? They are also cheap, but taste incredible so are a great dessert or teatime snack to make for when you’ve got guests you want to impress.
- Hazelnuts - 250g (whole with skin still on)
- Sugar - 230g (icing)
- Sugar - 20g (caster)
- Eggs - 2 (egg white)
- Grind the hazelnuts in your food processor/smash in a tea towel pouch
- Mix the ground hazelnuts, icing sugar, granulated sugar and egg whites in a bain marie for about 3 mn
- Put 12 balls of this mix onto greaseproof paper on a baking sheet
- Cook in the oven at 180ºC for 20 mn
Get your food processor ready with the blade on. Put your kettle on. Put the oven on at full whack. Get all your ingredients ready.
Grind the hazelnuts in your food processor until you have a fine powder. If you don't have a food processor you can put your hazelnuts in a tea towel, bring the four corners of the tea towel together so you've got a pouch with the nuts in the middle, and smash the nuts on the work surface to crush them. Pour the ground hazelnuts into a heat-resistant bowl. Add the icing sugar, the caster sugar and the egg whites and stir a bit.
Pour the boiling water from the kettle into a large saucepan, put this over a medium heat and put your heat-resistant bowl over the top of the saucepan to do what is called a bain marie. Cook like this for about 3 minutes whilst stirring with a spoon. The mix should turn into a "muddy" consistency.
Put some greaseproof paper on a baking sheet. With a tablespoon scoop up some of the mix and put it in a ball-like shape on the greaseproof paper. You should be able to make about 12 of these. You don't need to flatten them out. Like with our cookie recipe it will happen on its own with the heat of the oven.
Cook them in the oven at 180ºC for 20 minutes. They should be golden, like in the picture below.
The inside will still be a little soft and the outside will be crunchy. Highly addictive!
- Don't try to use ready ground hazelnuts from the shop as they are tasteless. Use whole ones with the skin still on and grind them yourself.
- Don't use white hazelnuts where the skin has been removed - the taste and flavour is in the skin.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've made it. Bon appétit!