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Name: Hazelnut Macaron - Culinaerie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 75 grams almond flour; 75 grams hazelnut flour; 150 grams Confectioners Sugar; 55 grams Egg whites; 150 grams Sugar; 37 grams Water; 55 grams Egg white

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INGREDIENTS

75 grams almond flour
75 grams hazelnut flour
150 grams Confectioners Sugar
55 grams Egg whites
150 grams Sugar
37 grams Water
55 grams Egg white

INSTRUCTIONS

1. Sift together almond flour, hazelnut flour, and confectioner's sugar. Pour over egg

whites without mixing.

2. Combine sugar and water in a small saucepan and cook over medium heat to 118C.

While the sugar is cooking begin beating the egg whites in a mixer fitted with a

whisk attachment. Egg whites should be at soft to medium peak when hot sugar is

added.

3. Continue whisking egg whites until shiny and the consistency of Fluff.

4. Fold whipped egg whites into nut flour mixture. Continue folding until batter "falls"

and becomes shiny.

5. Place in a piping bag fitted with tip #804. Pipe 3-3.5 cm circle onto a parchment

lined baking tray. Tap tray on the table to flatten if necessary.

6. Allow macaron circles to "dry" until they do not stick to your finger when gently

touched.

7. Bake at 350 for 15 minutes. Turn after 8 minutes.

8. Remove from oven and pull parchment off baking sheet.

9. Allow to cool 10 minutes.

NOTES

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Hazelnut Macaron - Culinaerie

75 grams almond flour
75 grams hazelnut flour
150 grams Confectioners Sugar
55 grams Egg whites
150 grams Sugar
37 grams Water
55 grams Egg white

1. Sift together almond flour, hazelnut flour, and confectioner's sugar. Pour over egg
whites without mixing.
2. Combine sugar and water in a small saucepan and cook over medium heat to 118C.
While the sugar is cooking begin beating the egg whites in a mixer fitted with a
whisk attachment. Egg whites should be at soft to medium peak when hot sugar is
added.
3. Continue whisking egg whites until shiny and the consistency of Fluff.
4. Fold whipped egg whites into nut flour mixture. Continue folding until batter "falls"
and becomes shiny.
5. Place in a piping bag fitted with tip #804. Pipe 3-3.5 cm circle onto a parchment
lined baking tray. Tap tray on the table to flatten if necessary.
6. Allow macaron circles to "dry" until they do not stick to your finger when gently
touched.
7. Bake at 350 for 15 minutes. Turn after 8 minutes.
8. Remove from oven and pull parchment off baking sheet.
9. Allow to cool 10 minutes.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (337g)
Recipe Makes: 1 Servings

Calories: 1164
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3mg		0 %
Potassium 6mg		0 %
Total Carbohydrate 299.4g		88 %
	Dietary Fiber 0g	0 %
	Sugars, other 299.4g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1164

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