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Hazelnut Apricot Macarons

Hazelnut Apricot Macarons

[Photograph: Carrie Vasios]

Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling.

Note: For more tips on making macarons, see our slideshow. If you don't plan on eating the macarons right away, keep the shells in an airtight container. Layer with jam just before eating.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Hazelnut Apricot Macarons

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About This Recipe

Yield:makes 3 dozen macarons
Special equipment:electric mixer, parchment paper, baking sheets, pastry bag
This recipe appears in: Cookie Monster: Hazelnut Apricot Macarons

Ingredients

  • 1 cup hazelnut flour
  • 2 cups confectioners sugar
  • 3 egg whites
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • Apricot jam

Procedures

  1. 1

    Adjust oven rack to upper and lower-middle positions and preheat oven to 300°F. Line two baking sheets with parchment paper.

  2. 2

    In a small bowl, sift together hazelnut flour and confectioners sugar. There shouldn't be any lumps left. Set aside.

  3. 3

    In a large bowl, beat egg whites on medium speed until frothy, about 1 minute. Add salt and beat one minute more. Turn up speed on mixer to medium-high and slowly incorporate sugar into the mix. Beat until glossy medium peaks form.

  4. 4

    Use a rubber spatula to fold flour mixture into egg whites, going about 1/4 cup at a time. Continue until all flour is mixed in evenly.

  5. 5

    Carefully transfer batter to a piping bag. Pipe batter into 1 inch rounds on baking sheets. After rounds are piped, tap sheet on counter to help expel air bubbles. Bake cookies until they are dry on top and easily lifted from the parchment, 16-19 minutes. Let cool.

  6. 6

    When cookies are cool, arrange into similarly sized pairs. Top the bottom of one pair with about 1/4 teaspoon apricot jam, then top with other cookie. Repeat until all sandwiches are made.

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