Delicious Hazelnut Macarons

Hazelnut Macaron Recipe

Hazelnut Macarons is rated 4.3 / 5 based on 19 votes.


Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture


For the Italian Meringue

  • 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
  • 400g (14oz) caster sugar
  • 100ml (3 fl oz)water
  • Add food colouring to the meringue if required.

For the Almond Mixture

  • 150g (5oz) fresh egg white
  • 250g (8oz) almond meal / almond flour
  • 250g (8oz)icing sugar

Shell Colouring

  • 1 teaspoon of unsweetened cocoa powder

Used the above ingredients to make the macaron shell.

For hazelnut cream:

  • 80ml (2.7 fl oz) of warm milk
  • 1 egg yolk
  • 2 teaspoons of cornflour
  • 2 teaspoons castor sugar
  • 21 teaspoons of hazelnut flour
  • 20g ( oz) of softened butter

Mouthwatering Hazelnut Macarons


  1. First, create macarons shells based from the basic macaron recipe,
  2. Then start preparing the hazelnut cream by mixing cornflour and castor sugar in a bowl.
  3. Put the eggyolk, beat it vigorously and add the warm milk.
  4. Put the mixture in a saucepan and cook it under medium heat for 5 minutes.
  5. Whisk the mixture constantly until it thickens.
  6. Remove the saucepan from heat and add the hazelnut flour and butter.
  7. Put the cream into a bowl and cover it with plastic wrap.
  8. Allow cooling in room temperature.

Assembly of the macaron

  1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
  2. Do the same with the rest of the shell.
More Great Recipes @