Hazelnut salted caramel macaron Recipe (2024)

FAQs

Can you use hazelnut flour instead of almond flour for macarons? ›

If you are used to making regular almond flour macarons, you will notice that the hazelnut macarons have a thicker batter, and won't flow as effortless as the almond flour ones. The hazelnut flour will make for a thicker, and sort of lumpy batter, not as smooth as the only almond flour batter.

It's also known as caster sugar. Superfine sugar's granules are the best size to provide optimal structure for French macarons. Granulated sugar is simply too coarse, while confectioners' sugar dissolves too quickly in the egg whites.

Powdered Sugar: Powdered sugar will both sweeten and thicken your macaron batter. You'll also use powdered sugar in your desired filling. Granulated Sugar: You'll need granulated sugar to help aerate and whip up your egg whites into stiff peaks.

Adriano Zumbo Salted Caramel Macarons (1 serving) contains 13g total carbs, 13g net carbs, 4.9g fat, 1.4g protein, and 100 calories.

The bottom line: Because hazelnut flour contains more fat and less protein, it adds more tenderness and creates less structure in baked goods. Therefore, it's important to use it as a sub for almond flour only in recipes where there are other structure-building ingredients, such as all-purpose flour and eggs.

Ingredients. Almond flour. A must in this (and any) French macaron recipe (and a key ingredient in my Linzer cookies), I recommend a “super fine”, blanched almond flour. As the name suggests, it's very fine and yields smooth, bump-free macaron tops.

The key to a good macaron is a good meringue, with smooth, shiny, stiff peaks. You can tell it's done when you can flip the bowl upside down and nothing comes out. The peak will be stiff yet still droop slightly. Start with aged or fresh egg whites and whip them on medium for a few minutes until bubbles form.

While you should always whisk your egg whites into stiff peaks for macarons, it's best to never rush the process. Meringue is easy to overbeat and ruin. So, make sure that your mixer is beating your egg whites between medium-low and medium-high speeds. Any faster, and you could have oddly textured macarons.

The acidic properties of cream of tartar aid in stabilizing egg whites, making them less prone to overbeating and helping to create a voluminous, airy foam. This is essential for achieving the desired lightness and structure in macarons.

Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature. How long do macarons last? Macarons typically last for 2-3 days at room temperature, or up to a week in the refrigerator.

What do egg whites do for macaroons? ›

It's very important to use aged egg whites for baking macarons because a lot of problems derive from a poorly prepared meringue. All good macaron recipe rely on a good meringue to help the macaron shells develop. To build a good foundation for a healthy meringue, start with aged egg whites.

- Add cornflour /cornstarch to your dry ingredients or French meringue (if using French method). This helps a membrane to form more quickly and your shells dry faster. It also makes the membrane sturdier and less prone to cracking when you bake.

There are many nut-free macaron recipes available without almond flour. I am particularly fond of making macarons with oat flour because of the delicious flavor it adds, but you can also find nut-free macaron recipes with all-purpose or whole wheat flour or coconut flour as well.

Sunflower seed flour is an exceptional substitute for almond flour in macaron recipes. It has a similar consistency, making it an excellent alternative for those with nut allergies or nut-free preferences. Sunflower seed flour is also a more affordable alternative to almond flour.

The main differences between the two types of flour are that almond flour is more widely available and is made with ground almonds, while hazelnut flour is harder to find and made with hazelnuts. You can use these two gluten-free flours as substitutes for each other in most recipes.

Replace 30% of the wheat flour with hazelnut flour to add wonderful texture and rich, buttery flavor to your baking, while reducing the total carbohydrates. This makes it ideal for those following a low carbohydrate or paleo diet.