Hazelnut Macarons with Rich Chocolate Ganache

Ingredients

Heavy cream

1/2 cup

Dark chocolate (70% cocoa or higher)

4 ounces, chopped

Granulated sugar

1/4 cup

Egg whites

3 large, at room temperature

Powdered sugar

1 1/2 cups

Hazelnut meal

1 cup

Instructions

1. Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the hazelnut meal and powdered sugar. Process until the mixture is finely ground and well combined to ensure a smooth macaron shell.
3. In a large mixing bowl, beat the room-temperature egg whites with an electric mixer on medium speed until soft peaks form.
4. Gradually add the granulated sugar while continuing to beat. Increase the speed to high and whip until stiff peaks form and the mixture is glossy.
5. Gently fold the hazelnut mixture into the whipped egg whites with a spatula using a figure-eight motion until just combined. Be careful not to overmix; the batter should flow like lava.
6. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron.
7. Tap the baking sheets gently on the counter to release any air bubbles and let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
8. Bake in the preheated oven for 10-15 minutes, or until the macarons are set and have developed a slight sheen. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
9. While the macarons are cooling, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until smooth and fully melted.
10. Once the macarons have cooled, spread a small amount of ganache on the flat side of one macaron and sandwich it with another. Repeat with the remaining macarons and ganache.
11. Allow the filled macarons to rest in the refrigerator for at least an hour before serving to let the flavors meld.