Hazelnut-Mocha Macarons

I have been an ardent admirer of this fabulous French dessert. I have been drooling for so long at all those pretty macarons on web, each time wondering if I ought to give it a shot. I usually take up a challenge, but the  horror stories of disasters with this beautiful but so temperamental dessert always made me take a step back. Well long-story-short, I did finally manage the courage to try it and as you can see from the results I think I earned myself some serious bragging rights... lol.

Here's a little excerpt with a little background -
(Dating back to the 18th century, the macaron is a traditional French pastry, made of  egg-whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts’ baker’s oven as round meringue-like domes with a flat base.
Macarons, also anglicized “macaroons”, are not to be confused with a similar pastry also called ‘macaroons’. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. Macaroons are dense cookies made either with coconut or with a coarse almond paste.) 

Read on if you'd like to hear some bragging :)
I must admit, I was very much intimidated by these and had basically convinced myself that these were way out of my league and I should never think of making them. Watching the 'Master Chef India' episode on StarPlus and all the contestants making disastrous macrons, I just had to try it even if I failed. I started with google and zeroed in on this recipe on food network . I read it at least 100 times over, saw a few videos on you tube and with butterflies in my stomach reminding me of my math's tests in school, set upon making these beauties this past weekend with my hubby (who btw is the most amazing and talented sous chef in the world and my constant motivator). Each and every step was followed closely and when I finally put them in the oven... will they crack or melt or will they hold... no one gets macrons right the first time... the apprehension heightened by the fact hat you can not even take a peek... you have to wait patiently for the timer to run out... and then... moment of truth... 

When they were out of the oven I couldn't stop “yaaay....ing" and dancing, jumping all round the house, yes, I was a bit carried away with what I considered my 'masterpiece'...lol. Hubby was watching with his usual calm composed self. I probably drove him crazy by showing off my macarons , explaining all the technicalities, all the things that could go wrong, how I have always been scared of trying to bake them... I was totally on cloud nine!!

Ingredients:
Powdered Sugar ............ 2 cups
Hazelnuts .................... 4 ounces peeled and toasted (about 3/4 cup)
Cocoa Powder .............. 3 tbsp
Egg Whites .................. 3 large (left at least overnight at room temperature)
Fine salt ...................... 1/8 tsp


For mocha  filling  -
Bittersweet or Dark Chocolate ................ 4 ounces, chopped
Heavy cream ..................................... 1/4 cup
Coffee Powder ................................... 1 tbsp

Method:
1. Line 2 baking sheets with parchment paper.
2. Grind 1 cup of the powdered sugar, hazelnuts and cocoa powder in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
3. With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup powdered sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. 4. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula.
5. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 1 hour before baking.
6. Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
7. Preheat oven to 300 degrees F
8. Bake macaroons until set and puffed, about 15 to 18 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
8. Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together. ENJOY!

Notes-


1. I used egg whites kept at room temperature overnight.
2. The final macaron batter should not be too runny, nor too stiff. If you form a peak, it should slowly and completely sink back into the batter.
3. If the cookies form peaks on their tops after piping, to create a perfectly smooth top on your macaroons, dip a finger into a bowl of water and gently smooth out any peaks

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