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Chocolate Hazelnut Macarons with Vanilla Bean Buttercream

December 3, 2014 · by Ari ·

Chocolate Hazelnut Macarons {with Vanilla Bean Buttercream}: Macarons have never been easier or more delicious!

Chocolate hazelnut macarons with vanilla bean buttercream taste like Nutella and they are so much EASIER than you think! Make this foolproof recipe to impress all your family and friends this holiday season.

Chocolate Hazelnut Macarons {with Vanilla Bean Buttercream}: Macarons have never been easier or more delicious!

Oh macarons…you tricky little things, with your harsh rep and amazing taste. A perfectly baked macaron is one of the most impressive things you can bring to any gathering, but so many people steer clear of them because they’re so intimidating. Aged egg whites, weighing ingredients…yikes. Well, I’m a rebel, and I don’t do any of that jazz. Yet I’ve still made many the successful macaron.

Chocolate Hazelnut Macarons {with Vanilla Bean Buttercream}: Macarons have never been easier or more delicious!

I promise they are so much easier than you think. Trust me, I do not have a good track record for cooking things that are difficult. If I can make them, so can you! And once you get the hang of it, it becomes so easy to change it up, and do your own creations. Or, after you make these, you might just want to keep making them over and over again. 😉

Chocolate Hazelnut Macarons {with Vanilla Bean Buttercream}: Macarons have never been easier or more delicious!

I mean, chocolate and hazelnut are pretty much made for each other. Why else is Nutella so freaking irresistible? And I have a weakness for anything vanilla bean, so the combo together is one of my favorites. I guarantee if you bring them to your next holiday gathering, they will be a hit! In fact, the last party I brought these two, someone I didn’t even know tracked me down to find out who made the macarons.

Chocolate Hazelnut Macarons with Vanilla Bean Buttercream
Recipe Type: Dessert
Author: Ari Ziskin
Ingredients
  • For the Chocolate Hazelnut Macarons:
  • 1 cup powdered sugar
  • 1/2 cup hazelnut flour
  • 1/4 cup unsweetened cocoa powder (preferably Dutch process)
  • 2 egg whites
  • 1/4 cup sugar
  • For the Vanilla Bean Buttercream:
  • 1 stick butter
  • 1 cup powdered sugar
  • seeds from 1/2 vanilla bean
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
Instructions
  1. Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
  2. In your food processor, combine powdered sugar, hazelnut flour and unsweetened cocoa powder. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can’t make it through the sifter.
  3. In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes. They should look like the top photo when you take the whisk out.
  4. Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist–this is where you need to be very careful! Under-mix and you will have pointy shells, over-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
  5. Transfer batter to a pastry bag fitted with a 1/2″ round tip. Carefully pipe mixture into circles about 1 1/2″ in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
  6. Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
  7. To make the buttercream, beat butter until smooth. Add powdered sugar and vanilla bean seeds and beat until well combined. Add vanilla extract and milk if necessary (if the texture seems good, leave out the milk) and beat for an other minute. If you prefer a thinner buttercream, add addition milk 1/2 tbsp at a time until desired consistency is reached.
  8. Gently remove macarons from baking sheet and place a small spoonful of filling on half of the shells, then top with remaining halves. Store refrigerated in an airtight container for up to one week.
Notes
*If you cannot find hazelnut flour, you can make your own in the food processor or using a nut grinder, or you may buy online, or sub almond flour. [br]*Macarons are best the next day. Make 24 hours in advance if possible. [br]*Adapted from [url href=”http://ohsweetday.com/2013/04/my-perfect-macaron.html” target=”_blank”]Oh Sweet Day[/url]
3.2.2885

 

Filed Under: Christmas, Cookies, Dessert, Gluten-free, Holiday & Seasonal · Tagged: chocolate, chocolate macarons, christmas, christmas cookie, hazelnut, hazelnut macarons, macarons, vanilla, vanilla bean

“Nutella” Granola {vegan + gluten-free}

May 7, 2013 · by Ari ·

"Nutella" Granola #vegan #glutenfree via arismenu.comOnce upon a time, I discovered the peanut butter & Nutella sandwich. Then, I discovered the Nutella + spoon combination. And sometimes the spoon never even came to join the party. Shameless.

"Nutella" Granola #vegan #glutenfree via arismenu.com

I can’t even have Nutella in the house these days. It’s just too tempting. Occasionally, I’ll buy it for a recipe (and then eat my oatmeal out of the empty jar and feel like I’ve died and gone to heaven), but I think it’s about time that I get to eat chocolate hazelnutty goodness for breakfast every single day. Does that not just sound like perfection?

"Nutella" Granola #vegan #glutenfree via arismenu.com

The best part? You don’t even have to buy Nutella for this recipe, but the taste is uncanny. I took one bite after it finished cooking and quickly exclaimed “It tastes like NUTELLA!!!” Just simple granola loaded with hazelnuts with some cocoa powder added to the mix. It is not overpoweringly sweet, and it doesn’t taste like dessert. I think the sweetness is perfect, but if you want a sweeter granola, you can absolutely add some extra brown sugar, or honey, or agave.

"Nutella" Granola #vegan #glutenfree via arismenu.com

I also discovered the secret to the biggest, fattest granola clusters–check those monsters out!! I’m always looking for the big, chunky clusters, and this time I got it right. I did not stir this granola once while it cooked. I just let it do it’s thing, flipped it around half way through, and ya know what? Everything cooked evenly, nothing burned, and I had granola clusters the size of my hand! What??? Now the problem is not eating those clusters every time I step into the pantry. It’s kind of a problem…

Print
“Nutella” Granola

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: Approx 10 cups

Serving Size: 1/2 cup

“Nutella” Granola

Simple and easy chocolate hazelnut granola tastes remarkably like Nutella! The big clusters and bold flavors are totally addicting and will have you constantly reaching back for more.

Ingredients

  • 5 cups rolled oats (use gluten-free if that’s important to you)
  • 2 cups hazelnuts, roughly chopped
  • 1 cup slivered almonds
  • heavy pinch sea salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1/3 cup honey or agave
  • 2/3 cup cocoa powder (I used Hershey's special dark)
  • 2 tbsp coconut oil

Instructions

  1. Preheat oven to 300. In a very large bowl, mix together the oats, nuts and salt.
  2. In a small saucepan, warm the applesauce, brown sugar, honey/agave, cocoa powder and coconut oil until well combined, whisking constantly. Add the applesauce mixture into the dry ingredients and toss to combine. Evenly divide granola in an even layer between two large baking sheets.
  3. Bake until browned and crispy, about 50 minutes-1 hour, turning half way through.
  4. Cool completely, then store in an airtight container at room temperature. The granola will stay fresh for at least one month. I've never made a batch last any longer than that, but it's still great a month in and probably for longer.

Notes

If you'd like, you may gently stir the granola every 20 minutes while cooking. This will lead to less clusters and a finer granola. I prefer to be able to break the clusters up myself afterwards, but if you like a finer granola, then stirring will help.

3.1
https://arismenu.com/nutella-granola-vegan-gluten-free/

 

Filed Under: Breakfast, Gluten-free, Granola, Special Diet, Vegan · Tagged: breakfast, brunch, chocolate, gluten free, granola, hazelnut, nutella, recipe, vegan

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