Macaron with Hazel nuts

I had leftover egg white from making custard cream the other day and kept in freezer, so I decided to make Macaron and unfroze it. But I found no almond powder anywhere! The egg white has almost been unfrozen! What shall I do???

Then I made them with Hazel nuts.

We can see Hazel nuts (avellana) everywhere in Spain, but not Hazel nuts powder. Why???

Anyway, I don't grind them but buy the powder (Noisettes en Poudre) in France. It is so curious for me that these 2 countries are so different even they are neighbors.

As the pound cake with Hazel nuts with espresso from my friend was so delicious, I made Cafe Macaron.

My husband said it tasted Nutella. Nutella is Chocolate Cream with Hazel nuts and so popular here like Chocolate Cream=Nutella. So Macaron with Hazel nuts with chocolate can taste Nutella, but I worked hard to make them and the result is Nutella??? Little bit sad, no? Anyway if you want to try Nutella taste macaron, here is the recipe♪

＜Recipe＞

－Macaron－
Egg white　                        40g
Powder sugar                    40g
Hazel nuts powder          　40g
Powder sugar　　　  　　　 40g
Instant coffee          　　　　 4g
Water 　　　　　　　　　　　 4g

－Filling－
Cream　  　　　　　　　　100g
Chocolate 　　　　　　　　60g
Instant coffee        　　　　 5g

1.  Sift Hazel nuts powder and powder sugar.
2.  Mix instant coffee and water.
3.  Beat egg white adding powder sugar and make stiff and glossy merengue.
4.  Add 1 into 3 and mix roughly.
5.  Once they are mixed, add 2 and mix them doing Macaronage.
(Macaronage is the process to crush foam of merengue, you have to mix the mixure passing flexible rubber spatula along the side of bowl, but if you do too much, the dough will be loosen, so you should be careful. Depending on the amount, but around 60 times is recommended).
6. The dough becomes glossy and if you spoon the dough, it should fall like ribbon, then put in a piping bag and pipe on a baking tray with baking sheet (for petit macaron, around 2cm diameter, for big macaron, around 4cm).
7. Leave them for around 1 hour so that the surface becomes dry.
8. Put them in the oven heated to 200℃ and around 5 minutes later lower the temperature to 160℃ and bake for 15minutes in total.
9.  Heat cream in a pan until just before starts boiling and add chocolate and instant coffee and mix them.
10. Once macaron become cool, fill them with the cream.

They are more delicious the following day. I used 70% dark chocolate for the cream so they were not too sweet.

Bon profit!!!