Vanilla Bean Macarons with Chocolate Hazelnut Filling

Directions

For Macarons

1. Preheat oven to 325F. Set rack to lowest position in oven. Line the bottom of two 8x8in round pans with parchment paper.
2. In stand mixer with whisk attachment, add eggs and cream of tartar and whisk until foamy and opaque.
3. Slowly add sugar, a few tablespoons at a time and continue to beat.
4. Add Rodelle Vanilla bean seeds and Rodelle Vanilla Extract. Continue to whisk until stiff opaque peaks form.
5. In separate bowl, sift together almond flour and powdered sugar.
6. Gently fold 1/3 of flour blend into meringue. Carefully add remaining flour blend and fold until batter is fully combined.
7. Transfer to piping bag with round piping tip and pipe roughly 1-inch circles onto lined baking sheets. Once macarons are piped, lightly tap baking sheets on counter surface to remove any air bubble.
8. Allow macarons to set uncovered for 45 minutes to an hour or until hard shell has formed and surface is no longer wet.
9. Bake at 325F for 10-12 minutes, rotating tray halfway through baking time, until lightly golden and set. Remove from oven and allow to cool completely while finishing prep for filling steps.

For Hazelnut Filling

1. Add water, sugars, egg yolks, and cornstarch to a medium pot. Cook on medium/low heat, whisking constantly, until bubbling and thick.
2. Remove from heat. Add butter and whisk until incorporated.
3. Add chopped hazelnuts, cocoa powder and vanilla. Whisk until incorporated and hold until ready to fill macarons

For Chocolate Italian Buttercream

1. Beat eggs whites, cream of tartar, and salt in mixer with whisk attachment until foamy.
2. Slowly add ½ cup sugar and beat until soft peaks form.
3. In saucepan, add remaining sugar and water and stir until dissolved. Heat on medium until 235F.
4. Drizzle hot sugar syrup immediately into egg whites. Continue beating until cooled/tepid. Switch to paddle attachment.
5. Add butter while mixing, one cube at a time. Mix until fully incorporated/no lumps of butter remain.
6. Add sifted cocoa powder. Beat until combined and has reached a smooth, silky texture.
7. Fill into piping bags with small round piping tip to frost.

Assembly

1. Align macarons of similar size together, two each.
2. Pipe a circle of chocolate Italian buttercream on one cookie. Add small dollop of hazelnut filling into center. Top with second cookie and gently press to complete macaron.

Tips

• Do not add butter while icing is still warm. This will break the buttercream and create a soupy texture. If this does happen, chill the mixture, and beat back to re-incorporate.
• When adding icing, do not pipe against edge of cookie. Pipe slightly inside, away from the edge, to prevent overflow when sandwiching.
• Make sure macaron batter has fully set before baking. A form shell is important to the process of creating the staple ‘feet’ on the cookie.
• Be gentle! The batter is very delicate, working gently will ensure it remains airy and fluffy.
• Allow the macarons to rest for 24 hours in the fridge for even richer flavor and sweetness.

Recipe was developed for Rodelle by Darienne Bils, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.