Step-by-step method

At a glance

These hazelnut macarons (a playful take on the French classic) require a bit of patience—egg whites need separating at least 24 hours ahead, and the piped shells need a 30-minute rest before baking. The main thing to watch out for is the folding step, which needs just the right touch to get the batter consistency just right, plus tapping the tray to avoid cracks. Once they're baked and cooled, you'll quickly whip up a chocolate ganache filling to sandwich them together.

1/8

Toast the hazelnuts

First, we prepare the hazelnut flour. Spread the hazelnuts on a baking tray and pop them into an oven preheated to 200°C for just a short while, about 5 minutes. Let them cool slightly, then peel off the skins.

For this step
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180 gram
Unpeeled Hazelnuts
2/8

Grind into flour

Tip the hazelnuts into a food processor, or grind them finely another way. Mix with the icing sugar.

For this step
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150 gram
Powdered Sugar
3/8

Whip the egg whites with sugar

Whip the egg whites (best if they've been separated from the yolks for at least 24 hours) with the caster sugar until very stiff. You can add food colouring at this point.

For this step
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130 gram
Egg White

70 gram
Granulated Sugar

5 gram
Food coloring

4/8

Don't be alarmed by an unusual colour

Just a heads-up – for some reason, I'm not quite sure why, the colour seems to behave a bit differently because of the nuts. I used violet (Winston's Violet, for example), and my macarons ended up a grey-violet shade.
5/8

Fold in the flour

Fold the whipped egg whites together with the sugar and hazelnut flour. Keep folding until the batter no longer drips off a wooden spoon in a thick stream.
6/8

Pipe the rounds and tap the tray

Pipe small rounds, about 3 cm across, onto a baking tray lined with parchment paper or foil. Tap the tray firmly on the counter a few times to release any air bubbles, so the macarons don't crack.
7/8

Let them rest, then bake

Now let the piped rounds rest for at least 30 minutes. They're ready for the oven once the surface has dried out and no longer feels sticky to the touch. Bake at 150°C for about 12-15 minutes.
8/8

Filling

Once cooled, peel them off the paper and sandwich them together with the filling. For the filling: bring the cream to a boil and pour it over the chocolate, broken into pieces. Stir until smooth and let cool. Then whip together with the butter.

For this step
0/3

50 milliliter
Whipping Cream 33%

80 gram
Unsalted Butter

100 gram
85% Dark Chocolate

How it went

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Lakronies

Name: Delightful Hazelnut Lakronies
Prep time: 21 min
Cook time: 5 min
Total time: 88 min
Yield: 20
Cuisine: French
Ingredients: 150 gram Powdered Sugar; 130 gram Egg White; 5 gram Food coloring; 100 gram 85% Dark Chocolate; 70 gram Granulated Sugar; 50 milliliter Whipping Cream 33%; 80 gram Unsalted Butter; 180 gram Unpeeled Hazelnuts

bohynekuchyne

Prep 21 min Cook 5 min

Plus 42 min of resting (not counted in active time)

8 Ingredients

8 Steps

Very hard Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

150 gram
Powdered Sugar
130 gram
Egg White
5 gram
Food coloring

Rainbow Dust Our pick
ProGel Gel Food Colouring – Ruby (25 g)
100 gram
85% Dark Chocolate
70 gram
Granulated Sugar
50 milliliter
Whipping Cream 33%
80 gram
Unsalted Butter
180 gram
Unpeeled Hazelnuts

Equipment

What you'll need besides the ingredients.

Baking sheet

Stand mixer optional

Piping bag

One Way Piping Bags 30x17 cm, 100 Pack 30 × 17 cm · 100 pcs per pack

One Way Piping Bags 36x20 cm, 100-Pack 36 × 20 cm · 100 pcs per pack

Baking paper optional

What's in it?

143 kcal

Calories

16 g

Carbohydrates

11 g

Fats

2 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This inventive twist on the classic French macarons was inspired by my colleague Laďa, who always mixes up laskonky (Czech coconut meringues) and macarons. One lovely day, when I brought a batch of macarons in to work for everyone to try, the word "lakronka" slipped out of him. Just don't forget to separate your egg whites in good time!

Gluten-free Vegetarian Desserts

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Step-by-step method

At a glance

Toast the hazelnuts

For this step

Grind into flour

For this step

Whip the egg whites with sugar

For this step

Don't be alarmed by an unusual colour

Fold in the flour

Pipe the rounds and tap the tray

Let them rest, then bake

Filling

For this step

How it went

Nobody has tried this recipe yet

Lakronies

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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