Step-by-step method

At a glance

You'll be making hazelnut-based macarons from scratch, which means toasting and grinding hazelnuts, whipping egg whites to stiff peaks, and carefully folding everything together before piping and baking. The trickiest part is keeping patience during the 30-minute rest period and watching for unexpected color shifts (the hazelnuts can surprise you with their hue), but the result is a delightfully crispy-chewy cookie that's worth the effort. Finish with a smooth chocolate-butter filling once the shells have cooled.

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Toast the hazelnuts

First, we'll make the hazelnut flour. Spread the hazelnuts on a baking tray and toast them briefly (about 5 minutes) in an oven preheated to 200°C. Let them cool for a moment, then rub off the skins.

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180 gram
Unpeeled Hazelnuts
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Grind into flour

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

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150 gram
Powdered Sugar
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Whip the egg whites with sugar

Whisk the egg whites (best if separated from the yolks at least 24 hours in advance) with the granulated sugar until very stiff. You can add food colouring at this stage.

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130 gram
Egg White

70 gram
Granulated Sugar

5 gram
Food Coloring

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Don't be alarmed by an unusual colour

One thing to watch out for – for some reason, perhaps because of the hazelnuts, the colour can behave a little differently than usual. For instance, I used violet (Winston's Violet) and the macarons ended up a grey-violet shade.
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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 the spoon in a thick stream.
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Pipe rounds and tap the tray

Line a baking tray with parchment or a baking mat and pipe small rounds, about 3 cm across. Tap the tray firmly on the counter a few times to release any air bubbles, so the macarons don't crack.
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Rest, then bake

Let the rounds rest for at least 30 minutes. They're ready for the oven once the surface has dried out and no longer sticks to your finger. Bake at 150°C for about 12–15 minutes.
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Filling

Once cooled, peel the shells off the paper and sandwich them with the filling. For the filling: bring the cream to a boil and pour it over the chopped chocolate. Stir until smooth and leave to cool. Then whip in the butter.

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50 milliliter
Whipping Cream 33%

80 gram
Unsalted Butter

100 gram
85% Dark Chocolate

Lakronies

Name: Whimsical Lakronies (Hazelnut Macarons)
Prep time: 17 min
Cook time: 54 min
Total time: 101 min
Yield: 20
Cuisine: French
Ingredients: 100 gram 85% Dark Chocolate; 180 gram Unpeeled Hazelnuts; 130 gram Egg White; 80 gram Unsalted Butter; 150 gram Powdered Sugar; 5 gram Food Coloring; 50 milliliter Whipping Cream 33%; 70 gram Granulated Sugar

bohynekuchyne

Prep 17 min Cook 54 min

8 Ingredients

8 Steps

Very hard Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

100 gram
85% Dark Chocolate
180 gram
Unpeeled Hazelnuts
130 gram
Egg White
80 gram
Unsalted Butter
150 gram
Powdered Sugar
5 gram
Food Coloring
50 milliliter
Whipping Cream 33%
70 gram
Granulated Sugar

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 classic French macarons was inspired by my colleague Laďa, who's forever mixing up laskonky (Czech meringue cookies) and macarons. One fine day, when I brought a batch of macarons in for everyone to try at work, he accidentally blurted out the word "lakronka." Just remember to separate your egg whites in good time!

Gluten-free Vegetarian

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 rounds and tap the tray

Rest, then bake

Filling

For this step

Lakronies

Ingredients — what you'll need

What's in it?

About this recipe

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