For the macarons:
50g ground almonds
25g hazelnuts, chopped
100g icing sugar
2 tbsp cocoa powder
2 large eggs
50g caster sugar
For the filling:
120g hazelnut spread
- Line two baking trays with non-stick parchment paper. Place the ground almonds, hazelnuts, icing sugar and cocoa into a food processor and blend for 15 seconds. Sieve the mixture into a large bowl.
- Separate the egg whites and discard the yolks. Pour the egg whites into a large, grease free mixing bowl. Whisk until it forms soft peaks.
- Gradually add in the caster sugar, one tablespoon at a time. Whisk until it forms stiff peaks. The meringue should be firm and glossy. Whisk in the vanilla.
- Using a spatula, fold in the hazelnut mix one-third at a time. When all the dry mix is thoroughly incorporated, continue to cut and fold the mix until it forms a shiny batter with a thick, ribbon-like consistency.
- Pour the mix into a piping bag with a 1cm round nozzle. Pipe 32 rounds onto the prepared tray.
- Sprinkle on some extra coconut on the top of each macaron. Tap the tray onto the counter to remove any air bubbles. Leave to sit at room temperature for 30 minutes.
- Preheat the oven to 160 ̊C/140 ̊C fan/ gas mark 3.
- Bake in the prepared oven for 10-15 minutes. Leave to cool for 10 minutes and then carefully peel the macarons off the baking paper. Set aside and allow to cool fully.
- For the filling, spoon the hazelnut spread into a piping bag and snip a small hole in the end of the bag.
- Pipe a swirl of the hazelnut spread on one of the macaron shells and sandwich with another. Repeat until all sandwiched.
Per Serving: 114kcals, 5.7g fat (1.1g saturated), 14.9g carbs (13.5g sugars), 2.3g protein, 1g fibre, 0.13g sodium