Hazelnut Macaroons with Sauternes Swiss Meringue Buttercream

Hazelnut Macaroons
Hazelnut Macaroons with Sauternes Swiss Meringue Buttercream
Makes 3 dozen macaroons
Write a review
  1. 3 large egg whites, room temperature
  2. 1 teaspoon vanilla extract
  3. 2 tablespoons castor sugar
  4. 1 3/4 cups confectioners’ sugar
  5. 1 cup finely chopped hazelnuts
  6. 1 cup Sauternes Swiss Meringue Buttercream (recipe follows)
For Sauternes Swiss Meringue Buttercream
  1. 1 cup sugar, divided
  2. 1/2 cup Sauternes
  3. 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
  4. 4 large egg whites
  5. 2 cups unsalted butter, softened
  1. Preheat oven to 275°. Line 2 baking sheets with silicone mats or parchment paper; set aside.
  2. In a medium bowl and using a mixer at high speed, beat egg whites and vanilla extract until frothy. Add castor sugar, 1 teaspoon at a time, beating until mixture is glossy, about 4 minutes.
  3. In the work bowl of a food processor, combine confectioners’ sugar and hazelnuts; pulse until finely ground. Fold hazelnut mixture into egg mixture. Allow mixture to rest for 15 minutes.
  4. Place mixture in a large pastry bag fitted with a plain round tip*. Pipe mixture in small rounds (approximately 1 1/2 inches in diameter), 2 inches apart. Let macaroons rest at room temperature for about 45 minutes before baking. This step is vital in creating a crispy hard shell on the outside of the macaroon.
  5. Bake for 15 to 20 minutes, or until macaroons are fi rm to the touch. Remove from oven, and cool on baking sheets on wire racks for 10 to 15 minutes. Remove macaroons from baking sheets.
  6. Spread about 1 teaspoon prepared Sauternes Swiss Meringue Buttercream in the center of one macaroon, and top with another macaroon. Repeat with remaining macaroons and buttercream. Store in an airtight container at room temperature for up to 1 week.
For Sauternes Swiss Meringue Buttercream
  1. In a medium saucepan, combine 3/4 cup sugar, Sauternes, and reserved vanilla bean seeds. Cook over medium-high heat, whisking constantly, until mixture reaches 230° on an instant-read candy thermometer.
  2. Meanwhile, place egg whites in the bowl of a stand mixer fitted with a whisk attachment. When sugar mixture reaches 230°, beat egg whites on medium-high speed until soft peaks form. Add remaining 1/4 cup sugar; continue beating until medium peaks form. When sugar mixture reaches 240°, remove from heat. Reduce mixer speed to medium; pour mixture in a slow, steady stream into egg whites. Increase mixer speed to high. Beat for an additional 10 minutes. Reduce mixer speed to medium. Once mixture has cooled, add butter, 1 tablespoon at a time, mixing well after each addition.
  3. Use immediately, or refrigerate for up to 3 days. Buttercream may be frozen in an airtight container for up to 1 month. Bring to room temperature, and using a mixer, beat at low speed until smooth, approximately 3 minutes.
  1. For testing purposes, our test kitchen used Ateco stainless-steel decorating tip #807.
Victoria https://www.victoriamag.com/
Previous articleToasted Almond Dacquoise
Next articleCoconut Meringue Pie


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.