MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hazelnut Macarons
Categories: Cookies, Nuts
Yield: 60 servings

6 lg Egg whites
1 1/2 c Hazelnuts; toasted
2 1/2 c Confectioners' sugar
ds Salt
1/2 c Superfine sugar

MMMMM--------------------COFFEE BUTTERCREAM:-------------------------
1 c Sugar
6 tb Water
6 lg Egg yolks
4 ts Instant espresso powder
1 ts Vanilla extract
1 1/2 c Butter; softened
6 tb Confectioners' sugar

Place egg whites in a small bowl; let stand at room
temperature for 30 minutes.

Set oven @ 350ºF/175ºC.

Place hazelnuts and confectioners' sugar in a food
processor; pulse until nuts are finely ground.

Add salt to egg whites; beat on medium speed until soft
peaks form. Gradually add superfine sugar, 1 tablespoon
at a time, beating on high until stiff peaks form. Fold
in hazelnut mixture.

Transfer mixture to a pastry bag fitted with a round
tip. Pipe 1"-diameter cookies 2" apart onto
parchment-lined baking sheets. Bake until lightly
browned and firm to the touch, 9-12 minutes. Transfer
cookies on the parchment to wire racks; cool completely.

For the buttercream, in a heavy saucepan, combine sugar
and water. Bring to a boil; cook over medium-high heat
until sugar is dissolved. Remove from heat. In a small
bowl, whisk a small amount of hot syrup into egg yolks;
return all to pan, whisking constantly. Cook until
thickened, 2-3 minutes, stirring constantly; remove from
heat. Stir in espresso powder and vanilla; cool
completely.

In a stand mixer with the whisk attachment, beat butter
until creamy. Gradually beat in cooled syrup. Beat in
confectioners' sugar until fluffy. Refrigerate until
mixture firms to a spreading consistency, about 10
minutes.

Spread about 1 1/2 tsp buttercream onto the bottoms of
half the cookies; top with remaining cookies. Store in
airtight containers in the refrigerator.

Taste of Home Test Kitchen

Makes: about 5 doze

RECIPE FROM: https://www.tasteofhome.com

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