Recipes and Cooking Cocoa-Hazelnut Macarons 4.9 (9) Add your rating & review Instead of almond flour, this simple macaron recipe starts with ground hazelnuts to fit the chocolate-hazelnut dessert theme. This chocolate dessert will earn rave reviews at your next party or bake sale! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 35 mins Stand Time: 30 mins Bake Time: 9 mins Total Time: 1 hrs 14 mins Yield: 20 to 24 sandwich cookies Jump to Nutrition Facts Ingredients 1 ¼ cup powdered sugar 1 cup finely ground hazelnuts (filberts) 2 tablespoon unsweetened cocoa powder 3 egg whites ½ teaspoon vanilla Dash salt ¼ cup granulated sugar ¾ cup chocolate-hazelnut spread Directions Line two large cookie sheets with parchment paper; set aside. In a medium bowl stir together powdered sugar, hazelnuts, and cocoa powder; set aside. In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture. Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip.* Pipe 1-1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking. Preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper. Spread chocolate-hazelnut spread onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. *Tip: If you don't own a decorating bag, spoon mixture into a large resealable plastic bag and snip a 1/2-inch hole in one corner of the bag. To Store: Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill as directed in Step 5. Rate it Print Nutrition Facts (per serving) 133 Calories 7g Fat 17g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 133 % Daily Value * Total Fat 7g 9% Sodium 25mg 1% Total Carbohydrate 17g 6% Total Sugars 10g Protein 2g Vitamin C 0.6mg 3% Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 62mg 1% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.