MacTweets Challenge # 13 is Falling in Love with Macarons, fall being the key word here.
Living in Sub Tropical Queensland a couple of months into spring I struggled a bit in deciding on a fall themed macaron. Nothing really jumped out at me, I toyed with the idea of a pumpkin filling but noticed a few of the other MacTweeters had already taken on that challenge.Nuts......
No, really, then I thought nuts...hazelnuts I would make a noisette macaron.
I searched around the blogiverse for a recipe but nothing jumped out at me so I decided to modify the recipe I already use. It felt a bit risky, but that's the kinda girl I am.....throwing caution to the winds I replaced some of the almond meal with toasted hazelnut meal.
How cute is this stand I bought from Sharnel Dollar Designs
The fragrance of the hazelnuts as they toasted filled my house with a wonderful warmth and the finished macaron seemed a little heartier and less sweet.
I filled most of them with a white chai tea infused ganache which had a lovely taste but was a little bit too soft (I've modified the recipe a little to add more chocolate in the below recipe). The remainder I filled with a raspberry jam mix (just IXL shop bought) and those raspberry jam ones were the BEST.
I'm sorry I keep on using capitals but I'm a bit overexcited with these new macarons I came up with, I'm sure you'll love them too. Recipe after jump.....