Gluten-Free · Nut Milk · Plant Milk · Pulp Recipe

Chocolate Hazelnut Macarons

Enjoy the festive season with our Chocolate Hazelnut Macarons—crispy shells, luscious ganache, and a hint of hazelnut delight!


  • 50g reduced aquafaba *(refrigerated overnight)*
  • 1g cream of tartar
  • 38g superfine sugar
  • 85g powdered sugar
  • 60g almond flour
Chocolate Ganache:
  • 200g dark chocolate
  • 100g coconut whipping cream
  • 1/2 tsp vanilla extract
  • 2 tbsp hazelnut pulp (after processed by Milky Plant)

Prepare the Chocolate Ganache:
  1. Heat coconut cream in a saucepan.
  2. Pour the hot cream over the dark chocolate and mix until smooth.
  3. Cover the ganache with plastic wrap, ensuring it touches the surface.
  4. Place the ganache in the fridge until needed.
Prepare the Filling:
  1. When the macarons are ready, add dried hazelnut pulp to the ganache and mix well.
  2. Place the filling into a disposable piping bag.
Make the Macarons:
  1. Combine powdered sugar and almond meal; place in a food processor.
  2. Blend to achieve a finer consistency and then pass through a sieve. Set aside.
  3. Whisk 50g of aquafaba with cream of tartar and one-third of the sugar until medium peaks form.
  4. Gradually add the remaining sugar and continue whisking for 4 minutes.
  5. Add food coloring and whisk for an additional 2 minutes.
  6. Fold the almond powdered sugar mixture through the meringue by hand.
  7. Whisk until the mixture is smooth and shiny.
  8. Pipe macarons onto a baking sheet; let sit at room temperature for 45 minutes to 1 hour before baking.
  1. Preheat the oven to 150°C.
  2. Bake macarons for approximately 15 minutes.
  3. Allow macarons to cool completely.
  1. Pipe chocolate ganache into each macaron.
  2. Sandwich the macarons together.

Chocolate Hazelnut Macarons Recipe Video

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