Macarons aux noisettes/Hazelnut macarons

For this first recipe on my blog I wanted to post one that actually is not mine. I mean ,this is not my execution .it’s my husband’s .Last Saturday, coming back from the store, he told me: “j’ai envie de faire un dessert ".."I want to make a dessert", what can you answer to such a good idea…of course. The kitchen is yours, Cheri.
He had no idea what to do; he just opened one of my cookbooks (Essentials of Baking by Williams Sonoma) and started looking at the pictures. Suddenly, I saw him mesmerized by the picture of the macarons,"je vais faire les macarons" "I am going to make the macarons". Since I have never made macarons, I was a little skeptic. The next thing you know, he was starting to make the meringue, and ready to prove me wrong. Once again, he did.

Recipe:
- 4 large egg whites, at room temperature.
- 1/4 cup superfine sugar
- 1 teaspoon vanilla
- 1 cup toasted, skinned, and ground hazelnuts.
- 2 cups confectioners’ sugar
- About 2/3 cup ganache filling.
Whip the egg whites just until soft peaks form. Slowly add the superfine sugar. Beat in the vanilla until blended. Using a rubber spatula, fold in the hazelnuts and confectioners’ sugar until incorporated. Scoop the mixture into a pastry bag with a plain tip. Pipe mounds onto 2 baking sheets with parchment paper. Let the macarons sit, uncovered, at room temperature for 45min.
Bake 1 sheet at a time, in a preheated 350O f oven. Bake until the tops are golden, 10-13min.Remove the baking sheet from the oven, carefully lift the parchment, one end a time, and sprinkle about 2tbs water under the paper. Then, peel the macarons from the paper. Let cool on a wire rack.
For the Ganache: combine 6oz bittersweet chocolate and 2tbs butter. Bring ½ cup heavy cream just to a boil. And immediately pour over the chocolate and the butter. Stir with a Wisk until smooth and melted. Let cool until spreadable. Spread over the macaron bottom and press a plain macaron onto the ganache.

In francais please:
- 4 blancs d’oeufs a temperature ambiante.
- 60g de sucre en poudre
- 1 cc d’extrait de vanille
- 125g de noisettes grillees et hachees.
- 250g de sucre glace
- 160ml de ganache

Battre les blancs en neige jusqu’a ce qu’il deviennent fermes.Puis doucement ,ajouter le sucre en poudre et continuer a batter.verser le vanille et batter jusqu’a incorporation.
Puis, avec une spatule incorporer doucement les noisettes hachees et le sucre glace, en soulevant les blancs doucement.Mettre le mélange dans une poche a douille munis d'un bout rond et former des macarons sur des plaques de patisserie garnis de papier sulfurise. Laisser-les reposer a temp ambiante pendant 45 min.
Faire cuire dans un four prealablement prechauffe a 180 c pendant 10-13min.A la sortie du four, soulever les coins du papier et verser 2c.s environ d’eau dans chaque coin pour facilter le decolement des macarons. Laisser refroidir.Pour le ganache;rechauffer 125ml de crème liquide et enlever du feu avant ebolution.Verser directement sur le mélange de chocolat (185g) noir et 2c.s de beurre. Melanger jusqu’a ce que le liquide devient homogene et fondu. Laisser refroidir. Utiliser le ganache pour coller chaque rond de macaron avec un autre.