Chocolate-Hazelnut Macaroons

Directions

1. 1
   Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground.
2. 2
   (Don't walk away; if you overprocess, you'll have hazelnut butter.)
3. 3
   Transfer to a bowl and repeat with the almonds.
4. 4
   Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl.
5. 5
   Sift in the cocoa powder and confectioners' sugar.
6. 6
   Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water.
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   (Don't let the bowl touch the water.)
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   Continue whisking until the sugar is dissolved, about 2 minutes.
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   (If you can still feel the sugar, keep whisking.)
10. 10
    Turn off the heat but leave the water in the saucepan.
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    Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
12. 12
    Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes.
13. 13
    (If you turn the bowl over, the whites shouldn't move.)
14. 14
    Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated.
15. 15
    Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.
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    Pipe into rounds: Line 2 baking sheets with parchment paper.
17. 17
    Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air.
18. 18
    Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.
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    Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.
20. 20
    Let sit at room temperature until slightly dry, 15 to 30 minutes.
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    Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
22. 22
    Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through.
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    Pull the parchment and cookies off the pans; cool.
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    Make the filling: Meanwhile, bring the water in the saucepan back to a simmer.
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    Put the chocolate in a heatproof bowl and set it over the water.
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    Stir with a rubber spatula until the chocolate is almost completely melted.
27. 27
    Remove the bowl from the pan.
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    Heat the heavy cream in a saucepan until simmering.
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    Stir the warm cream and praline paste into the chocolate.
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    Fold in the butter, salt and chopped hazelnuts.
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    Let the filling cool until spreadable, about 15 minutes.
32. 32
    Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies.
33. 33
    Refrigerate the macaroons, wrapped tightly in plastic wrap, for up to 1 week.
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    Photograph by David Malosh