Macarons filled with Jam & Hazelnut Butter

Making macarons is a little tricky at first but once you've mastered the technique, they are a fun treat to make and you'll look like a pro to everyone else! We've filled these with hazelnut butter and Crosstown Sweets' rhubarb jam, they were a hit!! 

For the recipe: 

• 250 grams almond flour 
• 250 grams confectionary sugar
• 90 grams egg whites
• 1 vanilla bean
• 250 grams sugar
• 90 grams egg white
• pinch of salt
• hazelnut butter (you can also use almond butter)
• rhubarb jam 

Set oven to 300 F

Sift confectionary sugar and almond flour together. 
Mix them with the first portion of egg whites.  
Split the vanilla bean in half and scrape the seeds into the almond flour and egg white mixture.
Make an Italian meringue with the remaining egg whites and sugar. Start whipping the whites and in the meantime, cook the sugar with some water to softball stage on a candy thermometer.  Pour over the whipping whites and whip until slightly cooler.
Mix the two batters together with a spatula until the mixture becomes shiny and batter comes off of the spoon in ribbons. 
Pipe in small rounds and let sit at room temp until a skin forms on top, they should no longer stick to the touch.  
Bake the macarons at 300F until they are puffed and dry (but not golden in color). 

Hazelnut Financiers

Once you get started on these... well, the only way to stop is to exit the premises!

For the recipe:

• 50 grams roasted and ground hazelnuts
• 155 grams confectionary sugar
• 90 grams all purpose flour
• 100 grams brown butter
• 4 grams honey
• 166 grams egg whites
• 3 grams baking powder
• pinch of salt

Set oven to 350F

Sift all dry ingredients together.
Whip the egg whites until just frothy then add the dry ingredients and whisk together.
Add the brown butter and honey and until completely combined.
Place in the fridge to cool for atleast an hour.
Bake in any molds you have handy. For example, a miniature muffin mold would be fine. We used mini financiers molds, you can find them online.

Hazelnut & Chocolate Spread

We've rarely encountered someone who doesn't like a good chocolate hazelnut spread!

For the recipe:

• 70 grams (2/3 cups) hazelnuts
• 225 grams (3/4 cups) sweetened condensed milk
• 84 grams (1/2 cup) bittersweet chocolate
• 3 tablespoons honey

Toast the hazelnuts in a 400 degree oven until nice and golden. 
Place in a food processor and mix until they liquefy. Scrape the sides occasionally to combine.
In the meantime, melt the chocolate, condensed milk and honey in a bowl over simmering water.
Combine everything in the food processor and mix until combined.