On September 30 during Tous en Cuisine on M6, acclaimed chef Cyril Lignac shared his irresistible almond-hazelnut macaron recipe. As France's favorite pastry expert, Lignac's method delivers professional results at home—no advanced skills required, just precision. These crisp, colorful shells with a melt-in-your-mouth center will elevate any table. Let's get started.
Cyril Lignac's Almond-Hazelnut Macarons Recipe
General Information
- Preparation time: 20 minutes
- Cooking time: 5 minutes for syrup / 13-15 minutes for macarons
- Makes: 20 macarons
Ingredients
Macaron Shells:
- 150g roasted almond flour
- 150g icing sugar
- 57g aged egg whites at room temperature
- 5g caster sugar
- 50g water
- 150g caster sugar
- 57g aged egg whites
Hazelnut Ganache:
- 140g mascarpone
- 80g hazelnut spread
Caramelized Peanuts:
- 75g roasted salted peanuts
- 35g sugar
- 20g water
Instructions
- Sift almond flour and icing sugar onto parchment paper. Combine and transfer to a bowl.
- In a saucepan, heat 50g water with 150g caster sugar to 117°C without stirring.
- Meanwhile, whip 57g egg whites to soft peaks, then stiffen with 5g caster sugar.
- Pour hot syrup in a thin stream over egg whites while beating at medium speed.
- Add remaining 57g egg whites and mix briefly.
- Switch to paddle attachment, incorporate sifted dry ingredients on low speed until a ribbon forms. Finish with spatula macaronage.
- Pipe batter using a #8 tip onto parchment-lined perforated baking sheet in staggered rows. Bake at 150°C for 13-15 minutes.
- Mix mascarpone and hazelnut spread. Transfer to piping bag.
- For peanuts: Boil 20g water and 35g sugar, add preheated peanuts. Stir to caramelize until golden. Spread on silicone mat to cool, break into pieces. Store airtight. (Substitute with pistachios, hazelnuts, etc.)
- Cool macaron shells, then fill half with ganache and 1-2 caramelized peanuts. Top with remaining shells. Refrigerate.
