Macaron - Hazelnut

Rich, Roasted, and Deeply Nutty.

Boulangerie Christophe's Hazelnut Macaron is a celebration of one of France's most beloved flavors. Two warm golden-brown almond shells — crisp on the outside, soft and chewy within — sandwiched with a rich hazelnut praliné ganache made from house-roasted hazelnuts ground to a smooth, intensely flavored paste. Deep, toasty, and completely satisfying — this is the macaron for nut lovers.

The Almond Shells

Made using the Italian meringue method — finely ground almond flour and powdered sugar folded into a glossy meringue of hot sugar syrup and egg whites. Each shell is piped to an exact diameter, rested until a skin forms, and baked until the signature ruffled foot develops. The shells are a warm golden-brown — the color of toasted hazelnuts — and aged for 24 hours after assembly to reach their ideal chewy, yielding texture.

The Hazelnut Praliné Ganache

Christophe roasts his hazelnuts until deeply golden and fragrant, then cooks them in caramel until amber and aromatic. Once cooled, they are ground to a smooth, oily praliné paste that is intensely nutty and complex. This paste is folded into a milk chocolate and butter ganache until silky and rich — creating a filling with a deep, roasted hazelnut flavor that is sweet, slightly bitter, and completely addictive.

Pure Ingredients

• Finely ground almond flour, powdered sugar, egg whites, sugar (shells)
• House-roasted hazelnuts, sugar (praliné paste)
• Milk chocolate, butter, praliné paste (hazelnut ganache)

Best enjoyed at cool room temperature — remove from refrigeration 20 minutes before serving. Pairs beautifully with a double espresso, a glass of aged Armagnac, or a cup of strong black tea.