Big french hazelnut macarons gianduja cream cake

1Oups! I did it again!
I know I'm obsessed with gianduja and... I love it...

At first the idea was to bake classic macarons (using hazelnuts instead of almonds) but the mixture came out too liquid (probably the egg whites weren't stiff enough) So, I pulled out my lovely small cake moulds & poured the batter in.
Believe it or not, the result was far beyond my wish!
It is such a chewy moist cake with a crunchy crunch top and a delicious hazelnut taste.
The gianduja "chantilly" takes you to the 7th sky!
So let's go...

Yields : 4 4'33 inches round cake moulds, 2 cakes, 8 greedies

Here's what we need :

Hazelnut macarons cake :180g powdered hazelnuts, 180g icing sugar, 4 egg whites, 170g sugar
Gianduja whipped cream : 20cl whipping cream, 150g gianduja (recipe here)

Here's what we do :

Sift powdered hazelnuts & icing sugar.

In a large bowl, mix 2 egg whites with hazelnuts & icing sugar until well combined.

In a saucepan, melt sugar in 5cl water on medium heat until syrupy.

beat the 2 remaining egg whites, pour the syrup simultaneously, (you're making an Italian meringue !!)

Add this meringue carefully to hazelnuts mixture.

Pour the mixture in 4 round cake moulds, allow to dry for 1 hour (at least 30 minutes)

Preheat oven at 356°F

Bake for 15 minutes

In a saucepan, heat the whipping cream & add the gianduja. Put aside in fridge (the cream must be chilled before whipping)

Spray the chantilly on one macaron cake & cover with the 2nd.

                                                                                                                                   relax, savour & share!


  1. I could sure relax, savor, and share these. They look wonderful. Hope you are having a good weekend. Thanks for coming by.

  2. Clairnette, double yum on the macarons! Your post is a lovely reminder of what I'm missing. My daughter has been bugging me to attempt making these delicious little bites. Procrastination is a terrible thing..."peut être un jour" I will get up the nerve to trying making them.

  3. That's the biggest macarons I've ever seen! great job! must be hard and must be patient too

  4. Wow! These look delightful! You have such a yummy blog, I am passing my blogger award on to you. If you would like, just save the award image and paste it on to your site: http://deelicioussweets.blogspot.com/2011/03/sisterhood-of-world-bloggers-award.html Happy Spring!

  5. OMG! That looks amaaaaaazing, everything thatI love, hazelnut is my favorite nut. Have a great week. :-)

  6. Oh que c'est tout mimi, j'adore les petits...miam !

  7. Oh yumyumyum! It looks blissfully delicious.

  8. Looks amazing. These look delicious.

    Thanks for sharing.

  9. It looks amazingly good! I am a big fan of them yum!

  10. I've never seen a macaron cake before . . . Love it!

  11. I was mentioning my diet of succès cakes in another post on living in Aix en Provence and this cake reminds me of the succès I used to love so much that I would skip classes to go buy them at the pastry shops.

  12. I LOVE hazelnuts. I just made a hazelnut raspberry cake (I have not cut it yet, but the batter was awesome) and have more hazelnuts stocked up and ready to use. Your recipe is certainly going right to the top 10 on my list of things to do. The main change I want to make is use the french meringue and not the italian one - I just messed up 2 batches of that yesterday. Do you think using a french meringue would ruin this recipe?
    In any case, I will let you know how it turns out for me.
    Thanks and love your photos!