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Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground.
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(Don't walk away; if you overprocess, you'll have hazelnut butter.)
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Transfer to a bowl and repeat with the almonds.
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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.
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5
Sift in the cocoa powder and confectioners' sugar.
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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.)
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10
Turn off the heat but leave the water in the saucepan.
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11
Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
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Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes.
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(If you turn the bowl over, the whites shouldn't move.)
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Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated.
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Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.
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16
Pipe into rounds: Line 2 baking sheets with parchment paper.
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Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air.
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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.
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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.
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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.
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27
Remove the bowl from the pan.
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Heat the heavy cream in a saucepan until simmering.
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29
Stir the warm cream and praline paste into the chocolate.
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30
Fold in the butter, salt and chopped hazelnuts.
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Let the filling cool until spreadable, about 15 minutes.
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Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies.
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33
Refrigerate the macaroons, wrapped tightly in plastic wrap, for up to 1 week.
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34
Photograph by David Malosh
