Prep Time: 2 hrs | Cook Time: 40 mins | Resting time: 40 mins | Total Time: 3 hrs 20 mins | Servings: 26 macarons
Making macarons is an art. Just look at how beautiful they are! These heavenly macarons are filled with Nutella Buttercream, then drizzled with melted chocolate and topped with some chopped hazelnuts. These are the perfect dessert and/or giveaways.
Ingredients
Chocolate Macaron Shells:
75 g. powdered sugar
100 g. egg whites
14 g. cocoa powder
100 g. white sugar
105 g. almond flour
Nutella Buttercream:
1/3 c. Nutella
2 c. powdered sugar 9 ounces, 255 g.
4 tablespoons unsalted butter 2 oz, 56 g.
2-4 tablespoons milk more, or less, as needed
1/8 teaspoon salt
Topping:
1/4 c. chopped hazelnuts
1/4 c. chocolate chips
How to make Nutella Macarons
Macaron Shells:
Step 1: Prepare the ingredients and ready a large piping bag fitted with a large round tip. Set aside. Using parchment paper or silicon mat, line 2 baking sheets. You can use a baking mat with a macaron template or make your own and put it under a silicon mat or parchment paper. I suggest using a silicon mat.
Step 2: Then, sift the powdered sugar, almond flour, and cocoa powder. Set aside.
Step 3: In a heat-proof bowl or a double boiler, place the egg whites and granulated sugar. Whisk the whites and sugar over a pan of simmering water until frothy and the sugar completely melted. To the bowl of a stand mixer, transfer the mixture.
Step 4: Begin whisking the mixture using the whisk attachment for about 30 seconds on low. Then, slowly begin increasing the speed to medium and continue whisking for another 1 to 2 minutes until the mixture is white and fluffy. Adjust the speed to high for a couple of minutes until stiff peaks are formed.
Step 5: Add the powdered sugar along with the almond flour. Gently begin folding using a spatula shaping a letter J.
Step 6: At this point, add the food coloring. To enhance the color of the shells, you can add a little brown food coloring. Once the batter is glossy and has a thick and flowing consistency, it is time to stop folding.
Step 7: Transfer the mixture to the piping bag once the batter spreads out a little and begins to look glossy and smooth on top.
Step 8: Directly 90 degrees over the middle of each macaron template, place the piping bag. Applying equal pressure, carefully pipe for about 3 seconds, then immediately pull the bag up, slightly twisting.
Step 9: Bang the trays against the counter a couple of times, once you have piped as many circles as you could. Gently poke any air bubbles using a toothpick.
Step 10: For the shells to dry out a bit, allow the trays to sit for about 20 to 30 minutes depending on how humid the day is. If the macaron seems dry once touched, they are ready.
Step 11: Into a preheated 325 degrees F, bake one tray at a time for a total of 18 to 20 minutes. Rotate the tray after 5 minutes. Once baked, the macarons will have a deeper color and formed feet.
Step 12: Take the tray out of the oven when done and allow the macarons to cool before filling.
Nutella Buttercream:
Step 13: In the bowl of an electric mixer, place the butter and cream for about a minute. Then, add the Nutella and mix until blended. Next, add the sifted sugar along with the salt. Beat on low until the powdered sugar is incorporated.
Step 14: Adjust the speed to medium-high and beat for an additional minute.
Step 15: Add milk if the buttercream seems dry. If it is too runny after adding the milk, add extra sifted powdered sugar.
To assemble:
Step 16: In a piping bag fitted with the tip of your choice, place the Nutella Buttercream. Then, pipe the filling in half of the macarons. On top, add another shell.
Step 17: Place the melted chocolate in a piping bag and drizzle this over the shells. On top, sprinkle the chopped hazelnuts.
Note:
Keep these Nutella Macarons in the fridge for up to a week or freeze them for up to 2 months in an airtight container.
Nutrition Facts:
Amount Per Serving (1 macaron) Calories 180
Nutella Macarons
Ingredients
- Chocolate Macaron Shells:
- 75 g. powdered sugar
- 100 g. egg whites
- 14 g. cocoa powder
- 100 g. white sugar
- 105 g. almond flour
- Nutella Buttercream:
- 1/3 c. Nutella
- 2 c. powdered sugar 9 ounces 255 g.
- 4 tablespoons unsalted butter 2 oz 56 g.
- 2-4 tablespoons milk more or less, as needed
- 1/8 teaspoon salt
- Topping:
- 1/4 c. chopped hazelnuts
- 1/4 c. chocolate chips
Instructions
- Macaron Shells:
- Prepare the ingredients and ready a large piping bag fitted with a large round tip. Set aside. Using parchment paper or silicon mat, line 2 baking sheets. You can use a baking mat with a macaron template or make your own and put it under a silicon mat or parchment paper. I suggest using a silicon mat.
- Then, sift the powdered sugar, almond flour, and cocoa powder. Set aside.
- In a heat-proof bowl or a double boiler, place the egg whites and granulated sugar. Whisk the whites and sugar over a pan of simmering water until frothy and the sugar completely melted. To the bowl of a stand mixer, transfer the mixture.
- Begin whisking the mixture using the whisk attachment for about 30 seconds on low. Then, slowly begin increasing the speed to medium and continue whisking for another 1 to 2 minutes until the mixture is white and fluffy. Adjust the speed to high for a couple of minutes until stiff peaks are formed.
- Add the powdered sugar along with the almond flour. Gently begin folding using a spatula shaping a letter J.
- At this point, add the food coloring. To enhance the color of the shells, you can add a little brown food coloring. Once the batter is glossy and has a thick and flowing consistency, it is time to stop folding.
- Transfer the mixture to the piping bag once the batter spreads out a little and begins to look glossy and smooth on top.
- Directly 90 degrees over the middle of each macaron template, place the piping bag. Applying equal pressure, carefully pipe for about 3 seconds, then immediately pull the bag up, slightly twisting.
- Bang the trays against the counter a couple of times, once you have piped as many circles as you could. Gently poke any air bubbles using a toothpick.
- For the shells to dry out a bit, allow the trays to sit for about 20 to 30 minutes depending on how humid the day is. If the macaron seems dry once touched, they are ready.
- Into a preheated 325 degrees F, bake one tray at a time for a total of 18 to 20 minutes. Rotate the tray after 5 minutes. Once baked, the macarons will have a deeper color and formed feet.
- Take the tray out of the oven when done and allow the macarons to cool before filling.
- Nutella Buttercream:
- In the bowl of an electric mixer, place the butter and cream for about a minute. Then, add the Nutella and mix until blended. Next, add the sifted sugar along with the salt. Beat on low until the powdered sugar is incorporated.
- Adjust the speed to medium-high and beat for an additional minute.
- Add milk if the buttercream seems dry. If it is too runny after adding the milk, add extra sifted powdered sugar.
- To assemble:
- In a piping bag fitted with the tip of your choice, place the Nutella Buttercream. Then, pipe the filling in half of the macarons. On top, add another shell.
- Place the melted chocolate in a piping bag and drizzle this over the shells. On top, sprinkle the chopped hazelnuts.
