Description
These Nutella Macarons are delicate French almond cookies with a smooth Nutella filling, perfect for a sophisticated treat. Airy and crisp on the outside with a chewy, flavorful center, these macarons combine the nutty flavor of hazelnuts with rich Nutella for an irresistible dessert.
Ingredients
Dry Ingredients
- 1/4 cup granulated white sugar
- 1 tablespoon unsweetened cocoa powder
- 1 2/3 cups powdered icing sugar
- 1 cup ground hazelnuts (or hazelnut flour)
- 1/2 teaspoon salt (optional)
- 1 teaspoon instant espresso powder (optional)
Wet Ingredients
- 3 egg whites, room temperature
Filling
- 1/2 cup Nutella
- 1 cup powdered icing sugar (optional, for thicker filling)
Instructions
- Prepare Egg Whites: Separate the 3 egg whites into a large bowl and let them come to room temperature while preparing the other ingredients. Reserve the yolks for other recipes if desired.
- Sift Dry Ingredients: In a small bowl, sift together the ground hazelnuts, powdered icing sugar, unsweetened cocoa powder, instant espresso powder if using, and salt. Mix thoroughly and set aside.
- Beat Egg Whites: Beat the egg whites on medium speed for 2 minutes, then gradually add the granulated sugar and continue beating for 4 more minutes until the mixture is glossy with stiff peaks that hold shape firmly.
- Preheat Oven: Preheat the oven to 285°F (140°C) to prepare for baking the macarons.
- Fold Dry Ingredients: Carefully fold the sifted dry ingredients into the beaten egg whites, folding gently but thoroughly to avoid dry patches. Aim for about 25-30 folds until fully incorporated but do not overmix.
- Pipe Batter: Spoon the macaron batter into a piping bag fitted with a half-inch opening and pipe 3-inch diameter circles onto a silicone mat or parchment-lined baking sheet.
- Remove Air Bubbles: Bang the baking tray firmly on a hard, level surface to release air bubbles. Wet your finger to gently smooth out any peaks on the piped batter.
- Bake Macarons: Bake in the preheated oven for 10 minutes until the glossy surface becomes matte and the macarons develop characteristic “feet” that look fully cooked. If they appear undercooked, return to the oven briefly.
- Cool: Remove macarons once they begin to release easily from the parchment and cool completely on a wire rack.
- Prepare Filling: Use Nutella as is or mix Nutella with powdered icing sugar for a thicker, spreadable filling.
- Assemble Macarons: Spread or pipe the filling onto one macaron shell and sandwich with a matching-sized shell. Repeat until all macarons are filled.
Notes
- Ensure egg whites are at room temperature to achieve the best meringue consistency.
- Folding is critical: overfolding can deflate the batter, underfolding leaves dry pockets.
- Baking times may vary slightly depending on oven; watch for the macaron feet to indicate doneness.
- Store macarons in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- You can substitute other nut flours, but hazelnuts complement Nutella best.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
