Description
Delicious chocolate hazelnut macarons filled with a creamy Nutella buttercream.
Ingredients
Scale
- 130 grams almond flour
- 120 grams powdered sugar
- 10 grams good quality unsweetened cocoa powder, dutch process or natural
- 100 grams egg whites (at room temperature, around 3 large egg whites)
- ¼ teaspoon cream of tartar
- 90 grams granulated sugar (you can also use caster sugar)
- ½ cup unsalted butter (softened to room temperature)
- ½ cup Nutella
- 1 cup powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
- pinch salt
- ½ cup semisweet chocolate chips (melted)
- crushed hazelnuts
Instructions
- In a bowl of food processor, combine the fine almond flour with powdered sugar, and cocoa powder. Blitz 16 times, then sift together into a bowl. Do not push down the coarse bits, just discard them. Set aside.
- In a completely dry and grease-free glass mixing bowl combine the egg whites and cream of tartar, and use a hand mixer to beat on high speed until they start to get frothy (about 1 minute).
- SLOWLY add in the granulated sugar and continue mixing at high speed just until you get stiff peaks. Do NOT overbeat.
- Add half of the dry mixture into the meringue and fold by going around the outside of the bowl and cutting through the center, repeat until there are no dry spots.
- Add the remaining dry mixture and repeat folding until you get a molten lava consistency.
- Fill a pastry bag fitted with a large round tip (I used a Wilton 2A tip) with the batter.
- Pipe 1 ½-2 inch even circles onto a baking sheet lined with parchment paper or a silicone mat.
- Gently tap the bottom of the baking sheets on the counter 5-6 times and pop any large air bubbles that come to the surface by using a toothpick and moving in a circular motion.
- Let the macarons set for 45 minutes to 1 hour until they form a shell.
- Preheat the oven to 320°F (160°C).
- Bake the macarons for 15-17 minutes or until you can touch the tops of the cookies and they do not move around on the “feet”.
- Remove from the oven and allow to completely cool before trying to remove them from the pan.
- To decorate with the drizzle: Melt about ½ cup of chocolate chips, add to a Ziplock bag and cut off the corner, and drizzle the chocolate over half of the shells. Optionally top with crushed hazelnuts.
- While the cookies are cooling, make your filling by mixing the softened butter and Nutella in the bowl of a stand mixer equipped with a paddle attachment. Beat on high speed for 3-4 minutes or until smooth. Slowly add the powdered sugar and mix until just combined.
- Add the heavy cream and mix on high speed for 3-4 minutes until you get a nice “whipped” consistency.
- Fill the buttercream into a pastry bag with a large circle tip. Flip over half of the macaron shells and pipe a generous circle of buttercream on the center of each cookie. Top with the remaining chocolate drizzle shells.
Notes
- Ensure all equipment is completely dry to avoid meringue collapse.
- Macarons can be stored in an airtight container for several days.
- Prep Time: 30 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg