- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
This is a recipe for Nutella Macarons. It has a nice and rich chocolate flavor to the french macarons. As per usual, the hardest part of making thee is getting the timing correct when you mix the egg whites with the rest of the ingredients. Overall it taste great.
- 300g ground almonds
- 300g pure icing sugar
- 110g egg whites
- 300g caster sugar
- 75g water
- 110g liquefied egg whites
- 2 tbsp cocoa powder
- 200g nutella
- **Nutella ganache**
- 375g cooking chocolate
- 150g heavy whipping cream
- 3 tbsp nutella
Add the chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time until mixture is smooth. Add nutella and mix until smooth. Set Aside.
Add the icing sugar, cocoa powder and almond meal into a food processor and process until well combined. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup.
When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks.
Add the vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture.
Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
Spoon the batter into a piping bag with a round tip. Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment.
Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them.
Preheat oven to 350F.
Bake for 12 minutes. Once they’re baked, transfer to wire rack and let them cool completely.
Pipe the nutella ganache you made earlier around the outside portion of the macaroon and leaving the middle empty. Put some pure nutella in another piping bag and pipe some in the middle area of the macaroon. Enjoy!