Nutella Macarons are a delightful fusion of French pastry artistry and the beloved hazelnut chocolate spread that has captured hearts worldwide. These delicate meringue-based cookies, with their crisp exterior and soft, chewy interior, are elevated to new heights when filled with the rich, creamy goodness of Nutella. The history of macarons dates back to the 16th century, but it wasn’t until the 20th century that they became the colorful, flavorful treats we adore today.
People love Nutella Macarons not only for their exquisite taste but also for their unique texture that offers a satisfying contrast between the crunchy shell and the luscious filling. Perfect for special occasions or a sweet indulgence at home, these macarons are surprisingly convenient to make, allowing bakers of all skill levels to impress their friends and family. Join us as we explore the art of creating these irresistible treats that are sure to become a favorite in your dessert repertoire!
Ingredients:
- For the Macaron Shells:
- 1 cup (100g) almond flour
- 1 3/4 cups (200g) powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Food coloring (optional)
- For the Nutella Filling:
- 1/2 cup (120g) Nutella
- 1/4 cup (60g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 tablespoon heavy cream (optional, for a softer filling)
Preparing the Macaron Shells
- Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. If desired, you can trace circles on the parchment paper to ensure uniform macaron sizes.
- Sift the Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar. This step is crucial for achieving a smooth macaron shell. Set aside.
- Whip the Egg Whites: In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Using a stand mixer or hand mixer, beat the egg whites on medium speed until they become frothy.
- Add Cream of Tartar: Once the egg whites are frothy, add the cream of tartar. Continue to beat until soft peaks form.
- Gradually Add Granulated Sugar: Slowly add the granulated sugar while continuing to beat the egg whites. Increase the mixer speed to high and beat until stiff peaks form and the mixture is glossy. This should take about 5-7 minutes.
- Add Vanilla and Food Coloring: Gently fold in the vanilla extract and food coloring (if using) into the meringue. Be careful not to deflate the mixture.
- Incorporate the Dry Ingredients: Gradually add the sifted almond flour and powdered sugar mixture to the meringue. Use a spatula to fold the mixture gently. The goal is to achieve a batter that flows like lava and can form a figure-eight without breaking.
- Piping the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip (about 1/2 inch in diameter). Pipe small circles onto the prepared baking sheets, leaving about 1 inch of space between each macaron. Tap the baking sheets gently on the counter to release any air bubbles.
- Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. You should be able to touch the tops without any batter sticking to your fingers.
Baking the Macaron Shells
- Preheat the Oven: Preheat your oven to 300°F (150°C). Make sure the oven is fully preheated before baking the macarons.
- Bake the Macarons: Bake the macarons in the preheated oven for 15-20 minutes. Keep an eye on them; they should not brown. The macarons are done when they have formed a foot and can be lifted off the parchment paper easily.
- Cool the Macarons: Once baked, remove the macarons from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Preparing the Nutella Filling
- Beat the Butter: In a mixing bowl, beat the softened unsalted butter until creamy and smooth, about 2-3 minutes.
- Add Nutella:
Conclusion:
In summary, these Nutella macarons are a delightful treat that combines the rich, creamy flavor of Nutella with the delicate texture of traditional French macarons, making them a must-try for any dessert lover. Their unique taste and beautiful presentation make them perfect for special occasions, or simply to indulge yourself on a cozy afternoon. For serving suggestions, consider pairing these macarons with a cup of freshly brewed coffee or a glass of cold milk to enhance the chocolatey goodness. You can also experiment with variations by adding a hint of sea salt on top for a sweet and salty contrast, or incorporating different flavors like hazelnut extract to amplify the Nutella experience. We encourage you to try this Nutella macaron recipe and share your experience with friends and family. Whether youre a seasoned baker or a novice in the kitchen, these macarons are sure to impress. Dont forget to snap a picture of your creations and share them on social mediayour delicious results might just inspire someone else to embark on their own macaron-making adventure! Enjoy the process and the delightful results of your baking journey! Print
Nutella Macarons: The Ultimate Guide to Making Delicious French Treats
- Total Time: 70 minutes
- Yield: 24 macarons 1x
Description
Enjoy these exquisite Nutella macarons with delicate almond flour shells and a luscious Nutella filling. Perfect for any celebration, these sweet delights are sure to impress your guests!
Ingredients
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- 1 cup (100g) almond flour
- 1 3/4 cups (200g) powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Food coloring (optional)
- 1/2 cup (120g) Nutella
- 1/4 cup (60g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 tablespoon heavy cream (optional, for a softer filling)
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Instructions
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- Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. If desired, trace circles on the parchment paper for uniform macaron sizes.
- Sift the Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar. Set aside.
- Whip the Egg Whites: In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Beat on medium speed until frothy.
- Add Cream of Tartar: Once frothy, add the cream of tartar and continue beating until soft peaks form.
- Gradually Add Granulated Sugar: Slowly add the granulated sugar while beating. Increase speed to high and beat until stiff peaks form and the mixture is glossy (about 5-7 minutes).
- Add Vanilla and Food Coloring: Gently fold in the vanilla extract and food coloring (if using) into the meringue.
- Incorporate the Dry Ingredients: Gradually fold the sifted almond flour and powdered sugar mixture into the meringue until the batter flows like lava and can form a figure-eight without breaking.
- Piping the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving about 1 inch of space between each macaron. Tap the sheets gently to release air bubbles.
- Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Bake the Macarons: Bake for 15-20 minutes, ensuring they do not brown. They are done when they have formed a foot and can be lifted off the parchment easily.
- Cool the Macarons: Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- Beat the Butter: In a mixing bowl, beat the softened unsalted butter until creamy and smooth, about 2-3 minutes.
- Add Nutella: Add the Nutella to the butter and mix until well combined.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, mixing until smooth. If desired, add heavy cream for a softer filling and mix until combined.
- Assemble the Macarons: Pair the macaron shells and pipe or spread the Nutella filling onto the flat side of one shell, then sandwich with another shell.
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Notes
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- Ensure all equipment is clean and dry to achieve the best results.
- Resting the macarons is crucial for developing the skin that helps them rise properly.
- Store assembled macarons in an airtight container in the refrigerator for up to a week.
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- Prep Time: 30 minutes
- Cook Time: 20 minutes
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