Nutella Macarons - Orange
Nutella macarons recipe: when you are nuts for Nutella!
How to make nutella macarons?
A simple recipe for Nutella macarons with cocoa shells and Nutella filling.
For the chocolate macaron shells
- 3 egg whites 100 grams, 3.5 oz
- 1/2 cup white sugar 100 grams, 3.5 oz
- 1 cup almond flour 96 grams, 3.4 oz
- 1/2 cup plus 2 tablespoons powdered sugar 75 grams, 2.64 oz
- 2 1/2 tablespoons cocoa powder 14 grams, 0.8 oz
For the Nutella buttercream filling
- 4 tablespoons unsalted butter 2 oz, 56 g
- 1/3 cup Nutella
- 2 cups powdered sugar 9 oz, 255 g
- 1/8 teaspoon salt
- 2-4 tablespoons milk more, or less, as needed
- 1/4 cup chocolate chips
- 1/4 cup chopped hazelnuts
Nutella macarons video recipe
Author of video content: Pies and Tacos
Even if you are a first macaron-timer, chances of making them just perfect are real! Watch the video, follow the instructions carefully, and you’ll see.
For this chocolate macaron recipe, you are going to need a bain-marie, pastry bag, baking sheet lined with wax paper, and a macaron template (optional).
Part one. The macaron shells
Take the dry ingredients and sieve them through a sift into a large bowl. Your dry ingredients are powdered sugar, almond flour, and cocoa powder together.
Take a separate heatproof bowl and pour the egg whites there along with the granulated sugar. Place it over a pot of simmering water (or use a bain-marie).
Whisk until the sugar melts, and you get a foamy white-ish mix. Transfer it into a stand mixer (or use a regular mixer).
Start whipping the meringue. First, use low speed and mix for about 30 seconds. Increase the speed and continue mixing for a minute or two until soft peaks emerge.
Raise speed to high for a few minutes until stiff peaks are formed.
Do not overwhip the meringue. Stop as soon as stiff peaks have formed.
Now, add the powdered sugar almond flour.
Start folding the batter with a silicone spatula.
Add brown food coloring and continue folding.
When the batter smoothens and becomes lava-like, you know it’s folded.
Do not overfold the batter. You can check when it’s ready by drawing an 8 with the spatula. If the batter falls off the spatula, and the 8 stays there for around 20 seconds, the batter is folded.
Now, transfer the batter into a pastry bag.
Start piping. Hold the tip of the pastry bag directly above the center of where you want the shell to be.
Once done, bang the baking sheet on the countertop. This will help to remove air from the batter.
If you can still see air bubbles on some shells, poke them with a toothpick or another scrabble-like tool.
Leave the shells to dry at room temperature. It will take around 30 minutes.
In the meantime, preheat the oven to 325 F° (163C°).
Bake for 20 minutes and rotate every 5.
When baked, macarons should have formed feet.
Let them cool at room temperature before you start piping the filling.
Part two. The Nutella macarons filling
Cream the butter in a mixer.
Add Nutella and continue mixing.
Sieve the powdered sugar and salt into the mix.
Continue mixing until well combined.
If the buttercream is too dry, add a drop of milk. If it becomes too runny, add a little more powdered sugar.
Part three, Assemble
Transfer the Nutella macaron filling into a pastry bag.
Pipe the filling onto every second shell.
Sandwich the shells together.
Melt some chocolate and pipe it on top if you want. Sprinkle the chopped hazelnuts.
Refrigerate Nutella macarons for at least a day. Serve at room temperature.
Delicious Nutella macarons are buttery sweet. They go perfect with something light and fruity. Enjoy the batch!