Prepare to embark on a culinary journey that will transform your kitchen into a Parisian patisserie! These exquisite Chocolate Macarons with Nutella Buttercream are not just a dessert – they're an experience that combines delicate French technique with irresistible chocolate and hazelnut flavors. Whether you're a seasoned baker or a curious novice, this recipe promises to elevate your baking skills and impress even the most discerning sweet tooth.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: French
Serves: 24 macarons
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 cup Nutella
- 1/2 cup unsalted butter, softened
Instructions
- Prepare your workspace by lining two baking sheets with parchment paper or silicone macaron mats. Sift almond flour and powdered sugar together in a large bowl, ensuring no lumps remain.
- In a clean, dry stand mixer bowl, add egg whites and cream of tartar. Begin whipping on medium speed until soft peaks form. Gradually add granulated sugar while continuing to whip until stiff, glossy peaks develop.
- Gently fold the sifted dry ingredients into the meringue using a spatula. Use a macaronage technique: fold and press the mixture against the bowl's sides to deflate air. Stop when the batter flows like lava and forms a ribbon that dissolves within 30 seconds.
- Transfer the macaron batter to a piping bag fitted with a round tip. Pipe
- 5-inch circles onto prepared baking sheets, leaving space between each macaron. Tap the baking sheets firmly on the counter to release air bubbles.
- Let the piped macarons rest at room temperature for 30-45 minutes until a skin forms and they're no longer sticky when gently touched.
- Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, rotating the tray halfway through. Allow to cool completely on the baking sheet.
- For the Nutella buttercream, cream softened butter until light and fluffy. Gradually mix in Nutella until smooth and well combined.
- Pipe the Nutella buttercream onto one macaron shell and sandwich with another shell. Refrigerate for at least 24 hours to allow flavors to meld.
- Before serving, let macarons come to room temperature for the best texture and flavor.
Tips
- Precision is key! Use a kitchen scale for the most accurate measurements, especially for delicate ingredients like almond flour and egg whites.
- Let your egg whites come to room temperature before whipping – this helps create a more stable meringue.
- The macaronage technique is crucial. Mix too little, and your macarons will be lumpy; mix too much, and they'll spread flat. Look for a batter that flows like lava and forms a ribbon that dissolves in 30 seconds.
- Humidity is a macaron's enemy. Choose a dry day for baking, and avoid making these on rainy or very humid days.
- Invest in a good piping bag and round tip for uniform macaron shells.
- The resting period before baking is non-negotiable. This helps form the signature macaron "feet" and creates a smooth, glossy top.
- Be patient with the aging process. Refrigerating the filled macarons for 24 hours actually improves their texture and flavor.Pro tip: Practice makes perfect! Don't get discouraged if your first batch isn't Instagram-worthy. Macarons are notoriously tricky, but with practice, you'll become a macaron master!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
