I’ve been putting Nutella in everything lately, so why not Macarons too? I thought that the combination of chocolaty Nutella and chewy macarons should taste great… And they did! These macarons were so delicious!
I added Nutella to the decadent pastry cream while it was cooking, and let sit in the refrigerator overnight. The next day, I piped the pastry cream in the cocoa Macaron shells.
If you love chocolate, then this is one recipe you have to try!
Nutella Macarons
Ingredients
Macarons
- 2 cups powdered sugar
- 1 cup almond flour
- 3 egg whites
- 1/4 tsp cream of tartar
- pinch of salt
- 1/4 cup sugar
- 2 tbsp cocoa powder
Nutella Pastry Cream
- 2 egg yolks
- 2 tbsp flour
- 1/8 tsp salt
- 1/4 cup sugar
- 1/2 tsp vanilla
- 3/4 cup heavy cream
- 1/4 cup Nutella
Instructions
Macaron
- Sift confectioners’ sugar, cocoa powder and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla. Continue whipping just until mixture forms stiff peaks.Gently pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This way, the almond mixture is fully hydrated but egg whites still retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie. This takes about 45 turns, but depending on how aggressively you fold, it can be more or less.Transfer the batter to a decorating pastry bag with a 1A tip. Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart. Tap the pans hard on the countertop 4-5 times to release trapped air, and then let sit at room temperature for 20-30 minutes or until the unbaked macaron form a skin and do not stick to your finger when touched. Allowing the macaron to crust over is what leads to their signature “feet."Bake for 17 minutes on a shelf in the center of the oven, one pan at a time. There isn’t a great visual on how long to bake macaron. When underbaked, the centers can be wet. When overbaked, they start to brown slightly and become very crunchy instead of crisp on the top with a softer interior.Cool the macaron completely on a cooling grid before sandwiching with your filling. Makes 36 to 48 sandwiched cookies.
Filling
- Warm the milk in the saucepan. It should not actually be boiling. In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste.Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously.
When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.
Set the pan back over medium heat. Whisk constantly. Add the Nutella. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.
Anthony’s Almond Flour 2lbs
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