Nutella Macarons

Nutella Macarons
Macaron Parlour

Ingredients

For the filling

  • 1 Cup  semisweet chocolate chips
  • 3/4 Cups  Nutella
  • 1 1/4 Cup  heavy cream

For the macarons

  • 1 2/3 Cup  confectioners' sugar
  • 2 Cups  almond flour
  • egg whites
  •   Gel food coloring (optional)
  • 1/4 Cup  water
  •   3/4 cup plus 1 tablespoon granulated white sugar

There's Nutella ice cream, Nutella cookies, and even Nutella pizza. So why not take the two dessert foods that everyone is crazy about, Nutella and macarons, and combine them? Genius! Why hasn't anyone thought of this before?

Directions

For the filling

Combine the chocolate chips and Nutella in a bowl. Heat the heavy cream in a pot over high heat and bring to a frothy boil. Then, pour the cream over the chocolate chips and Nutella.

Whisk together all of the ingredients until everything is incorporated and smooth. Cover the bowl with plastic wrap and let sit in the refrigerator for 30 minutes to harden up slightly.

For the macarons

Sift the confectioners' sugar and almond flour into a large mixing bowl. Add 2 of the egg whites and mix to combine. Add any food coloring, if using.

Put the remaining egg whites in the bowl of an electric mixer.

In a saucepan, bring the water and sugar to a boil over medium heat. Start whipping the egg whites with an electric mixer on low speed when the sugar starts to boil. Once the sugar reaches 245 degrees, the egg whites should be foamy and liquid egg white should no longer be visible at the bottom of the bowl of the electric mixer. (If you don’t have a candy thermometer, the sugar will look thick and syrupy and the bubbles from boiling will pop more slowly.) Increase the speed to medium.

Carefully pour the sugar down the sides of the bowl and be careful to not pour directly onto the whisk. Beat for at least 90 seconds until the meringue looks very thick and goes from very shiny to a more matted gloss. (It will be very thick and have the texture of marshmallow crème.)

Add one-third of the meringue to the almond flour mixture. Mix until well combined. Add the rest of the meringue and fold it in. (You can be more vigorous at first, but once the batter is combined and starts to become shiny, be gentler.) The batter is mixed perfectly when you can drop a small amount of batter back into the bowl and only the edges blend back in. (If it disappears entirely, the batter is overmixed.) If it doesn't move, continue gently folding. You can also pipe a few and if the tips don't disappear, continue to mix the batter.

Preheat the oven to 320 degrees.

Using a spatula, put the macaron batter into a piping bag with an pastry tip. Pipe 1 ¾-inch circles onto parchment paper or a silicone mat placed on a baking sheet. Let dry for 10-20 minutes until a skin forms on the surface. (If you can touch the macarons and it doesn't stick to your finger, it is ready to go into the oven.)

Bake for 10 minutes. (An ideal macaron will come off the parchment or silicone mat very easily.) Sandwich the macaron with the filling: Put the ganache into a piping bag and pipe the filling onto the flat side of the macaron and sandwich the filling with another macaron. If you have filling left over, enjoy the ganache with some ice cream or a baguette. Let rest in the refrigerator for 24 hours to reach the ideal texture. 

Notes

Note: All dry ingredients are spooned into a measuring cup and leveled off.

Nutrition

Calories per serving:

160 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

8%

Servings:

36
  • Fat 339g 522%
  • Carbs 657g 219%
  • Saturated 162g 809%
  • Fiber 45g 181%
  • Sugars 584g
  • Monounsaturated 49g
  • Polyunsaturated 6g
  • Protein 79g 158%
  • Cholesterol 408mg 136%
  • Sodium 289mg 12%
  • Calcium 652mg 65%
  • Magnesium 363mg 91%
  • Potassium 3,439mg 98%
  • Iron 18mg 99%
  • Zinc 6mg 39%
  • Phosphorus 1,815mg 259%
  • Vitamin A 1,225µg 136%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 1mg 63%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 66µg 17%
  • Vitamin B12 1µg 19%
  • Vitamin D 2µg 1%
  • Vitamin E 15mg 73%
  • Vitamin K 23µg 29%
See detailed nutritional info Have a question about nutritional data? Let us know.
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