Hazelnut-Nutella Macarons
Macarons are world-famous French pastries that were first made in the 16th century. Since then, new flavors have been added in many parts of the world. This hazelnut-Nutella version is a modern twist on the classic recipe, where the rich flavor of toasted hazelnuts perfectly complements the silky sweetness of Nutella. It is the perfect choice for hazelnut and chocolate lovers, and is also ideal for special occasions.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Prepare the ingredients: In a bowl, combine the almond flour, powdered sugar, and finely ground toasted hazelnuts. In a separate bowl, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar, whisking until you achieve a glossy, stable meringue.
2
Gently fold the almond flour-hazelnut mixture into the meringue, ensuring the batter is homogenous and smooth. Be careful not to overmix, as this can prevent the macarons from rising properly.
3
Using a piping bag, pipe evenly sized circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake in a preheated oven at 300°F (150°C) for 12-15 minutes, or until the macarons are slightly crisp on the outside and still soft inside.
5
For the filling, heat the heavy cream in a saucepan over medium heat. Pour the hot cream over the finely chopped dark chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth. Stir in the Nutella until fully incorporated, creating a creamy and smooth ganache.
6
Let the ganache cool slightly to thicken, then use a spoon or piping bag to fill one half of each macaron shell. Top with the other shell to create a sandwich.
7
Place the assembled macarons on a platter and refrigerate for at least 2 hours to allow the flavors to meld and the filling to set completely.
