Nutella Macarons
Nutella was introduced in Italy in 1964 and has since become one of the world's most famous hazelnut spreads. Nutella macarons combine the creamy flavor of Nutella with the delicate texture of the French macaron, resulting in a truly sweet and delicious dessert. This version uses Nutella's rich flavor in the filling, creating a truly creamy experience.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients. Sift the almond flour and powdered sugar into a bowl to remove any lumps.
2
Whip the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm and hold its shape.
3
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to maintain the airiness.
4
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper.
5
Let the piped macarons rest for 30 minutes to allow a skin to form on top before baking.
6
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
7
Prepare the filling: combine the Nutella with the heavy cream in a mixing bowl and whisk until smooth and light.
8
Melt the white chocolate and stir it into the Nutella filling until smooth and creamy.
9
Once the filling is evenly combined, refrigerate for 10-15 minutes to firm up slightly.
10
Once the macarons have cooled, spread a generous amount of the Nutella filling onto the flat side of one macaron shell and top with another shell.
11
Refrigerate the assembled macarons for at least 1-2 hours to allow the flavors to meld together.
