Savor the divine fusion of crunchy almond macaron shells stuffed with a butter and Nutella-like filling. For any occasion, these Nutella macarons are a delightful treat!
Ingredients: 110g almond meal. 200g powdered sugar. 2 large egg whites, at room temperature. 30g granulated sugar. 1/4 tsp cream of tartar. 1/2 cup Nutella hazelnut spread. 1/4 cup unsalted butter, softened. 1/2 cup powdered sugar for filling. 1-2 tbsp milk for filling. Optional: hazelnuts for garnish.
Instructions: Set the oven temperature to 300F 150C. Use silicone baking mats or parchment paper to line a baking sheet. Place the powdered sugar and almond meal in a food processor. Pulse until finely chopped and thoroughly mixed. Put aside. Beat the egg whites on medium speed until foamy in a dry, clean mixing bowl. Beat in the cream of tartar after adding it. Add the powdered sugar gradually and beat until stiff peaks form. The meringue needs to maintain its shape and be glossy. In three separate additions, gently fold the powdered sugar mixture and almond meal into the meringue. Take care not to blend too much. The batter should be lava-like in consistency and smooth. Pour the batter into a piping bag that has a round tip on it. Pipe tiny rounds, about an inch apart, onto the baking sheet that has been prepared. To get rid of any air bubbles, firmly tap the baking sheet against the counter. To form a skin, let the macarons sit at room temperature for 20 to 30 minutes. They shouldn't adhere to your fingers even when you touch them lightly. Bake for 15 to 18 minutes, or until the macarons are firm to the touch and easily come off the parchment paper, in a preheated oven. Take them out of the oven and leave them on the baking sheet to cool completely. Beat the softened butter and Nutella together in a mixing bowl until thoroughly blended. Mix the milk and powdered sugar in a different bowl until the filling has a smooth consistency. Sort the cooled macaron shells into size-appropriate pairs, then spread a tiny bit of the Nutella and butter mixture over each shell's flat side. Place one shell on top of the other and gently press them together. Optional: Place a hazelnut on top of the filling to decorate the macarons. To allow the flavors to meld together, place the filled macarons in an airtight container and refrigerate for at least 24 hours. Before serving, bring to room temperature. Savor your delectable macarons with Nutella!
Prep Time: 45 minutes
Cook Time: 15 minutes
Paddock Wood Choral Society
