why make this recipe
Whipped Nutella Macarons are a delightful treat that combines the elegant texture of macarons with the rich, creamy taste of Nutella. These French cookies are not just beautiful, but they’re also packed with flavor. With a crispy shell and a smooth filling, they are perfect for any occasion—whether it’s a fancy dinner party or a casual afternoon snack. Making these macarons at home allows you to impress your friends and family while enjoying a delicious dessert.
how to make Whipped Nutella Macarons
Ingredients :
- 110 g almond flour, sifted
- 200 g powdered sugar
- 100 g aged egg whites
- 40 g granulated sugar
- Pinch cream of tartar (optional)
- ½ tsp vanilla extract
- Nutella, for filling
Directions :
- Sift almond flour and powdered sugar twice to ensure a fine texture.
- In a clean bowl, whip the aged egg whites with granulated sugar and cream of tartar until you reach stiff peaks. Add in vanilla extract and mix gently.
- Carefully fold the dry almond flour and powdered sugar mixture into the meringue. The batter should flow like molten lava.
- Using a piping bag, pipe 1½-inch rounds onto lined baking sheets. Tap the trays gently to release any trapped bubbles.
- Let the shells rest for 30–60 minutes until a firm skin forms on top.
- Preheat your oven to 300°F (150°C). Bake the macarons for 14–16 minutes, rotating the trays halfway through for even baking. Once done, let them cool completely.
- Pair the macarons and fill them with Nutella. Sandwich them together and let them mature for 24 hours before serving.
how to serve Whipped Nutella Macarons
Serve your Whipped Nutella Macarons on a decorative plate or stand to show off their beautiful colors. They pair perfectly with tea or coffee, making for a sweet afternoon treat. You can also dust them with a little cocoa powder or powdered sugar for an extra touch of elegance.
how to store Whipped Nutella Macarons
To store your macarons, keep them in an airtight container in the refrigerator. They can last for up to a week. For longer storage, you can freeze them. Just make sure to place a piece of parchment paper between layers to prevent them from sticking together.
tips to make Whipped Nutella Macarons
- Use aged egg whites for better stability.
- Make sure your mixing bowl is clean and dry when whipping egg whites.
- Don’t skip the resting step; it helps create the feet of the macarons.
- If you’re having trouble with macaron feet, consider using a kitchen scale for precise measurements.
variation
You can switch up the filling by using different flavors like peanut butter, raspberry jam, or white chocolate ganache. Experimenting with colors using food coloring can also add a fun twist to your macarons!
FAQs
What is the best way to know if the macaron shells are done baking?
Macaron shells should be firm to the touch but not hard. They should also have a nice ‘foot’ at the bottom and should easily lift off the baking paper without sticking.
Why did my macarons crack?
Cracks in your macarons can happen for a few reasons, mostly due to over-mixing the batter or inadequate resting time before baking. Make sure to follow the instructions closely.
Can I make macarons without almond flour?
Almond flour is essential for traditional macarons. However, you can try using other nut flours or even sunflower seed flour, keeping in mind that it will alter the flavor and texture.
Whipped Nutella Macarons
- Total Time: 61 minutes
- Yield: 24 macarons
- Diet: Vegetarian
Description
Delightful French macarons filled with rich Nutella, perfect for any occasion.
Ingredients
- 110 g almond flour, sifted
- 200 g powdered sugar
- 100 g aged egg whites
- 40 g granulated sugar
- Pinch cream of tartar (optional)
- ½ tsp vanilla extract
- Nutella, for filling
Instructions
- Sift almond flour and powdered sugar twice to ensure a fine texture.
- In a clean bowl, whip the aged egg whites with granulated sugar and cream of tartar until you reach stiff peaks. Add in vanilla extract and mix gently.
- Carefully fold the dry almond flour and powdered sugar mixture into the meringue. The batter should flow like molten lava.
- Using a piping bag, pipe 1½-inch rounds onto lined baking sheets. Tap the trays gently to release any trapped bubbles.
- Let the shells rest for 30–60 minutes until a firm skin forms on top.
- Preheat your oven to 300°F (150°C). Bake the macarons for 14–16 minutes, rotating the trays halfway through for even baking. Once done, let them cool completely.
- Pair the macarons and fill them with Nutella. Sandwich them together and let them mature for 24 hours before serving.
Notes
Use aged egg whites for better stability. Make sure your mixing bowl is clean and dry when whipping egg whites.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French