Chocolate Macarons with Hazelnut Buttercream
Prep Time: 1 hour | Cook Time: 15 minutes | Total Time: 1 hour 45 minutes
Ingredients:
For the macarons:
100g almond flour
100g powdered sugar
10g (1 tbsp and 1 tsp) cocoa powder
100g egg whites, room temperature (~3 egg whites)
1/4 tsp cream of tartar
100g granulated sugar
1 tsp vanilla extract
For the Nutella buttercream:
113g (1 stick) unsalted butter, room temperature
32g Nutella or hazelnut spread
60g powdered sugar
Pinch of salt
1-2 tbsp milk, as needed
For the garnish:
1 oz dark chocolate, melted
2 tbsp hazelnuts, chopped
Instructions:
Sift together the almond flour, powdered sugar, and cocoa powder into a bowl and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy. Add the cream of tartar.
Turn the mixer up to medium-high and gradually add the granulated sugar. Otherwise, the meringue will deflate.
Once all the sugar is added, turn the mixer to high and whisk until stiff peaks form.
Using a spatula, gently fold half the dry ingredient mixture until fully combined. Then gently fold in the remaining half. Continue to fold the batter until it reaches a drizzly consistency. You should be able to make a figure 8 with the batter before it breaks. As soon as you get this consistency, stop. If you over-mix the batter, the macarons won’t rise properly in the oven.
Line a large baking sheet with parchment paper.
Scoop the batter into a large piping bag fitted with a round tip. Pipe 1-inch rounds onto the lined baking sheet. (I like to use a print-out stencil so that my circles are even.)
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface and to smooth the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
Let the macarons sit at room temperature for 30-40 minutes or until the surface forms a skin. Test by lightly touching the surface. The batter should not be disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them.
In a glass bowl, using a handheld mixer, cream the butter until smooth. Add the Nutella/hazelnut spread and beat.
Add the powdered sugar slowly (1/4 cup at a time) until fully combined and smooth.
Add in milk if too thick. Add in more powdered sugar if too thin.
Match your shells in pairs before piping, then turn one side over. Fill the center with the Nutella buttercream, and top with its pair. Drizzle the melted dark chocolate and chopped hazelnuts over the top shell.
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Calories: 87
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Store the macarons in an airtight container in the fridge for up to 5 days. They retain a better texture when kept at room temperature, so if you’re going to eat them within 2-3 days you can keep them in an airtight container on the counter.
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