Foolproof Macarons: Chocolate Nutella
This is by far my favorite macaron recipe. Over the last couple of years I've made a handful of different macarons and I swear this one is almost foolproof. It always forms beautiful feet, and I've made it in two different climates so far without having to change the recipe at all (though maybe not a ginormous difference between TX & Cali). Also it has more substance than any other, which I love. Underneath the shell of these there is a brownie-like consistency, which is the way all macarons should be!
It's adapted from a David Lebovitz recipe but my added step is completely necessary. Without it I end up with cracked macarons. So here ya go:
P.S. In the pictures these are actually little mini macarons that I made along with the normal-sized ones! Teehee. I wonder if you can tell how small they are.
Chocolate Nutella Macarons
Makes about 20 sandwiches
- 100g powdered sugar, sifted (about 1 c)
- 50g almond flour, sifted (about 1/2 c)
- 25g cocoa powder, sifted (about 3 Tbsp)
- 2 large egg whites, room temp.
- 65g granulated sugar (about 5 Tbsp)
Prep two pans with silpats (or parchment paper...but seriously do yourself a favor and buy a silpat. Your macarons will be perfectly round and you will thank me).
Mix together your sifted powdered sugar, almond flour and cocoa powder. Set aside.
Pour your egg whites into a clean medium-size bowl and begin whipping with a whisk or hand blender. Once your meringue starts setting up, gradually add in the granulated sugar. You're done when stiff peaks form.
Gently push your meringue to one side of the bowl and add half of your dry mixture. Using a rubber spatula, fold until combined. Repeat with the remaining dry mix. Stop folding as soon as combined, don't over-mix.
Fit a pastry bag (or a ziploc bag with the corner snipped off) with a large round tip and pour in your macaron batter. Pipe 1-inch circles onto silpats.
Now these are the important parts: pick up and let your pans fall onto your counter a handful of times. This is to force out bubbles and smooth out the surface of your macarons. Once they are satisfactorily smoothed out you can stop. Then let your macarons sit for 45-60 minutes until you can touch the shells and the batter doesn't stick to your finger.
Bake at 350F for 12-13 minutes. Let cool completely before removing the shells from the silpats. Once cooled, sandwich similar-sized shells together with Nutella.
Macaron recipe adapted from here.