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Nutella Chocolate Macarons

8 INGREDIENTS • 9 STEPS • 2HRS 15MINS

Nutella Chocolate Macarons

Recipe

5.0

7 ratings
Remember those days when not getting feet on a macaron was the biggest problem you could run into? Oh, those were the days. I miss those days. It seems that now that I've learned how to get feet on my macarons, I'm faced with a different, more complicated problem.
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Remember those days when not getting feet on a macaron was the biggest problem you could run into? Oh, those were the days. I miss those days. It seems that now that I've learned how to get feet on my macarons, I'm faced with a different, more complicated problem.
author_avatar
Todd's Kitchen
My channel is based around simple and easy recipes that your average household cook can make.

2HRS 15MINS

Total Time

$1.93

Cost Per Serving

Ingredients

Servings
6
us / metric
Almond Meal
110 g
Almond Meal
Powdered Confectioners Sugar
200 g
Powdered Confectioners Sugar
Dark Cocoa Powder
2 Tbsp
Dark Cocoa Powder
Egg
3
Eggs, separated
Granulated Sugar
4 Tbsp
Granulated Sugar
Heavy Cream
120 mL
Heavy Cream
Chocolate
55 g
Chocolate
Nutella®
3 Tbsp
Nutella®

Nutrition Per Serving

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Calories
472
Fat
23.5 g
Protein
8.3 g
Carbs
60.2 g
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author_avatar
Todd's Kitchen
My channel is based around simple and easy recipes that your average household cook can make.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Sift together Powdered Confectioners Sugar (200 g), Almond Meal (110 g), and Dark Cocoa Powder (2 Tbsp) in a large bowl. Stir to combine.
step 2 Sift together Powdered Confectioners Sugar (200 g), Almond Meal (110 g), and Dark Cocoa Powder (2 Tbsp) in a large bowl. Stir to combine.
step 3
Bring the whites of the Eggs (3) to room temperature, and beat in the bowl of a stand mixer with the whisk attachment until bubbly. Slowly add Granulated Sugar (4 Tbsp), and continue to beat until soft peaks form.
step 3 Bring the whites of the Eggs (3) to room temperature, and beat in the bowl of a stand mixer with the whisk attachment until bubbly. Slowly add Granulated Sugar (4 Tbsp), and continue to beat until soft peaks form.
step 4
Fold one quarter of the dry ingredients into the egg whites and gently fold in. Add in the rest of the dry ingredients, and fold in until fully combined.
step 4 Fold one quarter of the dry ingredients into the egg whites and gently fold in. Add in the rest of the dry ingredients, and fold in until fully combined.
step 5
Put batter into a pastry bag, and pipe into uniform rounds on a greased baking sheet. Bang tray down on a flat surface. Let sit for 1 hour. Once you can touch them without them sticking, they are ready for the oven.
step 5 Put batter into a pastry bag, and pipe into uniform rounds on a greased baking sheet. Bang tray down on a flat surface. Let sit for 1 hour. Once you can touch them without them sticking, they are ready for the oven.
step 6
Bake for 10 minutes.
step 7
Meanwhile, in a large bowl, add Heavy Cream (120 mL), Chocolate (55 g), and Nutella® (3 Tbsp). Microwave 30 seconds,. Stir, and repeat until fully melted. Stir to combine. Refrigerate for 45 minutes, stirring every 15 minutes.
step 7 Meanwhile, in a large bowl, add Heavy Cream (120 mL), Chocolate (55 g), and Nutella® (3 Tbsp). Microwave 30 seconds,. Stir, and repeat until fully melted. Stir to combine. Refrigerate for 45 minutes, stirring every 15 minutes.
step 8
Beat mixture using a hand mixer for a few minutes. Then, put it into a pastry bag.
step 8 Beat mixture using a hand mixer for a few minutes. Then, put it into a pastry bag.
step 9
Pipe a glob onto half of the cooled cookies, and top with another cookie. Enjoy!
step 9 Pipe a glob onto half of the cooled cookies, and top with another cookie. Enjoy!

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