Nutella Macarons

Instructions

1. Preheat oven to 140°C.
2. Draw macaron sized circles evenly spaced onto 3 sheets of baking paper.
3. Place icing sugar, almond meal and cocoa powder in a bowl.
4. In an electric mixer, beat the egg whites until they are frothy.
5. Add half the sugar and continue to beat.
6. When stiff peaks start to form, add the rest of the sugar and continue to beat the mixture until a thick meringue forms.
7. Using a spatula gently fold through the dry ingredients. Continue to fold for 2 minutes working the mixture from the edge to the centre.
8. Spoon the mixture into a piping bag.
9. Pipe onto the baking paper the same diameter of the circles.
10. Set aside for 20 – 30 minutes in a dry place until a soft crust forms on the surface.
11. Place in oven and bake for 30 minutes.
12. Leave the macarons to cool on tray for 5 -10 minutes then place on a wire rack to cool completely and so you can reuse tray if needed.
13. When cooled pair up macaroons with a similar sizing half.
14. Place Nutella in a piping bag and pipe on half of the macarons then sandwich the other half together.
15. Refrigerate overnight.
16. Best served at room temperature.