Description
Nutella Macarons have a pure Nutella filling that will impress any chocolate connoisseur!
Ingredients
Scale
- 6 egg whites
- 260g icing sugar, sifted
- 200g almond meal
- 30g cocoa, sifted
- 200g caster sugar
- 250g Nutella
Instructions
- Preheat oven to 140°C.
- Draw macaron sized circles evenly spaced onto 3 sheets of baking paper.
- Place icing sugar, almond meal and cocoa powder in a bowl.
- In an electric mixer, beat the egg whites until they are frothy.
- Add half the sugar and continue to beat.
- When stiff peaks start to form, add the rest of the sugar and continue to beat the mixture until a thick meringue forms.
- Using a spatula gently fold through the dry ingredients. Continue to fold for 2 minutes working the mixture from the edge to the centre.
- Spoon the mixture into a piping bag.
- Pipe onto the baking paper the same diameter of the circles.
- Set aside for 20 – 30 minutes in a dry place until a soft crust forms on the surface.
- Place in oven and bake for 30 minutes.
- 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.
- When cooled pair up macaroons with a similar sizing half.
- Place Nutella in a piping bag and pipe on half of the macarons then sandwich the other half together.
- Refrigerate overnight.
- Best served at room temperature.
