Chocolate Hazelnut Macarons

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These chocolate macarons are filled with a Nutella ganache, and topped with a drizzle of melted chocolate and chopped hazelnuts. The PERFECT macarons for Nutella lovers!

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In a medium mixing bowl, whisk together the hazelnut flour, icing sugar, and cocoa powder. Set aside.

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In a small bowl, whisk together the sugar and egg white powder.

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In a large heat-proof mixing bowl, whisk together the sugar mixture and the egg whites until combined.

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Fill a saucepan 1/3 of the way with water and bring to a simmer. Place the heat-proof bowl on top and whisk until the sugar has dissolved.

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Using a hand or stand mixer fitted with the whisk attachment, whip until stiff meringue peaks form.

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Sift the hazelnut mixture into the meringue, and using a spatula, gently fold in until no dry ingredients remain.

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Start scraping the batter up the sides of the bowl to deflate air bubbles, then bring it all back to the centre.

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Repeat until the batter flows slowly off of the spatula without breaking, and ribbons back into the bowl.

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Pour into a piping bag fitted with a round tip. Pipe 1.5 inch rounds onto the prepared baking trays, keeping them about 1-inch apart.

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Gently tap the trays on the counter a few times to remove any air bubbles. If you see little air bubbles on top of the macarons, use a toothpick to gently deflate them.

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Allow to dry for 30 - 60 minutes, then bake for 20 - 25 minutes. Allow them to cool completely before removing from the tray.

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Add the cream and chocolate to a heat-proof bowl and place on top of a saucepan filled with simmering water. Mix until melted and combined.

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Add the Nutella and whisk until smooth and combined. Refrigerate for about 1 hour or until the ganache becomes a spreadable consistency.

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Scoop the ganache into a piping bag fitted with a round tip. Pipe the filling along the edges of a macaron, fill with a little Nutella, and sandwich with another macaron.

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Get the full recipe list and instructions at the link below!

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