Chocolate Hazelnut Macarons
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!
Servings: 30 - 32 shells (15 - 16 filled macarons)
Calories: 198kcal
Ingredients
For the Macarons
- 116 g hazelnut flour
- 116 g icing/powdered sugar
- 7 g cocoa powder
- 90 g caster/granulated sugar
- 5 g egg white powder optional
- 100 g egg whites
For the Filling
- ¼ cup (60ml) double/heavy cream
- 4 oz (113g) chocolate coarsely chopped
- ½ cup (140g) Nutella
Instructions
For the Macarons
- Preheat the oven to 157C/137C Fan/315F/Gas 3.
- TIP: I highly recommend using an oven thermometer to be sure your oven is at the correct temperature. You may also need to preheat your oven for quite a while to get it to a consistent temperature. I preheat for about an hour.
- Line two baking trays with a silicone mat, teflon, or parchment paper, and set aside.
- TIP: Line your baking trays upside down, or use rimless trays. This allows for better air flow which helps with heat distribution throughout the shells.
- In a medium mixing bowl, whisk together the hazelnut flour, icing sugar, and cocoa powder. Set aside.
- In a small bowl, whisk together the sugar and egg white powder.
- In a large heat-proof mixing bowl, whisk together the sugar mixture and the egg whites until combined.
- Fill a saucepan 1/3 of the way with water and bring to a simmer over medium heat.
- Place the heat-proof bowl on top and whisk until the sugar has dissolved completely - about 1 - 2 minutes.
- Remove from the heat.
- Using a hand or stand mixer fitted with the whisk attachment, whip until very thick, glossy, and stiff meringue peaks form - about 10 - 15 minutes. Start slow and gradually increase to medium speed.
- Sift the hazelnut mixture into the meringue, and using a spatula, gently fold in until no dry ingredients remain.
- Start scraping the batter up the sides of the bowl to deflate air bubbles (this helps to prevent hollow macarons), then bring it all back to the centre. Repeat until the batter flows slowly off of the spatula without breaking, and ribbons back into the bowl.
- NOTE: The ribbons should hold their shape for about 20 - 30 seconds before the edges relax back into the batter. If it takes longer, keep mixing. If the batter is runny and takes less than 10 seconds, you have over-mixed.
- Pour into a piping bag fitted with a round tip (I used Wilton #12). Pipe 1.5 inch rounds onto the prepared baking trays, keeping them about 1-inch apart.
- 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.
- Let the macarons sit at room temperature for 30 - 60 minutes (this can take much longer in humid weather), or until matte and dry to the touch. You should be able to lightly brush the tops with your finger.
- TIP: On a hot, humid day, have a fan on in the same room as the macarons to help speed up the drying process.
- Bake the macarons, one tray at a time, on the middle rack for 20 - 25 minutes. Your bake time will depend on the size of your macarons. They are done when the tops and feet are firm to the touch, and they do not jiggle side-to-side. They shouldn't move at all.
- Allow them to cool completely before removing from the tray - at least 30 minutes.
- NOTE: If the cooled macarons are sticking to the silicone mat, teflon, or parchment paper, they may have been undercooked. Bake for a few minutes longer next time. If you're only having this problem with silicone mats, try a different baking surface. I prefer teflon.
For the Filling
- Fill a saucepan 1/3 of the way with water and bring to the boil.
- Add the cream and chocolate to a heat-proof bowl and place on top of the saucepan. Mix until melted and combined, then remove from the heat.
- Add the Nutella and whisk until smooth and combined.
- Refrigerate for about 1 hour or until the ganache becomes a spreadable consistency.
- Scoop the ganache into a piping bag fitted with a round tip (I used #808). Pipe the filling along the edges of a macaron, fill with a little Nutella, and sandwich with another macaron.
- Repeat with all of the macarons.
- Top with a drizzle of melted chocolate and chopped hazelnuts, if desired.
- Eat right away, or cover and refrigerate for 12 - 24 hours so the macarons can mature. Bring to room temperature before serving.
Notes
I recommend making the Nutella ganache first, or even the day before so you have it ready to be piped once the macarons are baked and cooled.
Storage: Macarons can be kept in an airtight container and refrigerated for up to 5 days.
Freezing: Cooled macaron shells and assembled macarons also freeze well for up to 1 month. Thaw at room temperature before filling or serving.
Nutrition
Serving: 1filled macaron | Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 17mg | Fiber: 1g | Sugar: 21g