Chocolate Macarons with a Nutella Filling

Last week, I brought my baking necessities with me to California! My cousins wanted to bake and I thought it would be the perfect opportunity to teach them how to make macarons. It is not as intimidating as a lot of people make it out to be, but maybe that is just the baker in me! In any case, we decided upon chocolate macarons! I love how baking brings everyone together. It was so fun being able to share my passion with others! Happy baking!

*Tip: Since the batter tends to ooze easily, I highly suggest that after you fit a pastry bag with a round tip, twist the pastry bag right above where the tip starts and tuck it into the tip so that the batter does not flow out until you are ready for it to!

 

Yields: 20 - 35 macarons depending on size

Ingredients:
Shell

100 grams almond flour

200 grams powdered sugar
20 grams unsweetened cocoa powder

100 grams egg whites

30 grams granulated sugar

Filling

Nutella, room temperature

Directions:

1. Cut parchment paper to fit 2 baking sheets. Outline a 1 1/2 inch circle cutter on the parchment paper 1 inch apart from one another, flip the paper over, and place it on the baking sheets.

Put a pastry bag fitted with a large round tip (I used an Ateco 808 tip) in a large cup and set aside.

2. In a medium bowl, sift the almond flour, powdered sugar, and cocoa powder together and mix with a whisk until combined. Set aside.

3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until it is foamy. Gradually add the granulated sugar and whip until the mixture becomes a glossy meringue with stiff peaks. You will know it is ready when you pull the whisk attachment out and the peak stands up straight. Be careful not to overbeat the meringue!

Great example found off the internet!

4. Add the dry ingredients to the bowl with the egg whites and fold in gently with a spatula. Fold just until the ingredients are combined and no lumps or streaks remain. The batter should not be runny; it should be more like molten lava. It should not take more than 50 strokes. Test the batter by putting a small amount on a plate: if there is a small beak that does not fall down, give the batter a couple of turns.

5. Transfer the mixture to the pastry bag. Pipe batter right in the center of the circles on the parchment paper and do not fill all the way as it will spread out. Pipe the batter by holding the bag completely vertical perpendicular to the baking tray. Tap the baking sheets on the counter well to remove any air bubbles. If there are stubborn bubbles, be sure to pop them using a toothpick. Allow the cookies to rest at room temperature, uncovered, for 30 minutes - 1 hour. You know it is ready to be placed in the oven when you touch it with your finger and it is not sticky.

6. In the meantime, preheat oven to 290 degrees F (it is best to invest in an oven thermometer if your oven is older) and set oven racks in the lower half of the oven. Bake, rotating the pans halfway through baking, until the macarons appear set but are not browned, about 20 - 22 minutes. *You can also just cook one tray at a time to allow one to harden more.* Take the shells out to cool on the counter. Once cooled, carefully remove them from the parchment paper and transfer to a wire rack, matching them up in pairs by size. You can place unused shells in an airtight container in the refrigerator for a couple days or in the freezer for 2 weeks.

Cute mini macarons

7. Fill a pastry bag fitted with a round tip with the filling. Take one of the shells of a pair and pipe about a tablespoon mound of filling into the center of the flat side of the shell. Top the shell with its other half  and gently push down until the filling reaches the edge. Repeat for the rest of the shells.

8. You can now eat them right away if you cannot wait, or you can store them in an airtight container and allow them to mature in the refrigerator overnight or for 48 hours before serving. Enjoy!