Tasty & Easy to Make Nutella Macarons Recipe
This post is sponsored by Nutella®, Country Crock© and All-Purpose In The Raw® brands. The opinions and text are all mine.
This is one of my favorite times of year for baking; we’re officially into the fall season in Chicagoland! Today’s recipe for Nutella Macarons is so fun, so fancy, and so simple, you’ll definitely make it again and again throughout the entire holiday season. Last month, we explored Hispanic flavors from around the globe; today we’re heading to France for inspiration. If you’ve ever been intimidated by macarons, this is the perfect time to try them! If I can do it, so can you! There’s nothing more satisfying than debuting an impressive looking cookie during the upcoming holiday months. Let’s go for it!
This recipe includes several secret (or not so secret) ingredients. First, how can you go wrong with Nutella®? It’s one of my favorite ways to instantly create rich, deep flavor, and I love that it doesn’t contain any artificial colors or preservatives. Best of all? Nutella® will help give breakfast to kids in need through No Kid Hungry®! If you’re looking for more inspiration, you can find more holiday recipes using Nutella® at Nutella.com. I’m planning on using this hazelnut spread as the star of lots of goodies this season.
I’m also excited to share Country Crock Plant Butter! I used the stick variety in this recipe, and I’ve found that it can be substituted 1:1 for dairy butter in ANY recipe. This is HUGE, particularly if you avoid or eliminate dairy products. It’s 100% dairy-free, vegan, and certified plant based. The fact that I can get this easily at Meijer? Even better! It literally cooks, bakes, and tastes just like butter, but with 25% less saturated fat.
In my research for this recipe, I also discovered that Country Crock plant butter production uses LESS THAN HALF the greenhouse gas emissions than production of dairy butter! Truly makes me feel good about using it. Baked goods are especially great with Country Crock Plant Butter; think brownies, cookies, quiches, and pies. The olive oil leaves no artificial taste and serves as a neutral flavor.
And without further ado…on to the macarons! There are several important points to discuss before you begin. When you view this recipe, you may be surprised to see ingredients called for by weight (grams) rather than by volume (cups). There’s a very important reason for this! Macarons are by nature very finicky. When measuring by volume, your amounts can vary due to temperature, humidity, and other environmental factors.
Ever wonder why you’ll sometimes need more milk to thin the pancake batter, and other times you’ll need less? Measuring flour by volume (using a cup measurement) produces slightly different results each time. For some recipes, this isn’t a big deal, but for macarons, it is! The answer? Weigh your dry ingredients.
I’ll admit; there have been points in my life where I’d scroll by any recipe that required a kitchen scale. Don’t make that mistake! You can buy a great kitchen scale for under $15, and you’ll be surprised how often you use it! It’s even useful for craft projects, determining how much postage will be, and more. Trust me; it’s worth it! When you’re baking with kids, it’s also a great learning opportunity to discuss grams, ounces, pounds, and more.
I’ve also noted an important step when separating your egg whites and yolks. Cold eggs separate better, so split your whites and yolks with eggs right from the fridge. However, room temp egg whites whip up much better, so go ahead and leave your whites in the bowl on the counter to come up to room temperature.
Finally, it’s critical that there’s no grease on the whisk or the stand mixer; otherwise, the egg whites won’t whip properly. A great way to do this is to run a cloth with lemon juice or vinegar along the bowl and mixer attachments to ensure everything is pristine.
Make sure to read the entire recipe before you begin, and weigh, measure, and assemble all ingredients before you get going. This is great when you have kids helping, too; even little hands can add in ingredients that are already pre-prepped. The French call this idea “mise en place,” and it means to have all your materials ready to go. Let’s face it; the French know a thing or two about fine baking! I know you’ll love the recipe as much as I did; let me know what you think!
Tasty & Easy to Make Nutella Macarons
Makes – 24 filled macarons
For the Macarons Shells
- 100 grams Egg Whites, at room temperature (about 3 large eggs)
- ¼ teaspoon Cream of Tartar
- 80 grams Granulated Sugar or The All-Purpose In the Raw Optimal Zero Calorie Sweetener Blend
- 110 grams blanched Almond Flour
- 120 grams Powdered Sugar
- 10 grams unsweetened Cocoa Powder
For the Nutella Buttercream
- 1 stick (113 grams) Country Crock Plant Butter
- ¼ cup (60 grams) Nutella
- 1 cup (130 grams) Powdered Sugar, sifted
For the Garnish
- ¼ cup Dark Chocolate Chips
- 2 tablespoons of very finely chopped Hazelnuts
For the Macarons Shells
- In a bowl combine the almond meal, powdered sugar and cocoa powder and whisk well. Shift the mixture two or three times to remove any coarse almond meal. Keep aside.
2. In the bowl of the stand mixer combine the egg whites and cream of tartar. Whisk on low, until the cream of tartar dissolves and then increase the speed to medium and let it become frothy.
3. Slowly add the granulated sugar at this stage and increase the speed to high and let this whisk for 5 to 6 minutes or until stiff peaks are formed.
4. Add half of the sifted dry ingredients to the whipped meringue and gently fold it in. Add the remaining dry ingredients and keep gently folding the batter until it reaches a “flowing lava” consistency and can make a “figure 8” with the batter before breaking.
5. Spoon into a piping bag fitted with a round tip. I used a Wilton 1A tip.
6. Line a baking sheet with parchment paper or a silicone liner.
7. Pipe one-inch dollops onto the prepared baking sheet. Tap on the counter several times to release any air bubbles. Let the macarons rest on the counter for 30 to 45 minutes to dry out the tops.
8. Preheat the oven to 300F.
9. Bake at 300F for 12-15 minutes, rotate tray after 7 minutes.
10. Allow to cool completely before removing from baking sheet.
For the Nutella Buttercream
- Combine the plant butter and Nutella onto the bowl of a stand mixer. Whisk till light and fluffy.
2. Add the sifted powdered sugar and let it mix on low till fully combined and then increase the speed to make it light and fluffy.
3. Spoon into a piping bad fitted with an open star tip. I used a Wilton 1M tip.
- Match up your shells before piping, and then turn one side over.
2. Drizzle the ‘top’ shells with melted chocolate and finely chopped hazelnuts.
3. Fill the center of the ‘bottom’ shells with the Nutella buttercream.
4. Place the ‘top’ shell, that’s been drizzled with melted dark chocolate and chopped hazelnuts.
5. Serve immediately or keep it an air tight container in the fridge.
- For this recipe, you really need a kitchen scale and weight out each ingredient. Because macarons are finicky, we need to be exact with our measurements. There is no room for cup measurement.
- It is way easier to separate cold egg whites. So, separate the cold egg whites from the yolks and then cover and let them come to room temperature. Room temperature eggs whip up better than cold eggs.
- The egg whites won’t whip up if there is even a tiny bit of fat in the bowl or the whisk of the stand mixer. So, wipe the bowl and the whisk with vinegar or lemon juice.
- Although you can use regular granulated sugar, try All-Purpose in the Raw Optimal Zero Calorie Sweetener Blend for a zero calorie option!