French Macarons with Nutella Filling

Between Pinterest and Google searches, French Macarons with Nutella Buttercream Filling is the most viewed post on my blog.  They are a finicky little cookie with all sorts of variables to make them either smooth or rough, chewy or hallow, flat or footed, etc.  However, once you figure it all out, the color combinations and filling options are endless- making this a delicate treat for all sorts of occasions.

As with the first batch, I went with Martha Stewart recipe and doubled it this time for two colors.

Macaron Recipe:

2 1/2 cup + 2 teaspoons confectioners' sugar

1 1/2 cup ground almonds

12 Tablespoons fresh egg whites

Pinch of Salt

1/2 cup of granulated sugar

The almond meal is a little course, so I sifted it for a fine texture.  The more course, the more course texture you'll get with the cookie.  Finer ground almond meal will give you a beautiful smooth cookie top.

 Here is the sifted ground almonds and confectioners' sugar: 

Whisk together to combine.  

Now you can prep your baking sheets with parchment paper and decorator bag with a large round tip 3/8" or #4.  My largest tip is a #2.

In a separate mixing bowl, combine the 12T of egg whites.  I aged my egg whites for 3 days loosely covered in the refrigerator and then left on the counter to bring to room temperature before using.

 Add a pinch of salt:

 Whip the eggs on medium until eggs are foamy:

 Slowly add the granulated sugar and beat on high until it forms a glossy peak.

Fold in the dry ingredients with a rubber spatula.  Fold in half of the dry mixture and then fold in the second half of the dry mixture.  Don't over mix!

Fold your gel food coloring into the mixture- careful not to over mix.

 Pretty blue

Pipe 1 1/2 " circles at least an inch apart.  Holding the piping bag at a 45degree angle and pull up as you release the mixture on the parchment paper lined baking sheet.  Grab the sides of the baking sheet and tap it firmly on the counter to settle the cookie.  If you have any peaks on the cookie, dip your fingertip in water and carefully pat it down.  If there is a peak as they set, there will be a peak after they bake.

Let the cookie set up for 35-45 minutes prior to baking.  Preheat the oven to 325F.  As you place the baking sheet into the oven, turn the heat down to 300F.  Bake 8 minutes and then turn the baking sheet to bake for another 7 minutes.

This is the baking temperature suitable for my oven and high altitude.  Baking temps and time may vary.  The feet should form in the last few minutes of baking.

I was set to make an almond filling for this batch of macarons, but I really liked how the Nutella filling turned out.  When I like something, I tend to stick with it.  I did lighten the Nutella filling for the macarons this time:

1 stick of butter (instead of 2)

1/2 cup of Nutella

3/4 cup powered sugar

Cream butter and Nutella.  Add powdered sugar and then whip on high power until light and fluffy.  Pipe Nutella filling between two macarons and lightly press together.  Store for 24 hours prior to serving for the flavors to really develop.