Best Chocolate Hazelnut Macarons

Author : Shinee

Fragrant chocolate hazelnut macarons loaded up with thick smear of Nutella. Brilliant little pastries you can without much of a stretch prepare in your kitchen.

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No doubt about it we cherish our french macarons. What's more, today I'm imparting to you another incredible variety: CHOCOLATE HAZELNUT Macarons!! Loaded up with thick smear of rich and tasty Nutella.


Ingredients:
For Macarons Shells:
  • 2/3 cup (80gr) hazelnut flour
  • 1/3 cup (40gr) almond flour
  • ¾ cup (100gr) powdered sugar
  • 2 large egg whites (70-75gr)
  • ¼ teaspoon cream of tartar
  • ¼ cup (50gr) sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon chocolate hazelnut candy oil

For Filling:
  • ½ -1 cup Nutella

Directions:
  1. In medium bowl, sift together hazelnut flour, almond flour and powdered sugar twice. Set aside.
  2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add vanilla extract and candy oil. Beat on medium speed for one more minute.
  3. Sift the dry ingredients over the whipped egg whites. With a rubber spatula, gently fold the mixture, running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. Do NOT mix again. If you still see edges, fold the batter couple more times and test again. Keep in mind that just couple of folds changes the consistency of the batter tremendously. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
  4. Transfer the batter into a pastry bag with a round tip. (I used Wilton A1 tip)
  5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper. You should get about 46-50 rounds.
  6. Next steps …


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