Description
These Nutella Drizzle Macarons are delicate, airy French cookies made with almond flour and a sweet meringue base, topped with a luscious Nutella drizzle. Perfect as an elegant treat or a special dessert, these macarons combine crisp shells with a chewy interior and a rich hazelnut chocolate finish.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1 ¾ cups powdered sugar
Meringue
- 3 large egg whites (room temperature)
- ½ cup granulated sugar
- Food coloring (optional)
Topping
- ½ cup Nutella (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Sift Dry Ingredients: Combine the almond flour and powdered sugar by sifting them together thoroughly to eliminate any lumps for a smooth batter.
- Whip Egg Whites: In a clean mixing bowl, beat the room temperature egg whites on medium speed until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form, indicating a stable meringue.
- Add Coloring (optional): If you choose, gently fold in your preferred food coloring into the meringue to tint the macarons.
- Fold Dry Ingredients: Carefully fold the sifted almond flour and powdered sugar mixture into the meringue until just combined, being cautious to maintain as much air as possible.
- Pipe Circles: Transfer the batter to a piping bag and pipe small, even circles onto the lined baking sheets, spacing them slightly apart.
- Bake Macarons: Bake in the preheated oven for 15-20 minutes, or until the shells are firm to the touch and can be easily lifted off the parchment paper. Allow them to cool completely before proceeding.
- Drizzle Nutella: Slightly melt the Nutella to soften it, then drizzle it over the cooled macarons to add a rich, chocolate-hazelnut flavor topping.
Notes
- Ensure egg whites are at room temperature for optimal volume when whipped.
- Sift dry ingredients thoroughly to avoid lumps that affect texture.
- Be gentle when folding to maintain the airiness of the meringue, which is key for macaron texture.
- Let macarons cool completely before drizzling Nutella to prevent melting the shells.
- Use a piping bag for even-sized macarons and consistent baking.
