Hazelnut Macarons with Nutella Frosting
Hazelnut macarons shells with a creamy Nutella buttercream filling.
Servings 30 macarons
Calories 109kcal
Ingredients
Nutella Hybrid Buttercream
- 1 oz pasteurized egg whites
- 10 oz powdered sugar sifted
- 8 oz unsalted butter softened
- 1 oz cocoa powder sifted
- 1/2 tsp vanilla
- 1- 2 oz Nutella
Hazelnut Macaron Shells
- 115 g powdered sugar
- 95 g almond flour
- 20 g pistachio flour
- 112 g sugar
- 112 g egg whites room temperature
- 1/32 tsp French Blue Master Elite powder color smidgen
- 1/16 tsp Burgundy Master Elite powder color pinch
Instructions
Nutella Hybrid Buttercream
- Using a stand mixer fitted with a whisk attachment, add the pasteurized egg whites and about 5 ounces of the sifted powdered sugar and whip for 4- 5 minutes. If powdered sugar gets stuck above the egg whites, scrape it back down.
- With the mixer on a medium speed, whip in the butter one tablespoon at a time. It will look a bit curdled. Once all of the butter has been combined, whip on a medium- high speed for 2- 4 minutes.
- Switch to a paddle attachment and scrape the bowl down. Beat the mixture on a medium speed for about 4 minutes. Scrape the bowl down and add half of the remaining powdered sugar and all of the cocoa powder. Beat on low to combine, then on a medium- low speed for 1- 2 minutes.
- Scrape the bowl down and add the remaining powdered sugar and the vanilla. Beat on low to combine, then on a medium- low speed for 1- 2 minutes.
- Scrape the bowl down and add the Nutella. Beat on a medium- low speed until well combined. Taste and adjust flavors as necessary.
Hazelnut Macaron Shells
- Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 290°F.
- Pulse the powdered sugar, almond flour, and hazelnut flour in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
- Combine the egg whites and powdered color. Mix with a fork just to combine.
- In a clean stand mixer bowl, combine the sugar and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
- Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you have stiff peaks, about 10- 15 minutes. (I like to do 5 minutes on speed 6, check my peaks, then speed 4, but I stop to check the peaks every minute. This method takes me about 6- 10 minutes total.)
- Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
- Pipe macaron shells onto prepared baking sheets. If desired, sprinkle finely crushed hazelnuts onto some of the macarons. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 21 - 23 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
- Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
Assemble
- Pair up the macaron shells. Fill a piping bag with Nutella buttercream. Pipe a dollop of frosting onto one shell. Top with the other shell. Repeat with the remaining macaron shells.
- Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.
Notes
- You could have a few more or a few less depending on how large you pipe your shells.
- Feel free to sub in more hazelnut flour for almond flour for a stronger hazelnut flavor.
- You will likely have a decent amount of leftover buttercream.