For the chocolate lovers! These macarons taste like mini brownie bites and just like the vanilla macarons I shared, they’re wonderful for parties, gifts, or whatever else! Seriously, give these a try! You may just like them better than brownies- or maybe not, and that’s ok:)
- 1/2 cup fine blanched almond flour
- 1 cup powdered sugar
- 3 Tbsp. cocoa powder
- 1/4 cup granulated sugar
- 2 egg whites
- 1/2 tsp. pure vanilla extract
- Line 2 baking sheets with parchment paper- set aside.
- In a food processor, grind almond flour, powdered sugar, and cocoa powder until combined. Sift mixture into a separate bowl and set aside.
- In a large bowl of a electric mixer, pour egg whites and granulated sugar in a large bowl. Whip on medium-high speed for about 2 minutes. Add vanilla extract and whip on high until stiff, glossy peaks form- (make sure the bowl you use is dry and clean- egg whites won’t whip well if oil or any liquid are in the bowl.)
- Gently and swiftly, using a rubber spatula, fold in dry ingredients until mixture is smooth and has a lava like consistency- LOOK AT TIPS!
- Pour the batter into a pastry bag fitted with a 1/2 inch round tip, or you can cut off the tip of the pastry bag if you don’t own a pipping tip. I like to fit the pastry bag into a medium size cup, that way you can use both your hands to pour the batter into the bag:)
- Pipe batter into 3/4 inch circles, 1 inch apart onto the lined baking sheets. Tap the sheets firmly against countertop to release air bubbles- I usually put a hand towel on the counter so its not as noisy.
- Set aside the piped macarons for 15-30 minutes at room temperature- this allows the tops to hardened a bit, and rise up instead of out when baking.
- Preheat the oven to 350F. Once 15-30 minutes pass, lower the oven to 325F and place macarons in oven and bake for 10-12 minutes.
- Let them cool for 5-10 minutes before transferring them to a wire rack or to your mouth!😋
Nutella Buttercream filling
- 1/2 cup softened butter
- 2 cups powdered sugar (or more depending on how buttery or sweet you want the filling)
- 1/4 cup Nutella
- 2-3 Tbsp heavy cream
- 1/2 tsp pure vanilla extract
- In a bowl of an electric mixer using a whisk or paddle attachment, whip softened butter on medium-high speed for 4-5 minutes- until butter is light and fluffy. Scrape down the sides of the bowl frequently.
- Add powdered sugar a cup at a time and mix on low speed. Once powdered sugar is incorporated, add Nutella, heavy cream and vanilla extract. Whip on low, then increase to medium/medium-high until light and fluffy. Scrape down the sides of the bowl frequently.
- Immediately pipe or spread onto cooled macarons! Any extra buttercream can be saved in the fridge for 1-2 weeks!
*Do not overfold- The batter will become runny and the macaron shells will be flat when baked. Do not underfold- macaron will crack and break when baked!
*I fold roughly 35 times in a circular motion, running the spatula through the middle each time!
*For buttercream I use salted butter, but you can use unsalted if desired. If you want another buttercream flavor you can use other extracts coconut, almond, peppermint, maple, etc. Although, I recommend using real flavors instead of extracts, sometimes the alcohol used in them gives a nasty after taste!
*You can pipe the macarons whatever size you’d like, although keep in mind the larger the cookie the flatter it will be once baked.