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.
Continue reading to find out the changes I made this time around or click here to see the entire "Dog Party"...
As with the first batch, I went with Martha Stewart recipe and doubled it this time for two colors.
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
Here is the sifted ground almonds and confectioners' sugar:
Whisk together to combine.
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 your gel food coloring into the mixture- careful not to over mix.
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.puppy sugar cookies. Time comparison: This batch of 4 dozen macarons took 2 hours to make. A dozen sugar cookies took about 6 hours of my day.