Nutella® filled French macaroons

    1 hour 10 min

    This is the first time I made French macaroons, and the result was not bad at all. It is just difficult to let those things sit in the fridge for a whole day to mature! Don't skip the step of weighing the egg whites, it is crucial to make successful macaroons.

    15 people made this

    Makes: 38 Macarons

    • 75g egg whites (weighed)
    • 45g caster sugar
    • a few drops red food colouring
    • 95g very finely ground almonds
    • 155g icing sugar
    • Nutella® for the filling

    Prep:30min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:1hr10min 

    1. Beat the eggs with your electric mixer, gradually adding the sugar. Beat till shiny and firm. Use a spatula to fold in food coloring, almonds and icing sugar till evenly mixed.
    2. Line a baking tray with grease free paper. Using a lid draw small circles on the paper. Leave leave ample space between them because they spread.
    3. Fill your piping bag with a plain round nozzle and squirt the mixture into the circles nozzle. Lift up the baking tray and set it down onto the counter a couple of times so the mixture spreads. Let rest at room temperature , till the macaroons get their obligatory 'feet'. This can take 30 minutes or longer.
    4. Preheat the oven to 150 C / Gas 2. Adjust your oven shelf to centre and bake in the preheated oven for 10 minutes. Let cool on baking tray, then gently remove from the paper.
    5. Spread each macaroon with 1 teaspoon Nutella®. Be gentle as they break easily. Top with a second macaroon and do not squeeze together. Place in an airtight container and refrigerate for 1 day before serving. The macaroons taste best after maturing.

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