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Coffee Macarons With Nutella

Course: Cookies
Cuisine: French
Author: Luke

Ingredients

  • 90 grams Egg Whites about 3, at room temperature
  • 30 grams Sugar
  • 200 grams Powdered Sugar
  • 110 grams Almond Flour
  • 2 tsp. Instant Coffee (additional for topping)
  • 1/2 Cup Nutella

Instructions

  • In a food processor, blend the almond flour, coffee, and powdered sugar until very finely ground, then set aside.
  • With a mixer fitted with a whisk, beat the egg whites until foamy, then slowly begin to add the granulated sugar until you have created a glossy meringue.
  • Add the almond mixture to the meringues all at once, and quickly fold to blend and break up some of the air.
  • Continue to slowly mix until the almonds are incorporated into the meringues.
  • Once you have the right consistency, fill a pastry bag with a plain tip with the mixture, and carefully pipe circles of about 1.5 inches in diameter about 2 inches apart onto parchment paper.
  • Once you have completed piping allow the macarons to rest at room temperature for about 30 minutes to an hour to develop a skin. (You can tell if this has happened by lightly touching the top with your finger. If the mixture does not stick to your finger they are ready for baking.)
  • Preheat the CONVECTION oven to 265 degrees and carefully slide the parchment sheets onto a baking sheet and bake the macarons for 15 to 20 minutes depending on how large you piped them.
  • While baking they should rise with airy feet developing.
  • Once baked remove from the oven and cool for 10 minutes.
  • Carefully remove from the parchment using a small metal spatula.
  • Either pipe or spoon some of the Nutella onto one half of a macaron, and then top with another of equal size.
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