coffee nutella macaronsOkay, I'm a little obsessed with macarons at the moment. (I know, who isn't a little obsessed with macarons at the moment?) They're dainty and charming and delicious and light and barely count as food at all. Eating macarons is too lovely a pursuit to ever be regarded as overly indulgent. (So tiny! Why not eat 12 or 13 of them?)

The only problem with macarons is that although there exists an endless variety of flavors and colors and combinations, rarely if ever does one come across a bakery creative enough to diverge from the standard selection of vanilla, pistachio, and strawberry.

So I'm going to attempt -- deep breath -- to make these phenomenal-sounding Coffee Nutella Macarons all by myself. I don't expect them to be perfect. But if they look or taste anything remotely like this picture, my homemade macarons will have been well worth the trouble.

Coffee Nutella Macarons

For the shells:

90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
1 teaspoon espresso powder

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds, and espresso powder in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air, and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own, you are good to go. If there is a small beak, give the batter a couple of turns.


Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of buttercream in the center of one shell and top with another one.

For the coffee paint:

1 teaspoon instant coffee
1 tablespoon hot water

Dissolve the instant coffee in the hot water and gently brush the paint over the baked macaron shells. Let dry completely.


For the chocolate Nutella ganache:

1/2 cup of heavy cream
3/4 cup dark chocolate
2 Tb. Nutella

Heat 1/2 cup of heavy cream to boiling point. Remove from heat and stir in 3/4 cup dark chocolate and 2 Tb. Nutella. Let stand 2 minutes. Stir until well incorporated. Refrigerate until of spreadable consistency.


Fill the macarons shells ... and eat!

 

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Image via jamieanne/Flickr