Chocolate Macarons with Nutella Filling



When I made rose macarons previously, I mentioned that I would want to try making lemon macarons next. However, I chose to make chocolate macarons this time round instead. This is because some of my colleagues have been requesting for me to make some macarons for them. Thinking that chocolate would be a safer choice (most people love chocolate, right? Haha), I chose chocolate. Besides, I guess like most bakers, I also have cocca powder readily on hand as compared to macarons of some other flavours. Here is my recipe:

Recipe with Pictures

Makes about 20 pieces of macarons

Ingredient list:

  • 60g of almond meal
  • 80g of icing sugar
  • *Optional choice of flavour and/or colour: about 1 and ¼ tsp of cocca powder

For the Meringue:

  • 55g of egg whites
  • 50g of caster sugar
Chocolate Macarons - Ingredients needed
Ingredients needed

Chocolate Macarons - chocolate flavour

My Oven Settings:

140°C; top and bottom heat; about 19 minutes then reduce to 120°C for 5 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

For the Macarons:

1. Prepare all the equipment you need before hand. For example, place the piping bag in a large jar for easier filling of macaronage later, line your tray with baking paper. (I feel that this is an important step because you do not want to leave your macaronage sitting while you scramble to prepare these things last minute).

2. Blend or sift almond meal, icing sugar and choice of flavour and leave it aside.

Chocolate Macarons - sift dry ingredients

3. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peaks.

Chocolate Macarons - meringue

4. Pour the almond/icing sugar mixture to the meringue in three parts and start folding it in.

Chocolate Macarons - fold dry ingredients

5. Fold till the macaronage falls off your spatula in a “V” shape when you scoop it up AND when the macaronage “closes” together in a few seconds when you draw a line across it.

6. Fill the piping bag and pipe out the macaronage.

Chocolate Macarons - piped out!

7. Tap the piped out macaronage on the counter top for a few times to burst the bigger bubbles and (optional) use a toothpick to burst the small bubbles.

Chocolate Macarons - toothpick poke

8. Leave it to rest until it is tacky to touch ie. no macaronage sticks on your finger when you lightly touch it. It should become matt and dull when dried.

9. Bake it in a preheated oven at the settings mentioned above.

Chocolate Macarons - in the oven

10. Cool the macarons in the baking tray for about 5 minutes then try to remove it from the baking paper. If it is cooked, it would be removed easily and leave a clean mark on the baking paper. If not, pop them back into the oven for a few more minutes.

chocolate-macarons-final-product

11. Cool the macarons fully before spreading nutella onto them.

 

Recipe Only

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Makes about 20 pieces of macarons

Ingredient list:

  • 60g of almond meal
  • 80g of icing sugar
  • *Optional choice of flavour and/or colour: about 1 and ¼ tsp of cocca powder

For the Meringue:

  • 55g of egg whites
  • 50g of caster sugar

My Oven Settings:

140°C; top and bottom heat; about 19 minutes then reduce to 120°C for 5 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

For the Macarons:

  1. Prepare all the equipment you need before hand. For example, place the piping bag in a large jar for easier filling of macaronage later, line your tray with baking paper. (I feel that this is an important step because you do not want to leave your macaronage sitting while you scramble to prepare these things last minute).
  2. Blend or sift almond meal, icing sugar and choice of flavour and leave it aside.
  3. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peaks.
  4. Pour the almond/icing sugar mixture to the meringue in three parts and start folding it in.
  5. Fold till the macaronage falls off your spatula in a “V” shape when you scoop it up AND when the macaronage “closes” together in a few seconds when you draw a line across it.
  6. Fill the piping bag and pipe out the macaronage.
  7. Tap the piped out macaronage on the counter top for a few times to burst the bigger bubbles and (optional) use a toothpick to burst the small bubbles.
  8. Leave it to rest until it is tacky to touch ie. no macaronage sticks on your finger when you lightly touch it. It should become matt and dull when dried.
  9. Bake it in a preheated oven at the settings mentioned above.
  10. Cool the macarons in the baking tray for about 5 minutes then try to remove it from the baking paper. If it is cooked, it would be removed easily and leave a clean mark on the baking paper. If not, pop them back into the oven for a few more minutes.
  11. Cool the macarons fully before spreading nutella onto them.

 

Comments:

This is my first time making chocolate macaron shells. Though no additional colouring has been added, the colour is just nice, not too light yet not too dark. There is also a tinge of chocolate taste in the shells. I was too tired to make chocolate ganache and as the recipe I have for chocolate ganache requires one can of cream, I thought I would be wasting the rest of the ganache (unless I use it for something else of course). Hence, I took the easy way out by using nutella straight. Haha. Verdict: too sssswwwweeeeeeeeeeeeeettttttt! Hope my colleagues like them though.

Thinking to self: “If it is too sweet, then everyone would just feel jelat (aka cloyed) after taking one piece so means more colleagues can have it right?” Lol~

Chocolate Macarons - final product 1

Chocolate Macarons - final product 2

Recipe Source: Adapted from a certain Mr Daniel Leong from a FB baking group (Macarons)


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Rainbow

A novice baker =)

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