Nutella MacaroonsUser Submitted Recipe
90 grams egg whites (about 3) preferably aged 3-5 days in the fridge
pinch of kosher salt
30 grams granulated sugar
185 grams powdered sugar
55 grams almonds
55 grams hazelnuts
1 teaspoons of vanilla powder
Nutella for filling
In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high, gradually add the sugar until stiff peak forms.
Place the powdered sugar, almonds, hazelnuts, and vanilla powder in a food processor and process until the nuts are finely ground.
Add them to the meringue. Fold the mixtures carefully until you obtain a batter that falls back on itself after counting to 10. The whole process takes about 40 to 50 strokes.
Test a small amount on a plate; if the tops flatten on its own after counting to 10, the batter is ready. If there is a small beak, give the batter a couple more folds.
Fill a pastry bag fitted with a large plain tip with the batter and pipe small rounds (1 inch to 1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Here, I pipped them into heart shape instead of circles. You can do whichever way you preferred.
Preheat the oven to 280F. Let the macaroons sit out at room temperature for 30 minutes to an hour to harden their shells and bake for 20 to 25 minutes, depending on their size. Rotate baking pans once half way through baking. Cool completely on wire rack before removing macaroon shells from baking sheets.
Fill a shell with 1/2 to 1 teaspoon of Nutella, top with another shell, repeat until all shells are filled. If the filling gets too soft (especially here in California during summer time), keep filled macaroons in the refrigerator. When ready to serve, remove from fridge and leave in room temperature for 3-5 minutes. Enjoy.