Exquisite Coffee Macarons with Nutella Filling: A Naturally Gluten-Free Indulgence
Disclosure: Compensation was provided by the makers of Nutella via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Nutella.
There’s an undeniable charm to French macarons. These delicate, ethereal cookies, known for their crisp shell and chewy interior, have captivated dessert lovers worldwide. But what if you could elevate this classic treat with the comforting embrace of coffee and the irresistible allure of chocolate hazelnut spread? Today, we’re diving into a recipe that promises just that: Coffee Macarons with creamy Nutella Filling. And the best part? They are naturally gluten-free, making them a delightful option for many.
Imagine a rainy afternoon, a warm cup of coffee in hand, and the sweet aroma of freshly baked treats filling your kitchen. This recipe brings that cozy, indulgent feeling to life. While some might shy away from macaron making, believing it to be a daunting task, I’m here to assure you that with a little patience and the right guidance, you can create these show-stopping confections in your own home. The reward? A truly unique dessert that combines sophisticated flavors with a wonderfully satisfying texture.
The Allure of Coffee and Chocolate Hazelnut Perfection
The marriage of coffee and chocolate is a timeless classic, a pairing that excites the palate and soothes the soul. In these macarons, this dynamic duo truly shines. Each delicate shell is infused with rich instant espresso granules, imparting a subtle yet profound coffee flavor that perfectly balances the sweetness. This isn’t just a hint of coffee; it’s a warm, toasted richness that deepens the overall experience, making each bite an awakening for your taste buds.
But what truly elevates these coffee macarons is the luxurious filling: Nutella. This iconic chocolate hazelnut spread is a symphony of creamy texture and rich flavor, acting as the ultimate complement to the coffee-infused shells. Its velvety smoothness and delightful hazelnut undertones provide a rich contrast to the crisp shells, creating a harmonious blend that is simply “outta this world,” as some might say. The simplicity of using Nutella straight from the jar for the filling means you get gourmet taste with minimal effort, allowing the pure flavors to speak for themselves.
Mastering the Art of Macaron Making: Tips for Success
Macarons have a reputation for being finicky, but with careful attention to detail, anyone can achieve those coveted “feet” and perfectly smooth shells. Here are some essential tips to guide you through the process, ensuring your Coffee Macarons with Nutella Filling turn out flawlessly:
Precision is Key: Weigh Your Ingredients
Unlike many baking recipes where volume measurements suffice, macaron making demands precision. Invest in a digital kitchen scale and measure all your ingredients by weight (grams). This is especially crucial for almond flour, powdered sugar, and egg whites, as even slight variations can significantly impact the final texture of your shells. Room temperature egg whites are also non-negotiable; they whip up to a much more stable meringue.
Achieving the Perfect Dry Mix: Almond Flour, Powdered Sugar, and Espresso
The base of your macaron shells is a blend of finely ground almond flour and powdered sugar, often referred to as “T.P.T.” (tant pour tant). For these coffee macarons, we incorporate instant espresso granules into this mixture. It’s vital to pulse these ingredients together in a food processor until they form a super-fine powder. After pulsing, sift the mixture thoroughly to remove any larger bits of almond, which can lead to bumpy shells. Don’t skip this step! Re-process and sift again if necessary, discarding any stubborn large pieces.
Whipping the Meringue: Stiff Peaks and Glossy Perfection
The meringue is the heart of a macaron. Start by whipping room temperature egg whites with cream of tartar and a pinch of salt on medium speed until frothy. The cream of tartar helps stabilize the egg whites. Gradually add granulated sugar, a teaspoon at a time, allowing it to fully dissolve as you continue whipping. Once all the sugar is in, increase the speed to high and whip until the meringue is glossy, firm, and holds stiff peaks. When you lift the whisk, the meringue should stand straight up without drooping.
The Art of Macaronage: Folding to Perfection
This is arguably the most critical step. “Macaronage” is the process of folding the dry ingredients into the meringue. It’s a delicate balance: under-folded batter won’t spread correctly and will result in lumpy shells, while over-folded batter will be too runny, leading to flat, cracked macarons. Add all the sifted almond flour mixture to the meringue at once. Fold gently using a spatula, scraping down the sides of the bowl, until the batter flows off the spatula in a slow, continuous ribbon—like molten lava. This “ribbon stage” or “lava-like” consistency is what you’re aiming for.
Piping and Drying: The “Feet” Formation
Transfer your perfectly macaronaged batter to a piping bag fitted with a large round tip. Pipe uniform rounds (about 1 inch in diameter) onto parchment-lined baking sheets. Once piped, gently but firmly slam the baking sheets onto your counter a few times. This crucial step helps release any trapped air bubbles, preventing cracked shells. Then, allow the piped macarons to “rest” or “dry” at room temperature for 30-45 minutes. They are ready for baking when you can gently touch a shell without any batter sticking to your finger. This drying period allows a skin to form, which helps create the iconic ruffled “feet” during baking.
Baking for Flawless Finish
Preheat your oven to 325 degrees F (160 degrees C). Bake the macarons for 15-16 minutes. Ovens vary, so you might need to adjust slightly. They are done when the feet are fully formed, and the shells are firm and don’t wiggle when gently touched. Once baked, let them cool completely on the baking sheet before attempting to peel them off. Macarons are incredibly fragile when warm, and trying to remove them too soon will likely result in breakage.
Nutella: The Ultimate Filling and Beyond
Our Coffee Macarons reach their peak with a generous dollop of Nutella between two perfectly formed shells. The creamy, chocolate-hazelnut goodness offers a delightful contrast to the crisp, airy macaron, making each bite an unforgettable experience. Beyond this recipe, Nutella’s versatility makes it a beloved staple in many kitchens. Spread it on whole wheat toast for a quick breakfast, drizzle it over waffles or pancakes for a decadent brunch, or pair it with fresh fruits like strawberries and bananas for a simple yet satisfying snack. Nutella truly does “Spread the Happy™,” enhancing countless foods with its unique flavor profile.
Nutella® hazelnut spread is a happy start to every day! Pick up a jar of Nutella in the spreads aisle and enjoy it with whole wheat toast, waffles, pancakes, strawberries, bananas and many other foods. Nutella. Spread the Happy™.
Why These Macarons Will Be Your New Favorite
With their rich coffee flavor, delicate texture, and luscious Nutella filling, these macarons are without a doubt among the best I’ve ever made. The slightly bitter, toasty richness from the espresso perfectly tempers the sweetness, creating a sophisticated flavor profile that will impress even the most discerning palates. The fact that they are naturally gluten-free is an added bonus, allowing more people to enjoy this delightful treat without compromise.
Whether you’re an experienced baker looking for a new challenge or a macaron enthusiast eager to try a unique flavor combination, this recipe is a must-try. Take the plunge, follow the steps carefully, and prepare to be amazed by the results. These coffee and Nutella macarons are not just a dessert; they’re a moment of pure, unadulterated bliss, perfect for sharing with loved ones or savoring all to yourself.
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Coffee Macarons with Nutella Filling
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Ingredients
- 120 grams almond flour
- 200 grams powdered sugar
- 1 tablespoon instant espresso granules
- 100 grams egg whites, (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon kosher salt
- 30 grams granulated sugar
- 1/3 cup Nutella spread, (approximately)
Instructions
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Measure the almond flour, powdered sugar, and espresso powder into the bowl of a food processor. Pulse the mixture to a fine powder, and sift. Re-process any large bits that remain, and sift again. Discard any large bits that still remain.
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Whip the egg whites, cream of tartar, and salt on medium speed until frothy. Slowly add the granulated sugar (about a teaspoon at a time), while continuing to whip.
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Once all the sugar has been incorporated, turn the speed up to high and whip until the meringue looks glossy and holds stiff peaks.
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Dump all the almond flour mixture into the meringue at once. Fold together until the batter falls from the spoon in one long, continuous ribbon.
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Transfer to a piping bag fitted with a large round tip, and pipe rounds about 1 inch in diameter onto parchment-lined baking sheets. Slam the baking sheet on the counter to force out any large air bubbles, and allow to dry for 30-45 minutes.
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Preheat the oven to 325 degrees F and bake for 15-16 minutes. Cool completely on the baking sheet, then peel off and sandwich with Nutella.