Indulge in the perfect combination of rich chocolate and creamy hazelnut with these delightful macarons. They're the perfect treat for any chocolate lover!
Ingredients: 1 cup powdered sugar. 3/4 cup almond flour. 2 tablespoons cocoa powder. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 cup finely chopped hazelnuts. 1/2 cup Nutella or chocolate hazelnut spread.
Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Blend the cocoa powder, almond flour, and powdered sugar together in a food processor. Process until thoroughly mixed and finely chopped. Whisk the egg whites in a mixing bowl until frothy. While beating, gradually add the granulated sugar and beat until stiff peaks form. The batter should be smooth and glossy after the dry ingredients have been gently folded into the egg white mixture. Take care not to blend too much. Spoon the batter into a piping bag that has a round tip attached. Leaving some space between each round, pipe small rounds onto the baking sheet that has been prepared. After tapping the baking sheet against the counter to release any trapped air, leave the macarons for approximately half an hour to form a light crust. Bake for 15 to 18 minutes, or until the macarons are set and easily removed from the parchment paper, in a preheated oven. Toast the finely chopped hazelnuts in a dry skillet over medium heat until fragrant and beginning to turn golden while the macarons cool. After the macarons are completely cool, place a thin layer of chocolate hazelnut spread or Nutella on the flat side of one, then cover it with another macaron. To coat the filling, roll the macaron edges in the toasted hazelnuts. Proceed with the leftover macarons. Before serving, place the macarons in the refrigerator in an airtight container and let them set for at least 24 hours. This will facilitate the blending of flavors. Savor your mouthwatering Hazelnut and Chocolate Macarons!
Prep Time: 30 minutes
Cook Time: 18 minutes
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