Happy macaron monday! If you love Nutella and macarons then today’s recipe is for you! Decadent Nutella/ hazelnut chocolate ganache, sandwiched between heart shaped macaron shells, dusted in elegant gold. In addition to the dreamy flavor, the sweet heart shape makes these macarons perfect for Valentine’s Day and even better than a box of chocolates! Join me in making a batch below!
Nutella Heart Macarons
Creamy and delicious hazelnut and dark chocolate nutella macarons, shaped like hearts and brushed with edible gold. A sweet offering of love for upcoming Valentine’s Day!
How they taste
The nutella macarons are as delicious as they are pretty! Think ferrero rocher, with the taste of hazelnut and chocolate at first bite, yet elevated with the smooth ganache and sweet almond macarons. Together they’re a heavenly pairing, sure to make your heart skip a beat!
Ingredients and supplies you’ll need
Below are the ingredients you’ll need to make a batch of these hazelnut chocolate Nutella macarons! The macaron shells are made with the Italian meringue method and the ganache and shells are dairy and gluten free.
For the macarons:
- Measured almond flour
- Powdered sugar,
- Egg whites & cream of tartar,
- Granulated sugar and water.
- Gold leaf and edible gold paint
For the hazelnut chocolate nutella ganache:
- Chopped vegan dark chocolate.
- Hazelnut milk – You can find this at your local health foods store.
- Hazelnut extract. Loranne Oils
- Vegan hazelnut spread
How to make the Nutella Macarons
To make a batch of the Nutella macarons, follow this step by step macaron guide or the recipe below. Make the Nutella ganache once the shells are done baking.
Nutella Ganache is very simple to make, requiring only a few ingredients and steps. Heat the chocolate in a double boiler stirring until melted. In a separate pot, bring the milk to simmer and slowly whisk into the melted chocolate until combined. Allow to cool and then fill macarons.
Easy heart shaped macaron shells
Although the heart shapes are optional, you can easily pipe the shells into hearts by evenly piping the batter in a “v” shape on the silicone mat. Hold even pressure on the piping bag and pipe the batter on an angle pulling down to a point and then piping back upwards on the angle to create the hearts. Use a scribe to even out the heart batter as needed.
Paint the finished heart macaron with food grade edible gold paint and finish with gold foil. Both are easy to find online and add such an chic finishing touch to desserts. My preferred edible gold products are at the bottom of the post.Print
Creamy and delicious hazelnut and dark chocolate Nutella macarons, shaped like hearts and brushed with edible gold. A sweet offering of love for upcoming Valentine’s Day!
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- Gold edible paint and edible gold leaf
Nutella Hazelnut Dark Chocolate Ganache (Dairy Free):
- 8 oz dairy free dark chocolate chopped
- 1/4 cup hazelnut milk
- 1tbsp vegan nutella spread
- A few drops of hazelnut extract
- For the macarons:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 12.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet or heart shapes on the silicone mat.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and let cool for 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat the same steps to bake the remaining macaron batter.
- Then paint the tops of the hearts with edible gold and dust with gold foil.
- They’re ready to fill.
For the Hazelnut Chocolate Ganache:
- Place chocolate in a heatproof glass bowl over a double boiler.
- Heat chocolate on medium low until it begins to melt.
- Heat hazelnut milk in saucepan until simmering.
- Slowly pour simmering hazelnut milk into the melted dark chocolate until smooth and completely combined.
- Then stir in vegan Nutella and hazelnut extract.
- Allow to cool, then transfer to a piping bag to fill the macarons.
- Evenly pipe rounds of ganache into the bottom of each macaron shell. Top with second shell to create a sandwich.
- Paint the macaron shells with gold.
- Transfer the finished macarons into the fridge and allow at least two hours to mature. 12 hours or overnight preferred.
Place macarons in an airtight container until filled. They will keep for 2-3 days in the fridge and 6 months in the freezer.
Keywords: dairy free hazelnut ganache, chocolate ganache, Nutella, Nutella Macarons, hazelnut macarons, gluten free macarons, Valentine's Desserts, edible gold, Valentine's Macarons
Could you imagine opening a box of these Nutella heart macarons on Valentine’s Day?
They’d make beautiful gifts for the special people in your life or just make them to treat yourself!
If you love the recipe, be sure to pin and share!
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