Decadent Nutella Macarons

Ingredients

Nutella

1/2 cup

Cocoa powder

2 tablespoons

Granulated sugar

1/4 cup

Egg whites

3 large, at room temperature

Powdered sugar

1 1/2 cups

Almond flour

1 cup

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Process until finely ground to ensure a smooth macaron shell.
3. In a large mixing bowl, beat the egg whites on medium speed until they form soft peaks. Gradually add the granulated sugar, continuing to beat until the egg whites form stiff peaks and are glossy.
4. Sift the almond flour mixture and cocoa powder into the whipped egg whites. Gently fold the mixture using a spatula until it is smooth and shiny, being careful not to over-mix.
5. Transfer the mixture to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.
6. Allow the piped macarons to sit at room temperature for 30 minutes to 1 hour, until they form a skin that is dry to the touch.
7. Bake the macarons for 15 minutes, rotating the baking sheets halfway through for even baking. The macarons should have a smooth, shiny surface and a slight foot.
8. Once baked, let the macarons cool completely on the baking sheets before transferring them to a wire rack.
9. After cooling, spread a generous layer of Nutella on the flat side of one macaron shell and sandwich it with another shell. Repeat with the remaining macarons.