This is the best macaron recipe I have found. So delicious!! I saw pictures of French Macarons on my friend’s Facebook page. They looked so beautiful I had to try making them. It was so difficult! After my third try I looked for a video on how to make French Macarons. I watched, “Foolproof French Macaron recipe” on YouTube and that explained everything. There are many rules that you need to get right in order to have perfect macarons. 


The Chocolate macarons with chocolate hazelnut ganache filling recipe was the first one that turned out perfectly for me. The rich chocolate hazelnut ganache balances perfectly with the chocolate macarons. I was so happy that it turned out right I wanted to keep practicing. The key to perfect macarons is practice, luckily there are many different flavors you can try. Be sure to check out the other recipes I have tried.


NOTE: This recipe is huge. You will make around 85 Macarons. The macaron’s shell will be hard after baking but they will soften once you fill them up with filling and leave them out, at room temperature, overnight.



300   g  almond meal
300   g  icing sugar
60     g  cocoa
110  g  egg whites, room temperature
30    ml strong coffee
1      tsp vanilla extract
300 g caster sugar
75   ml water
110 g  egg whites, room temperature


400   g  bittersweet chocolate, finely chopped
200   g  heavy cream
1       teaspoon instant coffee granules
50    g   unsalted butter, softened
100 g   Nutella



Line 7 trays with parchment paper.

Pulse confectioners’ sugar, almond flour and cocoa powder in a food processor until combined. Sift mixture into a large bowl. Mix well and set aside.

Pour 110g egg whites, the coffee and vanilla over the dry ingredients. Do not mix. Set aside.

Make an Italian meringue. Put the remaining 110g egg whites in the bowl of an electric mixer fitted with whisk attachment. Do not turn on.

Mix sugar and water in a small saucepan, stir to combine. Place over a medium heat and fit with a candy thermometer.

Watch the sugar as it boils. When the mixture reaches about 110 C , turn the egg whites onto a high speed. Whip these until they form very soft peaks. The sugar should be 115 C at this stage.
When the sugar reaches 115 C, turn off the heat. While the egg whites are still beating on high, pour the sugar syrup, very slowly, into the eggs. Aim for a point in between the side of the bowl and the moving whisk. Continue to beat until the mixture is cooled to room temperature. (feel it through base of the bowl).

Fold the Italian meringue into the almond mixture in three batches, until well incorporated, smooth and until the batter flows like lava.

Spoon the mixture into a pastry bag fitted with a medium round tip (I used wilton # 12).
Pipe small rounds with the bag perpendicular to the baking sheet. You’ll need to develop a rhythm that works for you so that your macs are similar in size. I like to count 1, 2, 3 then release pipe. Tap the bottom of the pan a few times on the work surface to flatten the tops and release trapped air, do this right away after finish piping each pan.

Meanwhile adjust oven rack to middle position and heat oven to 350 degrees F (180 C)

Let stand at room temperature until the tops are no longer sticky to the touch, about 30 minutes to one hour (depends on humidity in your house).

Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack with the parchment paper to cool completely.


Place chocolate and instant coffee in a medium bowl.

In a small saucepan, bring the cream to the boil and pour it over the chocolate.
Set aside for a minutes, then stir, starting from the middle, until the chocolate is melted and incorporated with the cream.

Refrigerate until the ganache firms up.

In a bowl of stand mixer with paddle, combine ganache, butter and Nutella, beat the mixture on medium speed until it is light and fluffy, about 2-3 minutes.

Match the macaron shells up so they have partners of similar size. Upturn one shell of each pair of macarons.

Spoon the ganache into a piping bag fitted with a medium round nozzle. (I use Wilton tip no. 12)

Pipe a little ganache onto the center of each upturned macaron. Sandwich it together with its partner.

Keep in air tight container in refrigerator or wrap in plastic, and freeze for up to 3 months.

Recipe from : Butter Baking


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