Thursday, August 15, 2013

Our sweet buds went crazy when we laid our eyes on this recipe for Nutella Coconut Macarons! Gina, from Pink Lace Wings, shares her delectable recipe that gives the perfect combination of crunchy meringue cookie with the creamy chocolatey hazelnut center. These cookies will have you unapologetically going back for more!

We LOVE Nutella in my house. I think it goes really well with a lot of flavors. I've done it with raspberry and coconut, both delish. Today I went back to the coconut combo because I like that one so much.

I am no pastry expert, but here are a couple of macaron-making principles that I live by:
1. Always use a Silpat if you want perfectly shaped macarons. I swear by my Silpats.

2. Follow the recipe as closely as you can! I usually measure in grams because it's more accurate.

So here is my adapted recipe. It was quick, simple, turned out super yummy, the shapes were perfect, and the batter was a good smoothness. Definitely my best macarons so far, and even the easiest.

Makes about 20

Macaron shells: (adapted from here)
1c (100g) powdered sugar
1/2c (50g) almond flour
3T (25g) cocoa powder
2 large egg white, room temperature
5T (65g) granulated sugar

Nutella (or other hazelnut spread)
Shredded coconut, toasted

1. Prepare 2 baking sheets with silpats and a pastry bag with a round tip.

2. Use a food processor to pulse together the powdered sugar, almond flour and cocoa powder. Let it run for about 30 seconds to mix it all together and break down any clumps. You want this as smooth as possible so that your batter will be smooth.

3. In a stand mixer, use the whisk to beat your egg whites. When they are foamy and start to hold their shape, slowly add the sugar while the whisk is still going. Continue beating for about 2 minutes more until the mix is firm and stiff. This is your meringue.

4. In 2 batches, fold your dry mix into the meringue. As soon as everything is incorporated, stop folding and pour the batter into your prepared pastry bag. Pipe onto the silpats, making each macaron about 1 inch wide. When done piping, pick up and drop the baking sheets onto your counter until the tops of your macarons are smooth (this may take a bit of time if you are getting bubbles coming to the surface).

5. Let the macarons sit on your counter for 45-60 minutes, or until you can touch them with your finger and the batter doesn't stick to you. (Remember to preheat the oven to 350 about 10 minutes before baking). Bake for 12-15 minutes. Let cool completely before removing from silpat.

Match up similar-sized macaron shells and spread a layer of Nutella on each side. Sprinkle a generous amount of toasted coconut on one side and stick them together to make a sandwich.

-- Gina from Pink Lace Wings

Serve these perfectly crunchy cookies at your next dinner party and WOW all of your friends -- you really will be surprised how easy they are! Just make sure you make enough for yourself because these little treats won't be around for long. Thanks Gina!


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  • Is the Silpat absolutely necessary? I would love to bake them tomorrow night for a gathering but I have no time to get the Silpat by then! :(

    Posted on August 15, 2013

  • Found your site in the search engines and I have say that I really liked reading it. I’m going to add to favourites now

    Posted on August 15, 2013

  • These are perfectly darling! Gina, I am so impressed right now. I once tried making macarons and it was a horrible disaster. I'd love to try again using this awesome recipe. Nutella makes everything right :)

    Posted on August 21, 2013