These delicate French cookies are a crowd-pleaser.

With crisp shells, chewy centers, and a Nutella ganache filling, they’re a sweet delight for any occasion.

Ingredients

For the macaron shells:

¾ cup almond flour
1 cup powdered sugar
2 large egg whites, room temp
¼ cup granulated sugar
¼ tsp cream of tartar
brown food coloring (optional)

For the Nutella filling:

½ cup Nutella
2 tbsp heavy cream

Instructions

Step 1: Sift almond flour and powdered sugar. Set aside.

Step 2: Beat egg whites until foamy. Add cream of tartar, gradually adding sugar, and beat to stiff, glossy peaks.

Mix in food coloring (optional).

Step 3: Gently fold almond mixture into egg whites in 3 parts. Batter should flow like lava.

Step 4: Pipe 1-inch circles onto parchment-lined trays.

Tap trays to release air. Rest 30-60 minutes until tops are dry.

Step 5: Preheat oven to 300°F (150°C). Bake 15-18 minutes until set. Cool completely.

Step 6: Mix Nutella and cream. Pipe filling onto one shell and sandwich with another.

Frequently Asked Questions (FAQs)

1. Why do my macarons crack?

Improper mixing or skipping the resting step can cause cracks.

2. How long can macarons be stored?

Store in the fridge for up to 3 days; they taste better the next day!

3. Can I freeze macarons?

Yes, freeze assembled macarons for up to 1 month. Thaw in the fridge.

4. What’s the ideal macaron batter consistency?

The batter should flow like lava and form a ribbon when dropped from a spatula.

5. Can I use different fillings?

Absolutely! Try ganache, buttercream, or fruit jams as filling variations.