• 2/3 cup hazelnut meal*
• 1 tablespoon unsweetened cocoa powder
• 1 cup powdered sugar
• 1 teaspoon instant espresso powder (optional)
• ½ teaspoon salt
• 2 egg whites, room temperature
• ¼ teaspoon cream of tartar
• ¼ granulated sugar
• 1/2 cup Nutella
• 1 cup powdered sugar, optional
- Separate your eggs and allow them to come to room temperature while preparing the rest of the ingredients.
- Line 2 baking sheets with parchment paper.
- Mix hazelnut meal, cocoa powder, powdered sugar, espresso powder, and salt until combined. Sift into a medium bowl.
- When the egg whites are room temperature, add the cream of tartar. Beat on medium speed until frothy.
- Gradually add sugar, beat until stiff, glossy peaks form.
- Add half of the dry ingredients and fold with a rubber scraper, then repeat with the other half of the dry ingredients, being careful not to over-fold and deflate the whites.
- Place the batter in a large piping bag fitted with a large round tip (Wilton #806), and pipe circles onto lined baking sheets. Tap each baking sheet against the counter once to remove any air bubbles. Let sit 15-30 minutes.
- Preheat the oven to 325 degrees.
- Bake the macarons for 15-16 minutes, rotating the pans from front to back and top to bottom halfway through baking time.
- The macarons are done when they just begin to separate from the parchment. Cool completely on a wire rack.
- You can use straight Nutella for the filling, or mix the Nutella with powdered sugar for a thicker paste. Use an offset spatula or an icing bag to top one macaron, and then find a similarly sized macaron to complete the sandwich. Repeat with all meringues.