Vanilla Bean Macarons with Nutella

The macaron craze continues in Beantown. After successfully making my first batch, the skies opened up and my future was flooded with possibilities: mountains and clouds and rivers of delectable French cookies.

Okay, I exaggerate. (I’m not that crazy.) But I am having fun!

Vanilla Bean Macarons with Nutella

  • 110 grams almond meal
  • 200 grams powdered sugar
  • 100 grams egg whites (from about 3 eggs), room temperature
  • 50 grams granulated sugar
  • 1 vanilla bean, split
  • 1/4 tsp. vanilla extract
  • nutella

Whisk together the almond meal and powdered sugar until blended. Using a stand mixer or hand blender, whip the egg whites on medium-high speed until they are foamy. Scrape the vanilla bean seeds into the egg whites. Gradually add the granulated sugar and whip until a smooth, shiny meringue with stiff peaks forms. Blend in the vanilla extract until smooth.

Add the almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  The batter should be thick and should form “ribbons” when drizzled from the spatula.

Pipe the batter into round shapes (1- 1 1/2 inches in diameter) on baking sheets lined with silicone mats. Let sit at room temperature for one hour.

Bake at 300° F for 10-16 minutes. Transfer baking sheets to a wire rack and don’t disturb the shells until they’re completely cool.

Sandwich a smidgen of nutella between two meringue shells and gently press together. Repeat with the rest of the shells. Store in an airtight container.

Source: Adapted from Annie’s Eats


5 thoughts on “Vanilla Bean Macarons with Nutella

  1. Okay, but please send some of these home with your sister! Please??? (insert “big puppy-type eyes” here)

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