Decadent Coffee Macaroons: A Nutella Lover’s Delight
Good day, dear coffee and sweet-tooth enthusiasts! Today I present to you a delectable recipe that combines the rich flavor of coffee with the sweet and creamy Nutella. Drum roll, please, for the Coffee Macaroons with Nutella Ganache recipe!
I assure you; these macaroons will take your taste buds on an incredible journey with every bite. Macarons are known for their delicate, airy texture that melts in your mouth, while the Nutella Ganache filling is smooth and luxurious in its chocolatey hazelnut goodness. Additionally, we inject instant coffee granules into these French Macaron shells for a burst of caffeine that will energize your day.
This recipe is perfect for anyone who wants to indulge in something unique and uncomplicated. As a pastry chef, I have experimented and perfected this recipe to inspire you to recreate it. So grab your apron, baking sheets, piping bags, and let’s embark on a culinary adventure together!
Why You’ll Love This Recipe
Friends and coffee lovers, lend me your ears! I have some exciting news to share with you. Do you love coffee? Do you love Nutella? Have you ever tasted the magic of macarons? If yes, then boy do I have a treat for you! This recipe for Coffee Macaroons With Nutella Ganache is the perfect blend of flavors that will awaken your taste buds and make you fall in love with coffee all over again.
The beauty of this recipe lies in its simplicity yet boldness in flavor. The crispy macaron shells filled with a creamy and indulgent Nutella ganache enhanced with instant coffee create a delicious taste sensation like no other. It’s like having the perfect cup of coffee and a decadent dessert rolled into one little bite-sized goodness.
Imagine sinking your teeth into the chewy, chocolatey shell, only to be met with the sumptuous Nutella ganache that melts into your mouth along with the heavenly aroma of coffee. The combination is simply divine! It’s a match made in heaven, and once you taste it, there’s no going back to plain old macarons.
Moreover, this recipe allows for endless customization. You can substitute the Nutella filling with chocolate ganache or even espresso-flavored ganache for an added touch of caffeine. You can also add chopped hazelnuts or drizzle dark chocolate on top for extra crunch and richness.
In conclusion, if you’re a fan of coffee and want to experience its true potential beyond just drinking it daily, then this recipe is exactly what you need in your life right now. Trust me; once you try these Coffee Macaroons With Nutella Ganache, there’s no turning back. Don’t deny yourself the pleasure of enjoying one of life’s greatest pleasures just because you haven’t tried this recipe yet!
Ingredient List
Here are the ingredients you’ll need to make these delectable Coffee Macaroons with Nutella Ganache:
- 90 grams almond flour
- 200 grams powdered sugar
- 30 grams granulated sugar
- 3 egg whites, room temperature and aged for 3 days
- 1 teaspoon instant coffee or espresso powder
- Gel food coloring (optional)
- For the Nutella Ganache:
- 1/2 cup heavy cream
- 1/2 cup dark chocolate, chopped
- 2 tablespoons Nutella
Note: It’s critical to measure the ingredients precisely. Using a kitchen scale will give you the most accurate results. You also want to make sure your almond flour and powdered sugar are spooned and leveled correctly.
The Recipe How-To
Note: Before you start making these delicious coffee macaroons with nutella ganache, make sure to have all the ingredients ready and follow the steps accurately for best results.
Step 1: Make Macaron Shells
1. Sift together almond flour and powdered sugar into a bowl and set aside.
2. In a separate bowl, whisk egg whites and instant coffee until foamy.
3. Gradually add sugar while continuing to whisk until stiff peaks form.
4. Fold in the sifted dry ingredients into the meringue mixture, using a spatula until fully incorporated.
5. Using a piping bag, pipe the macarons onto a baking sheet lined with parchment paper.
6. Tap the baking sheet gently on the counter to remove any air bubbles.
7. Let the macarons rest at room temperature for 30 minutes until a skin forms on top.
8. Bake in a preheated oven at 300°F (150°C) for 12-15 minutes.
Step 2: Make Nutella Ganache Filling
1. Place Nutella in a bowl and set aside.
2. Bring heavy cream to a simmer in a small saucepan.
3. Pour hot cream over dark chocolate in another bowl and let it sit for 5 minutes until chocolate is melted.
4. Stir gently to combine, then add instant coffee and mix well.
5. Pour chocolate mixture into Nutella, then stir until fully combined.
6. Let the ganache cool down to room temperature.
Step 3: Assemble Macarons
1. Match macaron shells of similar sizes together and place them bottom up on a flat surface.
2. Using a spoon or piping bag, fill one shell with Nutella ganache filling and top with another shell of similar size.
3. Repeat this process with remaining shells and filling until all macarons are assembled.
Step 4: Chill and Serve
1. Place macarons in an airtight container and refrigerate for at least 24 hours for best results.
2. Bring macarons to room temperature before serving.
3. Serve and enjoy!
These coffee macaroons with nutella ganache will be sure to impress your guests with its delicious coffee-flavored almond shells and creamy chocolate hazelnut filling. Follow the recipe accurately and you’ll have a batch of homemade macarons that taste like they’re straight from a french bakery!
Substitutions and Variations
If you’re looking to switch things up with your coffee macaroons or want to cater to certain dietary restrictions, there are a few simple substitutions you can make in this recipe.
For a dairy-free option, simply replace the heavy cream in the nutella ganache with coconut cream or another non-dairy cream alternative. You can also use dark chocolate instead of milk chocolate for a richer, slightly bitter flavor profile.
If you’re looking to cut down on sugar, you can reduce the amount in both the macaron shells and the nutella ganache. Be careful not to remove too much sugar from the shells, however, as it can affect their texture and ability to form a sturdy meringue.
For a caffeine-free alternative, you can omit the instant coffee from both the macaron shells and the ganache filling. Instead, opt for other flavorings such as vanilla extract or cocoa powder.
To add some crunch to your macaroons, consider incorporating some chopped nuts such as hazelnuts or almonds into the macaron shell mixture. You can also add some texture by sprinkling finely chopped nuts over the top of each macaron shell before baking.
For a festive twist on these coffee macaroons, try adding some food coloring to tint the shells for different holidays or events. Red and green for Christmas, pink and purple for Valentine’s Day, or yellow and orange for Halloween.
There are endless possibilities when it comes to variations on this classic french macaron recipe. Get creative and experiment with different flavors and combinations to find your perfect coffee-filled treat.
Serving and Pairing
These coffee macaroons with Nutella ganache can be served as an afternoon snack with a hot cup of coffee or as a decadent dessert after dinner. The combination of the smooth and rich Nutella ganache filling combined with the delicate almond flour shells creates a flavor explosion in your mouth.
You can also pair these macaroons with a glass of milk, making them extra indulgent. Alternatively, pair them with a robust red wine like Cabernet Sauvignon or Merlot to balance out the sweetness and complement the flavors of the coffee and chocolate.
If you’re feeling fancy, you can serve these macaroons as part of a dessert platter along with other French-inspired treats like crème brûlée, raspberry sorbet, or fruit tarts.
No matter how you choose to serve these macaroons, they are sure to impress both your taste buds and your guests.
Make-Ahead, Storing and Reheating
The coffee macaroons with Nutella ganache recipe is a perfect dessert that you can prepare ahead of time for your guests or your family. These sweet and crispy macaroons are great for any occasion and can be stored easily.
To make-ahead, it’s recommended to keep the macaron shells and ganache filling separately. You can bake the macaron shells one or two days before serving, and keep them in an airtight container at room temperature for up to three days. This way, the shells will have time to mature and become more flavorful.
As for the Nutella ganache filling, you can make it ahead of time and store it in an airtight container in the refrigerator for up to a week. Before using the filling, let it come to room temperature so that it becomes spreadable. You can also reheat it briefly in a double boiler or microwave if necessary.
When you’re ready to serve, fill the macaron shells with the ganache filling using a piping bag, then sandwich a top shell on top of another. For best results, let them sit in the fridge for at least 24 hours so that the flavors marry together.
If you have leftovers or have made too many macaroons, store them in an airtight container in the fridge for up to five days. You can also freeze them for up to two months by placing them in an airtight container, separating each layer with parchment paper.
To reheat or thaw frozen macaroons, remove them from the freezer or fridge and let them come to room temperature. Avoid exposing them directly to heat as this may melt the delicate Nutella ganache filling. Enjoy your delicious coffee-flavored macaroons with smooth Nutella filling!
Tips for Perfect Results
If you’re looking to bake perfect coffee macaroons with Nutella ganache, here are some tips to help you achieve success.
1. Attention to Detail
Before assembling ingredients, ensure that you’ve read the recipe correctly, prepared all the utensils, and set up a space for mixing up the ingredients. French macarons require attention to detail and discipline in measurement specifications. Even a slight variation in measurements or mixing process could affect the quality of your macaron shells or nutella ganache filling.
2. Room Temperature Eggs
Ensuring your egg whites are at room temperature is crucial for obtaining stiff peaks when whipping them for the macaron shells. Let the egg whites sit out at room temperature for about an hour before making the French macarons. The meringue will be more stable and whip faster at room temperature.
3. Sifting the Dry Ingredients
Sift the powdered sugar and almond flour two or three times before you start preparing the coffee nutella filled macarons. Removing lumps or small bits from these dry ingredients will help prevent clumping or imperfect shells that may crack on top.
4. Be Careful When Folding In The Almond Flour & Powdered Sugar
When folding in the almond flour and powdered sugar into the whipped egg whites, do so gently and one-third at a time until you have a thick but smooth mixture. Avoid over-folding because this may cause your macaron shells to spread out.
5. Rest Your Macarons Shells
Resting your macaron shells 30-60 minutes before baking can make a difference in their appearances after they’re baked. You want them to develop a skin so that they’ll rise while baking and not spread out too much on their surface.
By using these five tips, you’ll be able to bake perfect coffee macaroons with nutella ganache filling that melts in your mouth with every bite!
FAQ
Before concluding this article, it’s essential to answer some frequent questions that may arise during the process of making these delicious coffee macaroons with Nutella ganache. From troubleshooting tips to ingredient substitutions, the following FAQ section will provide you with all the necessary answers to ensure a successful outcome. So, read on and don’t hesitate to explore different variations and alternatives that suit your preferences or dietary needs.
What to avoid when making macarons?
As a barista, I have observed some common mistakes people make while making different types of coffee. These mistakes can lead to a less-than-perfect cup of coffee. One mistake is trying to substitute almond flour with other flours, which can alter the taste and texture. Another mistake is forgetting to sift the ingredients together, resulting in lumps and an uneven batter. Picking the wrong meringue or using egg whites from a carton can also negatively impact the final product. Using liquid food coloring can lead to a less vibrant color, and over-mixing the batter can cause it to become too runny. In this article, I will give instructions and advice on how to make different types of coffee without making these mistakes.
Can you eat macarons with coffee?
Pairing coffee with your brunch can be a delightful experience in enhancing flavors. It is essential to match the coffee’s strength with the macarons you are serving to your guests.
How do you splatter macarons?
To add a unique touch to your macarons, dip your brush in the colored gel mixture and flick it onto the surface like splattering paint. Using your thumb and middle finger to hold the brush, tap it with your second finger to create splatters of varying sizes.
How long do unfilled macaron shells last?
To keep the freshness of plain macaron shells made with almond flour intact, you may refrigerate them for a week or longer if stored in an airtight container.
Bottom Line
In conclusion, the Coffee Macaroons with Nutella Ganache Recipe is an impressive dessert that will win the hearts of all coffee and chocolate lovers. With its delicate almond flour shells and rich coffee and Nutella ganache filling, these macaroons are perfect for serving at any special occasion or enjoying as an indulgent treat. You can make them ahead of time and store them in an airtight container for a few days or freeze them for up to a month.
So, what are you waiting for? Grab the ingredients from the list and follow the step-by-step instructions to make this irresistible dessert. Don’t worry if you’re new to French macarons, as we’ve provided tips for perfect results that will help you through the process.
Whether you’re looking to impress your guests or treat yourself to something special, these Coffee Macaroons with Nutella Ganache are truly remarkable. So try the recipe today and experience the delicious taste of coffee-flavored macarons filled with creamy Nutella ganache.
Coffee Macaroons With Nutella Ganache Recipe
Ingredients
For The Shells
- 90 g egg whites, at room temperature and aged for 3 days (about 3)
- 30 g sugar
- 200 g powdered sugar
- 110 g finely ground almonds
- 2 teaspoons instant coffee (additional for topping if desired)
For The Nutella Ganache
- 1/2 cup heavy cream
- 3/4 cup dark chocolate
- 3 tablespoons nutella
Instructions
- In a food processor, blend the almonds, coffee and icing sugar until very finely ground. I also found it helpful to push the mixer through a sieve to remove any larger pieces. Set aside in a bowl.
- In a stand mixer fitted with a whisk, beat the egg whites until foamy. Slowly begin to add the granulated sugar until you have created a glossy meringue. Add the almond mixture to the meringues all at once, and quickly fold to blend and break up some of the air. Continue to slowly mix until the almonds are incorporated into the meringues and the mixture resembles lava. It should not take more than 50 strokes to accomplish this.
- I find it best to test the meringue at this time but dropping a small spoonful onto some parchment paper. The mixture should smooth out, but not flatten completely and you shouldn't have a peak. If you have a peak fold the mixture a few more times. If the mixture has flattened completely you might have over mixed and removed too much air.
- Once you have the right consistency, fill a pastry bag with a plain tip with the mixture. Carefully pipe circles of about 1.5 inches in diameter about 2 inches apart onto parchment paper. Once you have completed piping allow the macarOons to rest at room temperature for about 30 minutes to an hour to develop a skin. You can tell if this has happened by lightly touching the top with your finger. If the mixture does not stick to your finger they are ready for baking.
- Preheat the oven to 280°F Carefully slide the parchment sheets onto a baking sheet and bake the macaroons for 15 to 20 minutes depending on how large you piped them. While baking they should rise with airy feet developing. Once baked remove from the oven and cool for 10 minutes. Carefully remove from the parchment using a small metal spatula. If you have any trouble with the macaroons sticking you can place a couple of drops of water under the parchment. Do not leave them there too long or they could get soggy. Store macaroons in an airtight container in the refrigerator until ready to add the filling.
- To make the filling heat the cream in a small pot until just before it begins to boil. Break up the chocolate and mix it into the hot cream until it has completely melted. Add the Nutella and stir to blend. Refrigerate the filling for an hour or two until it begins to firm up enough to be of spreading consistency. Either pipe or spoon some of the filling onto one half of a macaroon, and then top with another of equal size. Enjoy!
- NOTE:The egg whites used for macaroons need to be "aged" for 3 to 5 days. I do this by placing them in a container covering the container with plastic and then peeling back about 1/3 the top to expose them to the air to help them dry out. I leave them there for 3 days at room temperature and then store them in the refrigerator for another two days.
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