For the 3rd year, we’re celebrating the chocolaty hazelnut spread that is Nutella! Back in early 2007 I was thinking about how there was no holiday to celebrate wonderful nutty Nutella. And World Nutella Day was born!
As your World Nutella co-host, just a reminder, you must email us with your information if you’d like to be included in the World Nutella Day round-up here and at Bleeding Espresso on February 9th. If you’ve posted your tribute to Nutella today, be sure to let us know at nutelladay [at] nutelladay.com and read all the rules for participating at NutellaDay.com.
So I’ve been going a little crazy with macarons since I made it a cooking challenge in 2008. I started with Laduree Macarons and Finding the Perfect Macaron Recipe and then I made a few kinds of macarons myself: Chocolate Macarons Recipe, Colorful Cinnamon Easter Egg Macarons Recipe, Dark Mint Chocolate French Macarons Recipe
But for World Nutella Day, I wanted to change it up and spice it up at the same time. Thus, substituting hazelnuts for almonds to go with beloved Nutella, and to spice it up a bit, a spicy nut center!
Hazelnut Macarons with Nutella and Spicy Nut Centers Recipe
A note about food coloring: Macarons are such interesting treats because of the colors involved! Tartelette suggests powdered food coloring, I’ve been using gel food coloring. If using powdered, you can add it to the sugar mix before adding it to the meringue. Otherwise, you shouldn’t add the gel/liquid food coloring until AFTER you’ve started to mix the dry mixture with the meringue. If you’re interested in finding natural food coloring alternatives, check India Tree’s Natural Decorating Sugars.
100 g whole skinned hazelnuts (or flour)
100g. egg whites (I suggest weighing above using a # of eggs, but about 3 eggs’ whites), aged 2-3 days at room temperature
200g. powdered sugar
4-5 T. white sugar
Spicy Glazed Nuts – follow David Lebovitz’ recipe – I used pistachios, peanuts and pumpkin seeds.
- Remove any remaining skins and grind the hazelnuts as finely as possible. In a small container/bowl, whisk the powdered sugar together with the hazelnuts to blend well and break up lumps. If you have a large food processor, you can pulse them together a few times.
- In another, large mixing bowl, begin to (electronically) whisk the egg whites. After they start foaming, add the granulated sugar one tablespoon at a time and continue whipping until it gets thick and “like magma.”
- Fold the dry mix carefully (and slowly) into the meringue – I use a spatula – and add the food coloring, if desired, until fully mixed.
- Fill your piping bag and pipe the macarons out onto a baking sheet lined with a Silpat or regular parchment paper. Leave them to set for 30 – 60 minutes to form a skin.
- Preheat the oven to 150° C / 300F. Cook macarons 8-10 minutes, keeping a careful eye on them. After taking out of the oven, let cool completely before filling them.
- Put a dollop of Nutella on one half of the macaron, and 1-2 spicy nuts in the center before placing the other half on top.
- Store macarons in tupperware or closed container if not eaten immediately.
Happy Nutella Day!!! Make sure to send us your contributions to be included in the round-up!