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Savvy Saving Sunday: Chocolate Hazelnut Macarons

Welcome back to our weekly Savvy Saving Sunday cooking series.

With cities across the country going into lockdown and more of us unable to leave our homes, we thought we’d bring you a fun treat to bake to help you and your families pass the time. So, this week we’re making chocolate hazelnut macarons! Fancy macarons can typically be quite expensive to buy – we found 36 macarons on Etsy to total over $50 – and many recipes can be too intimidating to tackle.

Our version is not only easy enough to make at home, but the total cost comes to only $7.50 for 36 macarons! These macarons are a delicious homemade treat to make for your loved ones, or yourself (!) this love-filled month.

 

Today’s dish comes out to $ 7.50 for 36 macarons. This is in comparison to $52.50 / 36 macarons if you were to buy them on Etsy!

IngredientCost
Powdered sugar (1-3/4 cups) $ 2.80
Almond flour (1 cup, finely ground) $ 2.24
Salt (1/2 teaspoon + 1/2 teaspoon) $ 0.01
Egg whites (3, room temperature) $ 0.50
Granulated sugar (1/4 cup) $ 0.09
Vanilla Extract (3/8 teaspoon) $ 0.22
Chocolate Hazelnut Candy Oil (1/8 teaspoon)  $ 1.00
Purple Gel Food Coloring (2 drops) $ 0.15
Nutella (1/4 cup) $ 0.50
Total Cost w/ Tax (may vary depending on your location)$7.50

 

Now let’s start baking!

 

Total Time 1 hr 20 min

Prep Time 30 minutes

Wait Time 30 minutes

Cook Time 20 minutes

 

 

Preparation

First, combine the powdered sugar, almond flour and 1/2 teaspoon of salt in a food processor and pulse about 10-12 times. Sift the mixture through a fine-mesh sieve into a large bowl.

 

In a separate large bowl, beat the egg whites and the remaining 1/2 teaspoon of salt with an electric mixer until soft peaks form. Slowly add the granulated sugar until thoroughly mixed. Continue to beat until stiff peaks form – you should be able to turn the bowl upside down without anything falling out (do this slowly).

  

 

Carefully add the vanilla, chocolate hazelnut candy oil and food coloring. Beat until just combined. Be very exact – too much liquid will cause the beaten egg whites to “un-stiffen”, making the macarons more rubbery-tasting.  

 

 

Gently fold the sifted flour mixture, 1/4 cup at a time, into the beaten egg whites until combined. 

After the flour mixture is fully added, continue to fold the batter until the edge is glossy and you can form a figure 8 with the batter, without it breaking. TIP: Based on our experience, this happens after about 50 – 60 folds.

 

 

Spoon the batter into a piping bag or tube fitted with a round tip – we couldn’t find a proper one in the kitchen, so we had to improvise!

Place 4 dots of the batter in each corner of the baking sheet and place a piece of parchment paper over it. This will help the parchment paper stick to the baking sheet.

 

 

Pipe the macarons onto the parchment paper in 1-1/2-inch circles, making sure there’s enough space between each circle. 

 

 

Immediately tap the baking sheet on a flat surface 5 times to release any air bubbles. This is very important – otherwise, the macaron surface will crack when baking. 

Let the macarons rest at room temperature for 30 minutes. They’re ready to go into the oven when you lightly brush your finger across the top surface and your finger is dry and the top of the macaron does not lose its shape. On a humid day, this may take closer to 1 hour. 

 

 

Preheat the oven to 300˚F (150˚C) and bake the macarons for 17 minutes until they have risen well and don’t stick to the parchment paper. Wait 2-3 minutes before trying to remove the macarons from the parchment paper – if they still stick to the parchment paper, put them back in the oven for another minute or so.  

Let the macarons cool. 

Spread a thick layer of Nutella on one macaron shell and top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and Nutella.

 

  

Store in an airtight container – they’ll taste even better 24 hours later when the flavors have blossomed!

Try experimenting next time with different food coloring gel and filling – buttercream, ganache, the possibilities are endless!


 

Print, Cook & Share

 

We’d love to see your creations! After you’ve finished, upload your photos to Instagram with the hashtag #simplesavvysundays and we’ll comment & share each one! Follow us on Instagram @DiamondNestEgg to follow along!

 

Happy cooking and enjoy your Sunday!

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