baking, chocolate, Cookies, Macarons


I gave these sucker another shot and I am actually very proud of the outcome. By far the best ones ive made SO FAR. They are CHEWY with a SOFT butter cream and a CRUNCHY exterior, EXACTLY how I like them and how they should be in my opinion.

I am going to MASTER these suckers there is no other option and im determined and honestly its getting better and better.

First few times I tried It was an EPIC fail. I didnt sift the ingredients enough and I folded to many times so it got all runny and disgusting but once I learned how the consistency ahould be im getting better. Now its just mastering how to get less airbubbles and how the best way is to pop them.

Be sure to weigh the ingredients , you 100% need a kitchen scale for this or it wont work. And sift your almond flour and powdered sugar many times. I usually do 3-4 times to make sure there is no lumps in it.



  • 100 grams egg whites
  • 100 grams white sugar
  • 105 grams almond flour
  • 75 grams powdered sugar
  • 14 grams cocoa powder


  • 4 tbsp unsalted butter
  • 1/3 cup nutella
  • 2 cups powdered sugar
  • 1/8 tsp salt
  • 2-4 tbsp milk more, or less, as needed

Macaron Shells

  1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
  2. Line two baking sheets with parchment paper or silicon mat or a prepared macaron mat!
  3. Measure out all of your ingredients.
  4. Sift powdered sugar, almond flour, and cocoa powder together. Set aside.
  5. Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath. Make sure to whisk the whole time so the eggwhites dont set!
  6. Make sure the bottom of the bowl isn’t touching the simmering water.
  7. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment!
  8. start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
  9. Whisk until stiff peaks have formed. When you pull your whisk up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
  10. Pour powdered sugar and almond flour into the stiff whites.
  11. Start folding gently forming a letter J with a spatula.
  12. Add the food coloring at this point, if using. You can add a bit of brown food coloring to enhance the color of the shells if you want to.
  13. It’s time to stop folding when the batter is glossy and has a thick and flowing consistency.
  14. I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
  15. What helped me is to think of a spongcake batter. Close to that consistency will definitely work. Rather a little too thick than loose. Once its too loose its hard to save it.
  16. Transfer batter to a piping bag fitted with a round tip.
  17. Place piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
  18. Once you’ve piped as many circles as you could, bang the trays (hard) against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
  19. Use a toothpick or cake teater to gently poke any bubbles of air that may have formed on the surface of the macaron shells.
  20. Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry. I topped mine with somw sprinkles before i let them dry but that is optional.
  21. Pre-heat the oven to 325F.
  22. Bake one tray at a time.
  23. Bake for 5 minutes, rotate tray.
  24. Bake for 5 more minutes. Rotate again.
  25. I bake each tray for a total of 14-16 minutes rotating every 5 minutes. But this all depends on your oven. You might have to gonlonger or shorter depending on how big or small you make your macarons.
  26. When baked, the macarons will have a deeper color and formed feet. Let cool completely before taking them off the mat and they will come off effortless.
  27. Remove from the oven and bake the other tray. Let the macarons cool down before proceeding with the filling.


  1. Place butter in the bowl of an electric mixer with a whisk or paddle attachment.
  2. Cream the butter for 1 minute.
  3. Add Nutella and mix to combine.
  4. Add sifted powdered sugar and salt.
  5. Mix on low until powdered sugar is incorporated.
  6. Raise speed to medium high and cream for another minute.
  7. Add milk, as necessary. If the buttercream has the perfect consistency, skip on adding the milk. If the buttercream seems dry, add milk. If the buttercream is too runny after adding the milk, add more sifted powdered sugar. Add one tablespoon at a time so it doesnt get too runny.
  8. Add to a piping bag with desired tip.


  1. Pipe some filling in half of the macarons. Top with another shell.
  2. Once done place in a air tight container and keep in fridge for up to a week. Take out 10-15 minutes before eating.

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