Ingredients

• For the macarons:

  • 1 egg white

  • 2 tbsp granulated sugar 

  • ⅛ tsp cream of tartar 

  • ⅓ cup almond flour 

  • ¼ cup cocoa powder 

  • ¼ cup powdered sugar 

  • 1 tsp vanilla extract 

  For the filling: 

  • ½ cup chocolate hazelnut spread   

  • ¼ cup mini chocolate chips

Instructions

1. Preheat the oven to 300 degrees F. 

2. In a bowl, sift together the almond flour, cocoa powder, and powdered sugar.

3. In the bowl of an electric mixer, beat the egg whites and the cream of tartar until soft peaks form. Gradually add the granulated sugar until fully incorporated. Add the vanilla extract and continue to beat until stiff peaks form.

4. Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.

5. Fill a piping bag fit with a 1 inch circle tip with the batter. 

6. On a parchment paper lined baking sheet, pipe equal sized circles that are 2 inches in diameter, 1 inch apart. Bang the sheet on the counter a couple of times to remove any air bubbles. 

7. Let the piped macarons sit for 45 minutes at room temperature until you can lightly touch the top of them without any batter sticking to your finger. 

8. Fill a piping bag fit with a ½ inch circle tip with the hazelnut spread. 

9. Pipe a ring of spread around one macaron half and spoon mini chocolate chips into the center. Place another macaron half on top.