Nutella Macarons

By posting this recipe I am entering a recipe contest sponsored by Swerve and am eligible to win prizes associated with the contest. I was not compensated for my time.” 

I am so excited to be involved in this Recipe Redux contest! It is all about making your sweet tooth dance with Swerve! The best part is, this sugar replacement is a natural sweetener that DOES NOT affect your blood sugar and contains ZERO calories WITHOUT any artificial ingredients, preservatives, or flavors! It is not like sugar alcohols that cause tummy problems, Swerve has a high GI tolerance. I am sure you are saying to yourself, "this is too good to be true." HOLD YOUR HORSES because this New Orleans born and raised sugar is here for you. The main ingredient is Erythritol, Non-GMO verified ingredients from North America and Europe.

Talking about New Orleans...how about the great French food. New Orleans is known for their French Macaron, beignets, and croissants. So why not try to make French Macarons in honor of New Orleans, the home of Swerve? If you have never tried to make macarons, it takes practice! My fourth round, I finished my bag of Swerve but created a better macaron than my 3 other times this week. It is a work in progress. Instead of failing, I just found many ways that did not work.If anyone has any great tips on making macarons, I would love to hear, so comment below! The first 3 times I did not use the syrup. I one day will perfect them! In the mean time I am going to go enjoy these tasty treats!

Nutella Chocolate Macarons
 

Makes: 25 macaron cookies

Ingredients: 

• 150 g almond flour
• 150 g Swerve powdered sugar
• 150 g Swerve granulated sugar
• 4 large egg whites
• 40 g water
• 2 tsp cocoa powder
• Nutella (1 tbsp per cookie)

Directions:

1. In a large bowl mix together flour, powdered sugar, cocoa powder and break apart any large chunks. Sift mixture x2 into another large bowl.                                                                          
2. Add 2 egg whites into flour mixture, mix into a paste, cover with plastic wrap, and set aside for later.                                                                                                                   
3. In a small (tall is best) pot, add granulated sugar and water. Heat on medium to boil and simmer. Use a basting brush with water to prevent crystals from forming on the side of pot. While syrup is heating, add 2 egg whites to mixing bowl with whisk. When syrup hits 235 degrees F, start whipping egg white to form a foam. Once syrup reaches "soft ball" or 240 degrees F, slowly add to eggs in mixer.                                       
4. Whip on high for 5-6 minutes until a peak forms and when you turn the bowl upside down, the meringue doesn't fall out.                                                                               
5. Add some meringue to almond paste to loosen it up. Once it is smooth, add remaining meringue.                                                                    
6. Fold everything together by going around and under mixture till well incorporated. The batter will be ready when it drops from the spatula like a ribbon. The ribbon should disappear in a few seconds. (Next time I will mix 2 more rounds so I can get feet on my macarons)                                                                    
7. Prepare trays with parchment paper or silpats (tray covers).
8. Spoon batter into pastry bag with round tip.                                       
9. Pipe batter into 3.5 cm in diameter (you can eye ball or print out a template--don't bake with template under!).                                                                                           
10. Gently tap tray to release air bubbles.
11. Preheat oven to 315 degrees F.
12. Let them sit for 30 minutes, until the shine is gone, the batter isn't sticky, and there is a skin on the shells. Sprinkle cocoa.                                                                               
13. Bake for 20-25 minutes.
14. Remove from oven, cool, transfer to cooling sheet, and fill with nutella. 
15. Store in airtight container in fridge for 1 day before enjoying. These should be eaten within 5 days (they probably won't last that long!)
16. Enjoy!!