Kinder Bueno Macarons
These Kinder Bueno Macarons have a delicious chocolatey almond shell, a chocolate buttercream filling with a hidden White Chocolate Hazelnut Centre.
Servings: 30 Macarons
Ingredients
For the Macaron Shells
- 190 g Icing Sugar
- 10 g Cocoa Powder
- 100 g Ground Almonds 3
- 3 Large Egg Whites
- 75 g Caster Sugar
For the Filling
- 90 g Icing Sugar
- 10 g Cocoa Powder
- 50 g Unsalted Butter
- 50 g White Chocolate Hazelnut Spread
Instructions
To Make the Macaron Shell
- Add the icing sugar, cocoa powder and almonds to a food processor and whizz for 2 minutes.
- Sieve the mixture into a large bowl.
- Put the almond mixture back into the food processor and whizz for a further minute.
- Re-sieve the mixture into the large bowl and leave to one side.
- Whisk the egg whites until they start to form soft peaks. I did this using the whisk attachment on my KitchenAid but you could use a hand mixer too.
- Gradually add in the caster sugar 1 tablespoon at a time. Leaving a minute or so in-between each addition.
- Once all the caster sugar has been added continue to whisk the meringue until they form stiff peaks and are glossy and shiny.
- Gently fold the egg whites into your almond mixture until it is fully incorporated.
- Press the mixture into the sides of the bowl. This is called macaronage and you are trying to get the mixture to be as smooth as possible. You know it is ready when the it flows like molten lava from your spatula.
- Add the mixture to your piping bag with a small round nozzle and pop to one side.
- Line your baking trays with a macaron mat or baking parchment.
- Pipe the batter onto the mats or baking parchment. You need to hold the piping bag completely vertical or you will end up with wonky feet. Pipe the macarons around an inch or so apart so that they don't touch.
- Tap the trays on your work top to knock out any air bubbles. If you see any air bubbles on top gently pop these with a skewer.
- Leave the macarons for 45 minutes to 1 hour so that a skin is formed and they are completely dry to touch.
To Bake the Macarons
- Towards the end of the 45 minutes – 1 hour rest time preheat your oven to 150C (130C Fan). Bake the macarons for around 20-25 minutes until they have risen and have 'feet'. You can tell when they are ready if you touch them they are just starting to peel away from the mat or are a little wobblily if you move them from side to side.
- Leave the macarons to cool fully on the mat.
To Decorate
- Once they shells have cooled, carefully remove them from the tray and make your filling.
- Mix together the icing sugar, cocoa powder and butter until thick and creamy. If the mixture is too thick add 1tsp of milk and mix again. Repeat until the mixture is the desired consistency.
- Add the White Chocolate Hazelnut Spread to a piping bag with either a small round nozzle or snip the top of the piping bag.
- Pipe the buttercream onto half of the shell. I piped around the edge of the macaron to create a little dam or well in the middle. I then filled this with the White Chocolate Hazelnut spread.
- Sandwich the macarons together.