This recipe combine two of our favorites Nutella® and Macarons. So when I came across this recipe, I had to ask Helen, of Tartellete, if she could share it with us. Helen used the yolks to make the Creme au Nutella, however you can use the yolks to make pastry cream.

Nutella® (pronounced "new-tell-uh"), is a chocolate hazelnut spread, made from cocoa, hazelnuts, and skim milk. You can spread Nutella® on whole wheat, multigrain, or bakery breads, bagels, English Muffins, waffles, toast, or croissants, and enjoy for breakfast, lunch, or as a delicious afternoon snack. We at Desserts Magazine™ all agree that this creamy, chocolaty, nutty spread is delicious all by itself, but we suggest not to "double dip."

Macarons Vanille and Nutella

For the macarons:
120 gr. egg whites, divided
35 gr. sugar
150 gr. finely ground almonds
150 gr. powdered sugar
For the boiling syrup:
150 gr. sugar and 50 gr. water

Sift the ground almonds and powdered sugar.
In a stand mixer, whip 60 gr. egg whites to soft peaks, add 35 gr. sugar.
In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 degrees F. on a candy thermometer. Slowly add the boiling syrup to the egg whites and continue to whip on medium - high speed until they are completely cooled and you have a shiny meringue (10-15 minutes).
Mix the remaining 60 gr. of egg whites and the sifted almond/sugar and carefully fold into the meringue.
Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3 inches in diameter on parchment paper lined baking sheet. You can let them sit at room temperature for 20 minutes if desired. This is often done to assure those little feet at the bottom but I found that I can skip this step with this recipe and still end up with the same result. Bake at 320 degrees F for 15 minutes. Let cool.

For the Chocolate Nutella ganache:
Heat 1/2 cup of heavy cream to boiling point. Remove from heat and stir in 3/4 cup dark chocolate and 2 Tb. Nutella. Let stand 2 minutes. Stir until well incorporated. Refrigerate until of spreadable consistency. Fill the macarons shells ... and eat!

Creme Au Nutella

200 gr. dark chocolate(bittersweet)
1/4 cup Nutella
3 egg yolks
100 gr. sugar
3 cups heavy cream, divided
50 gr. powdered sugar

In a heavy saucepan, heat 2 cups of cream to boiling point. Remove from heat and stir the chocolate and Nutella. Let stand for a couple of minute. Stir until fully incorporated (like a ganache).
In a separate bowl, whisk the egg yolks with the sugar until pale. Slowly stir the chocolate mixture with the yolks and sugar. Return to the saucepan and cook over low heat until thickened, about 5 - 8 minutes, much like a pudding. Do not let this boil. Add the Nutella in the bottom of each glass or dish than pour the cream in glasses or dishes and refrigerate at least 2 hours.
When ready to serve, whip the remaining cup of cream with the powdered sugar until soft peaks form and divide among the glasses. Makes 6 servings.

(Recipe & Photo courtesy of Tartellete, printed with permission.)

More Recipe: Bittersweet Toffee Macarons.