Introduction: Nutella Macarons (Chocolate Hazelnut French Macarons)
NUTELLA MACAROONS (CHOCOLATE HAZELNUT FRENCH MACARONS)
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Step 1: CHOCOLATE MACARONS
90g Egg Whites
56g Caster Sugar
65g Ground Almonds
156g Icing Sugar
20g Cocoa Powder
Mix the icing sugar, ground almonds, and cocoa powder together in a food processor. Sift the mixture 3 times to remove any lumps. Add the egg whites and salt to a stand mixer and whisk on a medium speed until pale and frothy. Slowly add the caster sugar and mix on a high speed for 2 minutes (stiff peak stage). Add half of the sifted mixture to the egg whites and gently fold together (10 folds approx). Add the remaining dry mixture and fold until the consistency resembles lava (30 folds approx). Pipe onto a baking tray lined with greaseproof paper. Tap the tray against the work surface to remove any air bubbles and leave to sit for 30 minutes - 1 hour to form a skin. Bake at 170 degrees C for 10-15 minutes. Leave to cool before removing from the greaseproof paper.
Step 2: NUTELLA GANACHE
235ml Heavy Cream
Bring the cream to boil in a saucepan. Pour over the Nutella and mix until homogeneous.
Step 3: FILL
Fill the macaroons with the Nutella ganache.