Step 1: CHOCOLATE MACARONS

90g Egg Whites

1/4tsp Salt

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

300g Nutella

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.

Step 4: ENJOY

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13 Comments

cdrobsonjr

4 years ago

This must be coming from someone outside the USA. Nobody here has any idea what castor sugar is or what would be an appropriate substitute. Any help please?