CHOCOLATE MACARONS WITH NUTELLA GANACHE

French cookies that melt in the mouth.

INGREDIENTS

1 cup almond flour

3/4 cup powdered sugar

2 tablespoons unsweetened cocoa powder

3 large egg whites ( keep it outside for half an hour before using)

1/2 cup granulated sugar

Chocolate Nutella Buttercream filling

1/2 cup unsalted butter, at room temperature

1 cup powdered sugar

1/4 cup cocoa powder, sifted

2/3 cup Nutella

1 tbsp cream (either use fresh cream or whipping cream)

INSTRUCTIONS

Line two baking trays with parchment paper. You may want to trace 1-1/2" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later Keep it aside.

Sift the almond flour, powdered sugar, and cocoa powder through a sieve, removing any large pieces. Sift a second and third time time and then set aside.

In a large bowl, beat the egg whites on medium speed until foamy and stiff peaks form. Gradually add the granulated sugar, one tablespoon at a time and continue to whisk the egg whites between each addition.

Tip : To know if the egg whites are ready. The egg whites should create a thick, fluffy mass that holds its shape when you stop the mixer and lift the beaters out. If the peaks do not hold their shape well, continue to beat a bit longer. Do not mix at high speed.

Another way to know if egg whites are ready is to reverse the bowl and the contents should not fall.

Add the almond, powdered sugar, cocoa powder mixture that is sifted three times to the egg whites and begin to fold them in by mixing with a spatula ( do not use a beater) in circles - from the bottom of the bowl and lifting it up onto the top of the mixture. Continue to pull the spatula through the mixture by hand until if you lift a spatula full of batter from the bowl, it should drizzle off in a thick ribbon .

Tip : You should be able to make 1 or 2 number eight patterns with the ribbon of batter. Do not over mix the batter.

Transfer the batter to a pastry bag fitted with a large round piping tip. Pipe the macrons into the circles drawn on the parchment baking paper. When the trays are ready, tap the tray a few times on the counter to help remove air bubbles from the shells, then let them sit out for 30 minutes until the tops are dry to the touch. You can keep them for upto 60 minutes.

I used a round tin to bake the macaroons and post piping, it would look like this -

Preheat oven to 150 degrees C. Bake for 15 minutes.

Cool completely before removing the shells from the parchment paper or silicone mats.

Meanwhile, make the ganache

Add butter to a large mixing bowl and beat until softened. Sift in the powdered sugar and cocoa powder, then beat until smooth and well-combined.

Add Nutella and cream and beat until smooth.

Add buttercream into piping bag and pipe onto one shell. Add tops to bottoms and place into refrigerator to cool.

Decorate with melted chocolate or more Nutella if required.

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