Chocolate Macarons with Nutella Ganache
Ive secretly held out on everyone Ive made these macaroons 3-4 times now, but I finally got a picture to go with the recipe!
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Yes for those who remember everything I say, I do recall a certain someone (me)saying Um, well I do not care for macaroons. And I was serious; I did not have a care in the world for the macaroon craze. This changed fall of 2011, a visit to New York City turned me into a maroon lover. The best dinner of my life was located in Manhattan. My dessert was the Peanut Butter Semifreddo Chocolate Macaroon.
I soon learned that no self-respecting patisserie would be without a rainbow-hued selections of these little sweets. My choice for satisfying my macaroon cravings located in Downtown LA, they feature some of the most elegantly formed and decorated renditions of this amazing French confection.
Ive only made one flavor of macaroons, chocolate with hazelnut ganache filling, these shells turned out better than prior ones. Macaroons aren't hard; they are just a bit more finicky than most cookies. You definitely need a food processor (pulsing & chopping almonds) and a kitchen scale (measurements are in grams, not cups) and you need to be careful about the way you incorporate the almond flour mixture into the egg whites. If you're looking for a first time recipe I suggest this one!
Chocolate Macaroons with Nutella Ganache
Ingredients for Macaroons:
110 gm blanched slivered almonds
200 gm minus 2 tbsp powdered sugar
2 tbsp cocoa powder, dark or regular(I use regular Ghirardelli)
100 gm egg whites (took me about 3 1/2 large eggs)
50 gm granulated sugar
Start by putting the almonds in a food processor and pulse until finely chopped. Add in the powdered sugar and cocoa powder and give it a few pulses to combine. Set aside.
Line 2 baking sheets with parchment paper and set aside.
In the mixing bowl of a stand mixer (or you can use an electric mixer), beat egg whites to a foam. It should resemble bubble bath at this point. With the mixer still running, slowly add the granulated sugar and continue beating just until smooth and stiff peaks have formed. Check it often so you don't over mix. You want to stop right at the beginning of the stiff peak stage.
Add the almond mixture to egg whites and carefully incorporate with a spatula. You want the mixture to be thick enough to pipe, but thin enough that it won't form peaks when piped. I suggest testing the batter by spooning out a small amount on a plate and checking that the batter melts into itself. If it doesnt, give it a few more strokes and try it again.
Place macaroon batter into a piping bag fit with a large, round tip and pipe small circles (about 1 inch to 1 inches in diameter) onto your prepared baking sheets. Let macaroons rest for at least 45 minutes to an hour, or until a hard she'll has developed on the top. You can test this by carefully brushing your finger over a macaroon. If it feels dry, you're ready to go. If not, give it another 15 minutes. Meanwhile, preheat your oven to 300F.
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Posted in Home Improvement Post Date 03/30/2019