It's World Nutella Day!
Who doesn't love Nutella?
I thought I'd put up a picture of my Nutella macarons.
I simply made chocolate macarons and filled them with a Nutella ganache. If you're too lazy to make a ganache, just sandwiching the macarons together with pure Nutella would be delicious too!
I wish I had a few to munch on right now...
Chocolate Macarons with Nutella
recipe adapted from David Lebovitz
Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
Preheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten themacarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
To make the filling, I made a dark chocolate ganache with heavy cream and then mixed in a generous amount of Nutella. These macarons are like little bites of Nutella chocolate heaven!
p.s. If you would like some more detailed instructions and my tips on making perfect little macarons, please look at my Black Sesame Macaron post. I spent much more time on that. I just wanted to get a little something up to honor World Nutella Day before it ended! Thanks to readers for pointing this out ;)
