Everyone loves chocolate, Nutella and macarons! Here is a recipe that incorporates all three!
Recipe:
1 cup confectioners' sugar
3/4 cup almond flour
2 tablespoons cocoa
2 egg whites, warmed to room temp
1/8 teaspoon cream of tartar (pinch)
1/4 cup granulated sugar
1/2 cup heavy cream
1 ounce semisweet chocolate
4 -5 tablespoons nutella
Directions:
1. Before you begin get all the ingredients ready. Also prepare your baking sheets by lining them with parchment paper.
2. Start by combining confectioners sugar, almond flour, and cocoa in a
food processor. Pulse a few times to get it mixed good. Set aside.
3. Whisk egg whites until they start to get foamy. Add cream of tartar
and whisk until soft peaks form. Reduce speed to low and add granulated
sugar, once its mixed in, increase speed to high and beat until stiff
peaks form (about 3 minutes).
4. Sift the flour mixture
into the egg whites (do not use a flour sifter, a regular sieve will
work better) fold the mixture until it is smooth.
5. Transfer the mixture into a piping bag fitted with a large round tip. (
Wilton 1a or 2a depending on the size you want) Pipe macaron mixture
onto prepared baking sheet about an inch in between each one. Let sit
about 30 minutes or until you can gently touch the top and it won't
stick to you finger. Meanwhile preheat oven to 325 degrees. When they
don't stick to your finger pop them in the oven for about 10 minutes.
Take them out and test for doneness by gently trying to slide the top of
the macaron. It should just barely move. Let cool while you prepare the
filling.
6. For the filling pour the heavy cream in a
small saucepan over medium heat. Heat until it simmers. Place the
chocolate and nutella in a heat safe bowl. Pour the heavy cream in the
bowl and wait a minute or so. Then whisk the mixture until everything is
melted. Place in the refrigerator for 20-30 minutes for it to stiffen
up.
7. Once the macarons are ready to be assembled, take
out the ganache and beat it on high until it changes to a lighter color.
Put the macarons together by scooping the ganache on the tip of a
teaspoon and placing in the center of one macaron. Take the second
macaron and gently press the two together until the ganache comes out to
the edge.
8. Store in the refrigerator. Let sit on counter for about 10-15 minutes before serving. Enjoy!