Macarons with Nutella ganache

Tomorrow is thé day, World Nutella day! And here is my last, but certainly not least, recipe. If I have to choose between the four recipes I made, it is this one I prefer! The original recipe had chocolate macarons, not just a chocolate ganache, but I already have a very good macarons recipe, so I chose to just use mine.

This is what you need for 20 macarons:
– 155 gr of powdered sugar
– 95 gr of almond meal
– 75 gr of egg white (+/- 2 eggs)
– 45 gr of sugar
– optional: food coloring

For the ganache:
– 60 ml of cream
– 30 gr of dark chocolate
–  a big tablespoon of Nutella

DSC03890Sieve the powdered sugar and the almond meal. Next, beat the egg whites in a separate bowl, add the sugar and continue beating.

First, preheat the oven to 150°C. Mix the beaten egg whites with the powdered sugar and the almond meal by using a spoonula. Do this very carefully. Now you can add some food coloring if you want to.

As you may already know, I’m so clumsy using a piping bag, so I used a teaspoon to make little circles on a baking tray covered with parchment paper. And bake them for 10 to 15 minutes in the oven.

Now, it’s time to make the ganache. Heat the cream and pour the warm cream over the Nutella and the chocolate. Whisk with a fork until the ganache is smooth. Let is cool down in the refrigerator for about 45 minutes until it thickens.

Now, beat the ganache with an electric mixer until it lightens in color and becomes like a mousse.

Pair up macarons of the same size and spoon some ganache on one side of a cookie and place the other one on top of it.

Now, taste the deliciousness!

If you want to make something tomorrow for World Nutella Day, don’t hesitate to try out one of my recipes.

Lots of love,
Laura

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