Ingredients
Scale
- Classic French Macarons
- 1 1/2 Cup (200 grams) Powdered Sugar
- 1 Cup (115 grams) Almond Flour
- 3 (90 grams) Egg Whites
- 1 Tbsp (8 grams) Egg White Powder
- 1/4 Cup (30 grams) Powdered Sugar
- Turquoise Gel Food Coloring (optional)
- Chocolate Nutella Ganache
- 1 Cup Semi Sweet Chocolate Chips
- ½ Cup Heavy Whipping Cream
- ¼ Cup Nutella
Instructions
- Classic French Macaron DIrections:
- Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
- Sift together the almond flour (115 grams) and powdered sugar (200 grams) into a large bowl; set aside
- In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
- Slowly add in powdered sugar (30 grams) to egg whites
- If you are adding a color, add two drops of food coloring to the meringue
- Remove the bowl from the mixer and fold in the powdered sugar and almond flour mixture
- Fold until smooth and can make ribbons with batter (do not over mix)
- Transfer the batter into a piping bag and pipe 1.5” round about an inch apart onto a sheet pan lined with parchment paper or a silpat
- Let the macarons sit on the sheet pan for 20 minutes before baking
- Bake for 12 minutes
- Remove the macarons from the oven and allow to cool before filling
- Make the filling of your choice while the macarons are cooling (the filling can also be made in advance)
- Fill half of the macaron shells with filling of choice and then stack the other half of the cookies on top
- Enjoy immediately or store in airtight container in the refrigerator for 24-48 hours
- Chocolate Nutella Ganache
- In a small bowl, combine the chocolate chips and nutella; set aside
- In a small saucepan bring the heavy cream to a simmer
- Remove the heavy cream from the heat and pour over semisweet chocolate chips and nutella
- Slowly whisk the ganache until fully combined and chocolate is smooth and thick
- Refrigerate the ganache for 2-3 hours or until the ganache is thick and paste like