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Chocolate Nutella Ganache French Macarons

  • Author: Kristen Massad
  • Yield: 24-30 1x

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

  1. Classic French Macaron DIrections:
  2. Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
  3. Sift together the almond flour (115 grams) and powdered sugar (200 grams) into a large bowl; set aside
  4. In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
  5. Slowly add in powdered sugar (30 grams) to egg whites
  6. If you are adding a color, add two drops of food coloring to the meringue
  7. Remove the bowl from the mixer and fold in the powdered sugar and almond flour mixture
  8. Fold until smooth and can make ribbons with batter (do not over mix)
  9. 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
  10. Let the macarons sit on the sheet pan for 20 minutes before baking
  11. Bake for 12 minutes
  12. Remove the macarons from the oven and allow to cool before filling
  13. Make the filling of your choice while the macarons are cooling (the filling can also be made in advance)
  14. Fill half of the macaron shells with filling of choice and then stack the other half of the cookies on top
  15. Enjoy immediately or store in airtight container in the refrigerator for 24-48 hours
  16. Chocolate Nutella Ganache
  17. In a small bowl, combine the chocolate chips and nutella; set aside
  18. In a small saucepan bring the heavy cream to a simmer
  19. Remove the heavy cream from the heat and pour over semisweet chocolate chips and nutella
  20. Slowly whisk the ganache until fully combined and chocolate is smooth and thick
  21. Refrigerate the ganache for 2-3 hours or until the ganache is thick and paste like