John Myers
Ingredients for 1 servings:
- 120 g almonds, ground
- 200 g powdered sugar
- 20 g cocoa powder
- 3 egg whites
- 30 g sugar
- some lemon juice
- 60g Nutella
- 60 g dark chocolate
- 160 ml cream
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 14 minutes; Total time approx. 1 hour 59 minutes
Chocolate macarons filled with Nutella ganache, for about 30 pieces
Makes about 30 macarons. Sift the ground almonds twice over a bowl; discard any excess in the sieve. Then sift the powdered sugar together with the cocoa powder and add to the almonds. Beat the egg whites with a few drops of lemon juice until stiff peaks form. Gradually add the granulated sugar as soon as the mixture begins to foam. Carefully fold the powdered sugar mixture into the egg white mixture until a smooth, glossy batter forms. Fill the mixture into a piping bag and place small dots of batter onto a baking sheet lined with baking paper. Then tap the baking sheet on the counter a few times to allow the air to escape. Let the cookies dry for 30-60 minutes and then bake in the oven at 175°C for 14 minutes. (Convection oven: 160°C for 12 minutes). For the ganache, briefly heat the cream in the microwave. Add the Nutella and chocolate and mix until smooth. Chill the ganache until stiff. Then spread it on half of the cookies and cover with the remaining cookies.
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