Coffee Macarons with Chocolate Nutella Ganache
(to be exact)
I've heard that these little guys were quite hard to make,
but I had an OK time with them.
Mine are by no stretch perfect
(and in the hoopla of the party I only got a few sub-par pictures...grr...)
but let me tell you they. were. HEAVENLY.
Holy Moly, I literally could eat these all day everyday.
Let's get started, shall we?
90 gr egg whites (roughly 3 egg whites) AGED FOR 24-48 HOURS!!
*IT SOUNDS GROSS, BUT THEY WILL BE FINE. SEPARATE YOUR EGG WHITES AND PUT THEM IN A BOWL WITH A KITCHEN TOWEL OVER IT FOR 2-3 DAYS BEFORE YOU'RE READY TO COOK. TRUST ME.
25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar
200 gr ( 1.5 cups + 2Tb) powdered sugar
110 gr almonds ( 3/4 cup) (I used slivered)
For The Nutella Ganache:
1/2 Cup Heavy Cream
3/4 Cup Dark Chocolate
3 Tablespoons Nutella
Here we go...
In a food processor, blend the almonds, coffee and icing sugar until very finely ground.
Store macarons in an airtight container in the refrigerator until ready to add the filling.
To make the filling:
Heat the cream in a small pot until just before it begins to boil.
Break up the chocolate and mix it into the hot cream until it has completely melted.
Add the Nutella and stir to blend.
Refrigerate the filling for an hour or two until it begins to
firm up enough to be of spreading consistency.
adapted from Italian Food Forever