Chocolate Macarons with Nutella Mousse
Adapted from Cake and Allie
Makes 20 very small macarons
- 110 grams almond meal (you can make your own using blanched slivered almonds)
- 200 grams minus 2 Tbs powdered sugar
- 2 Tbsp cocoa powder
- 100 grams egg whites (3-3 1/2 large eggs), aged in the fridge for 3-5 days (I only left them overnight; not sure how necessary this step is)
- 50 gm granulated sugar
Line 2 baking sheets with parchment paper or a silicone baking mats.
If you’re using almonds: place in food processor and pulse until finely chopped.
If you’re using almond meal: run through a sifter. Place in food processor.
Add powdered sugar and cocoa powder to food processor and pulse a few times until everything is incorporated. Set aside.
In a large bowl, beat the egg whites for a few minutes until they are foamy. Place mixer on low and slowly add the granulated sugar to the foamy egg whites. Continue beating until egg whites have stiff peaks.
Add the dry ingredients to the egg whites and fold them in with a spatula. Fit a large round tip (I used one that is 1 1/2 inches)onto a piping bag and place a clip above it so batter won’t flow out while you fill the bag. Place the bag on a tall glass to hold it up and fill it with the batter. Twist the top shut and remove the clip. Pipe small circles (I made them 1/2-1 inch) onto the prepared baking sheets.
Let batter rest for around 45 minutes, until it feels dry (and not sticky) to the touch. In the meantime, preheat your oven to 300°F.
Bake for 12 minutes. Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. Remove from oven and let cool completely before adding filling.
- ½ cup of heavy cream
- 2 oz bittersweet chocolate
- 3 Tbsp NutellaIn a small saucepan, heat heavy cream over low-medium heat. Meanwhile, place chocolate and Nutella in a medium heat-proof bowl. When heavy cream reaches a simmer, remove from heat and pour over chocolate and Nutella. Let sit for 20 seconds, then whisk until ganache is smooth.Place ganache in the refrigerator for 30-45 minutes, until it has thickened but is still pourable. Beat ganache until it lightens in color and becomes more fluffy like a mousse.Pair up macarons of the same size. Pipe or spoon a little Nutella mousse onto one cookie. Place the other cookie on top and press down gently.
Store macarons in the refrigerator. Let sit out for 30 minutes at room temperature before serving.