Chocolate Nutella Macarons
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 14 mins |
| Total Time | 1 hr 59 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g almonds, round
- 200 g powdered suar
- 20 g cocoa powder
- 3 egg whites
- 30 grams sugar
- some lemon juice
- 60 g Nutella
- 60 g dark chocolate
- 160 ml cream
Print Recipe
Pin Recipe Instructions
- Makes about 30 pieces.
- Sieve the ground almonds twice over a bowl, the remains in the sieve must not be used. Then sieve the powdered sugar together with the cocoa and add to the almonds. Beat the egg whites with a few drops of lemon juice to make snow. Gradually add the granulated sugar as soon as the mixture starts to become frothy. Carefully fold the powder mixture into the egg white mixture until a smooth, shiny dough is formed.
- Pour the mixture into a piping bag and place small dots of dough on a baking sheet lined with baking paper. Then tap the tray a few times on the table so that the air can escape from the macarons. Let the biscuits dry for 30-60 minutes and then bake in the oven at 175 ° C for 14 minutes. (Circulating air: 160 ° C, 12 minutes).
- For the ganache, briefly heat the cream in the microwave. Add Nutella and chocolate and stir until smooth. Chill the ganache until it has hardened. Then distribute over half of the biscuits and cover with the remaining biscuits.
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