New batch of macaroons on the program, Nutella flavor for the gourmets that we are!
The recipe I use is for French meringue, but the Italian version is catching my eye more and more!
From what I have seen on the web and elsewhere, I find that macaroons made using the Italian method have a smoother and shinier result. So, try it next time!
Especially since with my new kitchen assistant everything will be simpler from now on! (I will introduce him to you in the next post...!)
For the filling of the macarons, I wanted to find an alternative to the simple spread to fill the shells, so I decided to make a Nutella chantilly (whipped cream base) to obtain an airy and above all non-cloying result.
Let's go for the recipe...
- Macaroons (x25 approximately)
- Mix 125g of ground almonds in a food processor, add 210g of icing sugar and mix again.
- Sift the powder over a sheet of baking paper.
- Beat 3 egg whites until stiff (tip: they will take better if they have been separated the day before and left at room temperature).
- Add 30g of caster sugar in several batches as soon as the whisk starts to leave marks. Then finish beating at maximum speed.
- Add 1 knife point of powdered brown food coloring then beat again to homogenize the color.
- Sprinkle the powder (almonds + icing sugar) little by little, incorporating it into the egg whites, using a broad gesture (so as not to "break" the egg whites). The mixture obtained should be smooth, shiny and fall back down forming a ribbon.
- Pour the macaron batter into a piping bag fitted with a round tip.
- Make small domes 2,5 cm in diameter on several sheets of baking paper (cut to the size of your baking sheet).
- Leave to crust for 30 minutes.
- Preheat the oven to 175°c - hot air for me.
- Bake each sheet of macarons for 10 minutes.
- Allow the shells to cool before removing them from the baking paper.
- Chantilly Nutella
- In a saucepan, heat 100g of 30% fat liquid cream and melt 100g of hazelnut spread (Nutella) in it.
- Leave to cool then refrigerate overnight.
- The next day, beat this mixture (with whisks previously put in the fridge!) until you obtain a cream with a texture close to whipped cream.
- Then fill the shells with this mixture.
*** For the little "zebra" decoration of the shells, a little bit of brown powdered coloring diluted in a few drops of water, a food brush, and that's it! ***
With Nutella, success is guaranteed!
with nutella, yum yum! I prick the recipe for the homemade whipped cream!;)
Here it is Italian meringue. I tried French meringue once and the result was less good, so I can only advise you to try...
Very pretty these macaroons!
Good night
Ahh the macarons :) yours are so beautiful :) and then the nutella, you are sure to win with it ^^ kisses
they are superb =)
Superb Nutella macaroons !!! Refined but delicious, they are irresistible !!! Thank you for sharing!!!
very classy, the little lines on it, I really like it, it dresses up the macaron.
Say, are you going to make logs for us? I would be curious to see your creativity for Christmas desserts :-)
Bisous
Oh la la, these macarons look so delicious!!
These macarons are very pretty. I'm sure they are also very good!
They are superb and very tasty! I love them!! ^^
good night. kisses
They are super pretty! I would eat one ^^
Macaroon and nutella! How to combine two essential flavors!
You must have made a box with such a recipe;)
Weekend workshop. Me who was looking to make a lighter ganache. Let's test the Nutella yum whipped cream !!!
A suivre
Your macarons look equally delicious, yum!
PS: I just registered on the Feeriecake shop with your sponsorship email! ;)
Thank you for this recipe ! They are really timeless and very well explained, we love your advice!
Thank you very much Tristan! See you soon :)