- Worcestershire sauce introduced (1937)
For the filling
- 1 Cup semisweet chocolate chips
- 3/4 Cups Nutella
- 1 1/4 Cup heavy cream
For the macarons
- 1 2/3 Cup confectioners' sugar
- 2 Cups almond flour
- 4 egg whites
- Gel food coloring (optional)
- 1/4 Cup water
- 3/4 cup plus 1 tablespoon granulated white sugar
There's Nutella ice cream, Nutella cookies, and even Nutella pizza. So why not take the two dessert foods that everyone is crazy about, Nutella and macarons, and combine them? Genius! Why hasn't anyone thought of this before?
For the filling
Combine the chocolate chips and Nutella in a bowl. Heat the heavy cream in a pot over high heat and bring to a frothy boil. Then, pour the cream over the chocolate chips and Nutella.
Whisk together all of the ingredients until everything is incorporated and smooth. Cover the bowl with plastic wrap and let sit in the refrigerator for 30 minutes to harden up slightly.
For the macarons
Sift the confectioners' sugar and almond flour into a large mixing bowl. Add 2 of the egg whites and mix to combine. Add any food coloring, if using.
Put the remaining egg whites in the bowl of an electric mixer.
In a saucepan, bring the water and sugar to a boil over medium heat. Start whipping the egg whites with an electric mixer on low speed when the sugar starts to boil. Once the sugar reaches 245 degrees, the egg whites should be foamy and liquid egg white should no longer be visible at the bottom of the bowl of the electric mixer. (If you don’t have a candy thermometer, the sugar will look thick and syrupy and the bubbles from boiling will pop more slowly.) Increase the speed to medium.
Carefully pour the sugar down the sides of the bowl and be careful to not pour directly onto the whisk. Beat for at least 90 seconds until the meringue looks very thick and goes from very shiny to a more matted gloss. (It will be very thick and have the texture of marshmallow crème.)
Add one-third of the meringue to the almond flour mixture. Mix until well combined. Add the rest of the meringue and fold it in. (You can be more vigorous at first, but once the batter is combined and starts to become shiny, be gentler.) The batter is mixed perfectly when you can drop a small amount of batter back into the bowl and only the edges blend back in. (If it disappears entirely, the batter is overmixed.) If it doesn't move, continue gently folding. You can also pipe a few and if the tips don't disappear, continue to mix the batter.
Preheat the oven to 320 degrees.
Using a spatula, put the macaron batter into a piping bag with an pastry tip. Pipe 1 ¾-inch circles onto parchment paper or a silicone mat placed on a baking sheet. Let dry for 10-20 minutes until a skin forms on the surface. (If you can touch the macarons and it doesn't stick to your finger, it is ready to go into the oven.)
Bake for 10 minutes. (An ideal macaron will come off the parchment or silicone mat very easily.) Sandwich the macaron with the filling: Put the ganache into a piping bag and pipe the filling onto the flat side of the macaron and sandwich the filling with another macaron. If you have filling left over, enjoy the ganache with some ice cream or a baguette. Let rest in the refrigerator for 24 hours to reach the ideal texture.
Note: All dry ingredients are spooned into a measuring cup and leveled off.