Coffee Macaroons With Nutella Ganache
For The Shells
- 90 g egg whites, at room temperature and aged for 3 days (about 3)
- 30 g sugar
- 200 g powdered sugar
- 110 g finely ground almonds
- 2 teaspoons instant coffee (additional for topping if desired)
For The Nutella Ganache
- 1⁄2 cup heavy cream
- 3⁄4 cup dark chocolate
- 3 tablespoons nutella
- In a food processor, blend the almonds, coffee and icing sugar until very finely ground. I also found it helpful to push the mixer through a sieve to remove any larger pieces. Set aside in a bowl.
- In a stand mixer fitted with a whisk, beat the egg whites until foamy. Slowly begin to add the granulated sugar until you have created a glossy meringue. Add the almond mixture to the meringues all at once, and quickly fold to blend and break up some of the air. Continue to slowly mix until the almonds are incorporated into the meringues and the mixture resembles lava. It should not take more than 50 strokes to accomplish this.
- I find it best to test the meringue at this time but dropping a small spoonful onto some parchment paper. The mixture should smooth out, but not flatten completely and you shouldn't have a peak. If you have a peak fold the mixture a few more times. If the mixture has flattened completely you might have over mixed and removed too much air.
- Once you have the right consistency, fill a pastry bag with a plain tip with the mixture. Carefully pipe circles of about 1.5 inches in diameter about 2 inches apart onto parchment paper. Once you have completed piping allow the macarOons to rest at room temperature for about 30 minutes to an hour to develop a skin. You can tell if this has happened by lightly touching the top with your finger. If the mixture does not stick to your finger they are ready for baking.
- Preheat the oven to 280°F Carefully slide the parchment sheets onto a baking sheet and bake the macaroons for 15 to 20 minutes depending on how large you piped them. While baking they should rise with airy feet developing. Once baked remove from the oven and cool for 10 minutes. Carefully remove from the parchment using a small metal spatula. If you have any trouble with the macaroons sticking you can place a couple of drops of water under the parchment. Do not leave them there too long or they could get soggy. Store macaroons 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. Either pipe or spoon some of the filling onto one half of a macaroon, and then top with another of equal size. Enjoy!
- NOTE:The egg whites used for macaroons need to be "aged" for 3 to 5 days. I do this by placing them in a container covering the container with plastic and then peeling back about 1/3 the top to expose them to the air to help them dry out. I leave them there for 3 days at room temperature and then store them in the refrigerator for another two days.