Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coffee Macaroons With Nutella Ganache Recipe
    Lost? Site Map

    Coffee Macaroons With Nutella Ganache

    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 45 mins

    72 hrs

    45 mins

    babyiguana's Note:

    Italian food forever! Great dessert and very fashion...

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    macaroons

    Units: US | Metric

    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

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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!
    7. 7
      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.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Coffee Macaroons With Nutella Ganache

    Serving Size: 1 (1161 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 184.5
     
    Calories from Fat 64
    34%
    Total Fat 7.1 g
    11%
    Saturated Fat 2.7 g
    13%
    Cholesterol 6.5 mg
    2%
    Sodium 26.8 mg
    1%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 1.3 g
    5%
    Sugars 27.7 g
    111%
    Protein 2.2 g
    4%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes