"Dessert first, cus I got a TON of these macarons and can't resist! "
Macarons With Nutella Ganache And Raspberry Creme
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RECIPE:
Ingredients:
212 g almond flour
212 g powdered sugar
82 g egg whites
90 g egg whites
1 vanilla bean
236 g granulated sugar
158 g water
Cooking Process:
Lay a sheet of parchment paper on a baking sheet. Preheat the oven to 400 degrees F.
Place the almond flour in a food processor and pulse to grind as fine as possible. Sift the almond flour and powdered sugar into a large bowl and whisk together. Mound the almond flour mixture, then make a 4-inch well in the center, leaving a layer of the flour at the bottom. Pour in the 82 g egg whites and combine with a spatula. Scrape the seeds from the vanilla bean and add them to the mixture, stirring until evenly distributed. Set aside.
Place the remaining 90 g egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine the 236 g granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203 degrees F.
Add the egg whites to the bowl of your stand mixer, turn the mixer to medium speed, and whip to soft peaks. If the whites whip to soft peaks before the syrup reaches 248 degrees F, turn the mixer to low to keep the whites moving.
When the syrup reaches 248 degrees F, remove the pan from the heat. Turn the mixer to medium-low speed, and slowly add the syrup. Increase the speed to medium and whip for 5 minutes, or until the whites hold stiff, glossy peaks. The meringue should be cooled; if not, continue to whip until it is cool.
Fold one-third of the meringue into the almond mixture, then continue adding the whites a little at a time. *If adding gel food coloring, add it now. The mixture shouldn't be so stiff that it holds its shape without moving at all, but it shouldn't be so loose that it dissolves into itself when folded into itself to make a "ribbon". it is better for the mixture to be slightly stiff than too loose.
Transfer the mixture to a pastry bag with a 1/2 inch round tip. Hold the bag upright above the prepared baking sheet and pipe out into a circle of your desired size.
Let the cookies dry out for about 30 minutes to an hour. The cookies should feel dry to the touch and not stick your fingers.
Place the baking sheet into the oven and immediately lower the temperature to 325 degrees F. Bake for about 9 minutes, until the tops are shiny and crisp. Be careful not to overcook as this will cause the cookies to be crispy instead of chewy.
Allow the cookies to cool completely.
Nutella Ganache
Ingredients:
3/4 cup Nutella
1/2 heavy cream
1 tsp sea salt
Cooking Process:
Place the Nutella into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and pour over the Nutella. Whisk until smooth. Stir in the sea salt and allow to cool fully before adding to the fully cooked macarons.
Raspberry Cream
Ingredients:
1 (6 oz) container fresh raspberries, mashed
1 cup heavy whipping cream
1/3 cup powdered sugar
Cooking Process:
Beat the cream and 1/3 cup powdered sugar in a large bowl until firm peaks form. Fold in the mashed raspberries. When the cream is set, chill in the refrigerator until macarons are cooled and ready to fill.
Ingredients:
212 g almond flour
212 g powdered sugar
82 g egg whites
90 g egg whites
1 vanilla bean
236 g granulated sugar
158 g water
Cooking Process:
Lay a sheet of parchment paper on a baking sheet. Preheat the oven to 400 degrees F.
Place the almond flour in a food processor and pulse to grind as fine as possible. Sift the almond flour and powdered sugar into a large bowl and whisk together. Mound the almond flour mixture, then make a 4-inch well in the center, leaving a layer of the flour at the bottom. Pour in the 82 g egg whites and combine with a spatula. Scrape the seeds from the vanilla bean and add them to the mixture, stirring until evenly distributed. Set aside.
Place the remaining 90 g egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine the 236 g granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203 degrees F.
Add the egg whites to the bowl of your stand mixer, turn the mixer to medium speed, and whip to soft peaks. If the whites whip to soft peaks before the syrup reaches 248 degrees F, turn the mixer to low to keep the whites moving.
When the syrup reaches 248 degrees F, remove the pan from the heat. Turn the mixer to medium-low speed, and slowly add the syrup. Increase the speed to medium and whip for 5 minutes, or until the whites hold stiff, glossy peaks. The meringue should be cooled; if not, continue to whip until it is cool.
Fold one-third of the meringue into the almond mixture, then continue adding the whites a little at a time. *If adding gel food coloring, add it now. The mixture shouldn't be so stiff that it holds its shape without moving at all, but it shouldn't be so loose that it dissolves into itself when folded into itself to make a "ribbon". it is better for the mixture to be slightly stiff than too loose.
Transfer the mixture to a pastry bag with a 1/2 inch round tip. Hold the bag upright above the prepared baking sheet and pipe out into a circle of your desired size.
Let the cookies dry out for about 30 minutes to an hour. The cookies should feel dry to the touch and not stick your fingers.
Place the baking sheet into the oven and immediately lower the temperature to 325 degrees F. Bake for about 9 minutes, until the tops are shiny and crisp. Be careful not to overcook as this will cause the cookies to be crispy instead of chewy.
Allow the cookies to cool completely.
Nutella Ganache
Ingredients:
3/4 cup Nutella
1/2 heavy cream
1 tsp sea salt
Cooking Process:
Place the Nutella into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and pour over the Nutella. Whisk until smooth. Stir in the sea salt and allow to cool fully before adding to the fully cooked macarons.
Raspberry Cream
Ingredients:
1 (6 oz) container fresh raspberries, mashed
1 cup heavy whipping cream
1/3 cup powdered sugar
Cooking Process:
Beat the cream and 1/3 cup powdered sugar in a large bowl until firm peaks form. Fold in the mashed raspberries. When the cream is set, chill in the refrigerator until macarons are cooled and ready to fill.