recipe of the week – coffee macarons with nutella chocolate ganache
May 19, 2010 § Leave a comment
When Drew and I were on our honeymoon in San Francisco, I had the opportunity to try several different macarons at a couple of different san francisco bakeries and I was hooked! There are a wide variety of flavors from chocolate to rose to pistachio and they were all yummy! However, I haven’t been able to find any here in the OC so I figured I’ll just make them myself! This past Sunday, Shannon came to visit so it seemed like a perfect opportunity :) I had read online about how difficult they are to make and how it’s probably best left to the pros, but the cookies only required 5 ingredients, all of which i had already, and the ganache also only 3 ingredients so there really wasn’t any reason not to try. The recipe I used comes from a site called Italian Food Forever, it is similar to most other macaron recipes I found, I just liked the idea of nutella chocolate ganache :p I’ve also added my bits of advice in the recipe.
coffee macarons with nutella chocolate ganache
for the cookies:
90 grams egg whites (about 3 eggs worth)
30 grams sugar
200 grams powdered sugar
110 grams finely ground almonds
2 teaspoons instant coffee
for the nutella chocolate ganache:
1/2 cup heavy cream
1/2 cup semisweet chocolate
1/3 cup nutella
*leave the egg white out uncovered for 1-3 days. Apparently this dries them out a bit to reduce the moisture.
-grind almonds and coffee with powdered sugar until it’s finely ground, sift to separate the larger pieces, then grind them again until finely ground. May have to repeat a few times.
-put egg whites in a large bowl, using a hand mixer mix until foamy. Then slowly add sugar and whip until soft peaks form.
-add the almond/coffee/sugar mixture to the egg whites and fold together. (This i think is the tricky part. It’s all about getting everything mixed together without overmixing so just mix until you don’t see any almond clumps then STOP!)
-most recipes use a pastry bag but you can accomplish the same thing by using a ziplock. Just put the batter into the ziploc, then cut off a corner and voila!
-put a piece of parchment paper on the baking sheet, you can also use a silicone baking sheet, but mine came out better on parchment than on silicone.
-dispense batter in 1 inch rounds (I found that swirling in a circular motion was best), then let rest for 30 minutes to 1 hour. (this is apparently important to form the smooth shell, otherwise they tend to crack)
-while you’re waiting, preheat oven to 280 degrees and position a rack in the middle of the oven.
-once the batter has set, bake in oven for 15-20 minutes. Be sure to check at 15 since oven temperatures vary and they will crack when overcooked.
-let cool before trying to remove them from the pan.
to make the ganache:
-heat cream in sauce pan until steaming, remove from heat, add chocolate and nutella and stir until melted and mixed in.
-refrigerate for an hour or so until solidified, then spread onto cookies to make little macaron sanwiches and enjoy!
I have to admit that about half of my cookies came out beautifully, but the other half cracked or sunk in. I think that baking them on parchment paper was better than silicone and that letting them sit longer before baking was better as well. If you try making them, let me know the results and pass on the tips. No matter how they looked, though, all were delicious!