The Best Chocolate Macarons with Nutella Ganache Filling- with yoyomax12 Reviews 2018 2019




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Recipe:

110 g (3.85 oz) ground almonds (finer the better)
200 g (7oz) powdered sugar (minus 2 tbsp or 18g: so really 182g)
2 tbsp (15g or 0,55oz) cocoa powder
90 g egg whites (3.05 oz) about 3 large eggs worth (I used 2 extra large with a part of a third)
PINCH OF CREAM OF TARTAR (*****FORGOT TO MENTION THIS IN THE VIDEO!!! SORRY!!******)
30 g (1.1oz) white granulated sugar

Filling:
1/4 cup (60 ml) heavy cream
2 oz (57g) semi sweet chocolate chips or chopped chocolate
1/4 cup (70g) nutella

Sift dry ingredients and then weigh them (ground almonds, powdered sugar, cocoa). Stir or sift them together and set aside.

Beat egg whites on medium high until they are frothy (no more liquid in the bowl, all bubbles)

Add granulated sugar and a pinch of cream of tartar.

Beat the egg whites until stiff peaks form. Do not overbeat (this means don’t beat the egg white until they are dry looking)

Pour the dry ingredients all at once into the beaten egg whites.
Begin to fold in the dry ingredients until the mixture is thick and lava like. This will take about 45 foldings. It should ooze off the spatula into the bowl slowly. Any batter in the bowl that drops in should settle down and become part of the whole within 30 seconds or so.

Transfer batter into a piping bag with a large round tip.
Pipe batter onto a cookie sheet covered with a silicone mat or parchment paper. Pipe the batter into equal round shapes, holding the tip at an angle to the cookie sheet and pulling up and toward the cookie the end so that the little peak goes onto the cookie instead of onto the cookie sheet.
Leave at least 1.5″ between circles.

Rap the cookie sheet sharply against the counter or table top 5-6 times to even and flatten the cookies out and to make the little peaks on the cookies flatten.

Allow to rest for 15 minutes to 1 hour until when the tops of the cookies are touched they feel dry and nothing sticks to your fingers.

Bake in a pre-heated 300 F (149C) for 15-18 minutes or until when you wiggle the top part of the cookie (the dome above the “feet”) it doesn’t move from side to side and seems firmly attached.

Allow to cool completely before removing from cookie sheet.

FILLING:
Place chocolate in a bowl and pour hot cream over top of them (I heated the cream in the microwave, but you can heat it on the stove on low)
Allow to sit for a few minutes and then stir until smooth and melted.
Stir in nutella until smooth.

Spoon a small amount of filling on a cookie (bottom) and top with another.
Refrigerate for several hours or overnight to allow them to “mature” and the filling to set.

Recipe found here:
http://www.culinarycoutureblog.com/2014/05/chocolate-macarons-with-nutella-ganache.html

I received one or more of the products or services mentioned above for free and was paid a fee in exchange that I would mention it on my youtube channel. It was an honest review of this product.

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The Best Chocolate Macarons with Nutella Ganache Filling- with yoyomax12 Reviews 2018 2019

23 Comments

  1. The reason for removing two tbsp is because you are using a regular macaron recipe to turn it into a chocolate macaron recipe. If you were to bake regular macarons, the total amount of powder sugar should remain unaltered.

  2. I made the whole thing without adding the cream of tartar because it didn’t say it in the video. Will that affect the final pastry?

  3. They asked u to remove 2 tbsp confectioners sugar coz of the 2 tbsp of cocoa. It was substituted. Hope u got it ☺️

  4. I LOVE THE INTRO!❤️❤️❤️

  5. Do Macarons taste like Marzipan? I like Almonds just not Marzipan (yuk lol) and I want to try these, But I've heard that almond paste tastes the same as marzipan and it's kind of or is an almond paste made. I don't see the point in making them if this is true, say it isn't true, unless it is of course =/ lol

  6. Sam

    Ya

  7. It is normally reccommended to sift the almond flour, sugar and cocoa powder to avoid having bumpy shells.

  8. Great, I will make the filling this week! Side note – you sound exactly like Melissa McCarthy 🙂

  9. i made these and i dont think they were sweet enough, but… NO HOLLOWS. Thanks for sharing.

  10. Ugh she says macaron wrong

  11. Hi I love your recipe but can u give me measurements in cups please thsnjs

  12. hello there how many macarons does the recipe yield????

  13. Is heavy cream basically heavy whipping cream?

  14. It's prounonced Mac a roon not mac a Ron

  15. omg i had captions on and when she said "macronage" it translated to "mack out on edge" lmfao

  16. I tried making them today and it taste absolutely amazing, however, my macarons look like cookies haha. I left it out to chill for about 30-45mins?

  17. u had to remove 2 tablespoons of the powdered sugar because u are adding 2 tablespoons of the coco powder 🙂

  18. when beating egg whites, do you have to use a stand/hand mixer? We don't have a stand/hand mixer…

  19. I made these and they turned out perfectly! Thanks for the recipe!

  20. those are French macaroons the original macroon is a coconut cookie

  21. They look so nice!

  22. OMG! These are perfection! I did exactly as told. Mine were a little under mixed, so it cracked a little on the topped (just on some), but I'm still happy because it was my first time. I'll have a better feel for them next time. THANKS!

  23. I really want macarons but I don't how they taste I never eat them yet

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