New batch of macaroons on the program, Nutella flavor for the gourmets that we are!
The recipe I use is that of French meringue, but the Italian version catches my eye more and more!
After what I have been able to see on the web and elsewhere, I indeed find that the Italian method macaroons have a smoother and shinier finish. To try next time then!
Especially with my new kitchen assistant everything will be easier now! (I will present it to you in the next post…!)
For the filling of the macaroons, I wanted to find an alternative to the simple spread to garnish the shells, so I decided to go for the realization of a Nutella whipped cream (whipped cream base) to obtain an airy result and above all not disgusting.
Let's go for the recipe ...
- Macaroons (x25 approximately)
- Mix 125g ground almonds in a food processor, add 210g icing sugar and mix again.
- Sift the powder over a sheet of baking paper.
- Whip 3 egg whites until stiff (tip: they will take better if they have been separated the day before and left at room temperature).
- Add 30g of powdered sugar several times as soon as the whisk starts to leave marks. Then finish beating at maximum speed.
- Add 1 knife tip of brown powder coloring then beat again to homogenize the color.
- Gradually sprinkle the powder (almonds + icing sugar), incorporating it into the snowy egg whites, with a generous amount (so as not to "break" the whites). The resulting mixture should be smooth, shiny and fall down forming a ribbon.
- Pour the macaroon dough into a pastry bag fitted with a round tip.
- Make small domes 2,5cm in diameter on several sheets of baking paper (cut to the size of your baking sheet).
- Leave to crust for 30 minutes.
- Preheat the oven to 175 ° c - hot air for me.
- Bake each plate of macaroons for 10 minutes.
- Let the hulls cool before peeling them from the baking paper.
- Chantilly Nutella
- In a saucepan, heat 100g of 30% liquid cream. fat and melt 100g of hazelnut spread (Nutella).
- Let cool then put in the fridge overnight.
- The next day, beat this mixture (with whips previously placed in the cold!) Until you obtain a cream with a texture close to whipped cream.
- Then garnish the shells with this mixture.
*** For the little "zebra" decoration of the hulls, a little brown powder coloring diluted in a few drops of water, a food brush, and voila! ***