Adapted from Live, Bake, Love and Cake & Allie
1 cup (100g) powdered sugar
1/2 cup (50g) slivered, blanched almonds
3 Tbsp (25g) unsweetened cocoa powder
2 large egg whites at room temp
5 Tbsp (65 g) granulated sugar
Use the weights! Macarons are about precision, so while there are cups and tablespoons listed, I HIGHLY recommend getting a kitchen scale for these.
Line two cookie sheets with parchment paper and prepare your piping bag with a fairly large, plain tip.
In a food processor, grind the slivered almonds until they are are halfway to almond flour (you don’t want to go too far and accidentally end up with almond butter...). Add the powdered sugar and cocoa powder to the almonds in the food processor and grind until powdery. Set aside.
In an electric mixer, whisk the egg whites until they are foamy. With the whisk still running, slowly SLOWLY add the granulated sugar. Continue to mix until your egg whites are glossy and stiff.
Add half your dry ingredients and fold in using a rubber spatula. You don’t have to worry as much about deflating your egg whites here, you want to really incorporate everything well. One the first half is mostly mixed in, add the second half and continue folding. Things are going to seem dicey, you’re going to worry if you’ve ruined everything, just keep folding. You’ll end up folding upwards of 40-50 times to get things fully incorporated.
As you’re folding, you want to keep looking to see if when you drop some of the batter on top of the rest, does is slowly melt back into the whole? That’s what you’re going for. Transfer the batter to your piping bag.
Pipe quarter-sized rounds onto your baking sheet, an inch apart. Bang your cookie sheets flat on the counter a couple times to help them settle.
Let sit for 30 minutes, or until you can lightly touch the tops of the macaron without it sticking to your finger. While they are resting, preheat oven to 300. Bake for 9-11 minutes.
Let cool completely and then pair up the macarons with a mate who is a similar size. (Unless you are perfect and all your macarons came out exactly the same size. Good for you. I’m not that talented.)
½ cup whipping cream
2 oz bittersweet or semi-sweet chocolate, chopped into small pieces
3 Tbsp nutella
Place chocolate and nutella in a heat-proof bowl. In a small saucepan, heat whipping cream to a simmer.
Pour whipping cream over chocolate and nutella and let sit for 30 seconds to melt. Mix together until fully combined. Put ganache in the fridge to firm up (but it should still be pourable).
With an electic mixer, whip ganach for 1 minute until fluffy and lighter in color. You can use a piping bag for this step, but it’s not necessary. Spoon a small dollop of ganache onto middle of the bottom of one macaron and gently press the top down to squeeze ganache just to the edge of the cookies. Repeat with all your pairs.
Let macarons sit in the fridge for at least 30 minutes for ganache to firm up. (Apparently they get better over 24 hours, but I wouldn’t know, mine didn’t last that long).
Store macarons in the fridge and let come to room temperature before devouring for best flavor and texture.