Chocolate Macaroons With Nutella Ganache

This delicious and easy dessert is just the thing to send your kids to school with as a treat, or for a party snack. It takes a lot of trial and error to get these macaroons completely right but even if the top is cracked or they are not completely smooth they taste just as good!

Reviews:

The product is delicious!! An absolute must if you’re looking to make an easy dessert that everyone will love!
-D. Wackerling

It had the tether of a duck and looked like a poop but it was funny and were at the same time I tasted good and weird -Anne-Claire

It tasted amazing! They were on of the best macaroons I ever tasted, probably because there was so much chocolate in it! -Dewi

They looked delicious and tasted delicious. Yeah. Good Macaroons but the person making it ain’t. Looked pretty good (Yegors’s contribution) DAMN STRAIGHT. -Nikhita

Now the macaroons looked veeeeeery delicious, but unfortunately I couldn’t taste even a single crumb because… Dewi the big Hippo ate the whole damn thing without even sharing. Nikhita had a piece, Ryuki had a piece… obviously Dewi had the biggest part and I didn’t have… literally anything. In conclusion, next time you should give TEN macaroons to me and give Dewi weight loss pills -Yegor

Collect all the ingredients you need, these are...

For MACAROON:

3 Egg Whites

¼ cup (55g) Caster Sugar

1 ¼ cups (200g) Icing Sugar

¾ cup (90g) Almond Meal

¼ cup (25g) Cocoa Powder

For GANACHE:

¼ cup Thickened Cream

60g Dark Chocolate

¼ cup Nutella

First of all, separate the eggs and beat the whites with an electric or hand beater until soft peaks are formed. You can tell it is ready if you stop the beater and slowly lift it from the mixture, the egg white should form a ‘peak’ or point and slowly fold down.

Next, add the caster sugar and beat until dissolved. There’s a little test I do to make sure that the sugar is dissolved, you simply take a bit of the mixture between your fingers and rub them together. You should be able to tell if the mixture is completely smooth, if it is slightly grainy the sugar is not yet dissolved.

Sift in Almond meal, Cocoa and Icing sugar and fold into the egg mixture with a wooden spoon. Spoon mixture into piping bag, if you do not have a piping bag at hand just cut off a corner of a zip lock bag and that will work fine. Pipe into 4cm rounds, we have used a specialised tray for this but you can just as easily draw the rounds onto a sheet of backing paper and use that.

Once you have piped the Macaroons leave them to rest for 30 minutes. This is so that a crust will form at the bottom of the rounds, the longer you leave the macaroons the better the crust will be but we found that half an hour works fine.

While the macaroons are resting, preheat the oven to 150°c fan forced. Bake the macaroons for 15 minutes or until firm to touch. Take them out of the oven and let them cool completely before sliding them off the tray and on to a mat to spread.

Now, to make the ganache, place the chocolate in a glass bowl and set aside. Place the thickened cream in a saucepan over medium heat and simmer. Once the cream is simmering, pour it over the chocolate and wait until the chocolate has melted. Add the Nutella to the mixture and stir to combine.

Place the Nutella ganache in the fridge until thickened, ten minutes worked fine for me but the time may vary. Once thickened, match up the macaroon rounds and dollop small scoops of the ganache on to one of each pair, place the other macaroon round on top and store in an airtight container overnight. This is just to let the flavour develop and is not a compulsory step.