Individual Christmas Macarons with Nutella and Chocolate Ganache

Ingredients

• 3 unités Egg whites (at room temperature)
• 30 g Granulated sugar (for whipping the egg whites)
• 110 g Powdered sugar (100 g for the batter, 10 g for the final decoration)
• 50 g Almond flour (sift before use)
• 50 g Hazelnut flour (sift, ideally lightly toasted)
• 100 ml Heavy cream (to heat)
• 20 g Mascarpone (to make the ganache richer)
• 150 g Dark chocolate (70% cocoa) or milk chocolate (break into pieces)
• 30 g Nutella (for the center)
• 20 g Toasted hazelnuts (coarsely chopped for decoration)
• 1 plaquette Parchment paper (for the baking sheet)

Instructions

1. Prepare the chocolate ganache

   Heat the heavy cream with the mascarpone in a saucepan until it lightly boils, then immediately pour over the broken chocolate pieces. Let rest for 2 minutes, then stir until a smooth texture is achieved.

   Time: PT5M

   Temperature: 90°C

2. Cool the ganache

   Transfer the ganache to a bowl, cover with plastic wrap touching the surface and place in the refrigerator for 30 minutes until it thickens.

   Time: PT30M

3. Sift the powders

   Combine the almond flour, hazelnut flour and powdered sugar in a bowl. Sift the mixture twice to obtain a very fine powder.

   Time: PT5M

4. Whip the egg whites

   In a clean bowl, whisk the egg whites on medium speed. When they begin to foam, gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form.

   Time: PT10M

5. Fold the powders into the whites

   Add half of the powder mixture to the whites in three additions, lifting the batter with a spatula. Repeat with the remaining powders until a smooth consistency forms a ribbon when the spatula is lifted.

   Time: PT5M

6. Fill the piping bag

   Transfer the macaron batter into a piping bag fitted with a 1 cm round tip.

   Time: PT2M

7. Pipe the shells

   On a baking sheet lined with parchment paper, place small circles of batter about 3 cm in diameter, spacing them apart. Leave a slight indentation in the center for later filling.

   Time: PT5M

8. Bake the shells

   Bake the shells in the preheated oven at 140°C for 18 minutes. The shells should be firm to the touch but still slightly soft inside.

   Time: PT18M

   Temperature: 140°C

9. Cool the shells

   Remove the sheet from the oven and let the shells cool completely on the rack before handling.

   Time: PT10M

10. Aerate the ganache

    Once the ganache is well chilled, whisk it on low speed in the stand mixer for 5 minutes until it becomes fluffy and light.

    Time: PT5M

11. Fill the piping bags

    Divide the aerated ganache into two bags: one with the ganache and the other with the Nutella. Use a small tip for the Nutella to create a heart in the center of the shells.

    Time: PT2M

12. Assemble the macarons

    On each shell half, place a ring of ganache around the edge, add a small spoonful of Nutella in the center, sprinkle with crushed toasted hazelnuts, then top with the second shell half. Lightly dust with powdered sugar for finishing.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g