Recipe: Hazelnut Macarons with Chocolate Nutella Ganache

Learnt many lessons from today’s baking session…

1) Do not modify recipes unless you are a pro. If you are a noob like me, stick to the recipe to a T!
2) Do not add extra eggs or extra ingredients when delicate stuff like macaron shells are involved or the whole consistency will change
3) Oven is very very important! Use one with a ‘fan’ mode or the baking will end up uneven with the outer part burnt and the inner part still gooey and not cooked
4) Electronic scale is preferable!!
5) Adding extra Nutella to ganache always makes it so much yummier ;)

The ingredients…

Add the icing sugar, hazelnuts and milo powder into the processor

Add the fine processed mixture to whisked egg whites and caster sugar and fold

Pipe it onto the baking tray and put it into the oven for 10 min..

Round 1- Not so successful :( Burnt and cracked shells due to temperature issues

Round 2 which was heaps more successful :)

Start on the ganache- thickened cream, dark chocolate, nutella and butter. Pop the mixture into the fridge to harden

Pipe it onto the cooled down shells from the oven…

Not so nice macarons from the first round..

Round 2 without the added milo powder and extra egg! :D

Good job Tim! :D

P.S. You can refer to http://gninethree.wordpress.com/2011/01/17/making-macadamia-macarons-in-wilmington/ for the recipe of the macaron shells and the exact measurements of the icing sugar, nuts, caster sugar etc :)

Baking: Macarons, Recipes

2 Responses to Recipe: Hazelnut Macarons with Chocolate Nutella Ganache

  1. unfantastic says:

    Wow, they sound (and look) delicious.

    I just found your blog. Just reading it makes me so hungry. Your pictures are amazing.

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