Ferrero Rocher Macarons

🧂 Ingredients

• 90 g egg whites (about 3 large eggs)

  room temperature & aged for 24hrs
• 50 g granulated sugar
• 200 g powdered sugar
• 110 g super-fine almond flour
• 1 tablespoon natural cocoa powder
• 220 g Nutella hazelnut spread
• 80 g dark chocolate

  melted
• roasted hazelnuts

  crushed, for garnish

Instructions

• 1 In a mixing bowl, beat egg whites with a hand mixer or stand mixer on medium
  speed until foamy. Add ½ the granulated sugar and beat on high speed. Add the
  remaining granulated sugar and continue beating until egg whites reach stiff
  peaks.
• 2 Using a fine mesh sieve, sift together the almond flour, powdered sugar, and
  cocoa powder into the meringue. Press remaining pieces into the sieve and
  discard any leftover large pieces.
• 3 With a rubber spatula, fold the mixture into the meringue, pressing the batter
  against the bottom and sides of the bowl and scooping it back together until the
  batter ribbons off the spatula when lifted. Do not overmix.
• 4 Line one or two large baking trays with parchment paper, cut to size so the
  edges lay flat.
• 5 Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray
  into 1 - 1 ½ inch disks.
• 6 Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the
  batter and knock out any air bubbles. Pop any air bubbles that rise with a
  toothpick.
• 7 Allow macarons to rest at room temperature for one hour, until a skin forms on
  the surface of the macaron.
• 8 Preheat oven to 285˚F (140˚C) while you wait.
• 9 After an hour, gently brush the top a macaron with your finger to check that a
  skin has formed. The batter should not stick to your finger, if it does, allow
  to set for an additional 15 minutes.
• 10 Bake macarons for about 15 minutes, or until they cleanly peel away from the
  parchment when lifted.
• 11 Allow the shells to cool completely before filling.
• 12 Transfer Nutella filling into a piping bag with a round tip and pipe onto the
  bottom side of a cooled shell and sandwich together with a similarly sized
  cookie.
• 13 Transfer melted chocolate to a small piping bag and snip corner off to make a
  tiny hole. Drizzle chocolate over one side of the macarons. Sprinkle with
  crushed hazelnuts before the chocolate hardens.

Nutrition Info