Macarons. I just can’t get enough of it. I don’t think my craze about them will diminish anytime soon. This was made a while back but this were the best macarons I’ve made. I made it before heading back to Singapore so I could bring it back for the loves of my life : family (:
And fortunately, they loved it! and these shells were the nicest I’ve made so far with happy feet!So sticking to using the Italian meringue for the shells!
I’ve made a few successful ones before : pb&j and bandung are just 2 of my favourite ones. This macaron was inspired by the sister-in-law-to-be! When she was in Melbourne, the only flavour of macarons she would have is hazelnut! So I promised her that I would try making them and bring them back home if they were successful. And thank goodness they were!
So I packed them nicely and neatly and compactly so that would be able to survive the 7 hour flight home!
Now enough about the shell. As for the beautiful filling, I attempted to make my own nutella! And I was so worried. Cos I LOVE nutella. and trying to make it from scratch was just something I never thought I would even attempt! When I made it, having it on its own (which I always do;digging a spoonful of nutella) didn’t have the “WOW” factor, but having it together – NOMS!
So here’s the recipe that I adapted from Anita from the Dessert First (: definitely a keeper!
Hazelnut Macarons with Homemade Nutella
Italian Meringue Hazelnut Macaron Shell
200g hazelnuts, toasted and skinned
200g confectioners’ sugar
150g egg whites, divided into two 75g portions
A bit of cocoa powder, for dusting (optional)
1/2 cup (70 g) hazelnuts, toasted and skinned
8 ounces milk chocolate, chopped into small pieces
2 ounces semisweet/bittersweet chocolate
1 cup (240 g) heavy cream
1/2 teaspoon salt
Place hazelnuts in food processor and pulse until nuts are ground into a paste.
Place both chocolates in a metal bowl and place on another saucepan of simmering water. Stir chocolate occasionally until fully melted.
Place cream in a clean saucepan and bring just to a boil on the stove over medium high heat.
Stir cream into chocolate until fully combined.
Add ground hazelnuts and salt and stir until combined.
Pour mixture into a container and chill in refrigerator for 1-2 hours until it has firmed up slightly and can be spread/piped onto the macaron shells.