Nutella Macarons

I will teach you how to make Nutella Macarons which is the easiest thing to do if you know what you're doing. I'm going to list down some tips I've encountered when making macarons to help you throughout.

#Hercules2016

For the Macaron Shell:

- 3 large eggs (room temperature)

- 1/4 granulated white sugar

- 1 teaspoon vanilla extract

- 1 tablespoon almond extract

- 1 cup almond flour

- 1 and 1/3 cup powdered sugar

For the Nutella Ganache:

- Almost empty bottle of Nutella

- Milk

In a bowl, clearly sift your powdered sugar and almond flour three times. Leave off the excess big chunks that is left. In another bowl, separate the yolk and the egg whites. Use the egg whites and whip until bubble-like. Slowly add the sugar into the mix while beating the eggs with the hand mixer. Once you've reached the soft-peak-like, stop. You don't want to overbeat the egg or there would be consequences.

Then, slowly add the dry ingredients to the wet ingredients until fully incorporated. DO NOT OVERMIX. Use a rubber spatula and fold you ingredients approximately 40 folds. Add the almond extract and mix once more.

Grab a bowl and ziplock. Cut the ziplock's seal and wrap your ziplock around the bowl so that you can place in your batter. Grab the edges and twist it. Then, cut the edge of the ziplock and pipe it onto a parchment paper. No oil needed.At least leave them an inch apart. Then, tap your pan onto your mixing table and leave it for an hour. Do not touch, I've tried it and it will look messy.

(P.S. that's me with my brother :~~)

Preheat your oven to 275 degrees.

Bake your macaron shells for 20 minutes, turning it around, halfway. If you see the top cracking, lower the heat. Your macaron shells must not crack on top and must give that "crown" look at the sides. The top must look smooth. If your macaron shells look like they're not cracking, nor are they not getting smooth or giving the "crown" look, one of the reasons might be because you overbeat-ed the eggs. Take your shells out of the parchment paper and let it sit cool for 10-15 minutes.

I like my macarons a little bit cool so I place them in the fridge before serving them. I also like to have ice cream as a side. To make ice cream (optional), beat heavy whipping cream and condensed milk until bubbly. Then add nutella and mix it more. Place it on a tub / pint of container and let it freeze for 6 hours. Enjoy!