FERRERO ROCHER MACARONS

FERRERO ROCHER MACARONS

INGREDIENTS
200 g confectioner's sugar
120 g almond flour
10 g cocoa powder
100 g egg whites
50 g white granulated sugar

For Filling:
1/2 cup )113 g) unsalted butter, softened
1 tsp vanilla extract
2 tbsp (10 g) cocoa powder
pinch of salt
1/3 cup (100 g) Nutella, or chocolate spread
1 cup (125 g) confectioner's sugar
chopped hazelnuts, for garnish
1 cup (175 g) chocolate melts, for garnish

INSTRUCTIONS

Line 2 large baking sheets with parchment paper or silicone mats; set aside. Combine the dry ingredients - almond flour, confectioner's sugar and cocoa powder - and sift into a large mixing bowl. In a separate bowl, whisk together the egg whites and granulated sugar for 3 to 4 minutes until stiff peaks form.

Transfer the meringue into the dry ingredients and then begin folding. Fold and flatten the meringue, combining it with the dry ingredients, until a thick batter forms. The batter should just ribbon off the spatula. Transfer the cookie batter into a pastry bag tipped with a simple, round tip. Pipe even sized dollops onto the prepared paper or mats, spacing the cookies about an inch apart.

Recipe Source: FERRERO ROCHER MACARONS