For my birthday, my Twinner (my term of endearment for my best friend who is always on the same wavelength as me) got me Dorie Greenspan’s newest cookbook. How he knew that I’ve been coveting that book, I’ll never know. I never even spoke of it but somehow he knew the EXACT thing that I wanted. Part freaky, part super sweet. It was a complete surprise and again he proved exactly why he is my TWINNER.
Dorie Greenspan holds a special place in my heart. The first cookbook I ever read was written by her. It was the huge From My Home to Yours book and even though that thing weighed about 10 lbs, I lugged it with me everywhere. I just couldn’t put it down. The photos, the stories, the recipes, all so captivating! I took it with me to all my classes and had it on my lap under my desk so that I could secretly read it. It looked like I was intently reading my textbook that was on top of my desk. But nooope. That was back when I was 17 and had just discovered my passion for baking. So yeah, Dorie (we’re on a first name basis) was there to motivate me from the very beginning.
I’m feeling super inspired by this new book, got some things bookmarked and even made a special trip to Ikea to get the proper equipment. 2015 is gonna be deliciousssssss.
These are my favourite nutella macarons to date. Not only is the flavour great (anything with hazelnuts in it is a winner in my books) but the texture was perfect. They were soft and chewy which a bit of crisp on the outside. The ganache was perfectly melt-in-your-mouth. The anatomy was complete, it had the “feet” and noooo air pockets (mini success, whoo). Here are my tips for getting the perfect macaron shells:
– sift your almond flour to separate the bigger chunks from the smaller chunks. The finer your almond flour is, the more consistent your batter and hence texture
– let the baked shells age for about a day, then fill them. Then let them age as filled macarons for another 2 days or so to really get those flavours out. I find that the aging also helps with the strength and texture of the shells –> softer, chewier, but stronger exterior and less likely to crack/break. I aged them on my counter at room temperature.
– don’t let your batter sit out for too long, it starts to get really thick and the final product is no bueno (large air pockets, they tend to spread in weird shapes). If you don’t have enough trays or the oven space, it’s better to batch-bake in smaller volumes (of course the trade off is extra time consumption)
– after you pipe out your batter onto the trays, take the tray by the rims and whack it down on the counter or floor to get rid of air bubbles. Do this as perpendicular as possible to retain the circular shape
Nutella Dark Chocolate Ganache
- 9 oz dark chocolate or whatever cocoa percentage you prefer, chopped
- 1/2 cup + 2 tbsp heavy cream
- Nutella as much as you like
- Place chocolate into a bowl and warm it up in the microwave for about 30 secs, doesn't have to be completely melted
- Heat heavy cream in a pot until just simmering
- Pour cream over the chocolate
- Let it sit for about 3 minutes, then stir gently with a whisk to combine the two into a silky concoction
- Stir in one spoonful of Nutella at a time, tasting until you like the flavour
Did you make this recipe?
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