Macaroons with chocolate nutella filling

We all love macaroons and they are such a craze at the moment in Singapore with Lauderee opening up along with other stores such as Canele and Antionette. So I decided to try my hand at making some and though the shell could have been smoother looking, they tasted divine and were great for a first time effort. This recipe makes about 40 shells, which results in 20 tasty macaroons. Though be warned these were not dainty little things. The macaroons turned out to be bigger than average but my excuse for that is that one or two will be more than enough for each person. So enjoy!

Ingredients:
200g icing sugar
100g ground almonds
3 egg whites
a pinch of salt
40g caster sugar
a piping bag fitted with a 1cm nozzle
2 solid baking sheets, lined with baking paper

Method:

1. Tip the icingsugar and almonds into a food processor and blend for 30 seconds and leave aside

2. Put the egg whites in a dry bowl and using an electric whisk beat until they have stiff peaks

3. Whisk at medium speed and add the caster sugar one spoonful at at a time. Make sure the sugar is dissolved before adding another spoonful. The mix should be glossy and white

4. Fold the almond mix into the egg whites and ensure it is all folded in and mixed. Do not over mix.

5. Fill the piping bag with the mixture and pipe evenly sized rounds unto the baking sheets. Tap the baking sheet sharply once on the work surface to get rid of large air bubbles. Leave the macaroons for at least 15-60mins to set. They should have formed a dry shell and not be sticky or tacky.

6. Pre-heat oven to 170 degrees celcius. Bake the macaroons in the middle of the oven, one sheet at a time for 10 mins. The tops should be crisp and the bottoms dry. Once cooled pipe in nutella and enjoy

Good luck!

Ms Foodie