Reblog if you are naked under your clothes.
I’m such a slut.
I can proudly say that these macarons right here are the best macarons I’ve made. It ticks all the boxes that I have spent months trying to figure out how to fix from all the failed attempts that I’ve had. Here are my Chocolate Nutella Macarons.
Why do I love this batch so much? The macaron shells are closer to perfection, with smooth, slightly round tops and small ruffled feet, unlike some of my other attempts where the shell is too ‘puffed up’, slightly rough, and with the piping tips still left behind on the shell. I paid careful attention to folding the macaronage, literally counting each stroke that I took. I think it took about 50 strokes before I piped it, although I lost count towards the end when I started doubting the mixture. I’m glad this batch turned out right, otherwise I’d have to turn them into cupcakes.
I filled my macarons with a simple chocolate and Nutella ganache, which was about 100ml of thickened cream, 75g milk chocolate and 2 tbsp of Nutella. Then I piped some dark chocolate on top of the macarons.
Happy 8th Birthday to my cousin! She’s the reason I made these macarons since she requested them. Isn’t she lucky? Normally a batch of 25 macarons would cost $50+ from a pastry shop, but why go to a pastry shop when you have a cousin who will make it for you for free? :)
