Chocolate Macaron

Chocolate Macarons with Espresso Ganache Filling

Makes 50-60 macarons

Ingredients:

For the macarons:
300 g almond meal
300 g icing sugar
10 g cocoa powder (Dutch-process preferred)
120 g aged egg whites (from about 3 eggs)

120 g aged egg whites (from about 3 eggs)
300 g granulated sugar
75 g water

For the Nutella filling:
¾ cup (12 tbsp.) unsalted butter, at room temperature
6 tbsp. Nutella
¾ cup confectioners’ sugar, sifted
Pinch of coarse salt

Procedure:

The same as the green tea ones.

[[This time incorporated all the meringue and make the mixture too thin, and so the piped mixture spreads too much and the macaron shells forms many air holes in them.  The macaron shells did not rise nor does it have feet formed]]

Adapted from Annie's Eats and Honey and Soy

Notes:

1. The macaron shells taste good.  The ones with a lot of bubbles hardens and does not have the chewier texture however.  So only a small portion of this batch was tasty.